At the moment I am giving away armloads of silverbeet to visitors and using every silverbeet recipe in the repertoire, but any day now I expect the grasshoppers to arrive and the urge to bolt to seed to win out and the bounty will be over. Seasonal eating. Make the best of it while it lasts, then leave it off the menu till next winter.
I actually like my oats better savory than sweet, and in a pressure cooker, steel cut oats will cook quickly enough to be a good option.
I’m not a huge fan of tofu because soy beans contain a number of compounds that can cause health problems, it takes a fair amount of processing to get tofu from soy beans, and they are one of the most genetically modified and unsustainably farmed crops on the planet. Nutrisoy and Soyco are a couple of brands that don’t use genetically modified soy beans.
Rocket is rich in a whole range of phytochemicals, including some that are protective against prostate, breast and ovarian cancers. It’s also rich in folic acid, vitamins A, B, C and K, and a range of minerals including calcium. But all that is largely irrelevant in the amounts you’d normally eat. I mean, who puts more than one or two leaves in a sandwich? Except if you make pesto.
The first of the season’s broccoli. Not quite the first – I’ve cut a couple of heads early, before they were really ready – but the first full size head. This is Calibri variety, and it will keep bearing side shoots for a couple of months.
Winter salad/summer salad, and not a single ingredient in common.
Out in the garden this morning in the rain, little grizzle about picking in the cold and wet, until I remembered – no visit to the supermarket after work, no trying to find parking close enough to avoid getting drenched, no queues of tired and grumpy people. Just this lovely quiet of a misty morning with trees all sparkling with raindrops and happy frogs calling.
This was an accidental discovery. I had some friends coming for lunch and I had baked ricotta with salad in my mind. But I’d forgotten that I’d used the ricotta. Oops.
I’ve developed a fetish for beetroot dip open sandwiches for lunch.
Pumpkin season. Infinite number of pumpkin recipes required. This one has used up several of our pumpkins, and will use up several more before the season ends.