Mini pumpkin patch and crunchy kabocha salad

DSC02508-001
DSC02547-001

I have a little collection of mini-pumpkin. So I made a kabocha sarada, a pumpkin salad. That’s a healthier alternative to potato salad.
It’s the ideal way to get a refill of vitamins in the darker season.

First, this is my basket :

DSC02523-001

4 minis. There don’t all have names. Well all pumpkins are called kabocha in Japanese.

DSC02526-001

A baby butternut.

DSC02528-001

The smallest is called a botchan kabocha. Botchan, it’s the last youngest son of a family, the spoiled brat.

If you want ideas to use pumpkins, browse :
my pinterest selection
and
Dissection of a Summer kabocha, no waste
and
Cinderella gourmande, recipes of golden carriage
and
kabocha keyword

So take any sweet pumpkin, steam it and take the flesh. Add the white part of negi leeks, a small onion thinly sliced, a little fresh ginger thinly minced. Season with salt and pepper. Mix well.

DSC07847-001

Add the juice and grated zest of 2 sudachi limes.

DSC08396-001

Renkon, lotus root. I buy them already peeled, sliced, cleaned and blanched, but you can do it yourself

DSC02740-001

Small cucumbers, cut in sticks. Add the cucumber and lotus into the kabocha mix. You may need to add water. Cover and let a few hours in the fridge.

DSC02504-001

The next day, flavors have mixed harmoniously.

DSC02516-001

I eat it over 2 or 3 days as a side dish, or as an item to fill a lunch box.

DSC02507-001

Left over make over

DSC07020-001
DSC07036-001

A meal to empty the fridge around a big piece : a roast of white sweet corn. OK, that’s not a Christmas dinner. The idea was to use all the parts of veggies I had around before going shopping for fresher produce.

DSC07021-001

White cucumbers, salted. Rinsed after 20 minutes. They are juicy like melon.

DSC07032-001

A chilled kabocha and sesame soup. It’s deliciously creamy.

DSC06932-002 I had used the flesh of steamed kabocha for a salad. The skin is edible. So I used it in the soup.
I’ve added sesame seeds, miso, green chili, yellow paprika. Blended.

DSC07034-001

Boiled green soy beans and romanesco were in the freezer. Simply with yuzu lemon and chili flakes.

DSC07035-001

Grated daikon, goji berries, cashew nuts and black pepper.

DSC06572-001

I steamed the corn cob, then grilled in the oven toaster.

DSC07038-001

Cilantro marinated cucumber, served 2 ways

2013-07-103

Two version for a fresh veggie side. Lunch and dinner.

DSC06033-001

There were leftovers to use or lose. I’ve mixed these 3 and added a little Jalapeno Tabasco sauce. Let marinate in the fridge for the next day.

DSC06036-001

That’s fresh, hot and flavorful.

DSC06070-001

At lunch, I’ve added cherry tomatoes and…

DSC06040-001

…chips made with a broken tortilla, that I’ve toasted in a frying pan.

DSC06058-001

At night : added natto fermented soy beans and tenkasu (crumbs of tempura)

DSC06044-001

DSC06052-001

Green duet. Herb and prune pounti, and cucumber lemon balm salad

DSC01671-001
DSC01667-001

A big pounti pie, and 2 small ones…
I made this dish before and there is some explanation of its origins as a French peasant dish :
about the “pounti aux pruneaux”

2013-05-06

I had really lots of herbs around. Can you name them ?

DSC01749-001

Starting easy : Spinach.

DSC01741-001

Parsley.

DSC01746-001

Shiruna, beet greens.

DSC00855-002

Karashina (takana), mustard greens. If you follow this blog you’ve seen them (here)

DSC01739-001

Tarragon.

DSC01736-001

Marjoram.

DSC01679-001

A milky cuke salad, flavored with fresh lemon balm. I had big huge cucumbers like in France. The local ones are much smaller usually.

DSC01673-001

DSC01675-001

There are prunes in the pountis. The sweet and savory contrast is excellent.

DSC01665-001

DSC01669-001

Refreshing food : Spring bouquet with Chinese sauce


Green raw Spring rolls du jour. I made many to munch one by one during the hot afternoon.

Just natto and veggies.

Chinese black vinegar was used for the sauce.

It also contains ginger pickles, new onion, sesame oil, sesame seeds and chili pepper seeds.

Watery veggies and a sour sauce… that makes you forget the heavy weather.

Casser la croûte. On the table, at the farm…

Let’s break the bread crust and the meal starts… Casser la croûte, breaking the crust is eating for the French. That’s the magic : close your eyes. Your are in a French farm in the timeless era of fairy tales. There is a herd of unicorns grazing in the field…

Break the bread and put food on it…

That’s a meal. No, I forgot to take photos of the wine.
At our farm we make everything from scratch… but not the wine.

Un pain de campagne. Merci Kiki, la MAP (home bakery machine). It’s an old style peasant bread with a little rye flour in it.

3 terrines that you’ve seen before :
terrine de canard aux marrons et aux noix (chestnut marron duck )
terinne de volaille aux herbes (herb poultry)
pâté au foie (liver)

Salade de chou rouge (red cabbage).

Flavored with apple, Italian parsley (despite the name, it’s not foreign at all in France, it’s persil plat, the common flat parsley). Of course, a cider vinegar vinaigrette.

(to go to the posts, click on the text not the photos)

pickled cornichons

pots de pommes de terres et champignons (mushroom, potato)

Dessert chausson

I hope you enjoyed the visit !

Dépannage de cornichons (pickle rescue)

Can you imagine this tartine de paté without cornichon pickles ? That would be so sad…
No pickles in the cellar. No cellar in this building actually.
What’s a girl to do ?

Take kyuri Japanese small cucumbers. Cut to size. Rub them in salt.

Laurel, green pepper, black pepper… in hot vinegar and water. Pour. Wait 1 week.

Voila !

Nooo, I don’t wait 1 week. I nuke them and I wait… 30 minutes. LOL.