Once I knew that the leaves were ready to harvest I wasn’t sure how to use them so again an email to Topveg and this is the reply I got,
The tiny leaves are good as salad – just need washing. Better to leave them a bit bigger for cooking as they cook down to nothing. They are lovely cooked – but need draining well – squashing in a collander – excellent with poached egg (quail) on top – or v good in lasagne – Delia has it in her 4 cheese lasagne.
The beauty of it is that it keeps coming- if you take care not to spoil the growing centers of the new leaves as you pick the old. If you can’t keep up with it – you must trim it off to stop it going to seed. Once it does that it stops giving you fresh leaves.
Yesterday we used the spinach beet leaves in a salad with hard boiled guinea fowl eggs. Looking forward to a summer meals using spinach beet leaves. If you have any recupes you would like to share using spinach beet then please let me know.
My tomatoes have not been successful this year as the flood in June ruined alot of my vegetable plants. Some of the tomato plants that I have grown from seed got a tomato disease and the others that managed to survive were never transferred to growing bags.
So when I looked at the remnants of the tomato plants I was surprised to find a tiny crop of cherry tomatoes.
Carol @ May Dreams Gardens has a ritual of finding the tiniest ripe tomato and placing it on a throne before photographing the tomato for her website. This year, Carol’s tomato was the size of a nickel. I think that I have found a tiny ripe tomato in my garden that may just be smaller.
My tomato is the size of the new 5p which is smaller than a penny and I think possibly smaller than a nickel. Thanks for the inspiration Carol, I will be on the look out for the tiniest tomato in my garden next year!
This recipe got our taste buds really tingling. The tangy, zesty lemon mixed with the toasted pine nuts and the wafer thin courgette strips was delicious. So thanks Joanna for sharing this super, easy to prepare salad.
My husband and I highly recommend this for a light lunch, a simple yet sophisticated starter or as a refreshing side salad to your main meal. Get your taste buds tingling today!
Back in early September 2005 I decided to use up some of the courgette and green tomatoes which kept growing in my veg garden by making courgette and green tomato chutney. I had never made chutney before but I thought I would give it a go. I am pleased to say that this chutney is delicious. It is great in a cheese sandwich, to accompany a salad, added to a curry/casserole or smeared over chicken breast which is wrapped in foil and cooked in the oven. I highly recommend making it so if I have tempted you then here is the recipe.
1kg diced courgettes.
1kg peeled and diced green tomatoes.
500g peeled and diced onions.
500g peeled, cored and diced cooking apples.
500g soft brown sugar.
600ml white wine vinegar.
1 mulled wine sachet.
Put all ingredients into a large saucepan with the spice sachet.
Bring ingredients slowly to the boil making sure that you stir occasionally.
Leave the pan uncovered and simmer for 2-3 hours – stir occasionally so that the mixture doesn’t stick to the bottom of the pan or burn.
The ingredients will reduce down and the chutney will be ready when it has thickened.
Remember to remove the spice sachet before bottling.
Sterilise jars in a hot oven for a few minutes.
Put the chutney in the sterilised jars whilst it is still warm.
Make sure the jars have plastic lids because the vinegar will react with metal lids.
Leave the chutney to mature for at least 2 weeks and up to a couple of months.
This recipe made 3kg of chutney so as you can imagine we had alot of jars. This courgette and green tomato chutney makes an excellent homemade gift for your food loving friends and family. My friends and family thought it was so delicious that they kept returning the empty jars in the hope that I would swop them for more full ones!
This lunch time we enjoyed our third courgette from the two flood damaged courgette plants. As we have not had many courgettes we are still enjoying them and want to taste the vegetable and not find other ways to use them up!
We decided to cut the courgette lengthways.
Then we fried the pieces in a little olive oil.
We added a dash of balsamic vinegar.
The fried courgette was served with cheesey mince and pasta.
The courgette tasted great and made the dish more interesting and attractive. Click on this link for more great courgette recipes.