Megan Palmer

Yes, sauerkraut, kimchee, kefir and apple vinegar

Do you at least remember whether the cake was chocolate, plain, carrot, citrus, marbled or any clues to help narrow down the possibilities?

If you fence off a small section at a time and sprinkle pellets, wheat or other grains on the ground, it will give them a good reason to scratch around.

You might also wish to dig a few holes to help them get started scratching around.

A couple of buckets of arborist's mulch will attract insects, worms and fungi that the chickens will also enjoy scratching through and improve your soil biology.

We regularly rake out the soil from our chicken run and top up with mulch, the girls go crazy scratching through the piles and spread it through their area.

Riona Abhainn wrote: I've tried a couple of times to grow sprouted ones, remove the outer layers and divide the onion into multiple sections and plant each sprouted section.

My understanding is that onions are biennial so they will produce seeds the second year. Therefore, the sprouted shoots may not bulb up and go straight to seed if they did continue to grow for you.

The Brogdale Farm in Kent has the National collection of fruit in the UK that includes 332 plum varieties and is well worth a visit.

https://brogdalecollections.org/the-fruit-collection/

It's the start of autumn now in the southern hemisphere and we have already ordered our wood for this winter, (9m3) 2.5 cords.

Have already had the fire going.

My husband cooked melanzane di parmigiana for dinner, served with homegrown salad greens. One of our many favourite meals.

I have found that blueberries grow well from cuttings so might be a good idea to take some cuttings as a back up plan.

Thanks Carla, they are really delicious and versatile.

I make them with cold smoked fish or smoked salmon - they sell the packets of off cuts cheaper than the proper slices.

They are quick to prepare too, we grab them out of the freezer in the morning to defrost on the bench top or overnight in the fridge and serve with greens.

Douglas Alpenstock wrote:I'm making a lot of mashed potatoes these days. We call them "Garlic Smash."

Your garlic smash would make lovely fish cakes too.

We add smoked fish or a poached flaked fish, chopped chives, parsley and/or very finely chopped onion, form into patties, dip in flour, egg and breadcrumbs then shallow fry in butter and olive oil until golden brown.

They freeze well too - just free flow freeze and transfer to a bag when frozen.

Which reminds me, time to make a batch for the freezer😋

Found an old photo of a batch of fish cakes being formed in preparation for the freezer. I roll the mixture into a ball then flatten into rounds.

They have yet to be dipped in flour, egg and crumbed. I put all our stale bread through the food processor and either freeze or dry the breadcrumbs.