If you are planting by the moon for the first time have you had better results than normal or has it not made any difference? Please let us know by leaving comments below.

Monday 21st and Tuesday 22nd up until 5pm sow and cultivate flowers - All flowers, artichoke, broccoli & cauliflower.

Tuesday 22nd from 5pm right through to Friday 25th up until 1pm sow and cultivate leaves - basil, brussels sprout, cabbage, kohlrabi, sorrel, celery, chervil, chinese cabbage, cress, dandelion, curly endive, fennel, purslane, lamb’s lettuce, leek, lettuce, rocket, spinach, cardoon, parsley, swiss chard.

Friday 25th after 1pm through to Sunday 27th until 5am sow and cultivate fruits - all cereals, aubergine, broad bean, courgette, cucumber, gherkin, marrow, gourd, pumpkin, melon, pea, peppers, runner bean, sweetcorn, tomato.

Sunday 27th from 5am right through to Tuesday 29th until 5pm sow and cultivate roots - All root veg, beetroot, carrot, celeriac, endive, garlic, Jerusalem artichoke, parsnip, potato, radish, salsify, shallot, turnip, onions.

Here are some of the journals on architecture which i found while surfing on net. I hope that these might help you in your course.

ArBITAT - http://www.arbitat.com/

ArchiAfrika - http://www.archiafrika.org/

AIA Journal - http://www.aia.org/aiaj_nwsltr_current

archiseek - http://www.archiseek.com/

ArchiNed - http://www.archined.nl/

Architype Review - http://www.architypereview.com/

ArchitectureINK - http://www.architectureink.com/

archINFORM - http://eng.archinform.net/index.htm

Artkrush - http://www.artkrush.com/

architypes.net - http://www.architypes.net/

Archinect - http://www.archinect.com/
Contemporary Architecture - http://www.rockwool.dk/sw57735.asp

ChileArq - http://www.chilearq.com/web/

Katarxis - http://www.katarxis-publications.com/

Famous Architects - http://architect.architecture.sk/

I'd love to hear your suggestions about what to make this week. Please send your ideas.

The “Farmer’s Market Bounty” series is a weekly, typological photo essay of my Market shopping, which charts the possibilities of seasonal eating.

If you are planting by the moon for the first time have you had better results than normal or has it not made any difference? Please let us know by leaving comments below.

Sunday 13th from 11am right up to Tuesday 15th sow and cultivate leaves - basil, brussels sprout, cabbage, kohlrabi, sorrel, celery, chervil, chinese cabbage, cress, dandelion, curly endive, fennel, purslane, lamb’s lettuce, leek, lettuce, rocket, spinach, cardoon, parsley, swiss chard.

Wednesday 16th right through to Friday 18th until 1pm sow and cultivate fruits - all cereals, aubergine, broad bean, courgette, cucumber, gherkin, marrow, gourd, pumpkin, melon, pea, peppers, runner bean, sweetcorn, tomato.

Friday 18th from 1pm to Sunday 20th up to 4am sow and cultivate roots - All root veg, beetroot, carrot, celeriac, endive, garlic, Jerusalem artichoke, parsnip, potato, radish, salsify, shallot, turnip, onions.

Sunday 20th from 4am until 7pm is one of those red periods when it is not a good idea to sow or cultivate anything.

Sunday 20th from 7pm right through to Tuesday 22nd up until 5pm sow and cultivate flowers - All flowers, artichoke, broccoli & cauliflower.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

800g-1kg pork fillets (Read note above)
200ml Hot water
1 Teaspoon chicken stock granules
2 Leeks, sliced thinly (about 700g)
3 Cloves garlic, crushed
2 Tablespoons brown sugar
2 Tablespoons red wine vinegar
2 Medium green apples (like granny smith about 300g)
2 Tablespoons butter
1 Tablespoon brown sugar extra
400g Baby carrots
350g Broccoli/cauliflower mix
1 Cup water
1 Teaspoon chicken stock
3 Teaspoons balsamic vinegar
1-2 Teaspoons cornflour

Method

1. Preheat oven to 200 degrees Celsius.

2. Place pork, in an oven proof dish, rub with olive oil, cook pork between 30-45 Min's depending on weight, Pour some of the stock from the leeks over pork about half way through cooking time.

