My veggie garden is at a kind of strange stage at the moment, being in between everything really. The peas – those that have survived others have lost their battle against the wet I think – are all in flower but I’m only getting a few pods. The carrots and turnips are coming to maturity only a few at a time and the rest of the root veg are a long way off. Half the broad beans are in flower, the rest are still all green (though I am going to nip the tops off next week and stir fry them). The broccoli is basically all harvested aside from a few side shoots. The cabbages are not yet ready and are taking an age to get past the very small head phase. The celery isn’t yet ready to pick though is getting bigger – I’m wishing now that I had blanched all the plants with milk cartons as those left alone are spreading out sideways instead of growing up. The pak choy has gone to seed. In short nothing is where I’d like it, but I have managed to pick a bit.
1. Silverbeet – this lot was sauted with garlic, balsamic vinegar and lemon juice. Even Mr Good was taken with it and to say he is over silverbeet would be a massive understatement!
2. A couple of carrots – steamed and served with a roast chicken.
3. One turnip – roasted with some potatoes. I ate this one, no one else was keen on turnip on its own, but I thought it was delicious.
4, A few peas – added to some frozen peas and steamed with the carrots.
5. A few broccoli side shoots – blanched
6, Parsley – for a stuffing for the roast chicken and some beef stock among other things.
7. Chives – for some root vegetable soup
8. Bay leaf – for beef stock
9. Flowers (including a couple of sweet peas) and rosemary for some vases. I took Sarah’s advice from last week and teamed some of the flowers with the carrot tops I picked at the same time, I think they look quite sweet on my window sill.
Linking in the Daphne and others for the weekly harvest update.