I’ve had a couple of new things to harvest this week: beetroot which I haven’t had for awhile and spearmint which I am enjoying in tea. I also have been cooking a few different things this week. A change of seasons thing perhaps…
I found a recipe for Smoked Trout and Pea risotto, the leek, celery and parsley were all used in it. I think it sounded better than it tasted – but perhaps that’s because I used a hot smoked trout rather than than cold smoked version that I generally prefer….none of this is the fault of these lovely vegetables though.
Avocados seem particularly cheap in Melbourne at the moment so this coriander went into some particularly delicious guacamole.
We had barbecued haloumi & chorizo on a bed of lettuce & watercress. I made a beetroot, carrot and Freekeh salad to go with it. It was my first try cooking freekeh and I have to say I really enjoyed it – the rest of the family though were fairly ambivalent. Mr almost 2 threw his on the floor. Oh the joys of feeding preschoolers….
The purple sprouting broccoli was a side dish for a roast chicken.
My daughter had a cold and as she requested noodle soup I felt obliged to make it – spearmint, mint, Vietnamese mint, Spring Onions, Coriander and a previously hidden chilli to go in it:
And now for my parsley adventures – if you read my Monday Harvest post last week you will know that I harvest parsley most days but don’t always mention it because I had run out of ways to photograph it. Well this week I bring you: Parsley in unusual places.
Do you ever conceive ideas and then get a bit disappointed when the end result is not quite what you envisaged? (I had big plans for a beautiful gingerbread house for my daughters fairytale themed 5th birthday party – she got the house, but decrepit was a better description that beautiful….) Well this parsley project was a bit like that, I was picturing an inventive series of snaps with parsley in slightly surreal situations. What you get instead is parsley ‘planking’ on top of a variety of garden features. I still had fun taking them though.
For the record this week I used parsley in: Puttanesca sauce, Fritters, stock, tabbouleh and the freekeh salad and risotto mentioned above.
For more Monday Harvests have a look at Daphne’s Dandelions.