Cardoon staus is: blooming. This is an entire month earlier than 2019 though the two smaller plants haven’t bloomed yet. I’ll leave this one for the bees that enjoy frolicking in the purple polen but will harvest the others.
I watched a local gardening show on PBS last night that had a feature on the garden centre the original plant came from. I was happy to hear they are surviving in the corona disruption.
It was only a matter of time before La Cuisine came down from the shelf. I was looking for cardoon recipes, but became distracted by the stuffed tomatoes. I had some large ripe tomatoes waiting to be used, so that’s what I made. To my delight, vegan cheese and oatmilk worked just fine.
I had homemade breadcrumbs to work with which is always nice. Filling hollowed out tomatoes with breadcrumbs and fresh herbs doesn't sound exciting, but I promise, it is!
After hollowing out the tomatoes I was left with the pulp. Rather than throwing it away I made a reduction and added sherry and olive oil. I used this along with chopped olives, capers, parsley, and preserved lemon to bake some cod fillets.
The finished meal had some puy lentils cooked with onions and herbs and finished with a splash of balsamic vinegar. It was lovely, and I enjoyed making a special meal from rather mundane ingredients.
This is kung pao seitan. It shouldn’t work, but it does.
The potatoes are harvested! We grew both yellow and purple this year
That’s quite the harvest from our little garden.I wanted to do something special so I roasted them with 4 tablespoons margarine, 2 tablespoons lemon juice, 2 tablespoons horseradish relish, and salt/ pepper. Baked at 350 degrees F for an hour.
Perfection. They’re shown here with lamb chops, mushrooms and grilled toast. I had some potatoes but passed on the lamb😁.
I also invented a mocktail of grape juice, lemon, and ginger ale. I had some paper umbrellas from a party a decade ago, so into the drinks they went. I mean, if you have cocktail umbrellas you might as well use them.
Following the big roasted chicken dinner last week, I put the leftovers to use in several meals. This Thai style curry with coconut milk, basil, and chilies was a hit.
The end of the chicken went into a sauce and was served with spaetzel ( from a box) and a bit of sautéed red cabbage and apples. No waste, and several good meals from a single roast chicken.
Tomorrow we are having a high heat warning with high humidity just for fun🙄. I’m planning to make some purple potato salad and serve it with vegan bacon sandwiches because there’s no way I am using the oven with 109 degrees coming in.
Still haven’t been able to see the comet, but maybe tonight will be lucky.
What’s cooking in your kitchens?