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Good Food Kitchen

@goodfood.kitchen

I'm Deana. I cook, grow, photograph and write about seasonal food. Where the lens meets the rolling pin.

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Good Food Kitchen@goodfood.kitchen · yesterday

Harvest to plate. 🧺 This morning’s haul filled the trug with potatoes, chard, tomatoes, peppers, chillies, cucumbers, raspberries and basil. Not bad for a few hours of digging, picking and trying not to eat the raspberries on the way home. #GreenHeart 💚

My hands hold a large garden trug overflowing with freshly harvested allotment kitchen-garden produce: earthy Carolus potatoes; bright green Swiss chard; red and yellow tomatoes, including Lady of the Night, Costoluto Genovese, Fiorentino, Paros Island Heritage and San Marzano Redorta, Red Star bell peppers and Friggitello sweet peppers, Ohnivec and Carolina Reaper chillies, crisp cucumbers, fragrant basil, and bright red Versailles and Himbo Top raspberries, alongside golden Fall Gold raspberries. Tall, feathery asparagus ferns fill the background.
Good Food Kitchen@goodfood.kitchen · last wk.

Our latest recipe is heatwave-approved! 🥵🍒 We harvested our allotment-grown black cherries to churn this fresh black cherry vanilla ice cream. It’s the perfect reward for this hot weather. Is it ice cream for lunch weather where you are? 🍦 #SummerVibes

A close-up photo of my hand holding a waffle cone topped with a scoop of our homemade black cherry vanilla ice cream. The ice cream is a rich dark pink and soft mauve colour from the black cherries blending into the cream, with visible chunks of deep purple-black cherry dotted throughout. My nails are painted in different pastel shades to represent ice cream flavours, but the polish is faded and worn at the tips from a morning spent gardening and tending to our allotment plots. In the blurred background, you can see the rustic brick wall of our kitchen. This shot shows the reward of bringing fresh produce from the kitchen garden and allotment straight into a brand-new recipe we are developing to beat this summer heatwave.
Good Food Kitchen@goodfood.kitchen · last wk.

Water companies can’t reliably supply enough water for people, food production and wildlife, yet we’re told AI datacentres should take priority for millions of litres of cooling water. Get the water infrastructure right first. Servers can wait. #UKWater

Blame privatised water firms for hosepipe bans | Lettters

Letters: Gillian Metheringham, Dr Gillian Austen and others respond to articles about water shortages in the UK and the high and rising pay of water industry bosses

theguardian.com

Good Food Kitchen@goodfood.kitchen · 3w ago

𝐂𝐚𝐫𝐨𝐥𝐢𝐧𝐚 𝐑𝐞𝐚𝐩𝐞𝐫 𝐏𝐞𝐩𝐩𝐞𝐫: 𝐖𝐞𝐞𝐤 𝟐𝟔 🌶️ Week twenty-six. Now much bigger and moved into the polytunnel, where it’s enjoying the heat. Its first pepper has ripened to a deep red, ranging somewhere between 1.4 and 2.2 million Scoville Heat Units. Best admired carefully. #SeedToHarvest 👩‍🌾🌱

A mature Carolina Reaper chilli pepper growing in a polytunnel, with dense green foliage and its first ripe, deep red pepper hanging beneath the leaves. The chilli plant has grown substantially since it was first sown from seed and is thriving in the warm conditions. Marked with a date-of-birth label dated 14/01/2026. This is Week 26 in a weekly grow series tracking the progress of one of the world’s hottest chilli peppers from seed to harvest.
Good Food Kitchen@goodfood.kitchen · 4w ago

Freshly baked sourdough focaccia, filled with vegetables from the allotment kitchen garden. Roasted sweet peppers, aubergine and courgettes, homemade pesto and Mozzarella di Bufala. About right for a hot summer’s day. #sourdough 🌶️🌞🥵🥪⛱️

A homemade sourdough focaccia sandwich, cut open to show roasted sweet peppers, aubergine and courgettes grown in the allotment kitchen garden. The filling is layered with homemade pesto and Mozzarella di Bufala. The sandwich sits on an old grey plate on a rustic wooden table at the allotment.
Good Food Kitchen@goodfood.kitchen · 4w ago

The kitchen garden has decided courgettes are now our main crop, especially the organic Luneor. So I did the decent thing and baked a courgette cake - zucchini bread for our American cousins. Not too bad, if I say so myself. #ediblegarden ₊˚⊹♡🍰🥒♡⊹˚₊

A courgette cake (zucchini bread) sits on an old rustic wooden board on a grey marble table, with several slices already cut and laid out in front. Beside it is a plate with a slice of cake, a Buckels knife resting nearby, and a cup of coffee just behind. In the background is a bowl of freshly picked Luneor and Romanesco courgettes from the kitchen garden, next to a vase full of sweet peas given to us by our friend Sally B.
Good Food Kitchen@goodfood.kitchen · last mo.

Very sad to hear that Clive Davis has passed away. When I moved to New York in 2003 and worked at Sony BMG, I was fortunate enough to cross paths with him almost daily. Tireless, passionate about music, and blessed with an extraordinary ear for talent. The man with the golden ears. #clivedavis

Clive Davis with Whitney Houston (Getty Images)