2013 PRODUCE TALLY

Well I finally have put my butt into gear and getting back onto the blogging horse after having my second son! I thought I would start off with a tally of 2013's produce. I will also be updating on my birth story, renovation goals and our upcoming 3.5 week holiday!

Artichoke 507 grams
Bay Leaf 79 grams
Beetroot 3361 grams
Bok Choy 54 grams
Broad Beans 10506 grams
Broccoli 714 grams
Cabbage 5161 grams
Capsicum 2964 grams
Carrot 383 grams
Cauliflower 4008 grams
Celery 654 grams
Chili 735 grams
Corn 201 grams
Eggs 653
Garlic 3010 grams
Kale 879 grams
Kumquat 15 grams
Leek 2631 grams
Lemon 846 grams
Lettuce 771 grams
Loquat 295 grams
Marjoram 237 grams
Marrow 30853 grams
Onion 676 grams
Parsley 3125 grams
Peas 171 grams
Pumpkin 37902 grams
Rhubarb 2052 grams
Rosemary 4 grams
Sage 502 grams
Silver Beet 11843 grams
Tarragon 443 grams
Thyme 131 grams
Tomato 60732 grams
Zucchini 25671 grams

TOTAL 653 EGGS AND 212.116 KILOGRAMS OF FOOD

one of my favorite harvests, These guys lasted for 9 months throughout winter and were super easy to grow!

NO SHOW AND A TALLY CATCH UP

Sorry I have been a no show on here! The last few weeks of pregnancy were an exhausting few, with many chores that needed to be completed before we brought our new little man home. And then when I thought I had at least a week to go, my waters broke 1 week before my due date! I will post our birth story in the coming weeks.

WELCOME TO THE WORLD JIREH SAMUEL BORN 14TH NOVEMBER AT 2:37AM WEIGHING 2980 GRAMS OR 6 POUNDS 9 OUNCES AND MEASURING 49.5CM IN LENGTH

23/9/13 - 1/12/13

64 eggs
347 grams onions
1235 grams leeks
2315 grams silverbeet
344 grams parsley
10506 grams broad beans
113 grams capsicum
11 grams thyme
295 grams loquats
507 grams artichokes
163 grams chili
2082 grams rhubarb
337 grams celery
321 grams carrots
947 grams beetroot
3010 grams garlic

TOTAL 64 EGGS AND 22.533 KILOGRAMS OF FOOD

CHILI & LIME BEEF AND NOODLE WARM SALAD

I love the combination of chili and lime. Citrus is one of my favourite flavours and partnered with the punch of chili is just divine and perfect for the warmer nights. Seeing as winter is lifting and gloriously sunny days and warmer evenings are starting to happen this was the perfect dinner dish!

INGREDIENTS

500 grams rump steak
MARINADE
4 cloves garlic chopped
2 limes zested and juiced
1 long red chili
1 stalk of lemongrass chopped
2 cm piece of ginger roughly chopped
5 coriander roots well washed
60 grams coconut sugar
60 mls vegetable oil
WARM NOODLE SALAD
200 grams rice noodles
vegetable oil
1 red onion cut into thin wedges
4 cloves of garlic roughly chopped
2 cm ginger julienned
2 tbs oyster sauce
2 long red chillies deseeded and sliced
200 grams green beans trimmed and sliced into 2cm battens
handful of coriander, leaves picked
handful of mint, leaves picked

Place all the marinade ingredients into a blender and blitz until smooth. Pour over beef leaving 1 tbs behind and allow to marinate for 30 minutes.

Pour boiling water over noodles and allow to sit while preparing the rest of the salad. Fry beef in a little oil to just under desired finish. Eg cook to rare if you like you meat medium rare. Remove from pan and allow to rest. Clean out pan and add a little more oil and add onion, garlic and ginger and cook stirring for 5 minutes until softened and starting to get some colour. Add oyster sauce, reserved marinade and beans and cook for a further 5 minutes, meanwhile slice up steak. Once beans are tender add drained noodles, steak and half of the herb and toss. Serve up and scatter remaining herbs over the top. Serves 2.

