We’re still on potato and kale this weekend. The cropping is heavy, and with only two busy little sometimes-farmers living here, we will need to eat these crops until we explode. I shouldn’t complain- there could be worse things than having piles of vegan-organic food around! We’ve still got two beds full of potatoes, having gone through our first two. I estimate that each plant produced about five medium sized potatoes. We fit about 12 plants in each of our beds, and I reckon one whole bed has produced about 4 kilos of potatoes. It’s possible that we over watered our potatoes, and thus reduced our yield. I read in a gardening book that potatoes only need water once every two weeks in drier times, and we were watering nearly every day! I guess it’s just another one I will have to experiment with next year.
Anyway, no longer are we eating chowder, but instead 2 separate dinners of sauteed kale and olive oil-baked potatoes.
We also got to sample our green beans for the first time ever, last night! They’re just coming into season, so we don’t have a bean glut yet. Right now, there’s only a precious few to steam.
As for the kale, tonight I cooked it with the remains of some store-bought green curry paste in my fridge. It consisted of garlic, green chilli, onion, lemon grass, salt, galangal, kaffir lime peel, fennel seed, coriander, and pepper. I added it with some water several minutes after starting the kale stalks and onion. I also added thinly sliced carrots and soaked apricots (soaked in boiling water for 5+ minutes). Last night I had a basic onion and kale saute with mustard seeds, and I added tahini dressing at the end.
Both nights, the potatoes were sliced, brought to a boil for a few minutes, quickly added to a sizzling pan coated in olive oil, and transferred to the hot oven, where they baked for 15 minutes.
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