It's all very nice being on holiday and going out for dinner every night and eating lovely food but the great thing about being home is cooking in your own kitchen.
The 'ripe' tomatoes (or un-blighted parts of) were simmered with garlic, onions, anchovies and a few glugs of olive oil to become a pasta sauce base for a future quick dinner.
I thinned out the fennel and used the tender 'micro' ?!? plants in a creamy, mustardy, left-over-roast-chicken and almond bake creation with rice.
Some more of the ripe tomatoes, leftover roast chook with various other home grown veggies went into a curry (sadly the chickpeas are tinned).
And then this wee beautie today went into a pork pot roast with some rescued windfallen bramleys...yum yum! 
And then this wee beautie today went into a pork pot roast with some rescued windfallen bramleys...yum yum! I think they look like trees when cut in half.
1 comment:
There are few things as beautiful as a red cabbage cut in half... except maybe that same red cabbage in salad or cooked. My florence fennel is crowded so it's producing smaller bulbs but they are quite good so hey I don't mind.
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