3. Mix stock with hot water, pour half the liquid into a pan, add leeks and garlic, cook until leek softens.

4. Add sugar and vinegar, cook stirring about 5 Min's or until leek caramelises. Add remaining stock, bring to the boil, reduce heat, simmer, uncovered until, liquid reduces by half, about 5 Min's, keep warm.

5. Peel, core and halve apples, cut into thick slices.

6. Melt butter in a pan, cook apples and extra sugar, stirring, until apple is browned and tender.

7. Boil, steam or microwave vegetables until tender.

8. Remove pork from pan, cover to keep warm, in a small saucepan add juices from pork, with the extra cup of water, stock and balsamic vinegar, bring to the boil, reduce heat slightly, mix a little water with the cornflour add, stir until mixture thickens.
(I said 1-2 teaspoons cornflour depending on whether you want a thinner or thicker sauce.)

9. Slice pork thickly and serve immediately.

To Serve: Mound vegetables on a plate, arrange sliced pork over veg and top with sweet and sour leek and caramelised apples, drizzle with sauce.

All photos taken by me unless otherwise stated.

This here is a delicious creamy soups made without dairy.

Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits.

Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy meal.

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped white onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes (any potato will work)
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 - 6.

Crispy Green Salad

• a head of leafy lettuce of your choice ( bite-sized pieces )
• 1 chopped tomato
• a few broccoli florets chopped into bite-sized pieces
• any kind of onion chopped
• pine nuts
• fresh strawberries cut into bite-sized pieces

Dressing - Whisk Together and pour onto salad

• Beat juice from cooked beets
• Olive oil
• Flax oil
• Balsamic Vinegarette
• Lemon/lime juice
• salt/pepper

Serve with a warm bread of your choice.

If you are planting by the moon for the first time have you had better results than normal or has it not made any difference? Please let us know by leaving comments below.

Monday 7th to Tuesday 8th until 6am sow and cultivate fruits - all cereals, aubergine, broad bean, courgette, cucumber, gherkin, marrow, gourd, pumpkin, melon, pea, peppers, runner bean, sweetcorn, tomato.

Tuesday 8th from 6am right up to Friday 11th sow and cultivate roots - All root veg, beetroot, carrot, celeriac, endive, garlic, Jerusalem artichoke, parsnip, potato, radish, salsify, shallot, turnip, onions.

Saturday 12th to Sunday 13th up until 11am sow and cultivate flowers - All flowers, artichoke, broccoli & cauliflower.

Sunday 13th from 11am right up to Tuesday 15th sow and cultivate leaves - basil, brussels sprout, cabbage, kohlrabi, sorrel, celery, chervil, chinese cabbage, cress, dandelion, curly endive, fennel, purslane, lamb’s lettuce, leek, lettuce, rocket, spinach, cardoon, parsley, swiss chard.

Wet and cold days often make me feel like, first off, baking - to warm up the house- and eating Indian - to warm up inside me.

This photo was taken from a hotel room when I moved back here after 10 month in windy Wellington - but in fact it was 'Out of the frying pan, into the fire' situation. Last summer was unusually wet to everyone's surprise.- The room was quite high up and I enjoyed looking out the window and down at the world below. I don't like rain, though, I like watching rain hitting a glass window and leaving traces of tears. -Oh uh, getting sentimental, ain't I? *did it work? at least I tried*

Prawn masala and fish tikki masala are my all time favourites in an Indian restaurant in Surry Hills.

