homegrown food

One of the most satisfying things I've achieved lately is harvesting the crop of food from our very own garden. It's such a thrill to pluck, wash, trim, cook and devour food that tastes like it did when you were six. Unless you're going organic, it's unlikely you'll sample vegetable flavours like this unless you grow your own.

Above is a hamburger created by Riley's young sleepover friend, made with potato wedges from our garden, and also beetroot slices I baked and sliced from the harvest from our garden. The tomatoes weren't quite ready (we've had a wintry summer here in Canberra) but it's with pride that I can add at least some home-grown ingredients to this meal. There is nothing - just nothing like a home-roasted beet.

Speaking of red food, Ella and I have been devouring pomelos and pomegranates of late - they are in particularly good form (no, they're not from my garden, alas) right now; so fragrant and sweet.

I've even convinced Ella to swallow the seeds of the pomegranate - this ultra super food is busting with antioxidants, and contains a massive dose of vitamin C. It's also high in Vitamin B5 (pantothenic acid) which is crucial in metabolising carbs, fats and proteins (and so ideal for weight loss). Did you know it's actually a berry and contains over 600 seeds?

Last night I made a coleslaw for the first time since the late 80s. I used a crisp cabbage and organic carrots. I added a good grinding of fresh black pepper and a sprinkle of sea salt, then made a dressing of 1/4 cup apple cider vinegar and 1 heaped tsp dijon mustard.

Oh my - it was good.

WHY would you want to slather this with an oily slick of mayonnaise??? Turns my stomach. The flavours are so fresh and vibrant without mayo, not to mention the health benefits. Even if you added low fat mayo, you'd still be packing your body with too much fat-creating sugar. If you were really really keen for more of a juicy texture, you could add half a cup of low fat Greek yoghurt, but be aware it won't be anywhere near as crunchy.

I also made this salsa last night using 'chocolate cherry tomatoes' - have you tasted these? Of course, they're chocolate in colour only! but they are really rich in taste. I just chopped coriander, spanish onion, roma toms and choc toms - added a slick of avocado oil and let it marinate in the fridge for half an hour. I served this with falafel balls and wraps - and the kids devoured it all.

I think if you chop things up really small and wrap it in wraps, kids will surprise you with what they'll eat. Once they start dissecting things - this is where the pickyness comes in. I've always said 'don't look at it - taste it' otherwise kids will spend 40 mins picking the green bits out. One taste, and they're hooked.

Oh - and I added lots of chopped chilli to my serve of salsa. I'm not expecting the kids to add chilli yet!

What food are you enjoying right now?