Nothing gives me more satisfaction than preparing a meal with food items grown in my garden. Eating what you grow not only gives you a sense of pride and achievement, but it also tastes better. My love of nature comes from my mother who has a “green thumb”. There is nothing she can’t grow. Plants love her. I’m not yet at my mother’s level but I am learning and look forward to visiting garden centres with her. This is something we have done together since I was a child. Wherever in the world we visit, rest assured we find one. Our latest purchase to add to the garden was celery.

Actions such as picking fruit from the tree, plucking herbs to garnish food, witnessing a vine of tomatoes grow and sniffing their distinct smell makes me literally swoon. Another advantage is that when our fruits and vegetables begin to bear, our food bill is much lower. There are so many advantages to growing your own, so get cracking already! Familiarise yourselves with seeds, suckers and soil. Generally the staff at most garden centres and plant nurseries are quite friendly and willing to give advice on times to plant, whether your plant needs shade or sunshine and when to water them.

Currently my household is going crazy with some honey bananas. I have made fritters, muffins, smoothies and banana bread (recipe below). I had too, an abundance of basil and made pesto, the classic Italian sauce made using basil plus pine nuts, parmesan, garlic and olive oil. Pesto is great to toss into hot pasta, as a base for tarts and quiche, and to make dressings. I like to toss it with tomatoes as well. I’m eyeing the avocadoes on my tree. I like to make a chilled summer soup with it, add it to salads and mash it with other ingredients to make good old Mexican favourite guacamole to serve with chips. It’s nice with Jamaican Ginger Bulla cake too.

I have a cashew tree and my helper makes the best drink with it blended with mangoes. It’s quite nice on its own as well. The soursops are fat and ripe and I love to make a refreshing drink with lime, or if you prefer you can add milk and spices. A family friend has lychees which are currently in season. I like to make an icy drink with them, and they are lovely in cakes or soaked in liqueur to top ice cream.

The beauty of growing your own is that you can eat fresh produce at their seasonal peak. It also makes you respect nature and Mother Earth knowing where your food comes from. It’s so important, especially for children. Personally, I think some basic agricultural course should be taught in all schools. It makes me sad that some children have never witnessed the miracle from seed to sapling to mature plant. Some of us take this for granted, but many urban dwellers have no clue. It’s time to change that. Start a new project today whether for yourself or your children.

JuicyChef’s Cranberry-Laced Honey Banana Bread

Let me stress that using honey bananas makes a difference to my recipe. Regular bananas are great too, just not the same. This recipe yields 2 loaves using 8-inch pans.

Ingredients:

5 honey bananas, cut into small pieces

500g/2 Cups All Purpose Flour

1 tsp baking powder

Pinch of salt

200g/1 cup brown sugar

100g/1/2 cup butter

2 Eggs, beaten

100ml/ _ cup milk

1 Tsp vanilla

200g/1 cup dried cranberries

Method:

Preheat oven to 350oF

Lightly grease 2 loaf pans with butter.

Cream butter and sugar together until smooth, then add beaten eggs, vanilla and milk.

Sift together flour, baking powder and salt and add to liquid ingredients, mix well.

Stir cranberries into batter.

Divide mixture into 2 prepared loaf pans and bake for 1 hour.

Pesto Roast Chicken

I love simple food. This unfussy chicken is easy to prepare and makes a light meal with a salad on the side.

Ingredients:

1 Best Dressed Whole Chicken

200g/1 cup pesto

Salt and pepper

Method:

Preheat oven to 400oF

Season chicken all over with salt and pepper.

Rub pesto under the skin and all over the chicken and inside the cavities.

Bake until golden brown, about 1 hour and 10 minutes or more, depending on the size of your chicken and your oven, check the thighs to make sure the juices are not bloody and run clear.

JuicyChef’s Creamy Grape Tomato, Sweet Pepper and Celery Salad

Tomatoes for me signal summer and tomato salads always make a colourful tasty side dish. Most of my tomato salads are oil and vinegar-based, but I wanted to do something different which was still low-fat. Celery has an unmistakable anise-like flavour and provides crunch. This recipe would go well with the chicken above.

Ingredients:

1 Carton Grape tomatoes, cut in halves

2 stalks of celery, thinly sliced

2 Stalks of escallion, thinly sliced

1 coloured sweet pepper, deseeded and sliced

Chopped parsley

100g/ _ Cup Low Fat Plain Yoghurt

1 Tsp Dijon mustard

2 Tbsps Sunflower Oil

Salt and pepper

Method:

First prepare a dressing by whisking together oil, mustard and yoghurt until smooth, then stir in some chopped parsley.

Add grape tomatoes, celery, sweet peppers and escallion to a bowl, season with salt and pepper and toss together.

Pour in dressing and mix well, chill for at least an hour before serving.

Thanks to my mother’s garden for providing a beautiful bounty which makes cooking such a pleasure.

Thanks to my weekly sponsors MegaMart who have been a big support to this column.

Thanks to my chicken sponsors Jamaica Broilers Best Dressed Chicken for providing the poultry.

Contact me at juicycheffoodmedia@gmail.com

Bon Appétit!