We had a great dinner tonight, with almost all of it coming from the backyard!
Megan made an awesome baked pumpkin quiche (store-bought pumpkin, and 4 eggs from Molly). The egg yolks made the quiche really yellow, much more than store-bought free range eggs do. The only down side is that now we’ve got none of Molly’s eggs left for pancakes tomorrow morning.
I cooked some vegies to go with the quiche. We had roasted vegies:
- parsnips (HG)
- purple carrots (HG)
- yellow beetroot (HG)
- purple beetroot (HG)
- onion (store bought)
And steamed vegies:
- kale (HG)
- bok choy (HG)
- broccoli (HG)
- button squash (HG by a friend from work)
Plus boiled Dutch Cream potatoes (HG). These were really tasty, a world of difference from store-bought potatoes. I never knew there was such a difference! They were fairly small, just a bit bigger than golf balls. The potato plants are starting to die back, so I thought I’d bandicoot a few early ones to try them out. The rest should continue growing in size for another couple of weeks, and then we’ll harvest them all.
The girls also had raw beans (HG) and sugar snap peas (HG).
Oh, and I washed it all down with home made (from scratch, not kit!) ginger beer. I’ll have to post about ginger beer making soon. I’m experimenting with various recipes, so if you have any to suggest please post them in the comments.
It was yummo! I was going to take a photo, but unfortunately forgot about it in my gastronomic gusto. Maybe next time.
(HG = home grown)