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.
fresh climbing beans
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.
last night's kale, bean, and potato dinner
tonight's apricot kale and potato dinner
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