After a torrid season, with goannas stealing most of the eggs, one of last year’s goslings has successfully hatched four little females. But I love…
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…
This time of year in this part of the world it’s all about fruiting annuals. I have more corn and beans and tomatoes and eggplants and capsicums and trombochino and squash and pumpkins and cucumbers and zucchini in the shadehouse than I will have room to plant out. So it’s just another round of the regular, staple roots this time – carrots and beets.
New Zealand green lipped mussels are listed as sustainable, and our local supermarket had them this week for less than $5 a kilo. We may be the last ever generation to be able to readily afford seafood like this so it had to be worth inviting friends for dinner. They have a lot of food miles, coming from New Zealand, and they’re frozen. But in the scheme of compromises you…
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.
Besides the corn, I’m potting up the tomatoes, eggplants, and capsicums I planted last month. They’ll grow on in pots for another few weeks before they need to be planted out and by then it might have rained.
Love Cos lettuce this time of year. We’ve had a little bit of rain and a cool start to spring and the greens are very happy. With Cos and eggs in abundance, my thoughts for the Tuesday Night Vego Challenge this week turned to Caesar salad.
These are the lettuce seeds I planted just on a month ago now, last leafy planting break. I thought about planting them out today. But they’re still a bit little – they will thrive for another few weeks in the mix of compost, worm castings and a little bit of creek sand that they are potted up in.
These are the spuds I planted back in early August. They grow so fast! I planted them in a trench about 20 cm deep and I’ve been pulling the compost in around the stems, leaving just the top leaves exposed as they grow.
Which is a two part dish, consisting of an Asian style omelette in a mildly ginger laced vegetable stock sauce. It’s surprisingly addictive! I used duck eggs for this one, just because we have them, but chook eggs work just as well.