Friday, January 11, 2013

Colourful summer vegetarian meal

The garden's so full of nice things at the moment and the other day when we came back in the later afternoon from several days away in Sydney, and couldn't be bothered going shopping, I made a lovely vegetarian meal out of things from the garden. It started with a plate of different kinds of tomatoes, sprinkled with olive oil and white balsamic vinegar, with fresh basil and olives(okay, so we didn't have any home grown olives left and had to get them out of a jar!) Next was the main course, home grown Tasmanian pink eye potatoes and new zucchini, stir-fried in a wok with a lot of chopped  different fresh herbs--basil, garlic chives, spearmint and Vietnamese mint--and spices: coriander seed, cumin, and turmeric. A touch of salt pepper, and a little chilli, and then at the end I added some lightly-cooked kankung(see earlier post)which I'd stir-fried separately with a little oil and a little shrimp paste. It was delicious!
The whole thing was finished off with some sweet fat black cherries we'd bought from Parklea Markets in Sydney--the cherries are really delicious this year, and our little cherry tree only produces the sour Morello cherries, we've never had any luck with growing the sweet ones. A really nice meal--and a nice change from all the Christmas meat!


  1. My mouth is absolutely watering at this, Sophie! It is right up my alley. Nothing better than veggies fresh from the garden, especially tomatoes.

  2. Yes, it is just so good, isn't it! We are just so lucky to have vegies all year round in the garden. And fruit too, in this season. This is such a great time of the year, everything's so fertile!