Good Food Kitchen

Good Food Kitchen Hi, I’m Deana, welcome to a world where the pen, the rolling pin, the camera and the garden all play their part in how I cook, write and photograph food.

https://bsky.app/profile/goodfood.kitchen Delicious and tasty wholesome recipes and chatter from our kitchen to yours. More on: https://goodfood.kitchen/

Happy summer solstice.This morning’s kitchen garden haul: elephant garlic, Romanesco courgettes and round Luneor courget...
21/06/2026

Happy summer solstice.

This morning’s kitchen garden haul: elephant garlic, Romanesco courgettes and round Luneor courgettes from the allotment kitchen garden.

Not a bad start to the day.

🌞

The Luneor courgettes are already coming thick and fast. First few are ready to pick this week.These ones won't be slice...
16/06/2026

The Luneor courgettes are already coming thick and fast. First few are ready to pick this week.

These ones won't be sliced. They'll be hollowed out, stuffed and baked whole. 🌱🥒

This week’s sourdough bake: a rustic 81% hydration country loaf made with True South West stoneground white, organic Mar...
11/06/2026

This week’s sourdough bake: a rustic 81% hydration country loaf made with True South West stoneground white, organic Maris Widgeon and organic wholemeal flour.

The long fermentation produced a crisp, deeply blistered crust and a soft, open interior with plenty of wheaten flavour. Fresh from the oven and cooling on the rack

This morning's carrot harvest.Cosmic Purple, Purple Haze and Amsterdam Forcing. Sown from seed earlier in the year and p...
09/06/2026

This morning's carrot harvest.

Cosmic Purple, Purple Haze and Amsterdam Forcing. Sown from seed earlier in the year and pulled fresh from the kitchen garden today. There’s something satisfying about growing carrots - you never quite know what’s waiting beneath the soil until harvest day.

These won’t be hanging around for long. 🥕

First Senshyu onions lifted, planted in September and worth the wait. Some real beauties among them. They’ll spend the n...
05/06/2026

First Senshyu onions lifted, planted in September and worth the wait. Some real beauties among them. They’ll spend the next fortnight curing in the greenhouse, until the skins are papery and ready for storing. 🧅🧅

A blue tit fledgling 🐦 took an unscheduled trip out of its nest this morning. What followed was a race between my husban...
02/06/2026

A blue tit fledgling 🐦 took an unscheduled trip out of its nest this morning. What followed was a race between my husband, Vincent, and Luna the cat to see who could reach it first. Thankfully Vincent won and the baby is back where it belongs. 🕊

First strawberries from the patch this afternoon: Gento, Sweet Ann, Albion and Lambada. Sweet Ann still has the edge for...
24/05/2026

First strawberries from the patch this afternoon: Gento, Sweet Ann, Albion and Lambada. Sweet Ann still has the edge for flavour, but Albion’s remarkably good this early. These will go alongside a homemade Madagascar vanilla ice cream tonight.

This is a new asparagus bed, now being planted with a few favourites: Gijnlim, Guelph Millennium and Pacific Purple. The...
20/04/2026

This is a new asparagus bed, now being planted with a few favourites: Gijnlim, Guelph Millennium and Pacific Purple. The older bed has, over time, become a tangle of mixed varieties, productive but no longer very distinct.

This one has been handled more deliberately. It was dug over a year ago, then fed regularly with rinsed seaweed, the trenches lined with well-rotted manure, and finished with homemade compost and a light dressing of mycorrhizal fungi.

It will be interesting to see how it compares with the older planting, given the difference in preparation.

Rhubarb pushing its way out of the forcer on the allotment.Kept in darkness, the stems come through pale, tender, and fi...
10/04/2026

Rhubarb pushing its way out of the forcer on the allotment.

Kept in darkness, the stems come through pale, tender, and fine-textured, with a softer acidity than the open-grown crop. It cooks down quickly, losing that fibrous bite and giving a cleaner, more delicate flavour.

This is the early-season rhubarb worth using. It needs very little adjustment in the pan.

Going into a crumble later - it won’t need much sugar.

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