Yesterday we passed a huge milestone - cooking and eating a meal where all the major ingredients were grown in my aquaponics!
Yaaaaay~! And it was delicious
. It was based on one of the recipes the Good Ethnic Boy found, but modified to fit in with what I can and can't eat; the original included onions and garlic, for example, which we left out completely, and IIRC the vermouth was a spur-of-the-moment addition that turned out to be brilliant.
It started with both the spaghetti squash my teeny vines have produced:
They were cut in half, seeds scooped out, insides rubbed with olive oil, salt, and pepper, then turned cut-side-down on a lined cookie tray and baked for 40 minutes. Then the GEB went to get cherry tomatoes out of the fridge, realised we didn't have any left in there (because he'd eaten them all
) and asked me to get more. So I picked this bowlful out of the aquaponics:
As you can see, the cherry tomatoes are producing like mad, it's awesome. I cut about two-thirds of them in half, and the GEB sauteed them in a little oil, then added chicken stock and vermouth. Then he discovered that we'd also finished the baby spinach he thought was in the crisper
and sent me out to pick some young silverbeet leaves, which got ripped up and added to the pan, and he simmered the resulting deliciousness to reduce it down:
Once the spaghetti squash was cooked we scraped it all out of the skins with forks, put the sauce on top, and discovered that it was glorious
. This one's going on our list of recipes to repeat in the future, and next year I'm planting a lot more spaghetti squash!