Since July, we've had a steady harvest of mixed lettuces, spinach and leafy-greens. Right now, they have either reached their expiry in the 50-day life cycle and have been reseeded, or they have yet to go to seed and are still producing delicious yields. Our 250 m² garden's been producing over 10 KG of these leafy greens!Approaching August, we've sighted zucchinis, squashes, snow peas, snap peas, raspberries, strawberries and different colours of beans maturing in our garden. Soon, we'll be able to open a market out front of our garden with all of the delicious produce. So, in order to enjoy these foods, we'll provide some neat things to do with them.
Basic Raspberry Vinaigrette
Ingredients:
- 1/2 cup raspberries
- 1/2 cup vinager (apple cider, rice, and/or balsamic)
- 2 tsp stevia, or sugar replacement
- 1 tbsp dijon mustard
- 1/4 cup vegetable or olive oil
- 1 tbsp flaxmeal
- 1 clove pureed garlic
- 1/4 cup strawberries
Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined. Pour over mixed leafy greens, nuts, and/or seeds and enjoy.
Please share your recipe ideas including some of the vegetables and herbs we'll be growing our garden. Comment your recipe in and it'll be visible on this blog!
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3 comments:
Hey Ashton,
The corn looks a-maize-ing.
T
Rhubarb-Raspberry Pie
Crust (dry):
2 cups pastry flour
1/2 cup oatmeal
1/4 cup flaxmeal
1 pinch salt
Crust (wet):
1/2 cup sugar
1 tbsp vegetable oil
1 tbsp molasses
1 tsp vanilla
Filling:
2 cups rhubarb, chopped
1 cup raspberries
1/2 cup sugar
1/4 cup starch (corn, potato, flour)
Directions:
Mix crust dry and wet ingredients separate, then mix together. Add flour until partially dry - if necessary. Flatten into crust shape and model to an aluminum pie pan. Bake at 350ºC for 10 - 15 minutes or until hard - do not brown.
Boil rhubarb and raspberries in just enough water to soak them - covered until rhubarb stalks are tender. Add sugar, then starch until reaching a jammy consistency. Pour into pie crust. Bake entire pie at 350ºC for 10 - 15 minutes, or until crust is browned and filling is gelatenous.
Cool. Serve. Enjoy.
Crispy Kale Chips
What to do with a huge bunch of kale? Bake some kale chips!
In a bowl, mix about 2 tbsp oil and 1 tbsp cider vinegar.
Wash 1 bunch of kale. Rip leaf from the main stem into bite size chunks. Put in oil and vinegar. Mix to coat leaves evenly.
Spread into one layer on baking sheet. Bake at 350F for about 10 minutes. Flip the kale then bake for another 10 or until they are very crispy.
Sprinkle with sea salt. Devour.
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