{"id":6264,"date":"2017-09-13T22:01:19","date_gmt":"2017-09-13T20:01:19","guid":{"rendered":"http:\/\/www.growntocook.com\/?p=6264"},"modified":"2017-09-14T09:39:17","modified_gmt":"2017-09-14T07:39:17","slug":"week-of-eating-from-the-garden-september","status":"publish","type":"post","link":"https:\/\/www.growntocook.com\/?p=6264","title":{"rendered":"Week of eating from the garden – September"},"content":{"rendered":"

\"\"<\/p>\n

It’s Wednesday evening and I’m finally sitting down to look back at what we’d made with our beautiful harvest<\/a>. The abundance at this moment is such that, to be honest, I did not even get around to using everything – the spaghetti squash is still sitting on a shelf (next week!) and the chard wilted before I got around to using it and ended up on the compost heap. Which makes this the first ‘Week of eating from the garden<\/a>‘ post without a single chard dish. Since we’ll be eating chard regularly throughout fall, winter and spring (it’s awfully dependable), I do not mind not<\/em> eating it while there are sun ripened tomatoes – their season here is very limited so we’d better make most of it. The tomatillo I turned into Hot tomatillo chutney<\/a> (currently the most googled recipe on this website :-)). \"\"<\/p>\n

And I also baked the first apple cake of the season:\"\"<\/p>\n

Variation on this recipe<\/a>.<\/p>\n

In the video I mentioned wanting to pack some produce for my daughter to take with her and this is what she got: a small jar of pesto, a big jar of apple sauce, sweet corn, zucchini, a box of heirloom cherry tomatoes, red pepper, a bunch of sage and rosemary (and some cake, of course).<\/p>\n

And this is what we ate:<\/p>\n

Sunday<\/strong><\/p>\n

ravioli with red peppers, sweet corn, zucchini, cherry tomatoes and basil butter<\/strong><\/em> \"\"<\/p>\n

One of Esther’s favourite dishes which she requested before she had to go catch the train back to uni.<\/p>\n

Monday<\/strong><\/p>\n

Breakfast: James Grieve apple, grapes, fall raspberries and a few blueberries<\/em><\/strong><\/p>\n

\"\"<\/p>\n

My morning ritual is going into the garden, picking a few apples, a bunch of grapes and any ripe fall raspberries or blueberries (we grow these in pots). Sometimes I’ll eat fruit with some yogurt, sometimes just the fruit – gotta enjoy it while it lasts!<\/p>\n

Dinner: Sweet corn with loaded Greek salad<\/strong><\/em><\/p>\n

\"\"<\/p>\n

Tuesday<\/strong><\/p>\n

Aloo beans, ratatouille and cucumber raita<\/strong><\/em><\/p>\n

\"\"<\/p>\n

Perhaps a little culturally incongruent mixing Italian and Indian cuisine but it did taste good! The potatoes were some of our last early ‘Annabelle’.<\/p>\n

Wednesday<\/strong><\/p>\n

Ricotta al forno with basil, roasted purple potatoes, lettuce and tomatoes<\/strong><\/em><\/p>\n

\"\"<\/p>\n

Another potato variety, the spectacularly coloured ‘Violette Noir’. Recipe for ricotta al forno here<\/a> (but made using just basil and parsley).<\/p>\n

Thursday<\/strong><\/p>\n

Hummus with grilled corn salad, marinated grilled zucchini, tomatoes and tortilla chips<\/strong><\/em><\/p>\n

\"\"<\/p>\n

Inspired by a bonus recipe I received after ordering the HalfBakedHarvest cookbook<\/a> – we loved the grilled sweet corn, feta and lime combo and I’m looking forward to receiving my copy of the book!<\/p>\n

Friday<\/strong><\/p>\n

monthly neighbourhood potluck<\/strong><\/em><\/p>\n

\"\" \"\"<\/p>\n

Once a month we organize a neighbourhood potluck in our community centre – this time the cooks were asked to bring a dish from the country where they went on holiday. We went to the Czech Republic, so I made my mom’s potato salad<\/a> and also a big bowl of mixed garden salad.<\/p>\n

Saturday<\/strong><\/p>\n

Quinoa bowl with fried zucchini, roasted beets, shredded carrot, cucumber, tomatoes, haloumi cheese and herb sauce<\/strong><\/em><\/p>\n

\"\"<\/p>\n

Again, lots of different veggies in this one – I especially enjoyed the tiny roasted beets. Frying the zucchini was a mistake though since it was more work than grilling them and I prefer them grilled anyway.<\/p>\n

Sunday<\/strong><\/p>\n

Breakfast: Buckwheat pancakes with caramelized apples<\/strong><\/em><\/p>\n

\"\"<\/p>\n

Sunday was the only morning all four of us sat down together for breakfast, so we made a little effort. The pancakes were mostly made by my son who is getting pretty good at it. We told him that girls will surely appreciate a guy a who can make pancakes (he can also make curry! and daal! and pesto!)<\/p>\n

And after breakfast, we headed to the garden…<\/p>\n

And here’s a look at what we ate in September 2015<\/a><\/strong>:<\/p>\n

\"A<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

It’s Wednesday evening and I’m finally sitting down to look back at what we’d made with our beautiful harvest. The abundance at this moment is such that, to be honest, I did not even get around to using everything –…<\/p>\n

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