I have a lot of good memories with my girlfriends there. We would go there for a girly chatty night. At first, it took a while to convince them to try any Indian good because of their aversion to Indian spices. But it only took one mouthful of prawn masala and vegie korma to give them curry craze. *isn't it right, Jamie and Alice?*

Ok, Indian for dinner. Let's see what I've got in the fridge. A bag of frozen prawns- one of the items I always have at hand - and leek. Leek? Hmm, Indians wouldn't use leek in cooking, but I don't see why I can't.

Yeah, leek got on well with prawns. It was success. So here you get to see the photo.

This is not an authentic version, yet is a kind of dish you can make without too much hassle any time you feel like something Indian. It is especially perfect for those who can't stand strong Indian spices and herbs.

Prawn&Leek Masala

Where's naan? I had Lebanese bread as makeshift naan and it was quite good. Next time I might turn it into garlic naan by toasting it with a bit of oil and garlic. *he he*

Curry is so easy to make and full of goodness. When you have a cold, nothing is better than curry to wipe out the evil virus inside your body.

Recipe?

Well, put lots of garlic, onion, leek and chili in and boil the crap of them with some tomato and garam masala mix, which you can get from a spice section in a supermarket. Make sure you add prawns at the last minute to keep them nice and tender.

Actually, one of my friend who tried this dish said it was absolutely fabulous and I needed to get it known to everyone. So I'd better give you a bit more detailed recipe.

To serve 2 big eaters like me, you need

half stalk of leek, roughly sliced

1 onion, finely chopped

3-4 cloves garlic, minced

2 tsp ginger, minced

2-4 small chili- vary to your tolerance to hotness

1 canned tomatoes or 3 fresh tomatoes chopped

prawns - 5-6 prawns per person? Well, it's up to you!

garam masala mix

2 tsp tumeric

2 tbsp oil

salt and pepper

1. Cook garlic, ginger, onion, leek and spices with oil

2. Add chili and tomatoes, and cook for 5 minutes and reduce to low heat and simmer for 20 minute - add some water if it becomes too thick.

3. Finally, add prawns and cook until prawns turn pink

I normally mix cooked rice with finely grated carrot because it looks nice.

If you are planting by the moon for the first time have you had better results than normal or has it not made any difference? Please let us know by leaving comments below.

A good time for planting strawberry runners is the morning of the Sunday 6th of July.

Sunday 29th June from 10pm right up to Tuesday July 1st until 8pm sow and cultivate roots - All root veg, beetroot, carrot, celeriac, endive, garlic, Jerusalem artichoke, parsnip, potato, radish, salsify, shallot, turnip, onions.

Tuesday 1st from 8pm and Wednesday 2nd July until about 8am is one of those red days when it is not a good idea to sow or cultivate anything.

Wednesday 2nd from about 8am right up to Friday 4th July until 5am sow and cultivate flowers - All flowers, artichoke, broccoli & cauliflower.

Friday 4th after 5am up to Saturday 5th July until about 10am sow and cultivate leaves - basil, brussels sprout, cabbage, kohlrabi, sorrel, celery, chervil, chinese cabbage, cress, dandelion, curly endive, fennel, purslane, lamb’s lettuce, leek, lettuce, rocket, spinach, cardoon, parsley, swiss chard.

Saturday 5th from about 10am to about 11:45pm is one of those red days when it is not a good idea to sow or cultivate anything. You will be pleased to know this is the last red day until the 20th July.

Sunday 6th to Tuesday 8th July until 6am sow and cultivate fruits - all cereals, aubergine, broad bean, courgette, cucumber, gherkin, marrow, gourd, pumpkin, melon, pea, peppers, runner bean, sweetcorn, tomato.

I spied something green. Bunches of green stalks. No flowers, just buds. Very interesting. It was without a doubt a type of vegetable which we have not tried before. So I took a bunch. I looked at the label. Garlic Spears, it says.

Adventurous? Why, yes. Experimentation is the game afoot.

The garlic spears I placed in the basket caught Ryan’s attention. He asked, “Have you had this before?”

“I don’t think so,” I answered. “At least, I don’t recall ever having eaten this.” Coming from me, it’s a somewhat atypical response.

