I was out in the garden this morning checking on things. First I noticed that the storage carrots were doing very well. I had good germination in both sets of carrots. The fresh eating carrots on the other hand were pretty spotty. So I resowed the empty spots. I don't know if they will come up or not as I can't cover them or water them every day as that would be bad for the ones that are already up. But maybe they will come up.
Then I noticed that my lettuce patch was getting crowded out by the bunching onions. They were supposed to have been picked a month ago, but I picked them by thinning as I needed them. And I didn't need them all so they grew.
They grew huge. Doesn't this look more like a leek than an onion?
So I cleaned up half the lettuce patch. I'll do the other half after I've eaten these.
And how do you get rid of a buttload of bunching onions? Well I slow cooked them down until they started turning brown then put them in an onion frittata . Or maybe it is a crustless onion quiche. I did use coconut milk, so it is probably more quiche like than frittata like. The nice thing about this is that I get to eat it for three more days as all those onions made a lot.
I've been having a lot of nice lunches from the garden recently. This is a vegetable pancake. I used to call them Okonomiyaki, but mine have little in common with the Japanese version anymore except for the heavy use of cabbage. I put in herbs like parsley, cilantro, or sometimes mint. And the toppings here were strawberry chutney and a horseradish mustard sauce.
I made a chard and onion soup that was nice hot the first day and nicer cold the second day. I ate it with leftover herbed quinoa and poached eggs. And you might not know it but I had stirred some sauerkraut into the soup. The day before I'd eaten my kraut on the side, but found it tasted really good with the soup.
Most of my lunches are inspired by what needs to be eaten. I had a couple of left over tortillas so I put in some guacamole and some fried eggs. Yum. From the garden I had coleslaw, sauerkraut, and cucumber salad.
Some fried eggs over leftover rice with sides of garden broccoli and some zucchini fritters.
Probably my most common lunch looks like this. An open faced egg salad sandwich. I adore egg salad. With sides of garden veggies with a little kraut.
Have you noticed a theme with my lunches. I tend to eat eggs - lovely pastured eggs with bright orange yolks. I know they are supposed to be breakfast food here, but I eat them for lunch almost every day. I eat whatever veggies the garden gives to me, but I prefer to eat some kind of green if I have it. And I'm eating a little of my fermented food every day too. I tend to eat it in rotation. So the first made gets eaten first. But when I finally get pickles that might change (the first pickles are being made now). I don't think I'd be able to resist eating dill pickles with my egg salad sandwiches.