Silverbeet has once again taken over as the main feature from my harvest this week, having said that I didn’t manage to snap a photo of the leaves I picked. But let’s face it, all silverbeet looks much the same, especially as I don’t grow the rainbow variety. The most common way I prepare it is sauteed with garlic, balsamic vinegar and lemon juice, though I have just been given a recipe for a mushroom and silverbeet lasagna which I plan to have a go at sometime this week.
Aside from the silverbeet, I picked this bunch of broccoli side shoots – I’ve been quite surprised at how many and how big the side shoots can get (though some are very small).
The first decent bunch of mint after it came out of it’s long winter sleep. This went into a fresh and crisp Vietnamese Chicken Coleslaw (your recipe again Liz).
My first little bit of coriander (Yay!) also went into this dish. Having said that the coriander isn’t looking that good on the window sill.
Parsley as always, among other things this went into the Beef Strogonoff.
Thyme used in a chicken pot roast which I’ll share on Thursday.
That’s the bulk of it. If my cabbages grew faster by being stared at, poked and prodded they’d be huge by now, but sadly they are still plodding along. The broad bean tips will come off in the next day or two and I’ll do something with them. There will also be a couple of turnips and excitingly some radishes ready soon too.
Check out the other harvests here.