Farmers’ Market Dinner…

Tonight’s menu:

  • Sorrel and silverbeet soup, with leeks, carrots, coriander and wild fennel
  • Home made barley bread rolls, with lavender salt on top and smoked garlic butter
  • Rhubarb crumble cake (made with a goose egg!!)

Tomorrow’s breakfast:

  • Home made barley rolls with Viennese Christmas Sugar on top and chocolate butter or raspberry-apricot jam

Lunch tomorrow will be more soup and rolls; dinner to be determined, but will probably be a lebanese lamb and chickpea stew, since I have very nice varieties of both these things, and vegetable sides to be determined.

And all this would be so much more worthy of bragging if I had actually got dinner on the table before 9:30 pm tonight.  Or if I’d managed to take any photos at all…

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4 responses to “Farmers’ Market Dinner…

  1. It all sounds good to me!

    I don’t suppose you have any ideas on what to do with Red Mustard Greens other than pretend they’re spinach/silverbeet and saute them with garlic, do you? I have discovered quite a lot of them in my garden:) I usually like anything green & leafy sauted as above, but these are quite…peppery. I actually thought they were some variety of red lettuce until I tasted some and it was like biting into wasabi…

    • I’ve never cooked with mustard greens, but I’ve got a book on greens generally that has about half a dozen recipes for them. The theme seems to be that it’s a good idea to stir fry them, and that they work well when mixed half-half with less peppery greens like kale or spinach, which have a calming effect on the overall flavour. Other good companions are legumes, sweet potato, peppers and capsicums, corn, spices and bacon. If you’d like some more specific recipes and can give me an idea of your preferred end of the flavour spectrum, I can see what I can do.

  2. Mixing is a good idea, I also have silverbeet – and I did think that bacon or some of the sweetish Chinese sausage would be nice with it.

    My preferred end of the spectrum..well, I like spicy, but not searingly hot. I liked the greens with garlic & sesame oil, and I don’t object to the peppery taste really, would just like to cut the bitterness. Maybe blanching them first?

    By the way, they’re huge red-purple leaves when raw, green as spinach when cooked, but the colour didn’t vanish completely – it turned the garlic pink! I thought you’d approve of that:)

  3. Pingback: Recipe: Strawberry, Lemon and Walnut Balls | Cate's Cates

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