I was silly... I posted about much of my harvest this week last Friday.It was a Friday thing... a post work stroll thru the patch and the sort of ritual of picking that helps to soothe the working week away - and it was such a good picking that I had to post about it then and there so plenty more produce shots there.
But to cover off the whole week, last week I picked quite a nice stash of produce. Here it is.
- 1 main head of broccoli
- lots of broccoli side-shoots
- 2 big heads of cauliflower
- several bunches of new baby radishes
- the last of the snowpeas
- lots of herbs - oregano, thyme, parsley, basil, mint and bay
- 1 fennel bulb
- lettuce leaves
- rocket leaves
- celery leaves
- a solid bunch of celery stalks
- a bunch of young sweet beetroot
- a big handful of lemon leaves
I also raided my stashes of the chillies from the freezer from last summer's glut, opened new jars of my rocket fuel chilli sambal and my sweet chilli and tomato jam and dug into the home made strawberry jam and lemon marmalade.
These ingredients have gone into all sorts of food:
- broccoli oreccietta
- lamb kofte with mint and wrapped in lemon leaves
- roast beetroot and mint salad - one of Suburban Tomato's recipes that is now a regular on my menu
- fresh green salad with loads of different leaves, herbs and fennel
- radishes dipped into hummus
- vegetable juices with quite peppery celery
- piles of steamed snow peas
What are you enjoying eating at the moment with your home growns?
Oh yay for beetroot and mint salad, I don't have any beetroot ready at the moment so I looking longingly at yours. I do like the idea of wrapping meat in lemon leaves. How much flavour do they impart?
ReplyDeleteThat's a good question. We have noticed that the older leaves give more flavour than the fresh green ones I picked last night. If you can spare leaves from your trees, then I'd definitely use the older ones. The meat mix also has grated lemon rind in it which helps. The recipe is in the index. And thanks for the beetroot and mint salad. It is really lovely.
DeleteYour menu really healthy and first class cuisine as they are from your own garden. Nice picking this week :).
ReplyDeleteIf you have time to visit when you are free, I have something waiting for you.
Oh thanks ! When I was younger I tried all sorts of fancy food and loved it. But as the garden has improved and as I have got older, I have decided that simple clean healthy food is so wonderful and even better when you can pick your own. You have made an trusting suggestion - I have to visit.
DeleteHarriet looks like she has a bit of the same attitude as my rodenator Zeke, it's my world and you are here to serve me! And by the way, did you notice that rat that I eviscerated on the carpet?
ReplyDeleteI had an appetizer in Italy years ago - fresh mozzarella grilled on lemon leaves, just enough to melt the cheese and add a bit of flavor from the leaves. It's been years since I tried to duplicate that, gotta try it again. I like your idea of wrapping meat in a lemon leaf, more inspiration!
Those cauliflowers are beautiful. My husband has been asking me to prepare something with cauliflower but I keep putting him off on that count, there's just too much other stuff coming out of the garden right now to be buying cauliflower. Its tomatoes, eggplants, peppers, and zucchini for now. Those will be gone all too soon...
Yep, that's Harriet-like. Except that her specialty is baby mice - not rats.
DeleteLove the Italian Mozzarella and lemon leaves idea, sounds great!
Nice harvest! I'm inspired to try the lemon leaf trick...
ReplyDeleteLet me know what you do with them so I can try it too. Like Michelle's idea of the melted mozzarella!
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