Wednesday, 6 October 2010

Plenty of produce

I've been out clearing a patch of garden for some tomato plants.  So far they are "potted on" in to quite large pots (6 inch) but now that the weather is getting warmer and the plants are getting bigger, so I'm preparing a few places to put them into the ground.
This means pulling the last of some previous crops out and adding some compost and some more gypsum.
And so here is what I collected today....
... silver beet, a couple of carrots, a small bunch of broccoli, some young broad beans (still small enough to eat whole) and a handful of peas, two fat fennel bulbs and eggs, of course.
This is a motley collection of bits and pieces and the puzzle is.... what to have for dinner.
This is when preparing dinner is not a matter of finding the recipe, buying the ingredients and following directions.
I think this will make a kind of "pasta primavera."
I have flour to make the pasta (with eggs) and vegetables for a very healthy "primavera" sauce.  I wonder  whether the original recipe came from the spring "hungry season" solution found by housewives of old.
From Jackie French...
"Hungry Gap Crops
This time of year used to be called the hungry season- the time when winter's crops were either finished or going to seed, and before summer crops were ready. Now that we can get golf ball tomatoes and pineapples any season of the year a lot of the old spring foods have been forgotten. Most people won't eat or harvest anything they don't recognise from the supermarket- and most of us now prefer much blander foods. (Bitter food was presumed to be a spring tonic in both European and Asian folklore).
Many traditional 'hungry gap' foods are all good, if unconventional. Try them before you reject them. If you baulk at eating prickly pear fruit, mistletoe jam or carrot tops, it's better than an elderly, well travelled tomato, that wasn't much good in the first place."
...and so... a few odd combinations... and Pasta Primavera for dinner... and here it is....  

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