I comprehensively count myself in the latter group. I never learnt the basics of growing things—soil prep, climate suitability, seasonal produce stuff, and more—and I make growing anything far, far harder than it should be. I also realise buying things like herbs, which can be grown in small spaces, is a giant waste of money.
Released on 1 May (just in time for Mother’s Day), Courtyard Kitchen contains growing tips for herbs and potted fruits, then segue into recipes to use that produce. That is, the kind of fundamentals for people like me.
Written by photographer Natalie Boog, whose experience spans working for various Fairfax publications such as Sunday Life and Spectrum and Pacific Magazines publications including New Idea and Better Homes & Gardens, Courtyard Kitchen of course contains beautiful images.
That’s both beautiful as in the shots but also their styling. They’re the kind of pics that encourage even the blackest thumbs of us to give growing herbs one more go and inspire us to whip up some delicious meals once those herbs have grown.
Containing tips about such things as preparing soil, planting, watering, managing pests and disease, which pots to plant in, and how to go about sterilising bottles and jars for things like pestos, the book contains plenty of information that, while practical and basic, is perfect for those of us needing to start from scratch. (The also layout comes complete with super-cute callout circles with handy hints inside them.)
Primarily a cookbook with some herb-growing tips at the start, Courtyard Kitchen caters mostly to omnivores, but offers a number of vegie options. The recipes are grouped by the herb they most feature. For example, Chocolate Basil Cake and Basil Pizza fall, as the titles suggest, under the Basil section; Rosemary Potato Wedges fall under Rosemary.
The recipes range also from Chili Vegie Tagine to Thyme Dumplings to Celeriac & Potato Soup and Parsley, Chilli & Lemon Spaghetti. All tasty options to experiment with and from which to derive a sense of ‘I grew this, I cooked this’ satisfaction. Not-so-green thumbs up.
Thanks to Murdoch Books for the review opportunity.