This week we cooked
Pasta with Carrot and Cumin
Thai Carrot Salad
Fried Green Tomatoes with Yoghurt
The pasta with carrot and cumin was a new ‘invention’ – maybe not so new as it was in fact the dip recipe that we have used in the past. It worked very well as a pasta sauce.
As can be seen from the selection of foods in our menu, we attempted to use up a lot of the vegetables that we have been harvesting recently. We have had a good pumpkin harvest and will, I am sure be re-visiting the pumpkin pizza recipe several times this year. The addition of lots of rosemary and garlic to it makes the pizza really tasty.
The whole menu tended to be a little ‘orange’ this week – but no-one complained about the delicious Thai Carrot Salad – always so popular.
And we did have green rice and fried green tomatoes to balance the orange! We harvested lots of green tomatoes (I must remember to plant them where they are less shaded next year!) this week.
In the garden we have been preparing some of our raised beds for planting broad beans and garlic. This has entailed clearing beds out (hence the harvesting of all the green tomatoes) and re-locating some plants. We are trying to empty out our apple crates so that they can be moved to the new garden and are establishing a ‘Perennial Bed’ for plants such as mint, parsley, chives, artichokes, bay, rosemary, etc.
We will shortly be getting a delivery of soil for the raised beds in the new garden. There will be lots of work for our students to do, filling the new beds with soil so that we can start planting.
For the last two weeks of term we will be cooking
Pasta with a Vegetable Sauce
Pizza of the Imagination
Pumpkin and Spinach Salad
Salad of the Imagination
Lots of opportunity to use up all our vegetables before the holidays!
And a few more photos: