This is the last of the potato based Tuesday Night Vego Challenge recipes for this year. We’ve had a nice month of eating new potatoes most days and the basket is getting low. From now on it will get too hot, particularly at night, for potatoes to crop well here.
It must be the moment in the year when eggs and potatoes both peak together to create the perfect seasonal food moment.
I have a simple, fast, comfort food dhal recipe in my Breakfast Cereal Challenge series from last year – Breakfast Dhal. But I actually managed to harvest some pigeon peas despite the parrots best tries to get through them all, and that was worth a super dhal recipe.
I’ve started harvesting the new potatoes, and I had all sorts of recipes in mind for them. But then, with them actually out of the ground and lightly scrubbed (they come out from under the mulch almost clean), I couldn’t think of anything better than just to boil them and eat them as they are. Sometimes I think you can overelaborate cooking. Parsley and Mustard Hollandaise Recipe:
My kale is starting to flower, so it was time to finish it off. This hot weather will bring cabbage moths and aphids around anyhow. It has been really hardy and trouble free, and has borne really well for months now. I’ve used it regularly at least a couple of times a week.
The Spring egg glut situation is still going on. The goose eggs have started hatching (three babies today and another egg or two to go) and the ducks have slowed down laying. But the chooks are still laying four or five eggs a day (even though some of them are well into chook middle age). So I made an egg curry on the weekend for a curry night feast for…
Good for you and virtuously good are only two of the three Witches Kitchen goods, and I used to think broad beans failed on number three until I discovered the north African and Middle Eastern way of cooking them with lemon, olive oil and garlic.