K IS FOR KITCHEN GARDEN

A kitchen garden traditionally is a herb garden and is so called because of its close proximity to food preparation areas.

Mine is chemical free, wonderful, fragrant and bountiful.  I grow most of our herbs here in large pots; the exceptions are parsley and mint.  The parsley is in the garden beds because we use it in nearly everything and need  large quantities.  Mint is banned from the garden at the moment because it escaped from its pot and took over a very large garden bed; I had a hell of a time getting rid of the runners and am looking for another place to grow it.

Everything is nice and close to the back door, it’s great to be able to nip on out to the herbery and snip off a bit of something tasty to add to the pot.

Growing at the moment is sage, thyme, lemon thyme, chives, basil, opal basil, oregano, marjoram and we have a bay tree in a pot.

One of my favourite things is to sit out on our deck with the Sunday papers a nice cup of tea and scrambled eggs on toast with fresh herbs.

Recipe:  Debs' Scrambled eggs for two

4 eggs

2 tablespoons of cream
1 tablespoon of fresh orange juice

Salt and white pepper to taste

A teaspoon each of chopped fresh chives and parsley.

Freshly ground black pepper.

Put eggs, cream, orange juice, salt and pepper into a bowl and whisk until combined.

Melt some butter in a frying pan over medium heat, pour in egg mixture and

Stir gently until the eggs are almost set. Add finely chopped chives and parsley,

remove from the heat and serve on top of crusty toasted bread. 

A twist of freshly ground black pepper and there you have it.  Delicious.