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Lunch was delicious.
I've a huge pot-full left to pack and freeze for quick, microwavable meals, and only one pot, plus a chopping board and knife to wash from the cook-up effort.
I sat in the early morning sunshine, getting my vitamin D, as I prepared the freshly harvested shallots. I'm getting fitter, and managed two sessions in the vegetable garden today, clocking up 2000 steps, but of course, there was far more exercise involved that achieved by walking.
Getting back to maintaining my vegetable and ornamental gardens is my prime fitness goal.
I found parsnips among the weeds
You can use parsnip greens for a green vegetable. I tend to do that with the younger green shoots. Given the current cost of celery in the stores, it's good to know that I still have substitutes I can use in the garden. Eating delicious, nutritious, easy prepare and low cost meals is another priority in our country home. I often use lentils as a meat extender. It makes the meal go twice as far, and with sufficient herbs and seasoning it doesn't taste any less delicious than if it were all animal protein based.
Always soak you lentils for at least two hours and then rinse them before cooking. If you want to skip this step, purchase tinned, cooked lentils. Tinned lentils are handy to have for fast meal preparation.
Fresh picked tiny tomatoes from my garden.
Fresh from the garden, pealed white and golden shallots.
Add in, a bit of whatever else the garden is producing. Today there were plenty of carrots and turnips. The okra and zucchini are ready for harvest too. I picked my strawberries fresh from the plants; they never made it inside to go in a dessert dish.
Place all of the following ingredients to a 5-litre slow cooker.
Two large lamb shanks
One small bowl of peeled and diced shallots.
Four medium size bowl tiny tomatoes, or diced large ones.
1 cup or mixed soup lentils, previously soaked for two to twelve hours, then rinsed well.
cover with water.
1/4 cup oregano leaves, chopped
Bay leaves, Coriander, Ginger, Cumin, Clove, Chilli, Turmeric, ground black pepper and salt (I don't add any) added to taste.
Add fresh green vegetables towards the end of the cooking time.
Cover with water.
Cook in the slow cooker on auto for eight hours, or cook on high until simmering and then on low for the remaining time.
As I grew my vegetables, the cost worked out at $2. per serve for this tasty meal.
This meal served six.
Vegetables to plant in late summer in a temperate climate.
HERBS – plant basil, chives, coriander, fennel, gotu kola, heliotrope, lovage, mint, parsley and tarragon.
FRUIT & VEGETABLES – plant beans (dwarf and climbing), beetroot, broccoli, cabbage, capsicum, carrot, cauliflower, celery, chicory, chilli, Chinese cabbage, cucumber, eggplant endive, kohlrabi, leek, lettuce, okra, parsnip, potatoe (tubers), radish, rhubarb (crowns), shallots, silver beet, spring onion, sweet corn, sweet potato and zucchini.