All That Glitters
The sprayed artichoke heads are mingling with dried hydrangea flowers and tall candlesticks give some height…
Photographed at night with a light behind…
I made a hasty trip to the allotment in icy weather to check on seedlings in the greenhouse. All was well there but rows of kale had been demolished by the birds whilst the spinach was still looking good. I rounded up a couple of pointed cabbages and when the scruffy outer leaves had been peeled back these soft green leaves were revealed. They were just perfect for wrapping up and stuffing with minced lamb.
1 medium onion finely chopped plus 1 clove of garlic squeezed and both gently fried together in olive oil for 10 mins.
200 g minced lamb stirred in and cooked for further 20 mins.
100 g cooked brown rice stirred in then all left to cool.
S & P and 1 tsp dried oregano added
Blanch the cabbage leaves for five minutes in boiling water and drain. Add about 1 tbls of the mixture to the middle of the leaves and fold over to make a parcel and secure with a cocktail stick. Place in a baking dish and cover with a tin of chopped tomatoes. Bake for 30 mins at 180. Serve with a crisp green salad.
There’s very little to pick from the garden but on the allotment the spent flower-heads of Sedum ‘Autumn Glory’ had turned a rich, brown-red and suited a glittering lustre jug.