With farm life quietening down as winter begins, Nadia Lim turns her consideration to savouring the final of her vegetable backyard and planning for spring.
I wouldn’t have anticipated it, however I actually love this time of 12 months within the backyard.
With the frosts properly and really killing off the final of the pumpkin vines, potato and yam crops, flowers and just about every thing in between – apart from the brassicas – you might suppose the veggie patch is a little bit of a tragic sight.
There’s one thing serene about this season of loss of life although – there’s a calm, quiet and peaceable stillness as I stroll round within the brisk air, saying a quiet thanks and goodbye to the crops which have offered a lot meals and pleasure, and have now come to the top of their lives.
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I additionally take nice pleasure to find lifeless treasures on this barren panorama. The heads of lifeless poppies and globe artichoke crops adorn our home in winter, they make putting and distinctive equipment.
Winter will not be sometimes regarded as the season for rising, nevertheless it’s actually one of the best time to start out planning, researching – and dreaming – about what you’d wish to develop, particularly when you’re a primary timer, now could be the time.
I have already got my little journal out and am beginning to map out the place issues will go within the floor come spring, and what seeds I have to sow and when.
Anyway, seeing there’s not an enormous quantity to report on from the farm for the time being as we go right into a state of semi-dormancy (and I’m certain you don’t wish to hear about fixing fences and gates), I believed I’d offer you a fast and simple recipe I’ve been making plenty of currently to make use of the potatoes, carrots and greens I’ve harvested.
Tossed with warming spices, it’s a tasty dish that you need to use in plenty of methods – rolled up in a wrap or dosa, with a crispy fried egg on high, or as a extra attention-grabbing vegetable aspect for Sunday roast dinner. Take pleasure in!
MASALA POTATOES AND CARROTS
A recipe from my vegetable cookbook Vegful, which was runner up for finest vegetarian/vegan cookbook on the Gourmand World Cookbook Awards final 12 months.
Prep time: 10 minutes. Prepare dinner time: 25 minutes
Gluten-free / Dairy-free / Vegan
700g Agria potatoes, scrubbed (go away pores and skin on), minimize into 2-3cm items
2 medium carrots, scrubbed, minimize into 2-3cm items
2 tablespoons oil
1 giant pink onion, chopped
1 ½ teaspoons mustard seeds
1 teaspoon crushed cumin seeds
2 teaspoons curry powder
3cm piece ginger, finely grated
½ teaspoon salt
2 handfuls chopped winter greens e.g. spinach, silverbeet, kale, cavolo nero
1 pink or inexperienced chilli, finely sliced
Place potatoes and carrots in a pot of well-salted water and convey to the boil. Prepare dinner for about 12 minutes, or till tender. Drain properly, tip again into the pot and sit over a low warmth for a couple of minutes to steam and dry off the greens a bit. Shake the pot and stir the veggies to tough and fluff up the perimeters of the potatoes and carrots.
In a wok or your largest fry pan, warmth oil and prepare dinner onion for 3–4 minutes till delicate and beginning to flip golden. Add one other drizzle of oil, mustard seeds, cumin seeds, curry powder and ginger, and prepare dinner for 1 minute, till aromatic.
Add cooked potatoes, carrots and salt to the pan and toss to coat within the spiced oil and onions. Preserve cooking for six–8 minutes till potatoes are golden, tossing each on occasion. (Attempt to get a bit golden, crunchy crust on a few of the potatoes.)
Toss greens and chilli by potatoes till the greens have wilted.