Category Archives: Vegetables – All About

12 Bits and Pieces Vegetable Lunch

Today we needed a quick light lunch. I have come to the conclusion that the more vegetables I bring in from the garden, the more innovative Mrs BYF becomes. I decided to post this recipe that can never be repeated because it was delicious and used up all the bits and pieces I have produced and harvested.

1/2   cup thinly sliced swede
4     handfuls radish tops, washed and picked. Discard the bigger stems and eat the radishes
8   small tomatoes some not fully ripe, some over ripe
2   handfuls of very tiny potatoes
4   very small zucchini and whatever flowers are left, diced
1   small but evil chilli
1  thumb nail sized bit of fresh ginger
1/2  medium onion
1   tablespoon or much more chopped garlic
 4  tablespoons of olive oil
salt and pepper
1  sprig of rosemary just because I got it for free from the museum foyer on Anzac Day
3 fried quail eggs (runny yolk) on top of each serve. The egg is optional but makes all the difference according to Mrs BYF who can eat eggs for every meal, every day of the week
Method
Put the washed radish tops in a pot , cover and fry until the leaves have wilted. In the mean time, fry the onion until translucent in the olive oil along with the garlic, chilli, ginger and rosemary.  When the onion is ready add the potatoes (boil them first if they are bigger than your pinky nail)  and the swede. Fry quickly until all is soft and integrated. Add a spoonful of water if necessary. Lastly, add the tomatoes and fry for a minute. Serve when everything is soft and just before the tomatoes burst. Add salt and pepper to taste.
Add a ladle of Extra Virgin Olive Oil and cracked Black Pepper and enjoy while washing it all down with a glass, or two, of home made Cherry and Black Current Wine. Scoop up the sauce with home made bread.

Garden of Eden

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Only a portion of today’s harvest

The hot and wet summer of Dunedin this year, combined with good healthy soils which we are achieving after four years of constant organic soil development, have changed our garden into the Garden of (Dun)Edin.  Pumpkins and Potatoes, which are both in abundance, are being stored in a dry and dark place to be enjoyed throughout the year.

 

Today’s Harvest

It is such a pleasure to see these very positive results after four years of hard work developing healthy soils, starting with clay, plastic covering and pebbles (something the previous owners thought you require in a garden), to producing wonderful healthy and fresh organic food.72691908-761A-4F8A-B213-96C52E9776DC

Porro Sott’olio

Summer being the season of abundance should result in a busy kitchen preserving for the leaner months. Today the leeks were harvested, cleaned and boiled for 5 minutes in apple cider vinegar with some bay leaves and black pepper corns. Drain and discharge the vinegar. Neatly pack the leeks, bay leaves and pepper corns in preserving jars and fill and cover completely with extra virgin olive oil. Wait one moth before using.

Cappelletti Romagnoli di Magro

I invited a few friends over and had to decide on a Primi Piatti as I had all the other courses sorted. After a walk in the garden and an inspection of the fridge, I decided on Capelletti Romagnoli di Magro. Cappelletti means little hats.

This is little hat shaped filled pasta. On holy days conservative Catholic households would normally not eat meat and this meatless pasta is a favorite in many households on such occasions. This is generally what is meant by magro (direct translation means thin or lean) and in this instance it refers to be without meat.

Standard pasta dough is made using only flour and eggs – nothing else. The dough is rolled out and cut into 60 mm squares and filled with the filling, then boiled in brodo (stock) and served with sage butter poured over it and dressed with lots of grated parmigiano.

The filling

Blanch 500 g fresh spinach and cut very fine. Mix the spinach with 150 g ricotta cheese and 100 g of mozzarella cheese. Also ad a pinch of nutmeg and salt. Set aside until needed.

The pasta

Plain white flour mixed with enough beaten egg to make a pliable soft dough. Roll out very thin and cut into 60 mm squares.

Place one teaspoon of the filling on the centre of each square and fold over to form a triangle sealing the edges with some egg. Wrap each trianlgle around your index finger and join two of the corners together with some more egg. Fold the third corner over to form the hat.

Bring some strong brodo (stock) to the boil and dump the cappelletti into the broth. When they float, leave for another 1 minute and remove with a slotted spoon. Serve immediately while still hot (in pre heated bowls) and pour over some melted sage butter (not burned) and black pepper and dress with parmigiano. Keep the brodo and tomorrow re heat it and ad a handful of risoni to make a wonderful lunch.

ENJOY and do not forget the home made red wine!!