Growing Our Own Food III - Crazy Harvest

After two years of random planting and yielding a large crop however, this summer and autumn our garden provides some surprising new experiences. I shall learn more about unpredictable circumstances, preferences of little animals, cryptic processes of nature and first of all, my own greenness.


These carrots look quite different to those you get in a supermarket, don´t they? If you watch them closely you can notice a lot of grooves and swellings caused by every single hard step they take to permeate the soil. We are lucky to lift only a few like the short one in the middle this year. It takes some time until the compact soil gets more crumbly.


I love beetroots, especially beetroot salad in winter. Maybe that´s why I couldn´t wait to seed them as early as possible. Now we´ve got quite a number of them at the beginning of august instead of autumn as expected.


Tomatoes actually have been playing a joke on me. Growing like crazy last summer, I decided to plant only two bushes this year. At the end there were eight growing in the vegetable patch like by an invisible hand. Since our compost heap originated insufficient heat, this spring unsuspectingly with the garden mold we brought onto the patch a lot of tomatoe seeds still as fresh as daisies. At lower temperatures I cut the fruits still unripe together with the stems and hang them on nails in front of the south-facing hayrick wall where they get red or yellow mostly within a week.


Chili peppers are drying in the sun. Unfortunately we mixed up sweet and chili pepper seeds. Now we enjoy the sweet ones like a rare delicacy and will be able to cook hot dishes for ages. Anyway, I love them!


We really have been looking forward to pick these delicious grapes in September and decided to purchase a grape press. The juice tasted good, somewhat sour as we tried hard to beat the wasps and birds to the draw which devoured the fruits for the most part.

I am an accurate person and know my own mind. I´m sure that natural gardening is a good exercise program to learn to let things rip.

Growing Our Own Food II - Apricots

It´s a shame. Last weekend my husband has shortened our one and only apricot tree by more than a half without taking a picture of it as a whole before (to be honest, this should have been my job). After yielding large crops of delicous apricots for a couple of years, we had to come to that sad decision. The tall tree had been pollarded lengthwise by a severe storm just after we had moved in. Gale-force winds are blowing frequently in this area, and it was to be expected that the remaining half of the beautiful tree would fell as a whole some time. Furthermore it already had got too high to pick the fruits. Falling on the ground most of them got damaged and had to be cooked at once.



We met the challenge and got rather busy with cooking apricot dumplings, cakes, jam, chutney, sirup and something special called "Marillenröster" (Marillen = apricots). We also experimented with air-drying apricots in the sun. A bold and funny venture: my husband climbed a ladder every morning to place the baking sheets with the apricots on the roof of the house and removed them again in the evening or when rain was emerging.



The effort payed off: I never ate dried apricots with such phantastic flavor.



Have I whetted your appetite? Then I will betray to you how to cook this special something called Marillenröster, a traditional Austrian kind of stewed fruit which tastes delicous when mixed with natural yoghurt, the perfect stuff on hot summer days:

Wash the apricots, cut them in half, remove the kernels and put them in a large cooking pot. Add a bit of water and bring to the boil. Stir occasionally. Simmer until the peel of the apricots gets puckered. Skim any foam or scum off the top (you can eat it, it tastes like jam). Add sugar (300 to 400 g for 1000 g of fruits) and let it simmer shortly until the liquid gets limpid. If you like, add some fresh mint. Leave to cool a little, then pour into clean jam jars and cover them.



If you want to eat it within one week, allow to cool completely and place the jars in the fridge. If you want keep it for a longer time you have to sterilize - don´t be afraid, it´s quite simple: Put the jars in a large cooking pot filled with cool water (the jars should be almost covered with water). Bring to boil slowly and simmer for about 10 minutes at 70 to 80 degrees. That´s it! The Marillenröster will keep for about a year, but will be long gone before then!

Growing Our Own Food I - "The Grave"

First Harvest

I can´t remember how long ago I decided to prefer organic food. Being vegetarian since childhood my bill of fare for a long time was limited on mashed potatoes, rice, bread, polenta and various kinds of deep frozen vegetables. I am still horrified thinking about the times when searching the menu in a restaurant without finding anything eatable aside from cut-up and sugared pancake with raisins and apricot dumplings. Time passed by until dumplings with egg and baked mushrooms showed up on menus, on which I wasn´t keen anymore after stuffing myself with it for years. Finally I have learned that I just had to accept my fate growing up in a culture being obsessed with meat.

Lemon´s Excursion 2008

The situation turned out to become even worse when I noticed that apples didn´t taste like apples anymore, that apricots tasted like water with a whiff of bitter citron. Not really a surprise after being picked unriped and travelling hundreds and thousands of miles cooped in refrigerators. Even simple bread wasn´t made from flour, salt, leaven and water anymore. More and more bakeries converted to convenience blends.

Windfall 2008

For whatever reason it was obvious to grow our own food when we came to Hungary. And this is how we started:

"The Grave"

Whenever I am talking about animals my husband´s thoughts are focusing on how they would taste being roasted. He is confident of driving me crazy about that. Now, even though drenched in sweat, he is digging over the black and fertile but compacted soil bit by bit. It´s hard work and at the end a tiny acreage occurs, looking quite ridiculous (and also a bit like a small grave - to be honest : - ) amidst the former large acre. But it was just a modest beginning. At this time we predominantly were busy with renovating the houses. After removing a lot of junk from the compost heap the former owners had left, we cover the patch with compost soil.

Compost Heap left behind

My husband grew up on a farm and has learned much about farming in early life. But I am just a rookie and never wouldn´t have dreamed of gardening or farming. Now I hold some small bags of vegetable seeds in my hand, waiting to plant the first carrots.