Most of the last week we had monsoon weather so I wasn't out in the garden much but when I was I was still fighting those Lardy Balls back for the most part.
Yesterday I waddled down to the herb garden to check on some seedlings and pick some more strawberries and to be honest I almost missed it.
There definitely was no sign of this last time I looked so I literally did a double take when this hit my eyes -
What was that? Walked back for a closer look -
Yup, oh my days a HUGE cauliflower had suddenly appeared. My friend Con had warned me that you have to be quick when your cauli's come up coz it's a very short window between cauli and flowers. I got to it just in time by the looks.
It barely would fit in my big pans so not to be greedy I cooked half of it. From field to plate and in my belly within half an hour.
It was the best cauliflower cheese I've ever had.
Also I have to say not one bug or slug or sign of any critters taking a bite. It was clean as a whistle inside and out. No fertilizer was added, just the hugel kultur soil I made in 2018.
Recipe below -
Grow one organic cauliflower and wait for 7 months.
Place half of giant cauli in pan of 1inch of water + some salt and turn up the heat.
Meanwhile melt 50g of vegan butter in a small pan, add 1-2 spoonfuls of cornflour and stir like billyo off the heat to form a 'roux'. Add in some stock or plain hot water and stir like mad again, keep adding until you get a nice thick sauce consistency with no lumps.
Add some Applegreen vegan cheese (the cheeziest flavour on the market). Let it melt and add some Engevita flakes off the heat.
(You can make a cheese sauce without the vegan cheese and just the Engevita but I am spoiling myself.)
Pour over the cauli which will be defo cooked by now, don't overdo it, cauli tastes better al dente.
For pudding eat the strawbs you picked earlier too, with ice-cream.
NOMNOMNOMNOM I am one happy gardener right now. This makes up for all the mistakes and disasters.