Garden Fare

It has been a long and busy summer (visit the knitting blog for the 411) here on the farm, thus the silence on this blog. I have been cooking up a storm and yesterday found myself over run with a variety of garden produce including cherry tomatoes, basil, garlic scapes (we plant garlic in the spring just for this reason) and green onions. I got creative and made us a lovely lunch.

Cherry tomatoes and goat cheese serves 2

2 tsp butter or olive oil for sauteing

2 garlic scape's chopped ( or 2 cloves garlic minced)

2 cups cherry tomatoes quartered

1 cup fresh basil leaves

3/4 cup soft goat cheese - crumbled ( more or less if you prefer)

Salt and pepper to taste

chopped green onions to garnish

1/2 package rice pasta (enough for 2 people) cooked according to package directions.

The whole thing goes together rather quickly so I would suggest that you cook the pasta first and while that is happening you assemble the rest of ingredients. Be ready to throw the garlic in the warmed pan as soon as you have drained the pasta

Melt the butter/warm the oil in a large skillet

Saute the garlic in the butter/oil for about 2 minutes over high heat and add in tomatoes, saute for another 2 minutes and add in the basil, as soon as the basil starts to wilt remove from heat and add in cheese, give it a quick stir to mix in the cheese but don't over stir or the cheese will all melt. Spoon the sauce over the warm pasta and garnish with chopped green onions - enjoy.

I have many recipes in draft form that just need a little attention and so there will be more posts here soon.

Cooking for Karina

Indian Chick Peas (or Lentils)

1 19oz/540ml can of chick peas or lentils - rinse them well and then put them back in the can and fill it up with water.
1 large onion finely chopped
4 to 6 cloves of garlic minced
1/2 tsp freshly grated ginger
1/2 tsp salt - if you cook with salt
1/4 to 1/2 tsp of cayenne - the more you add the hotter it is.
1/2 tsp paprika
1/2 tsp tumeric
2 tsp cumin
1 to 2 cups of coconut milk ( lite or regular)

Heat a few tsps of olive oil in the bottom of a heavy frying pan ( I like cast iron as they hold the heat well)
Add the minced garlic and onion, saute for about 10 minutes over medium heat
Add the in all the spices, saute for another minute or so.
Add the can of chick peas/lentils and allow to boil rapidly for a few minutes to reduce the liquid. Turn to low and simmer for at least 5 minutes, longer if you have time. At the last minute add the coconut milk. The amount depends on your tastes, I usually add 2 cups. You just want to heat the coconut milk but not have it boil

Serve over rice or rice noodles. Serves 2 big eaters or 3 smaller eaters.

Notes - Sometimes I double the recipe and add both chick peas and lentils.
- I use canned but you could use dry ( that you have soaked and cooked ahead) and add about 1/4 cup of water in place of the water in the can.
- I rinse the can contents well due to the amount of salt that is in the liquid they are canned in.
- This is not a "hot" curry, I can't eat really hot things but it is tasty. P. makes his hotter with pickled mango added on to his plate.