Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Smudgeboy on May 27, 2007, 14:46
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Hi all
My rocket and salad leaves went mad this early spring - I have enough to cater for a small army regiment on salad rations!
They're showing signs of bolting any minute now.
Does anybody have any idea how I can harvest and store them? Obviously freezing wouldn't work for salad leaves, but I don't want to throw too much away.
Any thoughts (apart from "don't blooming sow so much next time, y'eejit!") :wink:
Ta, Smudge
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don't blooming sow so much next time, y'eejit!
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Hi there,
You could make rocket pesto, it's brilliant :!:
Make the same as you would for basil pesto, but obviously replace basil with rocket.
You could also try doing a half rocket/half salad leaves pesto for a milder taste.
Regards
Dawn
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Dawn, your pesto idea sounds nice , especially the one that includes salad leaves ,can you give me instructions and how do you store it ?
Thanks.
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Hi,
I really just started to experiment last year. Like you i had a glut of rocket and salad leaves, especially lambs lettuce.
You can do a really simple pesto recipe, I use a tiny food processor and put in 2 (large) or 3 (small/medium) garlic cloves, 2-4 table spoons of green stuff (rocket/salad/basil/coriander, etc), or as much green stuff as my food processor will take, give it a wizz, push the stuff down, giv it a wizz, and then start to add oil - I use extra virgin olive oil - about 2-3 table spoons, all the while wizzing the food processor while adding the oil - you will know the pesto is right when it goes round smothly. There are two other common ingredients - pine nuts (1 teaspoon) and Parmesan cheese (about 1 table spoon). The adding of the pine nuts and cheese makes the flavour milder and smother, without it these the flavour is quite intense, and I like it.
I have kept in the fridge for about a week to 2 weeks, and I think you can freeze it.
If you have alot, you can experiment and find a balance you will like. The tiny food processor I have I found to be brilliant for this kind of thing, as you can only put so much in it!
Regards
Dawn
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I have frozen home made basil pesto before and it turned out ok.
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102 recipies :roll:
http://fooddownunder.com/cgi-bin/search.cgi?q=rocket
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don't blooming sow so much next time, y'eejit!
Don't think that just 'cos I'm ignoring you, I'm not watching you, mush! :wink:
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don't blooming sow so much next time, y'eejit!
Don't think that just 'cos I'm ignoring you, I'm not watching you, mush! :wink:
I have spies. You'd never get past Carlisle without me hearing about it! :wink: (that is about half way incidentally)
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Oh, and Aunt sally, thank you thank you thank you!
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You must love rocket :!:
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don't blooming sow so much next time, y'eejit!
Don't think that just 'cos I'm ignoring you, I'm not watching you, mush! :wink:
I have spies. You'd never get past Carlisle without me hearing about it! :wink: (that is about half way incidentally)
Where I'm coming from, if Carlisle's halfway, you must be on a boat off the NW coast of Scotchland!
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Only going by your profile which says Kent. :D
Lets try. According to Expedia, my shortest road route to Carlisle is 260 miles. Quickest is 274 miles.
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I was drawing a straight line as the Crow flies.
We should probably let this one wither on the vine now . . :D
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You must love rocket :!:
Not especially so - I just made the rookie mistake of sowing loads all at once, instead of in two-weekly intervals.
See also, 30+ thriving tomato plants, enough coriander to open a small Indian takeaway, enough salad leaves to cater a large wedding etc etc.
Sad thing is, I'll probably do the same thing again next year! :roll:
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I have a similar problem, as I opened a packet of seeds and it split, all over a raised bed, and i now have about 20 rocket plants, and I'm the only person that eats it :)
The pesto idea sounds perfect though, I could make a load up and sell it at the summer fair to raise funds for the community association :tongue2:
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Hi,
I really just started to experiment last year. Like you i had a glut of rocket and salad leaves, especially lambs lettuce.
You can do a really simple pesto recipe, I use a tiny food processor and put in 2 (large) or 3 (small/medium) garlic cloves, 2-4 table spoons of green stuff (rocket/salad/basil/coriander, etc), or as much green stuff as my food processor will take, give it a wizz, push the stuff down, giv it a wizz, and then start to add oil - I use extra virgin olive oil - about 2-3 table spoons, all the while wizzing the food processor while adding the oil - you will know the pesto is right when it goes round smothly. There are two other common ingredients - pine nuts (1 teaspoon) and Parmesan cheese (about 1 table spoon). The adding of the pine nuts and cheese makes the flavour milder and smother, without it these the flavour is quite intense, and I like it.
I have kept in the fridge for about a week to 2 weeks, and I think you can freeze it.
If you have alot, you can experiment and find a balance you will like. The tiny food processor I have I found to be brilliant for this kind of thing, as you can only put so much in it!
Regards
Dawn
Looks interesting _ I'll need to give it a go