This morning I found two quinces that had fallen off the tree. They are telling me LOUDLY that they are ripe.

These will be made into a wonderful oily Punjabi pickle. The quince is first tossed with spices and left overnight, then dehydrated slightly. Then more spices and hot oil are added. They sit for at least a few weeks before opening. These will sit for longer as I have not yet finished some that I made last year, which was only opened recently (I always make LOTS of different Indian pickles).

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While that is draining, let me tell you about these wonderful greens.

The past little while I have been playing with picking and cooking beetroot leaves. Just one large one is enough for 2 serves. In the morning I pick one of the largest ones.

In the evening I chop it and cook it with whatever is in the kitchen. It is cooked with a little moisture (water or stock) so it steam/simmer cooks.

The basic recipe is onion and garlic (sauteed), something sweetish (eg my sultanas), and something sourish (my quince vinegar or some tasty fermented brine like the one as a result of fermenting purslane).

Other greens can be added - I have a lot of mature rocket and it cooks well. Herbs can be added - a pile of parsley at the end is wonderful. Thyme, sage or bayleaf is often added.

And throw in anything else that needs using. I might saute some red capsicum along with the onions, for example, or add some fermented eggplant.

I had leftover bread crumbs from making the miso pâté so they were sprinkled overtop of the finished dish.

Goodness, it is good.

#Food #FromTheKitchen #FromTheGarden #GrowYourOwn #BeetrootLeaves #WhatIAmCooking #WhatIAmEating