After the Christmas festivities, Hubby’s been out in the veggie patch and found our shallots and garlics are ready! The aroma is amazing!
And the dear old mulberry tree is bursting with beautiful dark berries. The flavour is intensely delicious and my fingers are stained a beautiful dark purple… So is my tongue: evidence that I may have eaten more than I’ve picked!
With this fresh harvest, we’ve suddenly recovered from our Christmas Food overdose! We’re thinking yabbie tail pasta with shallots and garlic, and mulberries for dessert with a good dash of ice cream!
We’ve been menu planning this morning, crafting dishes based on our very own harvest! And it’s so exciting!
Picking what you’ve grown is satisfying! The scissors seem extra sharp as they snip the stem of the artichokes, and the kale is so crisp it snaps away in one clean break. The shallots burst out of the ground and the mint waves in the wind as if to signal “Pick ME!”
For entree, I’ll boil the artichokes in salted water for 15 minutes, leaving around 5cm of the stem on. The stem cooks exactly like the heart. Hubby likes to sprinkle white wine vinegar over his for a flavour kick.
For main course, the kale, shallots and mint will make the base of a salad and we’ll add roasted beetroot and goats cheese, then top with some toasted hazelnuts.
In the meantime, I’m very happy to have these veggie beauties adorning our kitchen bench!