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20th May 2018, 03:45 PM #1
An extraordinary crop of Coriander this year!
I guess this could just as easily go in Gardening, but it's cooking too.
I didn't grow much during Spring and Summer, but i did make sure I put down some Coriander in Early March. I can't remember if it was 2 or 4 packets, but I think it must have been 4. What you can see in the pic is about 2/3 of the total crop! I have pulled up the bare patches, but the right hand rectangle was never planted (I ran out of seeds ).
1. Coriander 2018 just over half.jpg
So what I have pulled up (as per that pic) has so far yielded around 11 litres of Pesto......you can see where this is going......
This morning I pulled up another four bunches of 600 grams each (net after trimming the bottom off).
This is one 600g bunch.
2. Coriander 600g.jpg
So now I have pulled up just over half the crop which has made 16.1 litres. Pretty soon I'll be down to my last 30 litres.
I figured I had enough to do some experimenting with flavours. To one batch yesterday I added 3 very mean chillies that I was given. Lola said it was pretty hot (and I thought that when I tasted it) but when I actually had it for lunch it was pretty mild. Maybe the cheddar cheese (fat) controlled the heat.
To another batch I added some Ginger but I was a bit timid I think. I'll have another go at that on the next batch....and there WILL be a next batch....or 4.
What was really good about this crop was the density of the plants - they shut out the weeds almost completely, and those that did get a start stayed at just that - a short start. I liquid fertilised twice with Miracle Gro (very aptly named!) and once with some 10-12 year Seasol. They have been growing for around 10 weeks.
There were NIL pests (ok I saw one flyboy thing), and I didn't use any chemicals whatsoever (except noted above). All I had to remove was the odd yellow leaf and some Autumn leaves that had snuck through the 1" Birdwire. Talk about easy gardening!
There is something immensely satisfying about trimming as you crop and being able to put it straight into the blender without even needing to wash it.
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20th May 2018, 06:02 PM #2
I've changed the recipe slightly from last season apparently. Now it's:
Coriander 600 gram Finished weight, after trimming. Garlic 35 gram Parmesan Cheese 180 gram Cashew Nuts 225 gram Lime Juice 180 ml Olive Oil 150 ml but to suit the paste
I add about a third of each into the food processor at a time. Those quantities are to suit my machine.
3. Six ingredients.jpg
4. One third of ingredients at a time.jpg
I've been using the aged Parmesan from Aldi, but for this lot I used 50/50 of that and the slightly cheaper (and younger) one. Already I've used something like 12 blocks.
The lime juice is 50% courtesy of Greg Ward (Boutique Timbers) at Telegraph Point. fletty and I called to buy some timber a few weeks ago and Greg took me to one of his Lime Trees which produces orange coloured limes (fruit as well as skin). I used a 50/50 blend of this and the frozen juice from a bulk purchase in February.
This is today's 5.5 litre result from four of those 600g bunches (which would cost around $28 each bunch at the F&V guy).
5. Thats 5.5 litres.jpg
which yields 9 x 6 block trays (each block is as big as a 20 pack of cigarettes, and ~100mls)
6. Which makes 54 blocks.jpg
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20th May 2018, 07:15 PM #3SENIOR MEMBER
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Awesome harvest there FF.
If you're into spicy foods at all, cook up a Thai beef salad with some of that fresh coriander.
Not sure what you're going to do with the remaining 35Kg, but it may help with a few hundred grams!
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20th May 2018, 07:21 PM #4GOLD MEMBER
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An extraordinary crop of Coriander this year!
Tastes really good too! I polished my two packs off within a few days.
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20th May 2018, 07:29 PM #5
Andy, you may have to come up to check a couple of Cypress slabs I picked up at Mullinbimby (no knots), and grab some more Pesto. I'm here the next couple of days if that works for you (bring Holly & esky with you).
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