In the Kitchen...
I cooked up some kohlrabi in a delicious kohlrabi and tomato recipe - a simple dish with garlic, onions, basil, tomatoes and kohl rabi - creamy and delicious, and especially nice with some chicken.
Served it with cooked, cold left over chicken, Curdito and pickled cucumber.
Don't have kohlrabi? Check out the recipe anyway, as there's a bonus recipe idea at the bottom of the page :-).
I rummaged under a couple of potato plants, and pulled up some spuds to roast for dinner....LOVE new potatoes!
Served with lightly cooked stringless runner beans picked moments earlier, and homemade sausages loaded with herbs straight out the garden too, and homemade tomato sauce. Mmmmm....food from garden to plate without delay - fresh, nutritious, yum!
I made some Mexican Chereezo Vegenut Stuffer - a raw food blend of carrots, nuts, onion, spices etc. I used some of the almond left over from making almond milk for this batch - so I've had double mileage out of those almonds! :-)
I used the vegenut stuffer to stuff fresh cabbage leaves - can also roll up in nasturtium leaves, blanched grape leaves, or blanched yacon leaves, or lettuce leaves.
Together with some rice crackers, Curdito, and pickled cucumber, made a yummy lunch!
The vegenut stuffer can also be used as a dip etc - I spread extra on my crackers. Added some pickles - yum!
With one day's pickings of tomatoes from the garden, I made a big batch of tomato soup - this one is delicious! Served some for lunch with fresh bread, and put the rest in the freezer. I don't usually remove the seeds from the tomatoes (and there's no need to peel), but decided to deseed these ones for two reasons - I had just read how the seeds can add a touch of bitterness to tomato soup, and also these were Silvery Fir heritage tomatoes, doing better for me this year than ever, and I wanted to save the seeds anyway. More on that below in the garden section.
When I was in the mood for a little baking, I made a some Amazing Tea Loaf - this super simple, easy and really yummy loaf is a great stand-by for hungry kids or to take to a bring-a-plate occassion. I made one last week using my gluten free flour mix, and it tasted fine, but was a bit crumbly. Need to work on that. This one is made with regular flour, and was perfect! Delicious thinly sliced and buttered.
In the Garden....
My double batch of tomato soup called for 10 large tomatoes, so I used this bowl full of various sized Silvery Fir Russian heritage tomatoes. A determinate but quite fussy plant, it doesn't usually do all that well for me, but this year I'm growing them under mesh, and they are doing very well! To ensure a sweeter soup, I de-seeded these tomatoes, and then fermented the seed to save for next year's planting. To do that, I cut the tomatoes in half horizontally, scooped out the seed with a teaspoon into a seive over a bowl. I then used a wooden spoon to squeeze as much juice and pulp as possible throught the sieve - which was added to the soup pot. The remaining seeds were put in a jar with water and given a shake, then left on the windowsill to ferment for 2 days. They are then poured into the sieve and rinsed throughly, and as much pulp removed as possible. The seeds are then spread on paper towels to dry (any remaining flesh just dries out with them and is fine; it can be picked out later if desired).
This Week's Spending....
1 bunch celery
3 bottles milk
3 kg onions
6 cobs corn (on special, 60c each)
6 garlic bulbs
3 packs rice crackers
800g bacon to add to various dishes
Pack green tea
5kg white sugar
Brown rice flour
Red sorghum flour
2 council rubbish bags (they'll last me a month or more)
Total cost: $89.74
This week's budget: $50.00
This week's spending: $89.74