Babies

These beetroot seedlings will one day make next autumn's batches of curry. Amongst other culinary delights.

Last night's curry and rotis went down very nicely indeed.

The sourdough loaf was baked first thing, and then it was time to potter in the garden for the rest of the day.

The seedlings are flourishing - along with various others - in the tunnel house where the heat is delightful on sunny days like today. I sat in there for a few moments between jobs, and in no time at all felt myself going into a coma. It was time to get moving again...

Parsnips are sown, the bed has been prepared for the beetroot to be planted out (in a week or so), the rhubarb and raspberry beds have been weeded, the potato bed has been watered thoroughly ready for sowing in a few days' time, and toetoe have been planted to fill some gaps in native bush areas here and there. And Bean has had a walk (no hares today).

I am quite pooped this late afternoon and will soon be joining Bean on the deck for an hour or so with my book. 

Life's good.

Beetroot Curry
6 cricket-ball sized beetroots (cooked and chopped into 1cm cubes)
2 tblspns oil
1.5 onions, chopped
5 cloves of garlic, crushed
Thumb-sized piece of fresh ginger, sliced finely
1/2 tspn cumin seeds, toasted and whizzed to powder
1/2 tspn fenugreek seeds, toasted and whizzed to powder
1 tspn mustard powder
Chilli flakes to taste (I use about 1tspn)
S&P
1 tin coconut milk
Juice 1 lemon

Fry onions, garlic and ginger in oil until translucent.
Add spices and stir until the fragrances fill your nose
Add coconut milk and bring to the boil
Add the beetroot and lemon juice.
Season and eat.