The weather may be dropping colder but I'm still sticking with salads most of the time for lunch - the ingredients have changed a bit though. There's a lot of crisp cabbage ready now and still the occasional picking of spinach or indoor-grown baby lettuce; plenty of indoor-ripening tomatoes, even the sweet yellow plum ones; no more fresh cucumbers so on to the bright yellow bread and butter pickles I made from the earlier glut; probably the last of the 'normal' radish and I've also started the blue 'Herbst und Winter' variety which look like a purple parsnip, though have to be peeled most of the time; our allotment neighbour's gift of carrots is proving useful for coleslaw and I also add chopped up apples from one of our garden trees; corn cobs from the freezer which handily cook in the same time as sausage rolls; and there's beetroot for a splash of colour. With chutney and pickled onions these have made up the bulk of my lunches whether as salads, or sandwich/wrap/pitta fillings, but one day (while making passata) I couldn't resist minestrone soup.
I haven't managed to keep to the 'free lunch' every day because I've been out and about a lot, but I'll console myself with the thought that I could have found something free for lunch if I'd been in!
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