Winter is, for obvious reasons, slower in the garden. But the produce that we pick can be just as delicious!
We’re not as self-sufficient over winter as the array of veg and the speed at which they grow makes the quantity of produce lower until early spring. However, along with some beautiful backyard eggs, beetroots, some leafy greens and broccoli, great dishes can be made.
We had a wonderful surprise two days ago when I pulled out a frosted, self sown potato from the summer potato crop. Underneath this single plant was 2.5kg of hidden gems!! A great find during the hungry season!
Here are a couple of our favourite ways to cook winter veggies.
BEETROOT, WALNUT & FETA SALAD
This is a winter salad which can be served warm. Roast chopped beetroot (bite sized) in some olive oil and balsamic before tosses it into a baby spinach leaf salad with chunks of feta and some crushed walnuts. Add a bit more olive oil and balsamic to dress the salad.
Kale is a wonderful and versatile veg that can be steamed, stir-fried, added to dishes and even baked! Kale Chips are a delicious baked snack or side dish and it’s easy to do.
We flavour our Kale Chips with sesame seeds, olive oil and sesame oil and then just pop them into a hot preheated oven until they are crispy (which doesn’t take very long). They go a dark brown, or even a black colour, but the taste is terrific and they just dissolve in your mouth!
FRIED EGGS WITH STIR-FRIED GREENS
This is a simple dish which is great for a light meal, breakfast or lunch. Stir-fry a mix of winter leaves (Kale, spinach, beetroot leaves, chard, silverbeet) in some olive oil, salt, pepper and garlic. Place on a crusty piece of toast and top with fried or poached eggs cooked so the centre is still runny. If you’re able to find some field mushrooms, this goes great with the kale leaves and egg!
Winter!! Doesn’t have to be the hungry season!