Its really starting to feel like winter’s coming now, I’m craving soups and the nighttime temps are due to sink to single figures (Celsius that is) by the end of this week. With that in mind I’m pretty pleased with this weeks harvest. As usual I harvested silverbeet and oregano, this I used in a silverbeet and ricotta canneloni – my kind of comfort food.
Other usual suspects, harvest wise, included parsley…and more parsley…..
These lots were turned into soup and pasta puttanesca and the lot in the basket below went into a veg stock, along with the rest of the baskets ingredients.
Adding some colour to this weeks bounty were more tamarillos – I reckon I’ll have about 3 more weeks of harvesting tamarillos left. Incidentally how do other people growing fruit account for it on their spreadsheets? Tamarillos are $1.50 each at Woolworths (which is where I get my veg prices from) but given I will probably harvest close to 300 fruit it will distort things if I account for them at $1.50 each. I think I will cap income from them at $50 (which is what I did with passionfruit earlier in the year) but I would interested to know how others see it.
Although its the end of May I do still have one tomato plant left in the ground but the tomatoes its producing are pretty sad and sorry individuals. I should really pull it but then I’d be admitting it really is almost winter.
Norma at Garden to Wok has inspired me to do more cooking with tofu, so this week I made a lovely (although the rest of the family didn’t agree) lemongrass and turmeric tofu. The below lemongrass went into it, the thai basil and the pak choi went into the noodles that I served with it.
To prove we really are headed into winter my last harvest of the week was a very seasonal one – my first ever orange. It is a Washington Navel and I picked it too early but I still loved every mouthful.
For more harvests from around the world head over to Daphne’s and feast your eyes on some more delicious veg.