It’s time for a confession: I would rather look on lovingly at my well-stocked, heaving vegetable garden and never harvest anything. There, I’ve said it. Yes, it is a curse and this line of thinking may possibly contravene some unwritten law for vege gardeners. However, the only thing that eventually motivates me to harvest is the thought of losing my fleshy beauties to time, where they can be taken out by some stealthy suspect like rot or going to seed.
Well, I looked at my garden this morning and thought, “what exotic lunch could I make with you?” The answer that I came up with as Thai-inspired soup.
Thai-Inspired Chicken Soup
From the garden: Lemon grass, capsicum, chili, spinach, spring onion, young celery, chives and coriander. Other ingredients: cooked chicken, noodles, white onion, water, mystery-Asian stock cube, palm sugar, shrimp paste, fish sauce and mushrooms.
The time (all 5 minutes of it) was in the chopping of the vege and bringing the pot to boil. If you are like me and a bit unsure of how to prepare fresh lemon grass, watch this great vid. Continue reading
At the very start of May, my herbs had been flowering and seeding for a few weeks, but were still plentiful shrubs. I decided that it was a great time to chop them back, clear out the woody bits (sage and thyme, I’m talking to you!) and curb the creep of the oregano. Lingering from the previous bountiful herb season was the guilt that I experienced from proudly harvesting a heaving basket full of herbs, with no idea what to do with most of them once I took them inside. Sure, I used as many as I could fresh, but I found that after procrastinating too long, they ended up in the bin. Sinful! Continue reading