A salad of micro greens

Buckwheat seedlings, fenugreek seedlings and mustard seedlings make a simple salad with tomato.

What a difference a day makes.

Amazing what a difference a day makes in the life of as seedling.  Out of the eight trays I planted five are sprouting.  It’s fascinating to see  how much they have grown in a day. The fenugreek seedlings pushed the soil up with as they grew over a cm. The soil stayed on top of the seedlings, looking like crumbly foam.

Our weather is a bit hot and humid for sprouting, so I decided it would be better to plant the seeds and grow micro greens.  I love the intense flavour of micro greens.  They will stay fresher and keep longer than sprouts which don’t do very well in humidity.

Tonight I picked the last of the kale and choy sum micro greens for the salad. They were lovely, four little leaves tiny stalks lots of flavour.

It is 5 months since I started my eating green and leafy with one month of my challenge to go.  My life has changed,  my garden is established and I have eaten something out of the garden every day, though I think I did miss one.  I am completely hooked on both gardening and blogging with lots of plans for more of both.

Thank you for visiting RosieG

Leafy Greens Breakfast, Lunch & Dinner

10k race today, a light healthy breakfast of toast, avocado and fenugreek sprouts.  After the run a lunch of poached egg topped with a drizzle of olive oil, salt, pepper and mustard and cress.

Later in the afternoon I thinned the carrots, the small sweet tiny carrots went into dinner.  But the best pick of the day had to be the pumpkin. Large sweet nutty yellow pumpkin.

This week I will make a dairy free vegetarian lasagna with pumpkin and silverbeet, and what about a pumpkin pie, I definitely think so.

Leafy greens and a Shoulder of Pork cooked for tomorrow.

Picked lots of small leaves. Beetroot leaves, mini silverbeet leaves, a couple of nasturtium leaves, radicchio lettuce, little bit of parsley and my favourite marigold flowers.

We had a lazy Chicken Curry (made with curry powder)  So lots of fenugreek sprouts went into the leafy greens.

Tomorrow is a busy day after work  I am going down to Broadbeach to pick up my running number for Saturday mornings 10k run in the Gold Coast Marathon.  So tonight I am cooking a shoulder of Pork for tomorrow.

Shoulder of Pork is delicious cooked slow.  Right now this meat is incredibly cheap $3.99 a kilo and I will get at least two meals from this 3kg piece.

I always get the butcher to give it more scores.  Pierce the Pork randomly through the top.  Push slivers of Garlic and Rosemary through into the meat. This gives amazing flavour.  Rub the top of the meat with plenty of salt, a  little olive oil and left over bits of Rosemary.

Turn the oven up to full heat.  Put the Pork in and leave it on full heat for fifteen minutes.  Turn the heat down to 170c or 150c in a fan forced oven.  Cook for two hours pour over a cup of apple juice or a cup of white wine.   Cook for a further hour.   If we were cooking and eating this on the same day,  even though shoulder doesn’t normally give crackling cooked this way you will get a beautiful crisp top that if you love crackling you won’t be able to stop eating.

Follow the same procedure for  a leg of Pork to get beautiful crisp crackling. Its the salt and the high beginning heat that bring the crisp crackling and make that lovely Pork fat so edible that you can’t stop eating it.

Yorkshire Picnic Pie, Fenugreek Salad

Yorkshire Picnic Pie, Fenugreek seed salad

Yorkshire Picnic Pie

Picnic Pie

Ham and Egg Pie

We had a lovely day at Queensland Raceway. We picnicked on the hill whilst watching the old cars race round and round.

Yorkshire Picnic Pie is  a simple and tasty pie which can be eaten hot or cold.  Line a deep dish with Pastry, Layer whole eggs and leg ham and top with a circle of pastry. Bake until nicely browned, it takes a while to bake because it is so dense.  You will use at least a dozen eggs, this one had seventeen eggs. But it will make two meals.  It is so simple yet delicious. For the best flavour use ham off the leg and organic eggs.

It only needs a light salad today we used the last fenugreek sprouts and a bit of onion and tomato, to make a substantial lunch.