KEY POINTS:
You know, it took me ages to plant my own vege patch. Something I always wanted to do ended up taking the longest time.
Working out where to find the right spot to begin with, shade versus sun, worms, moisture - then trying to get my head around
preparing the soil and making compost: what is best to use, how long to let the compost "cook" for before using it, what and when to plant ... on and on. It all became a bit too hard and not particularly easy when small children armed with trowels are skipping round your ankles trying to help.
But the only reason I put it on the back burner was because I was, and still am, lucky enough to have my mother nearby. She delights in the cultivation of the perfect vege patch. Tomatoes, broccoli, courgettes, peas, lemongrass and chervil... monarchs fluttering - lovely!
But I have been inspired and now have spinach, lettuces, blueberries, huge amounts of herbs and strawberries happily growing away. A container of vege scraps under the kitchen bench combined with teabags, coffee, grass clippings and the odd newspaper makes for a good mix and is not hard to do at all.
Salads are on the agenda today. Seasonal and cost-efficient - the flavour of the day I guess, if not the year - and I have found a couple of different grains to include. Quinoa is a complete protein source and is light and fluffy with a delicious nutty texture, but the red variety I hadn't seen before. Full of essential amino acids and gluten free, it also adds colour to the plate.
Couscous could nearly be considered a staple in many homes now. It is tasty as well as light and easy to digest when steamed with lashings of extra virgin olive oil, salt and lemon juice. If you want a gluten-free version, look for white couscous at wholefood stores. It is made from rice but when cooked still delivers a light and fluffy grain.
Vermicelli, made from mung beans, is used in the last salad. It can be cooked in a flash by pouring boiling water over it, leaving for a few moments, then draining.
Chef's tip
The white couscous and red quinoa can be substituted with the more common varieties. Brown rice, which is high in tricin - and is also known to be a cancer preventative - makes for a good substitute.