This is what raw garlic spears look like:

This is the note that came with the garlic spears:

This is what the note says:

Garlic Spears
(Flower Tops from Elephant Garlic)

When cooked, garlic spears have a very mild garlic flavor with a texture and taste somewhere between asparagus and artichoke. The whole spear may be eaten – as is.

Steam or sauté lightly (3-5 minutes depending on how crisp you like your vegetables) and serve with a little butter and lemon juice.

They are also delicious served chilled (after steaming) as an appetizer and a companion to your favorite dip.

Pureed, they make a wonderful mild garlic soup. Chopped raw they are very hot and will spice up your baked potatoes, salads, or dips.

For a very special touch, steam lightly, cut into inch long pieces and add them to your pasta dishes.

Try them – you’ll like them!

This is what my food bible, The Oxford Companion to Food, have to say about elephant garlic:

Elephant Garlic – one of the various forms of Allium ampeloprasum, is also called giant or Levant garlic. It is more closely related to the leek than to garlic. However, it has large bulbs and cloves resembling those of garlic in shape and structure, and a mild garlic flavor, and these similarities account for its common name. One cultivar bears the official name Elephant, and it can produce heads weighing as much as 450 g (1 lb) each. The plant originated in the Levant, and can be grown in the same conditions as garlic. It is cultivated commercially in the USA.
Elephant garlic can be baked as a vegetable, or sliced into salads.
Davidson, A. (2006). The Oxford Companion to Food. Oxford: Oxford University Press.

Saturday, early evening, June 21, At home, Redmond:

This is what garlic spears sautéed in butter, seasoned with salt and pepper, look like:

Ah yes, I did.

If you are planting by the moon for the first time have you had better results than normal or has it not made any difference? Please let us know by leaving comments below.

The moon has an impact on all aspects of gardening, the book has charts for favourable days to apply insecticides and fungicides. For example if you have blight on your potatoes or tomatoes and have to apply a fungicide like Bordeaux Mixture the 28th, 29th & 30th June are good days to do it.

Sunday 22nd from 7pm up to Monday 23rd June until about 1pm is one of those red days when it is not a good idea to sow or cultivate anything.

Monday 23rd June after 1pm to Wednesday 25th up to 11am sow and cultivate flowers - All flowers, artichoke, broccoli & cauliflower.

Wednesday 25th from 11am right up to Saturday 28th until 6am sow and cultivate leaves - basil, brussels sprout, cabbage, kohlrabi, sorrel, celery, chervil, chinese cabbage, cress, dandelion, curly endive, fennel, purslane, lamb’s lettuce, leek, lettuce, rocket, spinach, cardoon, parsley, swiss chard.

Saturday 28th from 6am to Sunday 29th June until 10pm sow and cultivate fruits - all cereals, aubergine, broad bean, courgette, cucumber, gherkin, marrow, gourd, pumpkin, melon, pea, peppers, runner bean, sweetcorn, tomato.

Sunday 29th June from 10pm right up to Tuesday July 1st until 10pm sow and cultivate roots - All root veg, beetroot, carrot, celeriac, endive, garlic, Jerusalem artichoke, parsnip, potato, radish, salsify, shallot, turnip, onions.

With the wet weather and other tasks, I've been occupied lately and not got round to updating but here we go now.

This is a shot from just up from the South  West corner showing the basic 5 plots by 3 across E/W plan with the rotation system being in a diagonal line. At the top are 4 slightly fatter N/S plots with the cold frame on one and the compost bins on the end. At the bottom out of sight are the line of raspberry and currant bushes.  

Bottom left are Broad Beans, then 3 pumpkins and 2 peppers reusing the space from the Broccoli, then the garlic which has been attacked by rust in the last 3 weeks. Above that are the Swift and Maris Peer potatoes that we had along with the beans for lunch yesterday. At the top are the  leeks still holding on from last year!

