I tried to post the photo below, but WordPress fucked up somehow and didn’t attach the photo, so until I figured out how to fix it, the post just said ‘storks sitting on power lines, about to take off’, with no context.
Yet a couple of people immediately clicked ‘like’. Maybe you thought I was waxing philosophical?
Wild plants featured in this instalment:
Sicilian Sumac / Sumach “Rhus Coriaria” (Edible / Drinkable)
Red Ink Plant / Poke Berry / Poke Weed “Phytolacca Pruinosa” (Not edible)
Iberian Milk Vetch “Astragalus lusitanicus ssp. orientalis” (Not edible)
Heirloom and open-pollinated tomatoes:
Tropic VFN (Heat tolerant variety)
Black Cherry (smoky tasting, my favourite cherry)
San Marzano (perfect plum tomato, good for sun drying)
German Orange Strawberry
Currant Sweet Pea
Principe Borghese (the nipple tomato – great for sun drying)
Roma
Ailsa Craig (shared with a mysterious tomato-eating creature)
Gardener’s Delight (a prolific red cherry tomato, makes up the majority of my harvest)
Cucumbers:
White Wonder / Bianco Lungo
Lungo Verde degli Ortolani
Mediterranean
From the orchard:
Anna Apple
Persimmon
I make good use of some pine trees, and make some quick raw vegan cucumber spiral spaghetti using only things I picked from the garden (tomatoes, sweet peppers, mint, basil and cucumbers), as well a few of the olives I prepared in a previous video.
The tool I use to make the noodles is a Gefu Spirelli Spiral Slicer, but there are much better spiral slicers out there that won’t make your wrists sore. You can also use carrots to make this meal in the winter, or mix carrot and cucumber. Typically, zuccinis / courgettes are used, but they don’t agree with me, and cucumbers taste a whole lot better.
You’ll want to use cucumbers with small seeds, such as the Mediterranean cucumbers I use.
Daniel Unedo 