It was a surprisingly warm week with lots of sun. All the plants went right back into production mode. Harvested all the sweet corn, salad, freed the beans from the accidental mustard salad, plucked some peas, uprooted celery and leek.
Recipe for a happy gardening and fermenting reward. You need:
wrap the potatoes in foil and bake them at least 60 minutes in the oven at 250°C. Meanwhile prepare the salad to your liking. I used some leafy greens from the garden with parsley, walnuts, tomatoes and figs with salt, lemon and olive oil.
cut the potatoes in halves, losen up a little and mix with salt and butter. grate cheddar on the hot potatoes and add a good portion of sauerkraut and a spoon of yoghurt. serve with the salad.
Extra delicious when the sauerkraut is home-made. 🙂
Boil the potatoes, peppercorns and celery in salted water until potatoes are done.
Meanwhile fry the croutons and afterwards the green onion and mushrooms in a good amount of butter. Salt to taste.
If you are lazy, you can fry the croutons at the same time with the mushrooms, but they won’t get as crispy (tested for you…).
If necessary, take out some potato-boiling-water, so that the potatoes are barely covered. Add about half of the mushroom-onion-mix and blend until you reached the desired consistency. I usually prefer it with small chunks and the pleasant surprise of biting a peppercorn.
Top with the rest of the mushrooms and the croutons, done.
Cut all the veggies (carrots into slices, potatoes and kohlrabi into 2x2cm dices, leek into rings, cabbage, ginger, lemon grass and garlic into thin slices). Fry everything in olive oil for five minutes. Cover with hot water, salt and boil for another 10 minutes or until potatoes are done. Add the small package of coconut milk, a good dash of soy sauce and a small handful of fresh coriander leaves. Heat up one more time. Serve with chili oil (cut chilis and cover with olive oil).
Yummy!!!
Der Garten gibt gerade alles her, was man braucht um eine schnelle und kinderfreundliche Gemüsesuppe zu kochen.
Kartoffeln, Karotten, Zucchini, Lauch, Sellerie klein schneiden, gemeinsam in Olivenöl anbraten und nach ein paar Minuten mit kochendem Wasser bedecken. Salz, Lorbeerblatt und Oregano zufügen. Eine Handvoll Suppennudeln einführen – die Suppe ist fertig, wenn die Nudeln gar sind. Ich serviere die Suppe mit Parmesanraspeln und rühre bei den Trolls noch je einen Esslöffel Frischkäse unter.
Profi-Tipp für Inhaber eines Dörrautomaten
Alle beteiligten Gemüsesorten lassen sich wunderbar dörren und gemeinsam mit Lorbeer, Salz und Nudeln in ein Glas abfüllen. So hat man an kalten Wintertagen eine leckere hausgemachte Fertigsuppe zur Hand!
It’s still a little early to pluck elderberries, but we had some time on our hands. In general you should wait until all the berries are black. Do not eat raw, they are poisonous when eaten raw. I have unpleasant childhood memories and still feel a little nauseous when I smell the berries. Nevertheless, I’m trying to teach my kids foraging and plant variety and apparently elderberries have incredible amounts of vitamin C. And autumn is officially raining on our doorstep tonight.I decided to make a small amount of syrup to add to fizzy water. First of all you need to cook the berries to destroy the poison (wonder if any of the vitamin C survives that? ?). I added some apple for taste. Pass through a sieve after five minutes of boiling. Weigh. Add the same weight in sugar and boil for another five minutes. Dash of fresh lemon and keep in a clean bottle. The syrup is cooling down right now and I’m eager to try it tomorrow.
A great way to use green tomatoes is pickles. As always, make sure to use sterile glasses, clean surfaces and tools. We used garlic, curry leaves, mustard seeds and chilis in the mix. Cut tomatoes and fill everything in a glass. Dissolve salt in water (5gr of salt per 100ml) and pour onto the tomatoes. Leave two centimeters to the rim. Close the glass and leave it out on the counter, release gases at least once a day (see video below).
After one week they are edible. As soon as fermentation doesn’t cause gases anymore, the glass can be transferred to a dry, cool place for storage.
When we started our garden in April, we planted summer purslane. That was a really stupid move as we were soon to find out. It grew nicely with thick yellowish leaves. At the same time, every inch of earth in our garden covered itself with it’s wild sister, wild purslane. Smaller and greener leaves with an intense fresh smell. Very robust in nature. We we’re thrilled to find it there, we used to pay a lot of money in the rare cases we found it for sale on the market.
A couple of months later we found out that purslane is actually quite a problem. It simply grew everywhere and we spent hours and hours uprooting it between our regular crop. After a ten days holiday, it had almost taken over… I cleaned, steamed and froze about two kilos, but our initial enthusiasm very much subsided. Now we’re doing the sowing and growing for the autumn harvest and make sure to uproot most of the purslane early on.
Nevertheless, it’s a healthy and tasty plant and here comes our favourite recipe
For two portions you need:
Heat a good deal of olive oil in a pan, fry the onion for a minute, add the purslane for another minute, add the tomato dices and cook under cover on low fire for 15 minutes. If necessary, add some more olive oil in the process. Salt to taste. Serve with bread or rice and a dash of lemon.
Yosef will be responsible for the recipe itself. It takes quite a while in the oven but is a tasty and different take on this plant.
As for white cabbage itself, we grew some and had a huge harvest. Pro tip: the heads re-grow if you cut them early in the season and leave outer leaves and roots in the ground.
