When you take it home
It certainly is!!
I'm so proud when i pick a basketful of produce, i've started to take pictures of it with my mobile phone and then proceed to text it to friends and family.
I'm sure they all think i'm going loopy! ;D
I understand that totally,Ialso photograph every bunch of flowers I am given as they last such a short time.
I was naughty taking up a couple of garlic as only spring planted and a bit early yet but curiosity overcome me.Anybody recognise the spuds as I can not remember the name.?
Absolutely!
I get so excited even picking a couple of tomatoes. I've started feeling a bit twitchy if I don't go and check the veg each day.... is this normal?
Quote from: betula on August 05, 2008, 14:16:10
I understand that totally,Ialso photograph every bunch of flowers I am given as they last such a short time.
.Anybody recognise the spuds as I can not remember the name.?
Desiree. My one and only maincrop that I plant each and everytime. Never fails.
Good harvest Betula!! You're right, it does make it worthwhile!! ;D
I hope you enjoyed the garlic, it is delicious when it is still growing, when it is called "green garlic". It is not as pungent and has a more subtle flavour than when it is dried, so you have not been naughty.
Hmmm,think I need to improve my cooking skills.I normally fry my courgettes in a pan with a little oil.Decided to try and roast the veg as an healthier way to cook them,they shrunk so much,hardly any left,chopped the garlic and spread it over the veg and it was really nice.Anybody know why they shrunk up,oven to hot maybe?
When roasting vegetables, remember that some take longer than others.
Put the firm ones in first, in a hot oven - carrots, beetroot, celeriac and medium onions and cook for 15 mins in a hot oven (175-200).
Then add parsnips, garlic, turnip, khol rabi, sweet potato, butternut squash shallots and radishes (yes! radishes) cook for a further 15 mins.
Finallly add courgettes, peppers, chard stems and cherry tomatoes for a last 15 mins.
This is all approximate and if you notice that some seenm to be cooking too fast, take them out and put back again later.
Don't forget to coat them all with a little olive oil, and mix them up a bit every so often.
This can all be done on a barbeque, or preferably a George Foreman (no charring), the skewers holding the veg in the above groups.
It all sounds more complicated than it is but during the 15 minute intervals you can be doing other things including sampling the wine.
Enjoy!
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