Today is just the second day in the last two months that it hasn’t rained, a gorgeous sky blue day but my garden is still…
I love parsnips, and I can get them most of the year, but the best ones are the ones harvested in winter, which are the ones planted in late spring – the absolute hardest time to keep things moist for weeks while they decide to germinate.
Saag just isn’t photogenic. Unfortunately, because it is very delicious, and I have bucketloads of silverbeet (chard if you are not in Australia) in the garden at the moment and saag is one of the very best recipes I know to use bucketloads of it (and still want to come back for more tomorrow).
I can do this in half an hour from scratch if I have put the beans on to soak in the morning and use a pressure cooker to cook them. And if there are still embers enough to just put another bit of wood in the slow combustion stove when I get home of an evening. If you start with cooked beans, it should be easy to meet the Tuesday…
No time for shopping, no creativity for interesting cooking, no patience for lasting more than half an hour. But when I’m this busy, I really don’t want to eat junk food – I can’t afford to get sick or run down.
Have you noticed yet that I have a certain amount of experience with zucchini recipes? There is a Marge Piercy poem that I think perfectly sums up zucchini: Attack of the Squash People. I thought I had learned the lesson: One, no more than two, zucchini each planting break.
This recipe is a riff on Mollie Katzen’s Enchanted Broccoli Forest, or at least it owes some heritage to that inspired combination of broccoli, lemon, eggs and cheese – which you wouldn’t think would work but it so does.