Enjoying some variety

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Rhubarb, white beetroot and new potatoes

Some weeks, it seems like the garden has a one track mind: all cabbage all the time, all silverbeet, all snowpeas.

So it’s nice to be able to pull a mix of things out of the garden, and to cook them all for dinner an hour later. In this case, we harvested three stalks of rhubarb, a white beetroot and handful of new potatoes (ranging from tiny to full-sized).

From these, I cooked:

  • chicken baked with rhubarb (a Scandinavian recipe, odd but good!)
  • grated beetroot cooked with butter (a Stephanie Alexander recipe)
  • baked potatoes

One thought on “Enjoying some variety

    Marc said:
    December 3, 2010 at 10:33 am

    Stephanie alexander perhaps?

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