I’ve started growing a lot of things, but I’ve not really been thinking too much about what to do with it. We have too much of everything, some has been given away, but I want this interest in growing food to start to develop into further interest in cooking and storing.
The other morning the girls were going to the zoo with an old friend and her kids so I quickly made some fritters for a packed lunch and to eat up courgette.
These were made without salt for the kids. Next time I’d season and add some spice. I love how food thrust upon you forces you to try new things.
While they were away I took to harvesting our greens to start to store in the freezer for leaner times. We have chard, Swiss and Rainbow varieties, we have Kale and Spinach. I discovered its a bit of a ball ache if you want to freeze for the long term. But with the girls away I went for it.
The process was:
1. Wash the greens
2. Spin off dirty water and creepy crawlies
3. Blanche in boiling water. Leaves for 2.5mins and stems for 3mins
4. Dip in ice water for the same time
5. Spin off excess water
6. Bag them up in zip bags trying to squeeze all the air out. I was also diligent enough to label and date the bags. Not something my lazy-oaf-non-farmers-wife self would do.
For supper I wanted to eat more stuff from the garden and make a tasty experimental dish. Although I did take some inspiration from this lovely Aussie blog.
Everything in this dish apart from the eggs was hand picked. Tomatoes from our neighbour, cabbage picked by Talitha and Adele from the community farm. Courgette, potatoes, golden beetroot with some salad from our garden. Really yummy, although I was longing for lashings of cheese (damn my IBS). I must try and find some sheep or goat feta.