All  tment Glutton

Welcome to my blog.  

 

The Allotment Glutton is where I share allotment anecdotes, potting shed politics, plot experiments, harvests & seasonal Plot2Plate recipes for maximum exploitation of fruit and veg gluts.

 

My garden and allotment plots are based in St Leonards on Sea, near Hastings, East Sussex.  

 

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My recipe index will grow as produce is harvested from my plot, so check back regularly.

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RECIPES

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Asparagus

Beetroot

Blackcurrants

Broad Beans

Carrots

Celery

Chard

Courgettes/Summer Squashes

Garlic

Globe Artichokes

Gooseberries

Kale

Leeks

Onions

Potatoes

Pumpkin

Purple Sprouting Broccoli

Spinach

Sweetcorn

Strawberries

Tomatoes

Winter Squash

Zucchini

 

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Mixed Greens Stir Fry

 

This is a really quick and simple way of cooking mixed green vegetables.  I use

a variety of in-season greens - spring greens, kale, chard, spinach, french beans,

broad beans, mange tout, courgettes, brocolli, cabbage, sliced brussel sprouts.  

I sometimes add some sweetcorn kernels or sliced mini-corn cobs for colour.

 

Ingredients

2-3 spring onions/scallions - sliced in a slanted manner

2 cloves of garlic - finely chopped

1-2 tablespoons vegetable or sunflower oil

A handful of 4-5 different mixed green vegetables sliced to a similar

size, plus sweetcorn

2 tablespoons of unsalted peanuts

2 tablespoons of light soy sauce

1-2 tablespoons water

 

Warm the wok on a medium flame.

Add the oil and spring onions into the wok and soften.

Add the bulkier vegetables first - chard stems, brocolli until just starting to cook, then add the other vegetables and garlic.

Ensure the garlic lightly cooks and doesn't burn - it will taste bitter otherwise.

Add the peanuts, and soy with a little water as needed.

Place a lid on the wok for 2 minutes, turning down the gas to prevent burning.

Serve immediately.

 

Chard/Spinach/Kale/Spring Greens

 

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Mixed Greens Stir-Fry