Welcome to 2016 where a very busy year is staring us straight in the smacker. To start the year, we have a grand baby due to arrive (literally any tick of the clock), a wedding in February, hopefully a working kitchen soon after that and a holiday to Greece and Turkey in May. I’m also hoping to hold some sourdough bread workshops once we have a kitchen, so I’m trying to wrap my head around the best way to present information that is most useful to participants. Thanks to Maureen over at Orgasmic Chef who has kindly taken over the co-ordinating of In My Kitchen while Celia has some ‘being gentle to herself’ time.
I’ve had a peek at a few other IMK postings and I can definitely say I’m not going to wow you with delightful Christmas goodies and gifts. In My Kitchen this month is very down to earth and some may even say “boring”. Never mind, here’s what’s In My Kitchen this month regardless.
Cucumbers, chillies, tomatoes, garlic, eggplant, beetroot, capsicum and in a couple of days there will be corn. We are chook sitting for our son, so I think I will have to turn some eggs into pasta over the next couple of days.
I love pickled cucumbers so I made some bread and butter cucumbers (not sure what the difference between the two is). I have been using this recipe that I found over at Liz’s Suburban Tomato Blog and it’s a winner. Bread & Butter CucumbersI also pickled some beetroot using this blend of pickling vinegar. This was enough for 500g of beets.
- 750ml malt vinegar (can blend types to suit)
- 400g caster sugar
- 2 star anise
- 1 tablespoon whole peppercorns
Boil all together, let cool then strain and pour over cooked beets that you have sliced or cut to desired shape and size and packed into sterilised jars, seal. Let mature for a couple of weeks before using. I really like the flavour of star anise with beetroot. Served with some feta or add greek yogurt, blitz it and you have a delicious dip in a matter of seconds.
I’ve followed a tip from Francesca at ‘Almost Italian‘ and this year not plaited my garlic harvest but just bundled the heads together and hung them. This was so much easier than plaiting and I think they look pretty good! I have not bought garlic for years now and I just love having it on hand knowing it’s been grown with no chemicals, no bleaching agents or sterilising agents to reduce the chance of it sprouting on the shelf. Nearly 100% of supermarket garlic is imported and the growing conditions are very questionable.
As well as this stash (it should last 12 months) I have kept enough aside for planting. I usually plant in March. This is much earlier than many recommend, but I have had great success since doing so.
We have been picking tomatoes since mid November. Most have been from the greenhouse but they are now coming in from the wicking beds as well. We have to pick as soon as they get a slight blush because the birds are onto them like a flash if we don’t.
I have about 15 compost buckets on my kitchen table. I take responsibility for collecting the compost bin from the staffroom at work (sadly, I don’t have to compete with anyone for the privilege of doing this). I bring the bin home, add the goodies to the compost then usually forget to put the bin/bucket back in my car to take back to work. I’ve given them all a good scrub and airing and they are ready to be returned for the new year. I really wish I could create a swell of enthusiasm among others on staff to be more involved in sustainability and waste management, but there just isn’t any interest or sense of purpose for doing so at all.
Clean out the fridge soup! There were many bits and pieces that were getting close to needing to be used or piffed (compost only, not rubbish bin) and as the weather was nice and cool today I made soup. This meant I could use up some celery, pumpkin, sweet potato, stock, and turkey that were sitting in the fridge. I added a stubby of passata, some potato, my favourite zing szechuan (sichuan) pepper and served the soup with some sliced chorizo I had grilled, flat leaf parsley and some of my ‘Maurizio’ sourdough
that had been grilled, drizzled with extra virgin olive oil and rubbed with garlic.