Up to now we have sown this year a. Rhodochiton seeds, and b. exactly 10 chilli seeds for the upstairs plantation (3 Gusto Purple, 3 Hungarian Black, 4 Bulgarian short white). As I suspect you are not overinterested to see photos of seed compost I’ll move on to the consuming part of our production.
We invited Pekka’s cousin from the dairy farm downhill to have dinner with us, the theme being “locally produced and consumed”. We half failed with aperitifs as he presented us with a bottle.
French champagne and local wild strawberries
The days are so dark that colourful food is called for
Peppers Sweet Chocolate and Alma Paprika, shallots
Dried, marinated ceps and mangetout Oregon Sugar Pod
Add Porcelain Doll squash and stir-fry
The flash detracts from the intense yellow-orange colour of the squash
Ginger potatoes, vegetable stir-fry. whortleberry jam, green salsa sauce, pork tenderloin
The result was delicious (though the origin of the pork tenderloin was just “somewhere in Finland”) – whortleberries (cowberries) we picked ourselves (the last day before the snow) and salsa is entirely homemade of tomatillos, chillies and onions.
Actually we had planned to have pike for dinner but we couldn’t catch a decent-sized one this week and the last week’s one has already been consumed (in boneless nuggets with plenty of dill).
A 3.5 kg dinner…
Northbynorth 
Mmm, looks truly delicious – and so colourful. What a wonderful idea, too: I think everyone should rise to the challenge of a meal from local ingredients, it would really get us thinking, wouldn’t it?
LikeLike
Well, our second local option was to serve veal that we have got from the farm – till we realised the poor man has eaten hardly anything but veal since the slaughtering time in October. – My only real temptation in the supermarket is avocado – that we haven’t managed to grow.
LikeLike
Delicious! I can’t believe what all you still have in the freezer. Tempted to get a chest freezer myself. The pike looks great. Hope you’ll get another good-sized one this week.
LikeLike
Better have quite a lot in the freezer(s) still – more than three months before we can expect to get any kind of new harvest (usually in June lettuce, spring onion, herbs, cucumber). Chest freezers are handy!
LikeLike
All looks amazing. I’ve never eaten pike – that looks a beautiful fish. Squash update 1. sweet dumpling – all eaten! 2. Butternut – ate the last one this week. 3. Gold Nugget – still 6 left…The best – ‘pumpkin pie'(no pastry – whole pie only 500 calories ;)) made with gold nugget. Had to tell hubby to stop making it or else I’d have to run 6 days a week instead of three!
This year we are going to turn anything green into pesto – pesto and salad sandwich with leek and potato soup my favourite combo so far….
LikeLike
Pike is a lean fish so one needs to be careful in cooking it, not to make it dry and wooden. When well prepared it’s delicious.
We have still a couple of Gold Nuggets, Jarrahdales and Marina di Chioggias, a Georgia Candy Roaster, a Porcelain Doll, a Sdobnaya… Our favourite dish is spicy oven-baked squash casserole with pearl barley.
Pesto sandwich sounds good! Have you tried green salsa made of tomatillos?
LikeLike