Culinary Collectables – Exotic & Unusual Edibles!

To kick off the first day of summer tomorrow, we have a great idea to add something fresh, fun and exotic to your garden, because we all know sometimes summer after summer it gets a little tough to be thrilled and excited by carrots and peas. So, ladies and gentlemen, gardener’s extraordinaire… I introduce to you, Culinary Collectables: a range of edible exotic plants to add some fun and excitement to your basic garden nourishments.

We have Broccoli Romanesco that looks beautifully like it’s been pulled from a coral reef under the sea but has an intriguing look and taste; crossing broccoli and cauliflower that is perfectly served sauteed with butter and fresh lemon zest.

Next, taking the soil by storm last season as the patio berry of the year – BrazelBerries! Our ‘Raspberry Shortcake’ plants produce slightly dwarfed raspberries minus the thorns and are a beautiful garden addition.

Our ‘Dynamite Goji Berry’ is a superfruit that is also super fun to grow? What more could we ask for? Goji berries are excellent patio plants and produce a gorgeous orange-red berry that adds a sweet yet tart punch to your summer smoothies, salads and scones or homemade granola bars.

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Lastly, not unlike the trend and fascination of delicate, tiny Fairy Gardens, miniature is all the rage. Two of the cutest and most fun plants we have in this season are red currant tomatoes and cucamelons. The first, instilled by the name, are teeny tiny tomatoes are excellent for appetizers, fresh pastas and summer salads, and they’re just so darn cute! Four of these tomatoes will fit onto a dime! They have a smoky burst of flavour all packed into each tiny package.

The latter, cucamelons, might be my favorite plant for this summer, again miniature plants that cross a cucumber and a melon. A flavour similar to a sweet and citrusy cucumber, great for salads, salsas and can be made into tiny pickles, not to mention they are easier to grow than a traditional cucumber.

Because we love you and we don’t want any fear of.. “what on earth do I do with this?” Chef Kayla has come up with a fresh and delicious salad for your new currant tomato plant!

Panzanella Salad

Currant Tomatoes 400 g, cut in half
Basil 2 tbsp , torn up
Cucumber, 1, deseeded and peeled
Red Onions, 1, really thinly sliced
Capers, 55g
Extra Virgin Olive Oil, 4 tbsp
Red Wine Vinegar, 2 tbsp
Reduced Balsamic Vinegar, drizzled over top of finished salad
Sea Salt, to taste
Fresh Ground Pepper, to taste
Sourdough bread (stale is good here :), 1 loaf, torn into chunks

Mix all of the ingredients together and let marinate for an hour. Do not refrigerate. Makes for the perfect summertime bbq! Served with a grilled flank steak it is delish!!! If you want to be non-traditional you can add some bocconcini to the salad as well or feta too!

Be adventurous gardeners and add some excitement to that veggie patch!