Sage Journal
PAEONIA (Peony / Peony rose) — A spring flowering staple. The timeless allure of peonies makes them a brilliant choice for your garden. If you follow the right advice, growing peonies should be an easy and rewarding undertaking.
If you are seduced into planting lots of zucchini, unsurprisingly you will have lots of zucchini to use up — this is for you.
Arancini are Sicilian and southern Italian, and a similar recipe in Rome is called suppli. This version, made purely from grated zucchini, is a uniquely New Zealand garden version.
Recipe by Bri DiMattina, from Nostrana
This corn fritter recipe has been one of Bri DiMattina’s family’s favourites for years. It is easy to sub in any other vegetables. Once fried, the ‘crust’ tastes a lot like popcorn, and then it’s just full of goodness.
Recipe by Bri DiMattina, from Nostrana
Bri DiMattina’s great-grandmother’s tomato sauce recipe, from Napoli. It’s one of those sauces that gets better as it ages. A bottle of this is pure gold.
Recipe by Bri DiMattina, from Nostrana
Helen Lehndorf is a life-long forager and Manawatū-based writer. In Helen’s latest book, A Forager’s Life, she seamlessly weaves memoir with foraging principles, practices and recipes. It’s an intimate story and a promise that much can be made of the world around us.
Here you’ll find a snippet from Helen’s helpful appendices: A beginner’s guide to foraging.
Words from A Forager’s Life by Helen Lehndorf
Belinda Jeffery is a food writer, cookbook author and one of Australia’s most loved home cooks.
This delicious soup has the most wonderful rich colour and intense flavour, and you can feel it doing you good as you eat it.
Recipe from In Belinda’s Kitchen by Belinda Jeffery
A guild is a team of plants that support, protect and nourish each other, working together for the benefit of all. A guild creates stability and best health because the variety of plants above brings a variety of roots and soil life below. The carefree, wild look belies a carefully crafted, low maintenance, smart garden.
Words by Kath Irvine, from The Edible Backyard
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