{"id":4496,"date":"2014-09-29T14:53:47","date_gmt":"2014-09-29T12:53:47","guid":{"rendered":"http:\/\/www.growntocook.com\/?p=4496"},"modified":"2015-05-19T09:14:21","modified_gmt":"2015-05-19T07:14:21","slug":"a-week-of-eating-from-the-garden","status":"publish","type":"post","link":"https:\/\/www.growntocook.com\/?p=4496","title":{"rendered":"A week of eating from the garden\/ end of summer"},"content":{"rendered":"

\"A<\/p>\n

Because our gardens are not big enough and because the time I can put into growing produce is limited, no matter how much I’d want to, we are not self-sufficient. If I planted all our raised beds with summer vegetables, we could be self-sufficient in summer, but I prefer to plan the crops so that there is always something to harvest, even in the depth of winter. How big a part of our meal is homegrown varies from day to day: sometimes it’s the majority, sometimes it is just the herbs used to flavor the dish.
\nInspired by this post<\/a> on the Belgian blog Mme Zsazsa, I decided to record what we eat for a week and also what part of the meal was homegrown. It was a week of transition, from summer to fall, from tomatoes and zucchini to kale and parsnips. I would like to do a similar post in the future, that will reflect what we eat at different times of the year.<\/p>\n

 <\/p>\n

Saturday: Colorful vegetables with cold herb sauce<\/strong><\/p>\n

\"colorful
\nThese vegetables were just too pretty to do anything with except boil them shortly so that they would retain their color.
\nCucumber, beets (red and \u201cDi Chioggia\u201d), beans (purple, yellow & green), herbs (mint, parsley, lovage) came from our garden, the purple potatoes from a garden I photographed a few weeks ago.<\/p>\n

Sunday: Quinoa and grilled sourdough salad with Romaine lettuce on the side<\/strong><\/p>\n

\"quinoa
\nA beloved recipe from the archives<\/a> that I have made many, many times. Only this was the first time ever the quinoa, too, was homegrown! I harvested 4 plants which gave us 140 g quinoa \u2013 more than enough for the recipe. The cucumber, lettuce and herbs, too, were from our garden and the tiny orange and red tomatoes (varieties \u201cOrange Currant\u201dand \u201cMatt’s Wild Cherry) were from the community garden.<\/p>\n

Monday: Roasted vegetable galette<\/strong><\/p>\n

\"roasted
\nThe courgette was from the community garden and the thyme and chili from ours. Recipe here<\/a>.<\/p>\n

Tuesday: Andalusian soup salad with corn bread<\/strong><\/p>\n

\"andalusian
\nLast \u201cFerline\u201dtomatoes from the community garden, last cucumber from our garden, plus chilies and basil. Recipe here<\/a> and here<\/a>.<\/p>\n

Dessert: Baked apples<\/strong><\/p>\n

\"baked
\nThe apples are from our edible forest garden<\/a>, an old English variety called \u201cManks Codlin\u201d, which is especially great for baking.<\/p>\n

Wednesday: Potato mash with endive, fried eggs and quick pickled beets<\/strong><\/p>\n

\"potato
\nPotato mash + vegetables is something of a national Dutch dish. It can be made with different kinds of veg, but I like this version with raw endive and a winter version with kale the most. Since our endive is growing really well, we will probably be eating a lot of this in the coming weeks! The beets, too, were from our garden.<\/p>\n

Thursday: Fall vegetable soup with beans and barley<\/strong><\/p>\n

\"fall
\nThe pretty white\/orange beans were grown in the community garden \u2013 it is an heirloom Dutch variety called \u201cWieringer\u201d. It was thought to be extinct but is now being grown again \u2013 we are doing our best to keep it alive and give away seeds to others to grow. The parsnips, carrots, kale, lovage and one tiny zucchini also came from the community garden.<\/p>\n

Dessert: Almost candied quince with Greek yogurt<\/strong><\/p>\n

\"almost
\nThe quince in our street that we planted four years ago has a lot of fruits this year, so I can try new recipes, such as this nearly candied quince<\/a>.<\/p>\n

Friday: Runner beans in tomato sauce with lots of spices & Basmati rice<\/strong><\/p>\n

\"runner
\nThe beans were harvested in the community garden and I used this recipe<\/a>, substituting runner beans for fava beans.<\/p>\n

Saturday: Apple harvest menu<\/strong><\/p>\n

\"apples\"
\nOn Saturday we had friends over for dinner and Esther came up with the idea to make the dinner apple-themed. We put together a menu of four recipes,\u00a0 each featuring a different apple variety. I even went all fancy and created menu cards for the occasion!
\nSadly, I was too busy in the kitchen to take pictures, but since all the dishes were a success, I’m sure I will be making them again.
\nHere’s what the menu looked like:<\/p>\n

Winter Squash Soup with \u201cGlorie van Holland\u201d-apple Confit<\/em>
\n*<\/em>
\nSalad of Belgian Endive, \u201cRajka\u201d Apples and Roasted Hazelnuts<\/em>
\n*<\/em>
\nPizza with Goat Cheese, Thyme, Caramelized Onions and \u201cTopaz\u201d Apples<\/em>
\n*<\/em>
\nBaked \u201cManks Codlin\u201d Apples with raisins in rum and walnuts<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Because our gardens are not big enough and because the time I can put into growing produce is limited, no matter how much I’d want to, we are not self-sufficient. If I planted all our raised beds with summer vegetables,…<\/p>\n

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