Merryn's Menu: Garden Share Collective ~April 2014

Merryn's Menu: Garden Share Collective ~April 2014: The slow transition through Autumn between Summer and Winter seems to last forever. The rain this Autumn has been welcome and very refres...

In Marches Autumn

Autumn in my Garden

March brings so much variety with many fruits almost ripe, a total gardener's delight!

Last year I had one Pitaya, this year there are 19, although 2 are on my neighbour's side of the fence.

Both of my arms were badly scratched retrieving the prickly branches to bring 17 back on my side.

Pitaya (Dragon fruit)

The first quinces have been picked. This tree was planted twelve months ago, it is clever to grow 5 fruit.

There are 20 olives brining in this jar, 20 this year, a whole bucketful next year~!

We have an abundance of figs.  Black Genoa, Brown Turkey, White Adriatic and a Yellow seedless variety (Please inform me if you know it's name.)
Fresh figs, grilled figs, fig jam, dried figs did I mention fresh figs?  Their flavour is sublime.

Soem need more protection from birds than other varieties.

A selection of chillies, from mild through to cayenne and jalapeno hot.

Plus our first lime of the season.

We have two bunches of bananas growing, which will ripen in different months.  Both suckers came from the same tree but one was moved to a different part of the yard where a crop of bananas will ensue.

Eggplant (aubergine) black, glossy and healthy.

This Tuscan Kale plant was riddled with caterpillars, so I pruned it right back

and now it has re-shot, producing fresh, young kale leaves.

Corn, behind a chicken proof fence, soon to produce luscious corn cobs.

Since being planted in the ground this bay tree is bursting with life.

Green papaya, I love to make green papaw salad with these lovely specimens.

Tamarillos (Bush Tomatoes), proudly clumped together.
These will turn a bright, dark red when ripe.

Ever present chicory, pick all the leaves and it will re-shoot to produce another plant.

We are still picking tomatoes, so much nicer than any store bought variety.

A Rockmelon vine with flowers trailing along the ground.

One of the free ranging chickens eating everything in it's path.

I hope you have enjoyed strolling around my Autumn garden, 

please take the time to enjoy the other Garden Share Collective members gardens.

Buon appetitio, Merryn.

Capsicums stuffed with Vegetables - My Unique Creation

Capsicums filled with Vegetables

Perfect Vegetarian Fare for Spring

Firstly I chopped up vegetables, and fried them in olive oil until just cooked.

Then I halved 2 freshly picked green capsicums, removing the membrane and seeds.

Placing the capsicum halves into a foil lined and olive oil sprayed tray,

they were then filled with the cooked vegetable mixture.

Mozzarella was grated over the top and I placed the tray into a pre heated oven

180 Celcius and cooked for about 25 minutes, 

until the capsicums were soft and the cheese was melted. 

What a delightful vegetable accompaniment, or served as a tasty entrée.

 

Vegetable Filled Capsicums

 Ingredients

1 eggplant, cut into 1cm cubes

1 potato, peeled and chopped into 1cm cubes

2 celery stalks, finely chopped

1 zucchini, cut into 2cm cubes

1 onion, sliced finely

1 garlic clove, finely chopped



1 tablespoon salted capers, rinsed
3/4 cup Passata, (or 3 tomatoes, chopped)
Handful parsley, chopped
1 pinch dried oregano
1 cup grated mozzarella cheese
6 green capsicum, halved and with membrane removed.
1/4 cup olive oil
olive oil spray

Directions
Preheat oven to 180 degrees celsius.

Heat up a large frying pan, pour in the 1/4 cup olive oil, add eggplant and fry for 2 mins per side over a medium high heat.  Add potato, celery, zucchini and onion, turn down to a medium heat and stir occasionally , cooking for 8 minutes. 

 Add the garlic, capers and chopped tomatoes. Cook another 3 minutes. 

Ad the herbs, salt and pepper, tossing through the vegetable mixture. 

Line a baking tray with foil.  Spray lightly with olive oil and place the prepared capsicums, cut side up in the tray. 

Put the vegetables into the capsicums, piling them high as they will shrink when baked.
Top with mozzarella, spray with a little olive oil and bake for 25 - 30 mins until the cheese is melted.
Enjoy!

I  would love to hear how you bake capsicums.           Buon appetito, Merryn

Modern Passata Method - bottling tomato puree easily

Spring time is the time to harvest your Roma Tomatoes for making Passata.

 

There is something primeval about gathering and preserving your

tomato crop for the cooler months.

 

I look forward to Spring's first crop so I can enjoy bottling

these gorgeous tomatoes for Passata to last a year.

 

Vibrant, juicy tomatoes bursting with nature's goodness.

 

 Being a busy woman with limited time it seemed sensible

to discard the trusty moulee for a more modern method of preserving tomato sauce.

 

 

 

Out came the JUICER, in went the washed, whole tomatoes.

The tomato juice was captured and the pulp was discarded.

I poured this lovely essential tomato juice into a big saucepan.

 

 

 

Bringing this tomato juice to a boil, I reduced the pan to a high simmer.

Leaving the lid off this mixture, it was simmered for about two hours.

 

 

 

After two hours the mixture had reduced considerably.

Take off the heat and allow to cool to a warm temperature.

 

 

The clean bottles were sterilised by placing in an oven at 150 degrees celsius for 20 minutes.

The lids were placed and left in a bowl of boiling water for 20 minutes.

Let cool until touchable.

 

Then the tomato mixture was poured into a jug to ensure ease

of filling up the sterilised bottles.

 

 

Wrap each bottle in a cloth rag then place horizontally into a large saucepan.

It is okay to place bottles next to and on top of each other

as long as they are surrounded by rags.

Pour warm water over the encased bottles, making sure they are totally covered by water.

 

Bring to a boil and simmer for 20 minutes with the lid on.

Then turn off the heat and leave undisturbed until

the bottles are cool enough to handle (I leave them overnight).

 

 

 

 

Remove from the water bath and store for many wonderful tomato based meals.

Buon appetito, try this easy passata method, Merryn.