Eating from the Smallholding (8)

beetroot salad and cheese on toast

So last week we mainly ate beetroot and the solitary cabbage left by the lambs when they took over the hugelkultur beds. I roasted a few beetroot to eat through the week and whizzed up a batch of Thai green curry paste for the curry on Saturday and froze the rest for later. I also had a bag of lettuce leftover from my visit to the shops last week! Our meals all seem a bit beige at the moment.

Monday:  kale and chickpea ragout (?) with chilli and a splash of sherry and sherry vinegar. We had it with poached duck eggs.

chickpeas, kale and duck eggs

Tuesday:  beetroot, pesto and goats cheese puff pastry tart

beetroot and Innes Brick tart

Wednesday I made pasta, lemon and purple sprouting broccoli when I stayed with my friend

Thursday: beetroot, goats cheese and toasted walnut salad with cheese (a lovely Red Leicester from Neal’s Yard Dairy) on toast – I added a little leftover home-cured prosciutto that I found in the back of the fridge – this stuff lasts forever.

Friday:  cabbage braised in broth with spaghetti and turkey meatballs (made from the meat of our very old turkeys)

cabbage, broth and turkey meatballs

Saturday: Thai green curry with cabbage and salmon

Salmon and cabbage thai curry

Sunday: griddled (rare) 6-spice lamb with kosheri. My kosheri maybe had a little too much cinnamon in – it still tasted good, but it went brown-ish!


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