The first large Tub Tom tomato turned blush pink yesterday
I’m looking forward to comparing the taste of these to the cherry variety in the next pot
How long is this branch of Tiny Tom tomatoes? Must be at least 25 fruit on this branch alone.
The carrots are a little crowded. I should have followed the planting instructions a little more closely.
the first beetroot is peeking through
The basil seedlings I planted on Melbourne Cup Day have already doubled in size
I can taste that minty aniseed flavour….
I planted some Italian coriander seeds that I picked up in the greengrocer two weeks ago. They are already delicious salad sprouts.
The rainbow silverbeet is my bottomless ‘pot of porridge’. I harvest leaves every week.
Here’s one of my favourite simple recipes using silverbeet…
Rainbow Silverbeet with Walnuts and Gorgonzola
1 bunch of washed silverbeet with stalks
1 small brown onion
1 garlic clove
1/2 tspn mustard seeds
2 tablespoons olive oil
salt and pepper to taste
200g freshly roasted walnuts, roughly chopped
100g gorgonzola or similar blue cheese
Roll silverbeet leaves and stalks into a log and shred finely. Slice onion finely and chop garlic.
Heat olive oil in a frypan. Add onions and fry gently on low heat until translucent. Add mustard seeds and garlic and cook for 2 minutes until both fragrant. Add silverbeet stalks first and cook for a few minutes. Then add silverbeet leaves and cook until leaves collapse.Add seasoning. May need to add a little water at this stage so leaves don’t dry out. Toss in chopped walnuts. Serve immediately on a plate and sprinkle with gorgonzola crumbs.