We recently took over an allotment and it’s being much fun (and work).
Yesterday we finally did our first harvest: potatoes 🙂
Our plot neighbours gave us also some chard and explained how to prepare this (to me) unknown veggie. Everytime we visit the allotment, one of the neighbours gives us something, we are so lucky! 🙂
Today we experimented and the combination of chard, potatoes and supermarket bought aubergine gave me an unexpected satisfaction.
– 5 potatoes
– 1 chard
– 1 garlic clove
– juice of 1/2 lemon
– 1 aubergine
– white sesame seeds
– olive oil
– sunflower oil
For the POTATOES
– cut them in small cubes (I don’ bother with peeling the iron rich skin)
– in a frying pan heat up a thin layer of sunflower oil
– fry the potatoes until cooked
For the CHARD
– cut the leaves from the stalk and cut in chunks, keeping the hard bits separated from the leaves.
– heat up 2 tbsp of olive oil and cook the garlic for 1 min.
– add the stalks and cook for 3 mins
– add the leaves and cook for further 3 mins.
– dish out and sprinkle with lemon juice
For the AUBERGINES
– cut in chunks and soak in cold salted water for 10 mins
– rinse and squeeze
– heat up a thin layer of sunflower oil and cook the aubergines until cooked
– before dishing out sprikle with sesame seeds and cook for 1 min
– dish out and eat.
I did my first locally sourced grocery the other day, I was so excited. I got carried a bit away with the shopping list, but the idea of fresh and organic vegetables was too exciting.
One of the items was Jerusalem artichokes. I obviously thought I would receive artichokes, but instead I had some sort of strange potatoes in my bags.
After extensive research on the topic it was decided they will become risotti.
- 100gr Jerusalem, cut in small cubes
- 100gr beetroot, cut in small cubes
- 1 small leek, cut finely
- 300gr risotto
- 20gr butter
- 500ml water/broth
- Pecorino cheese,to taste
- If using fresh beetroot, boil it in a little water for 5 mins.
- When the water has dried out and the beetroot softened, add the butter and cook the leek and the jerusalem artichoke for 10 mins.
- Add the rice and cook for a couple of minutes.
- Add the water and salt to taste.
- Cook until cookes (roughly 17minutes or 7 in a pressure cooker).
- Stir in the pecorino.
- Serve and garnish with parsely
Today I fell in love with a pumpin. It gave us so much inspiration and energy!
Well, first of all it flooded us with orange. I love this color, especially if it is autumn!
I prepared a speedy hearty soup, which warmed us up.
While the soup was cooking I have prepared a super powerful snack: pumkin seeds. Lucy loved them!
Finally we made our first, warming up scary (or scared, as Lucy says) pumpkin.
Finally, by accident I took a picture that might end up on my ‘food wall’. For some reason this picture makes me very hungry! 🙂
Happy pumpkin to you all! 🙂