22 Mar 2017

(Almost) Wordless Wednesday - Spring Harvest

~ Just add rice ~

Walking through the veg patch yesterday evening, I could see that strong winds had, yet again, done for my purple sprouting broccoli so I had to nip in and try to prop it up without having any string on me.  (Note to gardening self - always have a bit of twine in your pockets.)

There were a number of PSB stalks ready for cutting (luckily I had a pocket knife in my garden bag) to which I quickly added some yellow chard, Cavalo Nero kale, pink stems of Red Champagne rhubarb, plus a few salad leaves of wild rocket, sorrel, baby chard and baby beetroot.  And, just like that, I had the makings of a nice supper.  I just added some Camargue and Wild Rice to the cooked veg, and some stem ginger and yogurt to the rhubarb.  My first (almost) all veg patch supper* of the year.

Can I just say what good value the wild rocket has been this winter? I eat salad with everything, even breakfast if I'm having eggs, and these leaves have stood over winter as a really good cut and come again crop.



* Leaves of chard and kale were finely sliced and stir fried in olive oil with shallots, garlic, chilli and grated ginger; the stems were steamed with the broccoli stalks while the rice cooked. I usually add a dressing of tamari soy sauce to spice things up a bit as well.  The rhubarb stems were roasted for a short time in the oven then mixed with chopped stem ginger and plonked on top of yogurt.  I'm no chef but I like tasty fresh food!

11 comments:

  1. Mmm, absolutely delicious, and how satisfying to have a home grown meal in March. I'll second what you say about rocket, mine has been brilliant too. It's running to seed now, but I've had some lovely big fresh leaves in the past month or so. Another thing that does well for me is sorrel. I have some perennial clumps of it and it's sprouting beautifully right now and I've been picking and eating it for three weeks or so. CJ xx

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    1. I've had little tastes of home-grown throughout the winter as the kale and chard have been growing since late autumn, as has the beetroot. My rocket was late sown as an experiment but it's been brilliant - so lovely to know that it's come from the ground and not a plastic bag! Sorrel is a recent addition to my herb bed. I kept reading about it and decided to buy a little pot, not realising that it's a perennial that can grow quite big. It will have to battle it out with the chives now! C xx

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    2. Another fan of sorrel here. Have you tried the red veined one? A really pretty addition to a salad.

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    3. An allotment neighbour grows red veined sorrel. I spotted it at the weekend and thought how striking it was. Lovely in both a veg patch and ornamental border, I'd have thought. Must get some seeds or a small plant. Thanks for reminding me!

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  2. Gosh, how satisfying – it all sounds delicious. My rhubarb is almost ready to pick the first stems - yippee. I tried with rocket last year and it didn't do well at all. Not sure why. You've inspired me to try again! And sorrel :-) Sam x

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  3. How satisfying to have picked for supper and to have known where it all came from. It was ghastly windy here in the night so my newly planted broad beans will have been flattened. Thanks for the wild rocket tip.

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  4. That looks like a pretty sterling supper and you sure sound like a chef to me!!!xxx

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  5. Chard is on our list for this year.

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  6. Your meal sounds wonderful and all grown by you too -fantastic!

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  7. Yum!There's nothing better than eating fresh organic homegrown vegetables! :)

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  8. Sounds absolutely delicious and so satisfying in more ways than one. . We've just eaten leek and goats cheese tart with roasted beetroot and cous cous followed by rhubarb roasted with slivers of orange peel and juice. I are the first three asparagus spears yesterday - all by myself. Must grow sorrel again - I love its apple peel flavour.

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