GARDEN SNAPSHOT

The garden is growing well, but as it is the middle of winter things tend to grow a lot slower. We were lucky enough to receive a load of beautiful mulch from a friend who is an arborist, so this was spread over last years load which was looking quite sad.

Our truckload of mulch

This is what the paths looked like before

And after

I love the look of fresh mulch!

Now for what's growing, the leeks are doing great!

And so is the garlic

And the herbs, and rhubarb

Hopefully the broad beans will flower soon

The celery is starting to take off and the silverbeet continues to produce well

The chili bush is still looking healthy and some chilis still on it and they are slowly turning red

The cauliflowers look like they will all be ready at the same time!

The purple sicilian variety really is so pretty!

More mulchy goodness! This took me forever to move! I did about 2/3rds by myself and then hubby helped with the last bit. I was unable to move the wheelbarrow so I loaded it up and he tipped it out for me!

The peas are doing well, but not as well as last year!

More garlic

And more silverbeet

The lettuce is still doing well

I don't think I will get sick and tired of looking at fresh mulch. 

NOVEMBER HARVEST 2012

I had tallied up all my harvests for November but I misplaced my book. I recently found it so I thought I would share what I gathered from my garden 6 months ago :D

67 eggs
1492 grams celery
1229 grams carrots
5 grams bay leaf
4 sprigs rosemary
117 grams strawberries
462 grams cauliflower
1284 grams loquat
504 grams broccoli
1386 grams leek
567 grams potato
1215 grams silverbeet
199 grams lemon
1026 grams broad beans
handful thyme
2 handfuls coriander
90 grams beetroot
25 grams turnip
64 grams snow peas
47 grams parsley
16 small heads, 18 medium heads, 48 large heads and 1 extra large heads of garlic

TOTAL 9.712 KILOGRAMS OF FOOD IN NOVEMBER NOT INCLUDING THE 67 EGGS, 83 HEADS OF GARLIC AND HERBS!

MOROCCAN PUMPKIN DIP

This is a delicious light dip which is full of flavour. It's sensational with chicken or crusty bread, served on a dip platter. I used the pumpkins I harvested a couple of weeks ago.

INGREDIENTS

250 grams steamed pumpkin and mashed
200 grams tinned chickpeas rinsed and mashed
2 tbs oil
2 tbs lemon juice
1 small onion grated
1 tbs vinegar
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic minced
handful shredded coriander leaves


Mix all ingredients together. Store in the fridge for up to 5 days

GARLIC

Today is the March equinox, where the time of day and night are equal. So this means today is the day to plant your garlic if you are experiencing Autumn (fall)! I like to plant around 75 cloves so I have enough to last me the year and to replant for the next season! Sounds like a lot and it is but have you ever bought organic garlic especially when it is out of season at least $40 a kilo and I have paid around $7 for 2 average sized bulbs, they only last me a week or so. Garlic is a staple in my kitchen it is used in just about everything to add a great hit of flavour!

When I started growing garlic (last year was my first season) I bought organic garlic and I encourage you to do this too. The reasoning behind this is that on organic garlic they are not allowed to spray or radiate the bulbs to discourage sprouting. They do this on conventional crops so they get a longer shelf life and that when they are being transported overseas or long distance they don't need to refrigerate or worry about the garlic sprouting (along with other sprouting vegetables like onion and potatoes). Choose bulbs that are large in size as this result in your bulbs being of a good size as well! Happy gardening!

MARCH PLANTING GUIDE

Successive planting for a family of 4...

Week 1
Cabbage 3 seeds
Peas 10 seeds
Turnips 4 seeds
Garlic 50 bulbs
Kohlrabi 2 seeds
Broccoli 6 seeds
Beetroot 6 seeds
Cauliflower 8 seeds
Leek 8 seeds
Spring Onion 12 seeds
Onion 30 seeds

Week 2
Lettuce 10 seeds

Week 3
Spinach 4 seeds
Beetroot 6 seeds

Week 4
Broccoli 6 seeds
Cabbage 3 seeds
Cauliflower 8 seeds
Leeks 8 seeds
Lettuce 10 seeds
Peas 10 seeds
Turnips 4 seeds
Kohlrabi 2 seeds

ROASTED TOMATO SOUP

I have had great success in growing tomatoes this year. I still have many many more to pick. Yesterday I made two batches of stock (one chicken on beef) which I am very happy with as this morning I saw that they gelled which is a very good sign. So last night I decided that I would use some of that stock and make tomato soup.

