This time of year is so great in the vege garden because there are so many crops for harvesting. We thought we would share a few of our favourite recipes with you this week.
Every now and then we have a shared lunch at Kings Seeds - they are usually about once a month because we are lucky enough to have one staff member with a birthday in each month of the year. The following recipe is a favourite which turns up at most of our shared lunches. The key ingredient is a wonderful red rice called Carmague Rice. The remaining ingredient list is definitely fairly fluid and changes depending on what is readily available from the garden. This is what went in the salad last time we made it:
Garden Jewel Salad
Cook 1 Cup (or more, or less) of Red Rice until cooked. Rinse in cold water and leave to drain.
Gather your most delicious ingredients from the garden. Our favourites are:
Tomatoes, Green and/or Red Capsicum, Cucumber - diced
Red Onion, Spring Onions - sliced
Parsley, Chives....any other herbs you like, chopped
Mix into rice. Add salt, freshly ground black pepper, a splash of olive oil and a splash of balsamic vinegar (or lemon juice).
You can also add chopped walnuts, sesame seeds or raisins to this salad, but my all-time favourite addition is dried cranberries - delicious!
Passionfruit season is an absolute delight, so if you are looking for a recipe to help you use your passionfruit pulp, here is a wonderful recipe to try. There is passionfruit pulp in both the biscuits AND the icing in this wonderful recipe:
Preheat oven to 220 degrees C
Mix together 185g softened butter, finely grated rind of a lemon and 120g icing sugar until soft.
Add 1/4 teaspoon ground cardamom and the pulp of three passionfruit and mix well.
Sift together 110g rice flour and 185g self-raising flour and fold into butter mixture. Cover dough with plastic wrap and chill for half an hour.
Roll tablespoons of mixture into balls and flatten to form 6cm rounds.
Bake on paper-lined baking trays until golden and cool on a wire rack.
To make icing:, place 50g butter, 200g icing sugar and the pulp of one passionfruit in a double boiler (or a heat-proof bowl over simmering water) and stir until smooth and glossy. Ice cooled biscuits and leave to set for half an hour.
These are lovely!
Thank you for sharing some of your zucchini recipes with us on Kings Seeds' Facebook page (if you haven't checked them out, you can see them here). It is great to see the Facebook page in use! We have posted some photos taken at the Microgreen demonstration we held last Friday - come and have a look! Have a great week in your garden and thanks for dropping by our blog!