Next across from the bottom is the big white pole holding up the pea netting, above them the 60 odd onions planted at 2" spacing, then the rest of the Maris Peer and Charlotte potatoes and out of sight in front of the cold frame is the beetroot bed.

On the far side it is just possible to make out the runner bean, french bean and sweet pea row of sticks and then towards the compost bins are the wigwams for squash and cucumbers.

One of the sweetest onions you'll ever taste is the leek. In the grocery store, these carry a hefty price--all the more reason to grow your own.

Leeks take a long time to grow, so you're better off starting seed indoors or buying them as transplants. Once they grow to the size of a thin pencil, they're ready to be planted outdoors. Find a location that has full sunshine, and put them in good organic soil.

To begin planting, dig a narrow trench about four inches deep. Remove the leeks from their container and carefully pull apart each stem. Place them in the trench, spacing them about eight inches apart. Then cover them with soil. Remember, leeks are a cool-season crop, so the best time to plant them is early spring, before the last frost.

Once they're planted, it's important to be very consistent with watering. Otherwise, the leeks will develop a tough skin. To help conserve moisture, add a layer of mulch, and don't forget they'll appreciate a feeding every few weeks.

If you've ever grown a leek, you know that soil can get trapped between the layers of skin. To prevent this, just place an empty toilet-paper roll over the leek and insert it into the ground. Just mound the soil up around the cardboard, leaving just the top exposed. Over time the toilet paper roll will decompose but the leek will stay nice and clean.

• Serves: 4
• Preparation: 10-15 mins
• Cooking: 40 mins

Ingredients

• 500g butternut pumpkin, cut into cubes
• olive oil spray
• 1 teaspoon butter
• 1 leek, sliced and washed
• 125g rashers bacon, rind removed and chopped
• 1 clove garlic, crushed
• 11/4 cups short grain rice
• 1 tablespoon VEGEMITE
• 1 litre (4 cups) boiling water
• pepper, to taste
• 1/4 cup finely chopped parsley
• 40g butter
• shredded Parmesan cheese

Method

1. SPRAY pumpkin with olive oil spray and bake at 200ºC for 25-30 minutes or until golden. Heat butter in a pan and cook the sliced leek, bacon and garlic for 2-3 minutes or until bacon is browned.
2. ADD rice and stir for 2 minutes or until coated in butter mixture. Stir in combined Vegemite and water. Bring to boil, reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally until water is absorbed and rice is cooked.
3. REMOVE from heat and stir in pepper, parsley, and butter. Spoon into serving bowls and top with shredded Parmesan. Serve immediately.

If you are planting by the moon for the first time have you had better results than normal or has it not made any difference? Please let us know by leaving comments below.

Monday 16th - Wednesday 18th June up to 7pm sow and cultivate leaves - basil, brussels sprout, cabbage, kohlrabi, sorrel, celery, chervil, chinese cabbage, cress, dandelion, curly endive, fennel, purslane, lamb’s lettuce, leek, lettuce, rocket, spinach, cardoon, parsley, swiss chard.

Wednesday 18th after 7pm right through to Saturday 21st June up to 7am sow and cultivate fruits - all cereals, aubergine, broad bean, courgette, cucumber, gherkin, marrow, gourd, pumpkin, melon, pea, peppers, runner bean, sweetcorn, tomato.

Saturday 21st after 7am - Sunday 22nd up to about 7pm sow and cultivate roots - All root veg, beetroot, carrot, celeriac, endive, garlic, Jerusalem artichoke, parsnip, potato, radish, salsify, shallot, turnip, onions. (There is not another favourable root day for another 8 days after this one, ensure you get any radish/beetroot etc sowings/transplanting done today. )

Sunday 22nd from 7pm up - Monday 23rd June until about 1pm is one of those red days when it is not a good idea to do anything in the garden.

