I heard someone say that spring was a surprising time for vegetables. We are thinking that we should have this surge in our choices, because everything is taking off and growing, and yet we are still eating silver beet, broccoli and cauliflower. While I understood the sentiment, I did walk through the garden and think; we ARE getting new and delicious ad-ins to our palette. They may not be the bold and dashing summer vegetables, but I love the spring choices.
Here, we are harvesting the staples of silver beet and kale and we still have pumpkins from last autumn, but also there are the artichokes; asparagus; the tops of the basil transplants; beet root; bok choy; broad beans (also known as fava beans); HUGE heads of broccoli and all of the glorious side shoots; cauliflower...cauliflower...cauliflower; celery; coriander (cilantro); lovely spring greens, herbs and lettuces for salads; nettles; red pak choy; parsley; PEAS; and spinach.
I have to admit as a mother of small children and a farmer, spring is not about being in the kitchen. Our "planting time" meals are all about fast cooking. Still, our spring menus (with all produce from the house garden) have included steamed asparagus; broccoli and cauliflower with a lemongrass, coconut cream sauce; steamed broad beans with melted butter and pepper; baked cauliflower casserole; pasta with broccoli and a lemon, basil (the pinched tops) sauce; beautiful spring greens and sprouted fenugreek topped with a light vinaigrette; sprouted mung bean, chive, garlic top, spring onions and broccoli stir fry; raw sugar snap peas (they may make it into a basket but never further then that); grilled marinated artichokes; steamed artichokes with butter; marinated artichokes with spinach; lamb and broad bean tangine; baked beet root; beetroot with parsley and feta salad; cilantro salsa; sesame fried kale; bok choy, broccoli, pea and spring onion stir fry.
Spring feels like an exciting time to cook and eat. Different from winter and yet when we have a cold, wet day, I still have all I need to make a lovely stew to nourish our family.
And growing....The past two weeks have seen the greenhouse empty and the circles taking shape with rows of little seedlings. Started in the greenhouse or direct seeded into the fields, growing for the Summer Share are basil, green beans, broccoli, cabbage, capsicum, carrot, cauliflower, celery, coriander, corn, eggplant, leeks, lettuce, muskmelon, onion, parsley, potato, pumpkin, radish, rocket, rosemary, silver beet, spinach, spring onion, tomatoes and cherry tomatoes, watermelon, and zucchini. Despite the strong winds we had last week, everything is looking happy and healthy! The zucchini and tomatoes have started flowering. With the help of the many bees about, soon they will set their "fruit". For insight into our farming activities this week, please read our gardening notes.
Pete wrote last weeks post about putting "the face on the farmer" and he actually wrote..." Hmmm - This seems like the perfect spot to put a photo of Robin and I but it seems that one or the other is always holding the camera. The only photo I have found of us together is in our wedding gear, and I doubt that you want to see that." We both decided to cut that from the post but the fact that there are no photos of either of us in that post or on the website has arisen in several emails- So here we are...Pete (photographed by Robin) and Robin (photographed by Pete)!
We have had a few emails regarding the links in these updates. The gardening notes and the companion planting posts are all on our website under the Seasonal Notes heading. Recipes are under the Recipe heading.
If you are unable to use the embedded links, please copy the following
and paste it into your internet browser.
On the right of the Seasonal Notes page, there is link to previous posts sorted by month. You can also click on any of the bold words under the heading "TAGS" and search for any posts on those topics. Hope that helps!