Weekly Blog from the Kitchen Garden

Posted in Category News | by Jo | Comments (0)

Here at Stephanie’s Kitchen Garden, we will be sowing more seeds this week.  Under cover in the heated propagator we will be sowing chilli peppers.  Outside, we have a raised bed prepared as a seed bed and in this we will be sowing leeks, calabrese, spinach and cabbages.  We have some cold weather forecast this week so the seeds will be covered with fleece to help get them started.  We’re at that time of year when the fleece and cloches have to be removed and replaced frequently depending upon the conditions. 

We will also be checking our rabbit fences to make sure they are secure.  Last year our rhubarb was nibbled thanks to a tiny hole in the fence.  Any weaknesses in the fence will be covered with fresh wire to ensure maximum protection for the coming season.  Much as rabbits look cute, they are not a welcome sight in our kitchen garden!

This week we will be harvesting celeriac.  This is a crop that survives well in the ground over the winter - perfect for filling the hungry gap at this time of the year.  

Stephanie's Celeriac and Potato gratin

  • Peel and thinly slice one large celeriac and two large floury potatoes, such as the Desiree potatoes harvested last September from the Kitchen Garden and stored in vegetable sacks.
  • Butter a gratin dish and layer alternative layers of potato and celeriac. 
  • Season each layer and brush with melted butter infused with chopped garlic.
  • Pour over approximately 10 fluid ounces of single cream and top with finely grated Parmesan cheese.

Bake at 160 degrees for approximately one hour.


Stephanies's Special treat for Pancake day

2 over ripe bananas
2 teaspoons of lemon juice
zest of half a lemon
125 grams of plain flour
2 teaspoons baking powder
Pinch of salt
½ teaspoon of ground cinnamon
1 tablespoon of soft brown sugar
2 eggs – separated
120mls of milk
1 teaspoon of vanilla extract
Butter for frying


  • Mash the bananas with the lemon juice
  • Sift the flour, baking powder, salt and cinnamon into a large bowl and add the sugar
  • Mix the mashed banana, egg yolks, milk, vanilla extract and lemon zest and add to the dry ingredients above.
  • Whisk the egg whites until soft peaks form and fold into the batter
  • Heat a large frying pan add a little melted butter
  • Using a ladle for each pancake cook for 2 minutes on one side then flip over and cook for one minute on the other side.
  • Serve with maple syrup and clotted & cream (optional)




Meet the Author: Jo Blackwell
Jo  Blackwell

Jo Blackwell is our well-established Horticultural Advisor and the Kitchen Gardener in Stephanie's Victorian style Kitchen Garden. She caught the gardening bug when she bought her first home 21 years ago. Her first greenhouse soon followed and she later gained her own allotment.


You need to be logged in to post a comment on this post. .

Back To Top