Tag Archives: home-grown

Rhubarb Is Ready

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I have been away from the blog this past week as other things have taken precedence. We have enjoyed visits from two groups of guests. I has been a delight to show them around our town and the surrounds.

Here are a couple of photos taken from the summit of Mt Tarrengower which overlooks the town.

An almost full moon as we looked east towards the town.

Sunset in the opposite direction.

Our house guests of the past few days departed this morning so I need to get back to some food prep and meal planning. The first step was to cut a generous handful of rhubarb from one of the clumps which are happily growing near the back fence. We usually have some stewed fruit on our cereal each morning so I chopped and stewed the stalks and have containers of stewed rhubarb ready to go in the freezer.

A Bunch of Basil

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I grew a very successful crop of basil during the summer.

I made some pesto early in the season and also used some of it fresh. However, it is now going to seed and taking up space that I want to use for winter crops so it is really time for it to go. Yesterday I picked an armful of the younger shoots, stripped the leaves and rinsed them.

This haul was 4 tightly-packed cups of basil leaves so it was time to make more pesto.

Here is my recipe.

BASIL PESTO

4 cups basil leaves, tightly packed
7 tablespoons sunflower seeds
4 cloves garlic
1 lemon, juice and rind
5 tablespoons nutritional yeast
3-4 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper

Place the basil, sunflower seeds and garlic in food processor and process until finely chopped and combined. Add the lemon juice, rind and nutritional yeast. Process until thoroughly combined. Gradually add the olive oil until desired consistency is reached. Add salt and pepper to taste.

I have chosen to replace the traditional ingredients of cheese and pine nuts with nutritional yeast and sunflower seeds which makes this recipe not only gluten-free but also nut and dairy free.

It was rather exciting to know that I had used basil, lemon and garlic which I had grown as well as locally produced olive oil.

Marvellous Mango

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We have a small mango tree which we planted about 4 years ago.  This is the first year that it has fruited and I am not sure whether it is due to maturity or simply the unusually warm, dry summer that we experienced up until the middle of January.

The tree is an R2E2 variety which is grown commercially here in Australia and has large fruit but the fruit we have picked are as large as any I have seen.

2013-03-06 01Regardless of the reason, we have enjoyed the half a dozen large fruit.

2013-03-06 02The flesh is smooth and firm with a fairly thin skin which is able to be peeled with a knife.This is one cheek or side of the mango.

2013-03-06 03Here is the cheek diced and ready to pack in my lunch.  The remaining portion is covered in the fridge and will be used over the next couple of days.

Mango harvests are subject to seasonal variations so I will have to wait and see whether this season has been a “one-off” or whether we will enjoy home-grown mangoes each year.

I love eating seasonal produce, particularly those things with a relatively short season.  Half of the joy is in the anticipation.