Zucchini and tomato are the harvests for this season. Two zucchini and three tomato plants I planted but only the zucchini has been giving me good enough crops, unfortunately, the potted tomatoes are not doing well at all. A few tomatoes were picked for a salad, and now there are no more. The leaves are growing to be yellowish and are drying out. In fact, it is time to get rid of them. Next time I will plant them on the ground instead of in the pots.
The cabbage was the last harvest of the vegetables which I planted last year. The Fried zucchini flowers stuffed with ricotta cheese and egg were so delicious. I loved zucchini flowers, unfortunately, there are not many to harvest.
Stuffed Zucchini Flowers with Ricotta Cheese.
I cooked some of the zucchini to resting braised meatballs, and also to stuff with rice and meat filling. The stuffed and baked zucchini were so cute, soft but kept the shape beautifully.
Baked Stuffed Zucchini Flowers with rice and
I think zucchini plant is one of vegetable plants you have to have in your garden, it is easy to grow and you could bake /cook as savouries and sweets.
As I have mentioned before, the cabbages were planted last year, they took a long time to harvest but I don’t mind to plant them again. Cabbage is an excellent vegetable to have in cooking, you could do so much with it, from salads to sauteeing and braising. Stuffed cabbage with meat and braised with red wine and tomato is excellent for a winter meal. Another delicious winter dish using cabbage is stuffed cabbage rolls and braised slowly and served with yoghurt. Actually, it’s excellent for autumn dinner as well. Salads from cabbage is so good, simply shred it mix with apple and dressed with mayonaise excellent to be served with BBQ chicken for summer meal. For Asian cooking, cabbage is an important vegetable to be mixed with meat, fish and egg. It adds the texture, flavour of the dish such as ‘stir fried noodles. In Java, for noodles dishes “no cabbage-no noodles”.
Variation of cutting and chopping cabbage for Javanese cooking.
Salads of Cabbage and Zucchini. Colourful cabbage salad with nasturtium flowers.
Herbs and Chilli
It was a hot day, I picked the flat fresh parsley before the heat got them, and it was enough leaf to dry for my future cooking. This time I will dry them in the refrigerator. I hope it is going to work well, the dried parsley leaf will have fresh green colour instead of a sad and ugly green.
The potted red and yellow chilly are looking great. I must harvest soon, I could do delicious hot dishes with them.
Right now I am keen to work with herbs. Dried parsley is very good for my cooking, add in to dishes for flavours or use it as a garnish the dish.
Do dry herbs or parsley and simply follow this steps.
The Process and Steps of Drying Parsley
Clean, Wash the leaves and get rid of the excess water make sure the leaves are dry enough. Wrap the leaves with baking paper, and wrap it again to enclosed the parsley properly. Now you have a parcel with parsley in it.
Label the parcel and dated. Keep it in the refrigerator in a cool and dry space. It is ready and dry within a month. Crush the leaves, transfer to a clean jar.
I like to keep all my dry herbs in the pantry.
The Flower Garden.
Flowers of the month, and cutting fresh flowers from the garden.
The succulent and impatiens are flowering beautifully, and the hydrangea flowers have changed the colour to a rustic look which makes the best autumn flower arrangement.
Cut flowers for inside the house, the hydrangea looks so beautiful inside the large vase.
Harvesting, drying herbs and enjoying the fresh cut flowers for the house are what have been happening in my place. The garden pleases me indeed, and the family are happy and love the cooking of the harvests.
Until Next Post