Vera Street Community Garden

This is the recipe Jane Bell used to win the 2011 Brookfield Show's Best Lemon Butter. She credits a couple of VSCG lemons, but perhaps the family recipe was a good start too.
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Here is the recipe (from my mother) which I followed:
Lemon Butter

Finely grate the rind of 5 lemons and squeeze and reserve the juice.

Melt 185g unsalted butter and mix with 500g sugar and the lemon rind in a double boiler.

Stir over a low heat until the sugar has dissolved. (In my attempt, the sugar completely dissolved only after the other ingredients were added.)

Beat 6 eggs and strain through a sieve into the above mixture. Stir.

Add the juice and raise the heat slightly under the double boiler. Stir and keep stirring until the mixture thickly covers the back of a spoon, about 10 minutes.

Pour into sterilized, warm, dry jars with screw on lids and refrigerate.

Should keep for up to 2 months.

No-Fault Pumpkin Pie
Source: Molly Katzen, Moosewood Cookbook

Filling
1 ½ cups cooked, pureed pumpkin
1 ½ tbs. white sugar
1 ½ tbs. brown sugar
1 tbs. molasses or golden syrup
¼ tsp. cloves or allspice
¾ - 1 tsp. cinnamon
¾ - 1 tsp. powdered ginger
¼ tsp. salt
1 large free range beaten egg
¾ cups evaporated milk (low fat is OK)
1 sweet flan case (can buy Pampax brand in the freezer section at the supermarket)

Optional toppings
Whipped cream with a little sugar and rum
Whipped cream with a little sugar and vanilla extract
Vanilla ice cream

Method
1.     Preheat oven to 190 degrees celcius
2.   Place pumpkin puree in a mixing bowl and add other filling ingredients.
3.    Spread into the flan case and bake at 190 degrees for 10 minutes. Turn the oven down to 180 degrees, and bake for another 45 minutes, or until the pie is firm in the centre when shaken lightly.
4.   Cool at least to room temperature before serving. This pie tastes very good chilled, with rum- or vanilla-spiked whipped cream, or some high-quality vanilla ice-cream.

Aloo Palak with Brazilian Spinach
(Indian potatoes & spinach)
Ingredients
1 shopping bag of Brazilian spinach from Vera Street Community Garden - wash and remove leaves from stalks (should be about 300g by this stage)

2 cloves of garlic
1 knob of fresh ginger, roughly chopped
2 onions, chopped
1-2 green chillies, chopped with seeds
200g waxy potatoes, peeled & cubed
½ teaspoon cumin
½ teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon turmeric
4 tablespoons unsalted butter
Salt & Pepper
Method
1.    Cook the Brazilian spinach with garlic, ginger and onions and green chillies for 5-10 minutes.
2.   Remove from the pan and blend to a fine puree and keep aside.
3.   Boil the potatoes with salt and turmeric until tender (~10 mins) and put to one side.
4.   Heat butter in a saucepan and fry the cumin seeds with the spinach-onion paste and simmer for a few minutes.
5.   Add the potatoes, garam masala, coriander and ground cumin and a little bit of water if needed.
6.   Simmer for several minutes as the potatoes absorb the flavour.