A bulk Monday Harvest (on Tuesday here in Australia) from us this week. Weeks 12-15 were bereft of any produce bar herbs so no entries for them. The last few weeks we have been harvesting but no time to write, hence the three week catch-up today.
In Weeks 16 and 17 we harvested our bok choy. Whilst holey due to slugs and snails we still managed to pick 8 bok choy weighing 1.68 kgs.
I used the bok choy in soups.
My favourite soup recipe for the cold weather is one of my own inventions. Simply saute an onion and crushed garlic in a little olive oil ( a chopped chilli can also be added if you like). Add 4 cups of of chicken stock (I use Massel’s vegan chicken-style stock cubes) bring to the boil and add pre-purchased vegetarian dumplings (most supermarkets now have some good authentic dumplings in their freezer section) and chopped bok choy. Simmer 5 minutes then add a crushed packet of noodles for a further two minutes. Season to taste and the soup is ready to eat. Easy!
I also made a creamy laksa based on a Poh recipe. Click on the photo for the link.
Seven months after planting we finally got some red capsicums! They were used in a vegetarian bolognaise comprising the aforementioned capsicums, celery, onion, a pack of vegetarian mince and a bottle of passata.
Over the last two weeks we have been harvesting the New Zealand spinach and Silverbeet.
My favourite easy side is to shred the greens and saute them in a little butter and garlic.
I made a spinach and ricotta cannelloni using fresh lasagna sheets. Into each sheet I put a few spoonfuls of a combination of spinach, silverbeet, basil, garlic and ricotta, then rolled it up and placed in the lasagne dish. Topped the lot with passata and mozzarella and baked in the oven for 40 minutes. Delicious!
Spinach formed the base for this chickpea, spinach and paneer curry served with brown basmati rice. Click on the photo for the link.
I also made spinach, silverbeet and bean enchiladas. I used kidney beans rather than the black beans suggested by the recipe. Click on the photo for the link.
This lot of greens and the thyme sprigs went into an amazing recipe from Pinch of Yum: Creamy Lentils. A really fabulous dish and one I plan to make often. Click on the photo for the link.
Week 16,17 and 18: bok choy 1.68 kgs, spinach 913 g, silverbeet 1.04 kgs, red capsicum 2 @ 59 g.
Harvest Monday is hosted by Daphne on her blog Daphne’s Dandelions, have a look and see what other garden bloggers have been harvesting this past week.