Not the largest of harvests this week. There is still quite a lot sitting in the garden but I just haven’t picked it yet. Should make next week fairly impressive.
20 (or 10) large slicing tomatoes
This week the tomato harvest really would have taken off if not for a complete infestation of fruit fly. I harvested more than 20 large slicing tomatoes, but probably less than 10 will make it to the point of consumption. I’ve been harvesting them as soon as they start to blush in a vain attempt to avoid the dreaded fly, but it seems it is too late. Once they start to ripen on the kitchen bench they start oosing brown juice, and sure enough they are infested when I cut them open. What can I do? I’m even willing to try non-organic controls at this point!
A Mulberry
It’s a bit cheeky to count a single mulberry I know, but it was delicious, and I have a small Autumn (repeat) crop coming on.
200g Dwarf Green Beans
I’ve just been popping out every couple of days for a handful of beans to throw into dinner. I love these things – possibly my favourite green vegetable.
Lots more Basil
I’ve been using handfuls and handfuls of basil this week. It just keeps coming. It’s been a great season for it.
3 Cucumbers
1 lebanese and 2 double yield cucumbers. Used in last night’s dinner
1 Bird’s Eye Chilli
Also used last night in dinner.
4 Bay leaves
Used in stock and casseroles
Large Sprig of Rosemary
Used in a soup during the week
2 small bunches of Celery + a few larger individual stalks
Used in a massive batch of beef stock I am preparing and the casserole on Wednesday.
700g carrots
Also in the stock, plus the casserole and tonight’s dinner (below)
For more harvests from around the world, visit Daphne’s blog.
This week I’ve also been publishing the recipes for my weight-loss meal plan. Tonight’s dinner was:
Pork, Lime and Peanut Salad
Adapted from Low Carb, Low Fat by Pamela Clark
- 450 grams pork fillet, sliced thinly
- 1/4 cup lime juice
- 4cm piece fresh ginger, grated
- 500g Choy Sum, roughly chopped
- 2 medium carrots, cut into matchsticks
- 100g green beans, trimmed and halved
- 1/2 cup basil leaves
- 1 cup coriander leaves
- 4 green onions (shallots), thinly sliced
- 1/4 cup toasted peanuts, chopped.
Dressing
- 1 Tablespoon Fish Sauce
- 1 Tablespoon Sweet Chilli Sauce
- 2 tablespoons Lime Juice
- 1 small red chilli, finely chopped
I’ve reduced the amount of meat from the original recipe, because I think the quantity was excessive (800g) for 4 servings. I added green beans to increase the bulk, although it didn’t need it. This recipe serves 4 adults easily.
Mix the juice and ginger in a bowl. Thinly slice the pork and add it to the bowl, turning to coat. Refrigerate for at least 3 hours
Mix the dressing ingredients together
Stir-fry the pork first, then set aside. Then stir-fry the choy sum, white parts of the green onions and the green beans briefly until the choy sum is just wilted.
Combine all ingredients in a large bowl and toss to combine. Serve with peanuts sprinkled over the top.
This recipe was a hit with P, but I struggled due to a dislike of raw carrot, and I also thought it was a bit heavy on the coriander. I’m still learning to like coriander and prefer it in smaller doses.
Tomorrow night I’m doing Tuesday Night Vego – it’s Mixed Mushrooms with garlic and chives.
500m2 in Sydney 