HARVEST...a totally homegrown meal

Tonight was a very special night indeed. After nurturing it for months my Turks Turban squash was finally ready to be cooked up and shared with my friend Rose, another squash enthusiast.

If you are a squash fan you will know that the main downside to this wonderful vegetable is the cutting process made even more tricky with a healing broken arm! After successfully cutting up said squash into chunks I cooked it up with other veggies, chili, garlic and ginger and we enjoyed it with a mixed flower salad and kohl rabi yoghurt sauce. In lieu of wine we had my homemade ginger beer which this time had a great fizz (last time I killed the fermented 'ginger bug' making it ginger cordial instead)

So apart from the ginger - which I am going to try and grow next year as an experiment - it was a fully homegrown meal. And what better way to finish off than with a lovely slice of Apple Cake made by Rose, mmm yummy Wednesday!

Ginger Chili Squash and Mixed Vegetables Recipe
A few cloves of garlic
Knob of ginger
1 Onion,
Small chili
2 courgettes
1/2 squash
Handful of beans
A few beetroots
Yoghurt
Kohl Rabi
Salad leaves and edible flowers

1. Lightly boil the squash, courgettes beans and beetroot
2. Fry the garlic, onion, ginger and chili in some oil, then add in the squash, courgette and beans
3. Leave the beetroot to boil a bit longer until it is soft
4. When the beetroot is done remove and slice into chunks and pour a little of the cooking water in with the veggies (Keep the rest for soup stock or for watering herb plants, my thai basil loves it!)
5. Season the squash and veggie mix with salt and pepper as desired.
6. Serve with salad leaves ( I used baby chard, baby spinach, wild rocket and a variety of lettuce leaves) with edible flowers (calendula and nasturtiums)
7. Grate Kohl Rabi and mix with plain yoghurt to have on the side with chunks of beetroot.