A basket of seasonal veg from my patch delivered to your inbox. Recipes, stories and live cooking classes from a writer who left advertising to grow vegetables and never looked back
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 297 | Founded | 4 years ago | Last Issue | 5 days ago |
| Active | |||||
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kathyslack.substack.comLatest Issues
It’s cold. Will I crack and turn the heating on?
Might a steaming bowl of creamy, leek and blue cheese beans with glazed quince and radicchio pickles be enough to warm me up, or will I turn the heating on?
It’s cold up here on the hill.
Chard. It’s a metaphor
Irrepressible chard and a one pan pesto pasta for a packed-up kitchen.
Thought for the Day
Home: a manifesto
Buckle up, folks. I have Things To Say in this post. So I’ve left out the paywall, because I’d love to know what you think. And, also, I want you to have a slice of this cake (recipe at the end).
A new chapter
I am sitting, pyjama-ed,...
HERO HARVEST #6: Apples
Bounty from the new Welsh orchard and a supper to celebrate: warm apple, blue cheese & pickled blackberry salad, followed by smoked apple crumble with salted caramel & fennel ice-cream.
Welcome to Hero Harvest. Are you ready to geek out? T...
Recipes for early autumn and an invitation to come and cook with me in Wales
Welcome to my monthly newsletter: your seat at my kitchen table in a monthly collection of tales, news, recipe inspo, goings on in the patch. I’m so pleased you’re here.
There’s plenty of room at the table so if you’d like full experience,...
Audience Metrics
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| Subscribers | Engagement | 74 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Cotswolds based food writer, veg grower, rat race escapee. Author of ROUGH PATCH, a memoir with recipes, and FROM THE VEG PATCH, a mostly-veggie cookbook
I'm Kirstie Young. A Food Photographer, cook, writer and food lover. I live in a little market town in the South Cotswolds and love to travel, especially if there is good food to be had on arrival.
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