One days harvest

INGREDIENTS
8 large beef steak tomatoes
2 tsp chopped fresh tarragon (1 tsp reserved)
1 tsp chopped fresh marjoram
1 head of garlic
olive oil
salt and pepper
2 cups chicken stock (or veggie if you prefer)
2 onions chopped\
2 tsp butter
sour cream to serve (optional)
crusty bread to serve (optional but highly recommended)

Cut tomatoes in half and sprinkle with olive oil, salt, pepper, tarragon and the cloves of garlic still in their paper skin. Roast in a moderate oven for 40 minutes to an hour. When the tomatoes are getting close slowly sweat off the onion in a little butter until soft add remaining tarragon and marjoram and stock and bring to boil. Remove tomatoes from oven and when cool enough to handle remove garlic from skin and add all ingredients to stock mixture. Blend with a stick mixer or blender and serve with a drizzle of olive oil a dollop of sour cream and some extra black pepper and some crusty bread.

SATAY CHICKEN WITH NOODLES

No recipe yesterday as we went to a friends house for dinner! This one is from Jamie Oliver's 30 minute meals. I made some changes to the original recipe :D I had some help from hubby as I sprained and bruised my thumb in an intense game of twister...had fun explaining that one to the doctors! This was an easy dinner to make injured and all! Even for a hubby that never....ever cooks (sorry babe :p)

INGREDIENTS

2 chicken breasts

Satay Sauce:
Hand full fresh coriander
1 dried red chili
1 clove garlic peeled
3 heaped tbs crunchy peanut butter
2 tbs soy sauce
2 cm piece ginger grated
juice 1 lemon
150 ml coconut milk

Noodles:
1 packet egg noodles
100 g peanuts crushed
1 onion diced
1 dried red chili
1-2 tbs soy sauce
1 lemon
2 tsp sesame oil
2 tsp fish sauce
1 tbs honey

Add chicken to a pan with a little oil and fry over medium heat until cooked. In the mean put kettle onto boil. Put all satay sauce ingredients in jug and with a bar mix puree all ingredients. Add to a sauce pan and cook over low heat. Pour boiling water over noodles in a large bowl. Fry onion in small pan until tender. add rest of the ingredients for the noodles except noodles. and cook for a few minutes. Pour over drained noodles and toss. Chicken should be cooked by now, when it is serve on top of noodles with some satay sauce.

ROASTED PUMPKIN RISOTTO

No recipe yesterday as we had freshly caught snapper at a friends house! I haven't made this in years. Recently I bought 5 kg of arborio rice and need to use it up, so I thought I would revisit this recipe. it's so so easy to make and is budget friendly!

INGREDIENTS

2 C risotto rice like arborio
1 tbs butter
1 tbs olive oil + 2 tbs olive oil
500 g pumpkin chopped
4 onions slices
1 bulb garlic skin removed
1 C white wine
600 ml chicken stock
1/4 C sour cream and extra to serve
1/4 C Parmesan grated
1/4 C tasty cheese grated
seasoning to taste

Put pumpkin, onion and garlic on roasting tray and season with salt and pepper, drizzle 2 tbs olive oil over and place in preheated oven at 180 C for 30 minutes until tender and slightly colored. When cooked place in large jug with stock and puree with stick mixer. Place butter and oil in large saucepan when hot add rice and toss to coat until it turns translucent. Add wine and stir until all absorbed. Add pumpkin puree and stir continuously  when it started to really bubble and spit put the lid on and turn to low and cook for 10 minutes stirring occasionally. If too thick add some hot water and stir until ready. Risotto should run  on the place and not be gluggy. Check to see if rice is cooked. It should have some bite to it and not be mushy. When cooked add cheeses and Parmesan and sour cream, check seasoning and season to taste. Serve with a dollop of sour cream and cracked pepper.

