I’m home from almost two weeks overseas and delighted to see that the garden (such as it is) seems to be thriving in my absence. Straight away I started thinking how to use everything — or at least the things that need using soonest.
The chard has been charding away happily and will go in a minestrone-ribollita-something-along-tho
The parsley, which badly needs thinning (this is what comes of throwing handfuls of seed around the place willy-nilly at the end of summer) will get chopped up with some garlic and lemon zest (fridge, again) to make a gremolata to go in the aforesaid soup.
That’s all a bit complicated for someone who’s running on as little sleep as I am, though. For tonight, there’s some bok choy coming along, just at the “baby” stage now, so I think I’ll use a bit of it in a simple soup with some soaked shiitakes and black rice. Broth and vegies seems like the right thing for jetlag.
With the help of some rather good looking leftover spanakopita and a Japanese curry in the fridge, thanks to one of my housemates who cooked while I was away, we should be good until at least the weekend. Though I am kind of tempted to hit the market even before that. We shall see.