When you find a crop or variety that likes your garden conditions, it makes food gardening look soooo easy. This is Green Sprouting Broccoli. I figure the yield is in the range of 50kg per plant, and our favourite way to eat it is as broccolini chips
The silver beet looked so gorgeous this morning, and the patch needed thinning. And the basket just filled and filled. Spankakopika it has to be.
Okonomiyaki are a Japanese cabbage pancake, and if you are conjuring up images of British boiled cabbage or bubble and squeak, you’re on the wrong track. Okonomiyaki are comfort food, crispy on the outside and soft in the middle, not very cabbagey at all. Recipe:
My caulis are getting away from me. I could, I should, harvest them while they still look like perfect supermarket caulis and give the extras away. But we’ve developed a bit of an addiction to roasted cauliflower, and the slightly blown ones make the best roasted cauli.
This is just my Pumpkin and Feta tartlets baked as a pie instead, and with the feta crumbled over the top rather than blended in with the egg mix. And with an olive oil crust, though you could just as easily make it with a wholemeal shortcrust pastry instead. Worth a post though because it was so good.
These very inauthentic teff-less injera have become somewhat of a staple in our house, preferred to chapati for going with curry, preferred to flatbread for going with tagines, preferred to crepes for going with creamy garlic mushrooms. And all the better because, if you have sourdough starter, they are practically instant. Recipe:
The recipe makes 12 tartlets. They are perfect for lunch boxes, or party finger food – which is where these went. These are really quick and simple, and they were a party hit