Aioli Egg Salad

luckily working in a bakery I get bread on tap, as well as having chickens in the garden I always have eggs on hand. with that, a bit of oil and a minute or two of wisking I have aioli( too. (or homemade mayo). egg salad or 'egg mayonaise' is one of my comfort foods, especially when served in a toasted croissant.

I've been relying on it for sustenance after getting home from work. something crunchy and warm (toast) and something cold and creamy (egg salad), no complaints here! I've had a glut of eggs lately which is good because the garden has yet to reach that glut stage.

Green Garlic Dressing

purple sprouting broccoli shoots, kale buds, pea shoots, ruby steaks mustard, baby kale, green garlic and chive

its hard to believe that yesterday was the first day I got a whole salad out of the garden. everything seems a month behind at the moment, the spuds only just got their heads in gear, the over wintered cabbages are yet to form heads (will they?) and my peas just poked through the soil a week ago.

 

the salad bed (from bottom left to top right): easter egg radish (with mixed leaves to follow), ruby streaks mustard, garlic, little gem, garlic, beetroot, snow pea and ruby streaks mustard

this year I took a page out of joy larkom's creative vegetable gardening book and planted my salad bed with contrasting colours and texture, as well as planting the rows on the diagonal for visual interest. as you can see from the above picture its still has a bit more to fill out but the idea is starting to shape out.

 



a small garlic shoot for thining and using as green garlic

I only recently learned about green garlic (a.k.a wet garlic) as an ingredient. before the garlic reaches maturity the whole bulb and stem can be used, I picked mine very early as a thinning measure. its great in soups, dressings and marinades. the flavour is more subtle than mature garlic lacking the strong spicy edge. think: chives but better.

 



green garlic

the great thing about growing garlic yourself is a) its super easy and b) you can have a go with green garlic in the kitchen. (I've only seen it one or twice in the green grocers ) the use of green garlic is starting to pop up more in cookbooks and restaurants lately, so if you don't grow you're own you might see it popping up at a good green grocers soon. 

 

Thai Breakfast Congee

 



some of you may have already guessed, but the isn't a whole lot happening in the garden lately. the big producer at the moment, and even those numbers have dropped, are the hens. i've got 3 busy kale plants,  6 purple sprouting brocolli (yay!), a box of beetroot, and thats it! so eggs are on the menu, along with some kale i used in this recipe. 

 

its been a long month for the hens with non stop rain and freezing temperatures. the prolonged daylength and a small rise in temperature has done a world of good for egg numbers. my young pullet at the moment just started laying last week! it feels like spring is actually coming. which is a great

feeling after the shock returning from holidays in thailand. my first order of seeds has arrived and i've already put a few broad bean seeds in the ground.

 

before the growing season begins, i decided to take the time to repair and finish the fence i started last fall. it's made from pallet wood thats been stained a mahogany colour, with willow branches attached to create a sort of cottagey feel. it looks just about how i imagined it would, which is a relief! all thats left is a gate and possibly a new arbour for vine plants. ill try not to get too carried away!  



the hens out on their first real day of sun in a long time!

Crispy Kale Chips

we're back on the kale train, again. one of my red russian kale plants has started bolting, i'm scrambling to use up leaves. so, i've started massaging a simple soy based marinade into them, with a seaweed sprinkle from Forage & Find, then baking them to a delicate crisp. the result is highly addictive, with a slight barbecuey flavour.

these kale chips are perfect for party nibbles or snacking. they only take 15 minutes to prepare and bake. so, if your growing kale in the garden you can pull out this recipe when unexpected guests arrive, or that impromptu house party starts to kick off.

i made a batch of these kale chips while writing this post, im heading to a dinner party later and i wanted to bring them along. also, while writing this post i have consumed the entire bowlfull of kale chips! better get another batch going...

for another delicious kale recipe click, here.

Baby Kale, Rainbow Chard and Beetroot leaf Ceasar

Baby Red Russian Kale, Rainbow Chard and Beetroot Leaves



im in love with hardy greens, i love their long growing season and i love their multiple uses, young and old. in this recipe im using three types that i grow every year: kale, rainbow chard, and beetroot. its a bit hard to find all these greens in the shops together, so growing them may be the best answer.
i like to use the tender young leaves in salads, rainbow chard adds a great splash of colour too the salad bowl.  older leaves of all these plants tend to need cooking, which opens them up to a whole range of culinary uses. you can even treat big leaves as two seperate veg, i cook the stalks seperate to the leafy ends, which cook more quickly.

my first time growing rainbow chard was alongside beetroot. in my first adult veg patch. i had two raised beds about 4 by 6 feet in length, right off a busy road on capitol hill, seattle. chard was a wonderful thing to grow, it kept growing slowly through the winter months, and provided a much needed green energy boost when the pocket strings were stretched. rainbow chard is one of the ultimate economy crops, it gives and gives. when all things are green in the garden its the entire spectrum, whats not to love?