I am happy to announce that my garden has survived
my black thumb the winter. Apart from my abundant harvest of one (yes, singular) apple and three oranges, herbs like Italian parsley, rosemary and thyme are aplenty.
Italian parsley ends up in a no-fuss pesto recipe. Pine nuts, lightly toasted, blended with parsley leaves. Some olive oil and a bit of salt later, it's ready to be mixed with your favourite pasta. The intense green colour might scare off some people but I think it's chlorophylly good.
Rosemary is used as a perfume for two large butternut pumpkins I bought from Sydney's Flemington Market some weeks ago. Just deseed the pumpkins and cut them up into large chunks, skin intact. Add some sea salt, rosemary and olive oil and roast them in the oven at 200 degrees Celcius. To turn the deliciously sweet roasted pumpkins into soup, simply blend them with one litre of chicken stock.
So, has your garden survived the winter?