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Coconut Curried Peas

On our first day back from holiday, we spent the morning in our allotment. Although there were plenty of weeds, we were thrilled to see that our veggies had also thrived. Along with another load of rhubarb, and an accidentally picked

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Posted in Leftovers, Recipes, Summer

Pat’s Rhubarb and Peach Pie

Rhubarb season is in full swing, so today I’m going to make a pie. It won’t make a dent in my current harvest! Also, I’ve been planning to add a category to the blog for friends’ recipes, and I happen

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Posted in Eating seasonally, Friends' recipes

Gluten-Free Rhubarb Pie

I’ve got this donated bag of gram flour, which I discover is gluten-free.  So I’m chatting with a friend who’s coeliac and whose husband  happens to be vegan.  She tells me about the difficulties of making pastry to suit the

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Posted in Recipes

Why Eat Seasonally?

Once you’re in the habit of eating seasonally, or of trying to, it’s easy to assume everybody does. And it’s easy to forget why you decided to, because, let’s face it, in the Western world, many many kinds of food are

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Posted in Eating seasonally

Glazed Rhubarb

We eat a lot of rhubarb in my house: there’s a whole row of it (that I grew from seed) in our allotment.  We eat it fresh in the spring and summer, I freeze a lot of it diced up

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Posted in Eating seasonally, Recipes

Winter Fruit Crisp

This recipe is my variation on an old family favourite apple dessert. The original calls for apples to be peeled, quartered and cored, which I think reflects the logic of its time. The recipe was intended for fruit that had

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Posted in Recipes
What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2018. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.

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