Week 10 · Kitchen

Cook what you pick

Edible Landscapes

Recipes here assume garden harvest, not supermarket perfection. Quantities flex with what ripened today — teach children to taste and adjust, not follow grams to the anxiety.

Garden tomato and basil salad

  1. Slice ripe tomatoes

    Mixed colours if you have them — salt lightly and rest five minutes.

  2. Add basil and olive oil

    Hand-torn leaves; good oil; splash of vinegar or lemon.

  3. Optional mozzarella or feta

    Turns side into lunch on hot days.

  4. Serve immediately

    Refrigerated tomatoes lose flavour — pick, dress, eat.

Corn fritters use surplus sweetcorn and zucchini — grate, mix batter, shallow fry.

Corn fritters (rough method): One cup grated corn or kernels, half cup grated zucchini squeezed dry, two eggs, half cup flour, handful parsley, salt and pepper. Spoon into oiled pan; flip when golden. Kids can mix batter; adults handle hot pan.

Herb butter for freezer: Soft butter blended with chopped parsley, chives, and garlic; roll in baking paper log; slice frozen pats onto winter vegetables.