Grow Your Own #6 Roundup

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Grow Your Own logoThis edition of Grow Your Own seems to focus on simplicity. Maybe it’s the cold weather here in the DC area, but the dishes we’ve served up using our homegrown foods make me think of all things simple, homey, and comforting. This time we had twelve participants from eight countries, and we cooked with our homegrown Meyer lemons, fennel, artichokes, basil, parsley, tomatoes, garlic, courgette (zucchini), eggs, beets, peppers, sage, cilantro, mallunggay, and bitter oranges. Every time I do one of these roundups, I find myself wanting to grow more things in my garden! Thanks for continuing to inspire us with your homegrown dishes.

Grow Your Own #7 has started, and the deadline is February 27.

And now for the roundup! Click the photos to see the posts.

Hunter, Angler, Gardener, Cook - Greek Rabbit StewHank of Hunter, Angler, Gardener, Cook (Orangevale, CA, USA) writes for several food publications, and he also grows his own produce and hunts to put meat on the table. He made a Greek Rabbit Stew using meat from a recent small game hunt as well as Meyer lemons, fennel, and artichokes from his garden. The stew looks wonderful and reminds me of the rabbit dishes I ate as a child.


The Kitchen Journal - HummusThis lovely hummus comes to us from Grace of The Kitchen Journal (Kuala Lumpur, Malaysia). She spent some time in the Middle East and occasionally craves hummus and schwarma so she made this one using the basil and parsley she grows on her balcony overlooking the Kuala Lumpur skyline. I can certainly understand her cravings! It all looks great!


Dhanggit's Kitchen - Ode to summer's green revolution and tomato invasionWhat do you do with more than 50 kilos of tomatoes from your father-in-law’s garden? According to Dhanggit of Dhanggit’s Kitchen (Aix en Provence, France), you use them in salads, turn some into pasta sauce, and you dry the rest in a slow oven and store them in jars with olive oil and use them in all kinds of dishes. The dried tomatoes look just beautiful!


HomeMadeS - Grow Your Own: Garlic and CourgetteIn New Zealand where they are celebrating summer, Arfi of HomeMadeS used her homegrown garlic and courgette (zucchini) to make a simple pasta dish, then topped it with a runny egg from her chickens!


Straight from the Farm - Pretty in PinkSome beautiful homegrown red beets had rested in the refrigerator just a bit too long, but Jennie at Straight from the Farm (Philadelphia, PA) salvaged them and made a pretty dish of spicy sauteed beets with mustard and lemon. This might get me to cook with beets again!


An Australian Kitchen - Nana's Zucchini SliceAnna of An Australian Kitchen (Melbourne, Australia) shares her Nana’s recipe for zucchini slice, a baked dish consisting of her homegrown zucchini, cheddar cheese, eggs, olive oil, bacon, onion, and herbs. It sounds like great comfort food!


Chez Denise et Laudalino - Whole Wheat PastaUsing some Portugese peppers that were still hanging around in her garden, Denise of Chez Denise et Laudalino created a lovely pasta dish by browning them with garlic, then tossing them with whole wheat pasta, butter, spinach, and some Parmesan. Quick and delicious!


Mediterranean Cooking in Alaska - Pork and Sage BitesIn Alaska, Laurie of Mediterranean Cooking in Alaska continues to grow her herbs indoors because nothing grows outside this time of year! She used some sage from her bedroom garden and paired it with pork to make a dish similar to saltimbocca. She pounded the pork and attached a sage leaf to each thin slice using toothpicks, then browned the pieces in butter. Very pretty!


From Our Home to Yours - Moqueca BahianaCris of From Our Home to Yours (Brazil) used her homegrown cilantro and made a traditional fish stew know as Moqueca, which has layers of onions, bell peppers, tomatoes, cilantro, fish, shrimp, and coconut milk. It’s so colorful!


A Scientist in the Kitchen - MallunggayMalunggay is a vegetable tree that grows in semi-arid tropical and subtropical regions. In the Phillipines, Gay of A Scientist in the Kitchen has a malunggay tree growing in her yard. She used the highly nutritious leaves to make a dish called law-uy, which is flavored with lemongrass (which she grew), fried fish, eggplant, squash, string beans, and in her case tomatoes, onions, and a stalk of pepper that she had growing in her yard. Very healthy!


Passionate About Baking - Bitter Orange MarmaladeDeeba of Passionate About Baking (Gurgaon, India) used some bitter oranges from her neighbor’s tree and made a lovely marmalade with just three simple ingredients: oranges, sugar, water. It doesn’t get any better than that!


Andrea's Recipes - Chicken Pesto FondueFondue is a fun way to enjoy your food, and I made a chicken pesto broth fondue with a roasted red pepper aioli using our homegrown basil and parsley.

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. says

    Hey there – thanks for the write-up; your layout is really nice and clean. I am looking forward to trying the beet recipe, as I too have a few beets that have been resting in my fridge for a shade too long. And next summer I will dry some tomatoes the way Dhanggit did – only I won’t use an oven because I have the blazing hot Sacramento sun!

  2. says

    Hank, thanks for joining in! Sun can get fairly hot here in NoVA, but not hot enough to dry the tomatoes. We’ll probably do them on the grill like we’ve done in the past. Good stuff!

  3. says

    Simply beautiful… it is so nice to get to know new ingredients and how they turn out into yummy recipes. Recipes from all over Andrea! This has become an international event, love the variety of flavors.

  4. says

    Thanks for putting together this wonderful spread of GYO recipes, Andrea! All look so tempting! I’m so tickled I might have inspired you to try beets again. :-)

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