Day 224

I had a very inspiring email today from a lady who lives in the USA and reads our blog.  

It's great to receive feedback from readers so please if you are a reader and can spare a few seconds to write to us or leave a comment it would be great.  

I wish there was a way of telling just how many people are out there.  Whoever you are, thank you for taking the time.  We genuinely hope you are enjoying the updates as we go through the year and Lori, I will endeavour to take the time to post up the recipes.

On to todays pick from the patch, we still had some of the cabbage we picked left over from the other day.  I actually went to the fridge thinking we'd have to feed it to the chooks but it's easy to forget just how fresh our produce is.  It is only 2 days old, not weeks as supermarket produce.  It still had an amazing crunch.  But what to do with cabbage?  

We have heaps of silver beet in the patch so I googled and came up with a Sautéed Cabbage and Spinach recipe.  Easy enough and I'd just substitute the silver beet.

Here is my adaption of the recipe.  Its actually very nice but make sure you don't overcook it.  The greens should still have a good green colour and the cabbage a slight crunch.

1/4 of a shredded cabbage

Equal amount of shredded silverbeet

1/2 tablespoon extra virgin olive oil

1/2 tablespoon of butter 

a couple of pinches of salt

a couple of pinches of sugar

In a saucepan over med-high heat, heat oil and butter, add and cook cabbage, salt, and sugar, stirring frequently, until cabbage is tender-crisp. Add spinach; cook 1 minute longer, stirring constantly.

You can see here it still has lots of colour.

We grilled a chicken breast, sliced it and placed it over a good sized mound of the sauteed cabbage and silver beet.  Oh and yes! Our chickens are still safe.