If your looking for a healthy, cost effective meal then you've just stumbled across it! We tend to eat this at least once every couple of weeks, especially if we've been to a good market at the weekend and picked up some good quality vegetables. The list of ingredients I've used here work fantastically, but it's so adaptable, pretty much any vegetable will work (although I do feel it needs either sweet potato or butternut squash), so a good opportunity to use up any leftover vegetables. If you like you can add in a touch of cream if you prefer soups a little creamier, but personally I think this soup is best on it's own, with a ridiculous amount of cracked pepper as shown!

Ingredients

• 2 potatoes, peeled and cubed
• 2 leeks, chopped
• 1 butternut squash, peeled and cubed
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 or 4 carrots, sliced
• Vegetable stock, enough to cover vegetables
• Black pepper, to taste

Method

Prepare your vegetables into small cubes and fry for a couple of minutes, just enough to soften the vegetables a little. Now depending on whether you have a pressure cooker the next step will vary.

If you DO have a pressure cooker, add stock to cover the vegetables, and let the pressure cooker do the work. With mine I need to cook for around 10 minutes once the pressure has been reached, but each pressure cooker is different so check your instructions. Once ready, remove the pressure by running the cold tap over the cooker, then whizz up with a hand blender, or pour into a standard food processor if you dont have one, until smooth in consistency. 

If you DONT have a pressure cooker, then you still need to add enough stock to cover the vegetables, but you need to simmer for around 20 minutes or until the vegetables are soft enough to blend.

If it looks like there is too much liquid you can turn up the heat and 'fast boil' away some of the liquid, and likewise, if there isn't enough you can add in more stock. Once fully blended add in some black pepper - as you can see I go a little crazy with mine.

Enjoy!

Once again... my dear friend Alton is right!!!!  I loved these Leek Rings and as a garnish to the Potato Leek Soup they work amazing.  They are crisp, oniony and incredible snacks... I must say, I ate all the Leek Rings leaving nothing for when my mom tried it.  Sorry...  I am a bad daughter, I know...

LEEK RINGS

About 2 cups of canola oil

1 leek, cleaned and trimmed of dark green parts

1/3 cup of whole-wheat pastry flour

1/3 cup of water, plus a few tbs more

Salt and Pepper to season the batter

Garlic Salt to sprinkle onto the rings after they're fried

1. Because we need the leek in rings, we need to cut the rings first and them dunk them in a large bowl or sink full of cold water to clean them thoroughly of any sand or dirt that they come with, particularly if you're buying organic.    Cut the leeks in ½ inch rings. No green pasrts this time...
2. Separate them into layers very carefully.  They might break open.
3. In a medium saucepan, heat the oil over high heat.  When you insert the back end of a wooden spoon, bubbles should form around the spoon end.  Careful, do not insert a moist wooden spoon, as the water in the spoon can make the oil splatter...  I learn these lessons the hard way... and make sure the pan is thoroughly dry to begin with...
4. In a mixing bowl, mix together the flour, water and seasonings.  Dunk the leek rings in the batter and transfer carefully into the hot oil in small batches.



5. Watch the leek rings so they do not stick to much to each other.  When they're light golden, remove them from the oil and place them in a paper towel to drain the excess oil.  Sprinkle them with garlic salt to taste while they're still warm.

Enjoy as a garnish for our Potato Leek Soup or by themselves as a snack.  Yummy!!!

I always thought French women were thinner because they ate smaller portions, they walk everywhere and that to the French overall, quality is much more important than quantity.  And thinking about the Latin/Hispanic culture, so completely opposite to that of the French - quantity is more important that quality of the ingredients, where so many people live sedentary lives and take the car to go to the corner store... we should incorporate more leeks into our diet... actually, not should, we MUST!!!

Let's start with this Potato Leek Soup.  It's super easy and relatively quick to make.  I enjoyed the flavor a lot and most of all, I loved the fried Leek Rings as garnish...  hey, I speak French, love the French culture, but can't take the Puerto Rican out of me...  This was a recipe I learned from Alton Brown in Good Eats.

Check it out...

