It’s that time of year again, finally! We have survived the cold, quiet (not too mention quaky-shaky) winter season. The daffodils have popped and the lambs are gambolling in the fields (jumping wildly, NOT playing poker, Gderr!). The Man’s greenhouse is on the verge of exploding – three types of tomatoes, plus courgettes, cucumbers, eggplants, tomatillos, numerous varieties of chillies, and, of course, herbs and micro-greens, all from seed! He has done a particularly good job this year, starting his seeds in the sunny kitchen bay-type window, then moving the small seedlings to the greenhouse and eventually planting out the plants when they are ready. They are his babies!
Now, we’ve always had herbs, with moderate success. But this year, we’ve re-doubled our efforts and are keen to have an ample supply of mint, rosemary, dill and especially coriander. The mint and rosemary are not a problem – they grow like weeds. We’ve done pretty well with dill before, but have always failed in the coriander department. Coriander is my most favourite herb, and dang it, I WANT fresh coriander!
The rosemary goes into the lamb-burger patties, and the mint goes into the minted mayo that we drizzle on top of them! The dill is to garnish the beautiful Akaroa Salmon that we grill and serve over a warm potato salad.
The Coriander WILL be an important flavour in the Asparagus and Goat Cheese Quesadilla this summer
But, enough about herbs! The real reason I’ve invited you here today is MICROGREENS! Again, it’s that time of year again, when we get re-inspired and vow to up our game, do more, do better, do fresher, do interesting and do exciting. Last year, it was ‘Project Bread’. This year it is Micro-greens! Thanks to a certain AR master gardener (Cathill), I learned about ‘amaranth’ a few months ago. Upon research, I found it was commonly used as a micro-green, and with the red varieties, it not only flavours up a dish, but adds a zing of colour, too. Then, at a recent food show, I spied a box of the most gorgeous looking green ‘fluff’, labelled ‘pea feathers’. Now, this particular greens vendor has refused to do business with me; at least, after many phone calls to him, he just can’t be bothered to work with me! Well, OK, one of my chef’s did work for him until he quit, to come to work for me… Anyway, I researched the pea feathers to find that they are called ‘Fiji Pea Feathers’ and are a variety of pea bred specifically for their shoots, as a micro-green
So, it was The Man’s task to find the amaranth seed and
Seeds were planted, seeds grew, and we now have the beginnings of our own micro-green garden.
Last week, the first trays went up to the Hilltop to live in the sunny laundry room window. The laundry room is just next to the kitchen and handy for snipping! This weekend, the hanging basket of dill also went up to the kitchen to hang-out outside the kitchen door! And, next week the ‘slowbolt coriander’ will be sturdy enough and ready for regular snipping, to join its botanical cousins.
Now, while Project Bread was a bit of a tough sell last year, the greens seem to have been met with positive reactions! I have had to continuously remind them to use the micro-greens, but I think they just aren’t in the habit yet. It will come…
Even better, though? There was NO suggestion that we should buy rolls. There was no ‘YOU need to make rolls’. There were not 17 reasons why it was too hard/bothersome/time-consuming, etc. Today, Vojta happily made Raisin Bread with no problem. I asked if he need any other bread, and he simply replied, you can make some soup rolls, if you want. HIP HIP HOORAY!!!
