Lynda Brown - 02 October 2013
Thanks to a friend who did it for me, I've just signed up to Twitter – @lyndaingarden. Yes, I know I'm a wimp and it's taken me forever, but when it comes to social media I'm an out and out laggard. It feels a bit like first day back at school, very exposed and dead nervous.
The name – we were in the garden at the time – feels right (there are countless Browns out there, so my name not an option) as does the pic – my first bunch of radishes (organic seed, of course) that I've grown in my new home. In fact, I've come to realise that being outside, and surrounded by Nature is home for me, and one of the many reasons I'm devoted to all things organic. As long as I can remember I've always felt we were part of nature's grand scheme and that to think we could in anyway ever control or dominate nature, or that somehow man was a superior being whose rightful place is to lord it over the rest , was just plain daft. We may have large brains but we are mere tadpoles in the game called life. No guesses as to which theory of evolution I subscribe to. Collaboration over domination every time!
It's a view that shapes everything I am and do, including cooking. I'm not recipe driven, but weather driven; and should the weather change during the day, so does what I want to eat. Asparagus in winter? What on earth is that about?
I asked my friend what was the point of tweeting. She explained that it's good for exchanging information. The light went on. My first tweet? Flagging up organic Milva potatoes, my new fave organic potato, which I'm buying from Coleshill Organics at Stroud FM. It's a Dutch variety, and deliciously creamy rather than just waxy, and hold their shape well. I've checked and they're available for gardeners to grow: an idea perhaps for yet another small change for Organic September?
I'm slicing them, and boiling them with only enough water to cover, lid on. They only take about 5-7 minutes. Half way through, I then pile in my own runner beans just broken up, and last night , added shredded organic cabbage on top of the runner beans. Drain, and finish with chopped chilli and butter or olive oil – or whatever the weather tells you to do. Low carbon one pot vegging, and I love it.
Lynda is an award-winning food writer and broadcaster, and keen advocate for organic living. She is author of several food books over the last twenty years including Planet Organic: Organic Living, The Cook's Garden, and The Modern Cook's Handbook, as well as writing The Preserving Book that was published in 2010 in association with the Soil Association. Lynda is an expert on food and nutrition and a seasoned broadcaster, regularly speaking on food and farming both on the radio and television.
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