Monday, August 8, 2011
For two years I've done a bit of a half-hearted effort but they were always gobbled by caterpillars laid by those dreadful white cabbage moths. This year I had lots of replacement seedlings on standby and I waited 'til it was a bit colder and there were fewer moths fluttering about. I still had a couple of leaves destroyed by the caterpillars and my kale was gobbled by a rogue neighbourhood goat but this patch is looking good.
I can't wait 'til this lot grows up a bit and I can cook it. I've been mad keen on broccoli this winter and have been eating loads of it. I've only just discovered that broccoli stems are delicious too. Am I the only fool who has been throwing away broccoli stems? You can just slice off the tough outer bits, chop the stems and cook them up. They're terrific. Another thing I discovered after reading one of my Diggers' magazines is that bought broccoli (unless its organic) is drenched in pesticides so you need to wash it very well. Of course it is - those pesky moths. Anyway, that's two new things I've learnt this season.
So, in anticipation and celebration of pesticide free, home grown broccoli, I'm sharing with you my current favourite lunch. Today I made it with lemon from the tree (our trees are dripping with lemons at the moment) and a bit of chilli and parsley also from the garden (yep, despite the weather I am still producing chillis). I also had two red capsicums in the fridge which I decided needed eating. I know they're not in season but I do love roasted red capsicum so you could include these too or some other vegetable you have hanging around if you want. I also sometimes chuck in a handful of toasted, flaked almonds. But I forgot them today.
Warm Broccoli Pasta
• 1 head of broccoli chopped, stem included
• 100g pasta
• 2 tsp olive oil
• chilli finely chopped (as much as you like)
• squeeze of lemon
• handful of parsley, finely chopped
• 1 red capsicum, roasted and sliced (optional)
Steam the broccoli and cook the pasta. Mix together the chopped chilli, parsley, lemon, olive oil and salt. Allow cooked broccoli and pasta to cool and mix with the dressing and roast capsicum.