Righto, it’s been far too long. Let’s move on.
It’s March 2015 and I’ve decided to see how well I can live out of my pantry, garden, orchard and freezer for a month. It’s my month of eating locally. Rather than setting an arbitrary figure for how much I will spend on food each month I’ll see how low I can make it – and then consider bettering that total next month.
Considerations are the cats, chooks and ducks. I do buy in commercial feed for them all, though the cats are enjoying lambs’ liver, kidneys and heart at the moment and the poultry enjoy the by products of bottling and preserving the produce that the garden and orchard are providing.
This blog then will become a boring log of my preserving and dining excursions. Turn away now.
Breakfast – Home grown peaches with oats, sunflower seeds and linseed out of the pantry.
Lunch – Zoodles with a home grown and made tomato pasta sauce
Dinner – Zoodles with home made basil pesto
Zoodles are zucchini noodles made with a clever Microplane spiral cutter that easily makes spaghetti like ribbons out of those surplus zucchini. There are other fancy machines out there that do a similar thing but I like this one as its simple, easy to clean, super sharp and takes up minimal space in the cupboard.
Zoodles they may be, but I’m coining the term Courgetti.
According to Wikipedia, in NZ the terms zucchini and courgette are interchangeable http://en.wikipedia.org/wiki/Zucchini . As the recipes that use spiral cut zucchini are more Italian than Asian I feel that courgetti is a more appropriate name. You heard it here first!
My yellow zucchini has been more prolific this season than the green, possibly because the green one suffered wind damage early on, and makes lovely courgetti. A variegated dish would look quite spectacular.
The Courgetti with basil pesto http://www.annabel-langbein.com/recipes/pesto/47 was scrummy. I steamed the courgetti lightly and then emptied the water out of the saucepan and lightly tossed the ribbons in the pesto in the still hot saucepan. Super quick and easy once you have the pesto made.
Finding a new way to cook an old and plenteous ingredient has been fun.
Day 1 spend – $0.