I added the last of my red onions, peppercorns and a couple of small slices of fresh ginger to the pickle juice. In one jar a also added some sliced carrots.
I also harvested herbs/greens and used them to make a very very simple quick meal.
Mint, parsley,coriander, spring onions and young rocket leaves, chopped.
Cold tandoori chicken (last nights left overs) sliced.
Add herbs and chicken to hot skillet and cook quickly in a little olive oil,garlic and lemon juice.
Add to Cous Cous and stir through.
We also collected 35 eggs for the week !!! Big effort from the girls considering its been very cold and wet.
Over the last month i have been trying a new grain mix called Eggs for Sure and its working a treat !!
Unfortunately the Medlar paste/jam didn't work out...........always next year!
For more eggciting harvests visit Daphne .
I've slowly filling the fridge with quick pickles, a wonderfully easy way to store excess harvest as it comes in. Lovely combination of vege you have with the cabbage!
ReplyDeleteYes its a great way to store veggies, i just don't want to waste whats taken so long to grow.
DeleteWe gardeners surely are an optimistic group. Something we tried did not work out, we always have next year.
ReplyDeleteHave to agree with you there Norma,my first ever crop of garlic ended up rotting so the following years i have always been super careful when pulling and storing.
DeleteThat's a lot of eggs! What do you do with 35 eggs in a week?
ReplyDeleteHi Susan, we have a Farmhouse and cottage for accommodation so we leave eggs for our guests.I also give some to friends and enjoy a egg for breakfast most mornings.
DeleteI finally had to make the switch to real pickling since my fridge is so full of refrigerator ones. Those cabbage ones look great.
ReplyDeleteThat's a good sign they must taste pretty good then!
DeleteWhat was the taste test result of the refrigerator pickled cabbage? Always looking for new ways to use our abundant cabbage harvests.
ReplyDeleteI'm very happy with the flavor maybe just a little to salty, the cabbage/carrots still have a good crispness.
DeleteI always have to stop for a minute and remind myself that you're on the other side of the globe, and thats why you talk about frost and it being cold. I can't remember the last time we saw below 90 degrees. And that recipe sounds delicious. Next time I have left over chicken, I'm going to give it a try. :)
ReplyDeleteOh i can't wait till its over 90!!!
DeleteI do like your left over chicken idea and having a half a bird in my fridge I reckon I've solved the problem of tonights dinner...
ReplyDeleteI think all of your family will enjoy this dish.( well i hope so)
DeleteGreat looking harvest. Pickled cabbage. I've never tried that sounds great!
ReplyDeleteThankyou, and it was VERY easy.
DeleteOh I do like your chicken and couscous meal and the pickles.
ReplyDeleteThank you, i will certainly be making the chicken dish again, i love quick and easy.
DeleteI love to just throw bits of things together for dinner; it never tastes the same twice!
ReplyDeleteCongratulations (to the girls!) on 35 eggs! And I like how you simply grab a few things out of the garden and voila! Dinner is served.
ReplyDeleteTook me nearly a week to get over here, but your harvest is looking great as always. I like the idea of the refrigerator pickles for the cabbage - I'm heading for a glut I think. My problem is that I make things like that and then don't use it. What do you use the pickled cabbage for?
ReplyDeleteOh wow so many eggs! I am not very good at preserving food, so I need to learn more from other gardeners. My husband is much better on using left-over food than me.
ReplyDeleteThat's a great way to use up left over chicken, sounds delicious. And wow 35 eggs that's a lot of eggs, what great girls you have there:)
ReplyDelete