tag:mtengine.pumpernickle.net,2010:/mt_cgi//feed/food 2010-09-09T07:12:03Z Movable Type 4.21-en 4 1 4 tag:blogs.mtengine.com,2006:/cally//26.13460 2006-10-18T15:11:40Z 2006-10-31T11:53:25Z Cally Matthews http://blogs.pumpernickle.net/cally/ Roasting a handful of plump chestnuts in an open fire is an autumnal tradition in Britain. Remembering of course to cut a cross in the bottom to prevent an almighty explosion in the living room. Although scrumptious, chestnuts are more... tag:blogs.mtengine.com,2006:/cally//26.13449 2006-10-17T08:24:19Z 2006-10-25T07:29:24Z Cally Matthews http://blogs.pumpernickle.net/cally/ Swiss chard - silverbeet to all antipodeans or leaf beet to Americans, is a most wonderful vegetable. It has long creamy white stalks that look a little like celery with a large frill of foliage surrounding the top part of... tag:blogs.mtengine.com,2006:/cally//26.13398 2006-10-06T10:00:45Z 2007-03-29T11:29:26Z Cally Matthews http://blogs.pumpernickle.net/cally/ Foods that are in season now: Vegetables Artichokes, globe; artichokes, Jerusalem; broccoli; Brussels sprouts; butternut pumpkin (squash); cabbage, red; cabbage, Chinese; cabbage, savoy; carrots, cauliflower; celeriac; celery; chicory; endive; Kohl rabi; pumpkin; salsify and scorzonera; swede; Swiss chard; turnips. Fruit... tag:blogs.mtengine.com,2006:/cally//26.13397 2006-10-06T09:18:32Z 2006-10-25T07:31:18Z Cally Matthews http://blogs.pumpernickle.net/cally/ Since local and seasonal food is such a hot topic at the moment, the time is right to 'go herbal' and get down and dirty with the seasons. Over the course of the year, I'll take you through what's going...