Then a dollop of butter on the cob, let it melt, tuck in. It was incredibly sweet, tender and creamy. Not that I am biased or something. But it was the best sweet corn ever. :)
Half the pizza has pesto instead of tomato paste. Plus some olives. YUMMY!
Something happens to plant nurseries over the Christmas-New Year holiday; its almost as though the efforts of spring and the rising heat of summer bludgeon them and their clientele into a state of apathy during January that results in rows of woebegone seedlings sitting listlessly on shelves where once beauty and vigour reigned.
Still, even these ‘pot-bound’ seedlings can be turned into vegetables, provided only that one takes a little care in breaking out the root system that has been tying itself in ever-tighter knots inside the confines of the tiny pots in which they arrived at the nursery months ago.
Take this celery seedling in the foreground above, from instance. It had a vigorous crown, which just shouted for a chance at life. Squeezing the side-walls of the pot helps pop it out of the container. Once the roots are exposed, they must be brutally broken apart to allow them to diverge in the soil; they won’t do this if simply placed in the ground, and will soon die.
I just stick my fore-finger up through the bottom of the root-mass and pull the root ball apart, as shown above.
What are you picking at the moment?
As the heat of an Australian summer builds, with temperatures in the high 30’s and low 40’s (107degF), even gardeners avoid the garden just after midday, tending to hang out in the kitchen making simple meals while the cook sits around wondering why she ever emigrated from Europe…
Fortunately, some compensation can be found in the profundity of the garden as various crops come booming in; salads containing fresh tomatoes, capsicums, sliced red onion, pickled olives from last year, fresh basil and rocket leaves plus sliced cheese from the Adelaide Central Market, along with olive oil and apple vinegar dressing, fall into the category of ‘meals husbands can make!’.
Cold beer for thirst, and smoked Coorong Mullet for protein, finish off this simple South Australian ‘ploughman’s lunch’.
Isn't this carrot flower pretty?