{"id":23743,"date":"2022-12-10T10:08:34","date_gmt":"2022-12-10T08:08:34","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2022\/12\/10\/garden-to-table-festive-harvest\/"},"modified":"2024-06-14T11:34:45","modified_gmt":"2024-06-14T09:34:45","slug":"garden-to-table-festive-harvest","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2022\/12\/10\/garden-to-table-festive-harvest\/","title":{"rendered":"Garden-to-table festive harvest"},"content":{"rendered":"

It\u2019s time to plan festive feasts with harvestable veggies from the garden. From garden to plate doesn\u2019t get any better than this!<\/strong><\/p>\n

Growing veggies may need constant attention but come harvest time the rewards speak for themselves. Tasty tomatoes, crunchy cucumbers, buckets of baby marrows and more spinach that you can eat\u2026 the list goes on!<\/p>\n

What\u2019s most important is to harvest at the right time and to keep on harvesting. The more you pick the more the veggies produce.<\/p>\n

Vegetables picked too early may lack flavour, but if left too long can become bitter, stringy, or starchy. Tomatoes are an exception; the riper they get on the plant, the sweeter they are.<\/p>\n

If you are unsure whether it\u2019s time to harvest or not, sacrifice one or two fruits that you think are ripe. If they are not, then you know to wait a bit longer and you\u2019ve only lost a tiny part of the harvest.<\/p>\n

Make the most of your tomatoes
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\"\"Harvest: <\/strong>To extend your crop of tomatoes, pick tomatoes as they are turning from orange to red. They will ripen off the bush if stored at room temperature, not on a sunny windowsill or in the fridge. Leave a few to become completely ripe because vine ripened tomatoes have the best flavour. Cut off the fruit with kitchen scissors or garden clippers.<\/p>\n

Plant:<\/strong> Sow another crop of tomatoes in December or early January. Cherry tomatoes fruit faster than other tomatoes so consider sowing them if frost comes earlier in your area.
\nhttp:\/\/www.kirchhoffs.co.za\/product-category\/vegetables\/tomato\/<\/a><\/p>\n

Try this: Festive tomato wedges
\n<\/strong>This incredibly simple tomato salad celebrates the unrivalled flavour of home grown tomatoes. This dish is great for picnics, lazy lunches or quick suppers.<\/p>\n

Cut fresh tomatoes into bite-sized chunks or wedges. Blend together 2\/3 cup vegetable oil, 1\/4 cup white wine vinegar,\u00a0 mix of fresh chopped herbs (parsley, dill, basil, oregano and chives or spring onions) 2 tbs mayonnaise, and salt and pepper to taste to make a creamy dressing. Pour the dressing over the tomatoes and toss gently. The salad can be chilled slightly before serving.<\/p>\n

Sweet basil \u2013 a culinary gift
\n<\/strong>\"\"Harvest<\/strong><\/p>\n

Pick fresh leave from the top of the plant, which encourages new leaves. If you need more leaves use kitchen scissors to cut stems from the top downwards, just above a node. Don\u2019t cut off more than a third of the plant at one time. For the most flavourful leaves, pinch off the flowers or harvest the leaves before the flowers appear.<\/p>\n

Plant: <\/strong>Sweet basil is one of the easiest herbs to grow from seed and can still be sown this month.\u00a0 \u00a0<\/strong>It is a good companion plant for tomatoes, and it pairs well with them on a culinary level too.<\/p>\n

http:\/\/www.kirchhoffs.co.za\/product-category\/herbs\/basil\/<\/a><\/p>\n

Try this<\/strong>: Basil pesto is a speciality and very easy to make. Stir a dollop of pesto into to pasta, add to pizza, and use it to flavour soups, stews, vegetable dishes and sauces. It\u2019s welcome Christmas gift for anyone who likes cooking.<\/p>\n

In a blender or food processor, pulse 2\u00a0cups\u00a0fresh basil leaves and \u2153 \u00a0cup\u00a0pine nuts or chopped almonds or walnuts. Add \u00bd cup\u00a0freshly grated Romano or Parmesan cheese (about 2 ounces) and 1 tbs chopped garlic and pulse a few times. Slowly add \u00bd\u00a0cup\u00a0extra virgin olive oil, while the food processor is running. Use a spatula to scrape the pesto from the sides. Taste and add salt and ground pepper for flavour. Out in a sealable glass container and store in the fridge.<\/p>\n

Versatile zucchini <\/strong><\/p>\n

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Harvest<\/strong>: for sweet and crunch Zucchini (baby Marrows) pick them when still young and\u00a0small.\u00a0 <\/strong>The longer they stay on the plant the bigger they become and less flavourful. Cut the fruit off the stem with kitchen scissors or a sharp knife. Don\u2019t twist and pull it off as you could damage the stem.<\/p>\n

http:\/\/www.kirchhoffs.co.za\/product\/squash-bush-caserta-baby-marr\/<\/a><\/p>\n

Preserving: <\/strong>If you are harvesting more than you can eat, freeze the excess for adding to winter soups and stews. Wash and trim the ends, cut into 12mm thick slices, blanch, cool, drain and dry. Pack in containers or plastic bags. They freeze well if cooked as part of a larger dish, such as ratatouille.<\/p>\n

Try this<\/strong>: Lemon, herb and garlic flavoured veggie kebabs for the braai. Thread zucchini chunks, yellow patty pan squash, mushrooms, onion wedges, baby tomatoes and lemon wedges onto skewers, either wood or flat metal. In a mixing bowl whisk together \u00bc cup olive oil, chopped garlic, thyme and oregano. Brush the skewered veggies with the oil mixture. Season with salt and pepper. Grill on the braai, turning occasionally until the veggies are tender. Serve warm with a garnish of chopped parsley and squeeze over lemon juice.<\/p>\n

Other harvesting tips<\/strong><\/p>\n