POTATO LEEK SOUP

½ lbs of leeks, cleaned and dark and tough leaves removed

2 tbs butter

2 tbs olive oil

3 small potatoes, I used russet - washed well,  peeled and diced small

2 cups vegetable broth

1 cup Half and Half

Salt and Pepper to taste

1. First you need to clean the leeks well.  They always come full of sand and dirt in between the layers, even more so when you're buying organic.  You can cut the leek lengthwise without disturbing the root end so that the leek will sort-of "fan out".  Submerge in a sinkful of cold water and shake it well to dislodge any sand and dirt trapped in between the layers.  Or you can just run it under cold water. (Note to self:  in my dream kitchen I want a sink for the sole purpose of cleaning produce...)
2. After the leeks are cleaned... finish cutting the root end and slice thinly.  I use the white part and the tender green parts of the leek.  These are somewhat expensive in Puerto Rico, so I try to use most of it as possible... 
3. In a large pan, melt the butter over medium heat and add the leeks with a heavy pinch of salt.  Sweat the leeks for about 5 minutes.  Lower the heat to medium-low and cook until the leeks are tender, approximately 20 minutes, stirring occasionally.



4. While this is happening...  prep the potatoes.  I usually leave the skin on my potatoes, because in the thin film between the peel and the flesh is where a lot of nutrition lies, but in this case, because it's a creamed soup, the skins will just get in the way.
5. Add the potatoes and the vegetable broth.  Increase the heat to medium hi and bring to a boil.  I covered it to make it happen faster.  Once it reaches the boiling point, reduce the heat to low, maintain covered and gently simmer until the potatoes are soft, approximately 30 minutes.
6. Turn off the heat and puree the mixture with an immersion blender until smooth.  I still left some chunky pieces of potatoes and it was a nice contrast to the smooth soup.  Stir in the half and half and add additional salt and pepper to taste.

The soup will remain warm enough to eat while you make these Leek Rings, which actually were incredible...

I also learned in the Good Eats episode that this soup is also called Vichyssoise, especially if served cold.  I am not too fond of cold soups so we'll keep on calling it Potato Leek Soup.

Bon Appetit!!

If you are planting by the moon for the first time have you had better results than normal or has it not made any difference? Please let us know by leaving comments below.

To try and make your lawn grow slower, so you have to mow it less, cut it on a date favourable to 'flower' plants. If you can't do it then pick a day when the moon is descending eg 5th, 6th, 11th, 12th, 13th, 14th June.

Sunday 1st June and Monday 2nd June sow and cultivate fruits - all cereals, aubergine, broad bean, courgette, cucumber, gherkin, marrow, gourd, pumpkin, melon, pea, peppers, runner bean, sweetcorn, tomato.

Tuesday 3rd June is a red day when it is not a good idea to do anything in the garden.

Wednesday 4th June until 9pm sow and cultivate roots - All root veg, beetroot, carrot, celeriac, endive, garlic, Jerusalem artichoke, parsnip, potato, radish, salsify, shallot, turnip, onions.

Wednesday 4th June after 9pm right up until 6pm Friday 6th June until sow and cultivate flowers - All flowers, artichoke, broccoli & cauliflower.

Friday 6th June after 6pm until 7am Sunday 8th June sow and cultivate leaves - basil, brussels sprout, cabbage, kohlrabi, sorrel, celery, chervil, chinese cabbage, cress, dandelion, curly endive, fennel, purslane, lamb’s lettuce, leek, lettuce, rocket, spinach, cardoon, parsley, swiss chard.

Sunday 8th June after 7 am is yet another red day when it is not a good idea to do anything in the garden. You will have to sit and admire all the work that you have done so far or plan what you are going to do with your fruits on Monday.

I ended up having enough material to make two pots of stock, ending up with 13 cups of rich, savory broth, tinged a beautiful pink from the beet scraps. My freezer is truly well stocked now, which saves me from treating the stock like it is a scarce commodity.

