2 Pak Choi, 4 baby Lettuces, 3 Parsnips, 1 Leek, a massive handful of Parsley and 4 gorgeous wee Turnips. I was very happy, let me tell you.
The Pak Choi was used in stir fries (I was heard to proclaim "It's like real Pak Choi" - what an eejit) the Lettuces were eaten by me with a little cranberry sauce (more about that later) and last night Andrew made the best dinner ever with the rest and some couscous (which we'd grow ourselves if we could darn it!). He simply roasted the parsnips, leek and turnips and mixed it all up with couscous and lots of lovely flat leaved parsley. The only other ingredients were Ras el Hanout (Moroccan spice mixture) and a little salt and olive oil - Heaven!
So to the lettuces. They are growing away beautifully under one of our little mini polytunnels and are so tasty, especially lifted young like this. I am genuinely surprised at how well these little tunnels are doing, they were a good buy alright and to think, I almost doubted their necessity (apologises Andrew!).
Yes, the cranberry sauce and lettuce mixture. This comes from the 1st meal I had when we arrived in Krakow, I was so impressed by this dish I wrote it down in a notebook whilst eating it (never done that before). It had a Lettuce mix of course but added to that was grilled chicken strips, cashew nuts, Sunflower shoots (!) Basil mousse, a few perfectly ripe cherry tomatoes and Cranberry sauce. My socks were blown off - simple but my my so tasty. (If you've never had Sunflower shoots before - they taste a little like firm/ripe melon, beautiful.) Poor me I had hardly any of those ingredients but I made do.
We aren't the only ones to be enjoying the success of their lettuce. These ones are so cute in their little rows; they were planted in between corn until recently. I don't know the names of this lovely couple but they gave us a very big handful of said baby sweetcorn a few weeks ago and it was gorgeous - green fingers on that plot alright.
They aren't 'real' polytunnels but Andrew brought home some used Water Cooler Butts from work and cut their bums off. They have been very effectively used as cloches for 2 of our Parsley plants. Look how this plant was trying to escape (that's before I chopped it down for dinner, hehe), goes to show you don't have to pay for purpose made stuff, eh?
Lastly, for today, I'd like to mention our Leeks and how we've been blanching them with bits of drainpipe. It was found way back in the spring in a little stream along with lots of other dumped household stuff and we thought it might come in handy - we were right. I have an intolerance to 'real' onions but can eat leek, so it's an important crop for us. Using the collars around the young plants makes them grow up to have a longer, thicker white bottom half, where most of the flavour is. Gosh, I'm full of tips today! (This pic doesn't show our best ones but it gives a good idea).