22 February 2013

3 Meals from the Garden

Beans (Purple King, they turn green when you cook them!), basil, rocket, Italian parsley and French tarragon to go in pasta. A fig for dessert.

Baby lettuce (Butterhead), chicory, purple basil with added roasted red capsicum, escabeche (pickled carrots and chiles) and dijon mustard for a vinaigrette dressing. Topped with salmon.

Rhubarb, plums, ginger shoots and added cinnamon sticks for a compote. Mixed with yogurt and BarleyMax cereal.

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