In this mega-edition of scrap stock:

Spinach crowns
Garlic peels and trim
Carrot trim and tops
Chard stem
Kale stem
Asparagus trim
Red cabbage trim
Fennel stalks
Apple cores
Radish trim
Leek trim
Green garlic trim
Arugula trim
Sugar snap pea trim
Thyme stalks
Red onion peels and trim
Shallot peels and trim
Mustard green trim
Beet trim
Bay leaves

If you are planting by the moon for the first time have you had better results than normal or has it not made any difference? Please let us know by leaving comments below.

Sunday 25th May, (from 1am) up to Monday 26th May, (until about noon) sow and cultivate roots - All root veg, beetroot, carrot, celeriac, endive, garlic, Jerusalem artichoke, parsnip, potato, radish, salsify, shallot, turnip, onions.

Monday 26th May from noon until Tuesday 27th up to about noon is a red day when it is not a good idea to do anything in the garden.

Tuesday 27th from noon and Wednesday 28th May sow and cultivate flowers - All flowers, artichoke, broccoli & cauliflower.

Thursday 29th right up until Saturday 31st May sow and cultivate leaves - basil, brussels sprout, cabbage, kohlrabi, sorrel, celery, chervil, chinese cabbage, cress, dandelion, curly endive, fennel, purslane, lamb’s lettuce, leek, lettuce, rocket, spinach, cardoon, parsley, swiss chard.

Sunday 1st June and Monday 2nd June sow and cultivate fruits - all cereals, aubergine, broad bean, courgette, cucumber, gherkin, marrow, gourd, pumpkin, melon, pea, peppers, runner bean, sweetcorn, tomato.

Would you find it helpful to have 2 weeks of planting by the moon at a time to help plan what you are doing? If so please let me know.

500g fresh ricotta (preferably not the tub variety)
200g of baby spinach
2 leeks, chopped finely
1 bunch of basil
1 clove of garlic, chopped finely
1 tbsp olive oil
1 700g jar of tomato passata
4 small mozzarella/boconcini balls, sliced thinly
fresh lasagna sheets

1. Preheat oven to 180 degrees Celsius.

2. In a frying pan heat the olive oil and when heated add the garlic and leeks and cook until softened.  Turn off the heat and add the spinach, stirring until wilted.

3. Add the ricotta to a bowl and season with salt and pepper before adding the leek and spinach mixture.  Stir to combine.

4. In the bottom of a lasagna dish add a small amount of the tomato passata and cover with a lasagna sheet.  Cover the lasagna sheet with 1/3 of the ricotta mixture before topping and top with a lasagna sheet.  Cover the lasagna sheet with 1/4 of the tomato mixture and then top with torn basil leaves.  Repeat the process, ending with a lasagna sheet topped with the tomato passata. 

5. Add the sliced mozzarella to the top.

6. Place in the oven for approximately 30 minutes.  Serve with a salad.

If you are planting by the moon for the first time have you had better results than normal or has it not made any difference? Please let us know by leaving comments below.

Sunday 18th May (from 11am) and Monday 19th May (until 11pm) sow and cultivate flowers - All flowers, artichoke, broccoli & cauliflower.

Monday 19th (after 11pm) right up until 1pm on Thursday 22th May sow and cultivate leaves - basil, brussels sprout, cabbage, kohlrabi, sorrel, celery, chervil, chinese cabbage, cress, dandelion, curly endive, fennel, purslane, lamb’s lettuce, leek, lettuce, rocket, spinach, cardoon, parsley, swiss chard.

Thursday 22th May (after 1pm) right up until 1am Sunday 25th May sow and cultivate fruits - all cereals, aubergine, broad bean, courgette, cucumber, gherkin, marrow, gourd, pumpkin, melon, pea, peppers, runner bean, sweetcorn, tomato.

Sunday 25th May, (from 1am) up to Monday 26th May, (until about noon) sow and cultivate roots - All root veg, beetroot, carrot, celeriac, endive, garlic, Jerusalem artichoke, parsnip, potato, radish, salsify, shallot, turnip, onions.