SPRING GARDEN SNAPSHOT

My spring garden is doing really well! I thought I would share some pictures with you.

red cabbage

yellow silver beet

potato

growing seedlings

carrots

sprouting broccoli green and purple

garlic going to seed, nearly ready to harvest

celery, has been so productive but i think it's life is nearly over looks like it's going to seed.

strawberries coming into flower and some little ones starting to grow!

peas have been so productive!

parsley

Rhubarb

coriander

Thyme

Tomato's already flowering!

blood orange in bloom

bay leaf

broad beans

savoy cabbage

Happy gardening!

BOLOGNESE SAUCE/ RAGU

This is my version of a bolognese sauce, which is more of a ragu. It can be used as a traditional bolognese sauce over pasta or in a lasagne, or served with a soft and creamy polenta.

1 tbs grapeseed oil
2 onion finely diced
4 garlic cloves smashed
1 carrot finely sliced
1 celery stick finely diced
500g stewing beef (chuck, gravy, blade, skirt or brisket)
250 mls red wine (merlot)
250 mls homemade beef stock
2 cans diced tomatoes
seasoning to taste

saute onions, garlic, carrot and celery until soft and tender. remove from pan and fry seasoned beef until a golden crust forms. Remove from pan and deglaze with wine. Once the wine has reduced by half return meat to pan as well as sauted vegetables, then add stock and tomatoes. Simmer for a few hours or until meat is falling apart. Remove meat from pan and reduce sauce which meat is cool to touch. Shred meat and return to pan and serve as desired.

INSPIRATION!

I have had a few people tell me they can't afford to grow there own veggies, as the start up cost of a patch is too much, and this can be true! I think you can be creative about it, you don't need raised beds, or a designated veggie patch at all. Do you have an existing flower patch? Have you thought of growing 'ornamental' fruit or veggies in that space so you can serve a dual purpose?

How about Rhubarb, beautiful red stems with bright green leaves.

Kale, purple or green always looks pretty.

Stick some garlic in the ground, no one will know that it's a bulb of garlic instead of a daffodil (well i won't) and garlic flowers are so pretty!

Who said veggies need to be grown in a veggie patch?

Globe artichokes are such a feature! Big and bold and you can get a purple variety as well!

A bay tree makes a great screen, perfect for winter soups and flavoring stocks and stews. Mine cost me under $5 and is now huge, and produces enough leaves for me to pick from it a couple of times a week!

Rainbow silver beet are so so pretty, with shades of red, pink, orange and yellow, why not add a splash of colour to your flower garden through winter? Something similar would be beetroot, great splash of colour!

You can get some wonderfully bright and multi-coloured chilis! And they do magnificently well inside on a warm window sill! move them outside in summer and you will enjoy you chili plant for years!

Cabbages look great as a boarder, get one like a savoy, bluey, pinky, purpuley with beautifully crinkled leaves! LOVE!

I grew my cucumbers and pumpkins over an arch last summer, why not so this in your yard, no patch required and not much space is used up, just dig a hole and plant your creeper in! I had so many cucumbers i couldn't keep up!

Herbs do so well in a window box, inside or out, in among your flowers!

So who cares if you have no 'patch' and get creative inter-planting in your flower garden and reap the reward of home grown veggies!

MY WINTER GARDEN

 Things have been a bit slow in my winter kitchen garden, hence no blogs for a while. I thought i would share some photos of whats happening in the garden.

Greenfeast shelling peas and dwarf snow peas. both heirloom varieties

Rainbow silverbeet or swiss chard an hierloom variety.

leeks surrounding my blood orange tree.

A few types of broccoli. a purple sprouting, a green sprouting and a green heading type all heirloom varieties.

I still have plenty of capsicums clinging on the tree. These are Californian wonder

Cabbage, these ones were from a large hardware store. I also have heirloom January king and mini growing.

carrots, an all year variety.

purple cauliflower starting to form a head

Cauliflowers, i have purple cauliflower and a mini variety both heirloom varieties.

Celery, in abundance!

cayenne chili. so many still clinging to the tree and slowly turning red! it's so nice having my own supply of chili!

garlic. I have at least 70 plants in the ground circling my patches