Too much broccoli and too many turnips.

So I’ve spent the weekend spring cleaning and in between dealing with the end of our harvest for some veggies. Amongst that I’ve also visited the local farmers market with Scott and Lotta, and watched me little brother Dave’s team lose the Div 3 hockey grand final. It was an amazingly stressful and exciting game to watch, ending up with a controversial goal from the opposition which lead to a draw at full time. Enter Golden Goal mode – 10 minutes play, then swap ends without a break and another 10 minutes. First to score wins. As it was still a draw at the end of that time, they then play off with penalty shots (5 for each team) and basically it’s the best out of 5. If at the end of the 5 penalty shots each it is still a draw then they continue having shots until someone wins. So we all crowded around the end of the field…. waited with bated breath as each player taking the shots and the goalies lined up. The stress was almost too much. in the end, they got more flicks in then we did, and they took the flag. With all the extra time and commiserations after the game, it was too late to go home and cook a roast chook for dinner, so we went past Carvin’ it up – basically it’s a takeaway, but the takeaways are roast meals with all the trimmings, and the most amazing pork crackle I have ever tasted.

So our roast chook is going to be cooked today, for lunch and for lunches through the week.

I snapped the last of the broccoli off the plants yesterday. The stems I pickled, the tops I blanched and froze. As there were a lot of secondary shoots and broccolini, the stems were pretty small – just in case anyone is wondering about the photo.

Pickled broccoli recipe (I used a combination of ideas from a few recipes, so here’s what I ended up with) :

Broccoli Stems
garlic
1/2 water 1/2 rice vinegar (enough to cover stems and fill jar)
Honey (1 tablespoon per cup of liquid)
sprinkle of chili flakes.

I peeled and sliced the stems into chunks. I peeled and thinly sliced 2 cloves of garlic and mixed it through the broccoli chunks. There was enough to fill a 500ml (ish) cliptop jar so I then made up a pickling soloution with 1/2 cup rice vinegar, 1/2 cup hot water, and 1 tablespoon honey. I threw a splash of Mirin in there but it probably wasn’t necessary as the honey was in there. I also added a sprinkle of my superhot dried chilies.

Then I brought the pickling mixture to the boil and boiled the chunks and garlic very briefly (About a minute and a half). I then poured it into the washed and sterilised jar, and sealed it. I’m waiting for it to cool and I will probably store it in the fridge. I’ll give it a week and then open it and see how my experiment went.

Turnip greens and the tops of some Beetroots were lightly steamed, cooled, and packed in Ziplock bags, labeled, and frozen. I handed a bunch of turnips over to the neighbours and Scott and Lotta came to get some as well. It’s great growing so much so cheaply and being able to share the goodness of organic home grown vegetables.

Sunday’s projects were Pickling some turnips, roasting a chook, and making orange marmalade with the oranges that mysteriously appeared on our doorstep. I believe they came from Gary’s side of the family.

I used this recipe for the turnips (they are dyed the beautiful colour by pickling it with some beetroot, which was also from our garden)….

Pickled stems and the beautifully coloured pickled turnips.

…and this recipe for the marmalade. It hasn’t set properly, because I got impatient by the end of the day and didn’t get it to setting point before bottling it, but that’s easily fixed by tipping it into the pot and boiling it some more. It tastes pretty awesome though.

I want to put this on so many things..

So that was my weekend of cooking.

For future reference, my chicken was cooked in the BBQ – I pierced a lemon all over and placed it inside the chicken with some basil (thawed from the freezer). Outside I rubbed it with olive oil, salt, pepper, and more basil. The lemon gives it a nice flavour and the juice keeps it moist – delicious! I dished it up with a bake of layers sliced potato, turnip, and sweet potato, with onion, garlic and bacon scattered throughout. I poured a mix of 1/2 light sour cream and 1/2 chicken stock over, covered it in foil and baked in the BBQ. I finished it by melting some cheese over it.

Also I cooked a cabbage from the garden – lightly steamed then tossed with butter, salt and pepper. I would have taken a photo of the chicken as it was delicious and moist with crispy skin….. but it got eaten pretty quickly!

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3 thoughts on “Too much broccoli and too many turnips.

  1. What a pickling good idea I may be borrowing these when our vege are ready ,one does believe they will be worth 100 cousin brownie points

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