Preparing for the onslaught.

Very soon, all of these leaves will hit the ground with no concerns about me wanting to maintain some level of order.Oak leavesAdd to this the dropping leaves  from the ‘Faraway Tree’ size Pin Oak in the front yard and we will be smothered. Not complaining, I do love them but there are so many it can be overwhelming. Relentless! Last year we decided not to try to keep the yard orderly and wait until all had fallen and then do a major clean up. This worked pretty well but there were areas where leaves seemed to naturally congregate, so rather than collect and move them to the far end of the yard into awaiting compost bins (should say leaf mold bins) I am locating bins strategically so we can just mow and toss right into the bin. All part of sustainable design!

I’ve put the first bin in the little space where what used to be the visiting dentist’s room is. You can see there already some leaves settling in.IMG_3326I can get the mower in, mulch all the leaves up and chuck straight into the bin. The leaves take forever to breakdown if they are not chopped up first. Mixed with lawn clippings and other greens it helps hasten the process.IMG_3328

My first ever kale experience.

As I mentioned in an earlier post, I have never tried kale before and had no idea really on what to do with it. Decided to just pretend it was like spinach and wing it. This is the result and it looks darn good if I must say. Kale, potato and feta rolls.Kale, Potato & Feta rollsKale, 2 large potatoes, 1 onion, our first rocoto chilli to go into a meal, some feta cheese, 1/3 tspn of both cumin and coriander powders, S&P (not much salt because the feta is salty), 1 egg and 3 sheets of puff pastry (only because that’s what was to hand).IMG_3331Peeled and diced the potatoes and microwaved for about 6 minutes, soft but still firm. Chopped/sliced onion, rocoto chilli, removed spine from kale, chopped it into fine shreds and cooked all together in pan in a smidge of olive oil. When soft I added the cumin and coriander and cooked it out for about 2 minutes. Threw the lot into a mixing bowl that already had the potatoes and crumbled feta in it, mixed all together and added an egg to bind. IMG_3340Divided into thirds and placed a third on each sheet of pastry, folded pastry over, glazed with milk cause I’m too lousy to waste an egg on this sort of casual meal. Into the ‘toy oven’ for about 40 minutes (probably wouldn’t take this long in a real oven!).

Served with some lovely tomato pickles and home made tomato sauce. Tick to eating kale, happy to do so again. Yep, just like spinach in this dish.

PS: The rocoto chilli was a pleasant surprise, I would describe it as a red capsicum with attitude. Not too hot, in fact if you love chilli flavour I think you’d be disappointed. As a crop that is likely to supply a large harvest I prefer this it stays on this side of the scales. Rocoto Chilli

 

This entry was posted in Capsicum, Compost, In The Garden, Recipes, Sustainable Living, Vegetables and tagged , , , , , , , . Bookmark the permalink.

One Response to Preparing for the onslaught.

  1. Pingback: Farewell to My Sunbeam Toy Oven-Pizza Bake N Grill Winner! | Around The Mulberry Tree

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