GoFarm

I love harvesting these aromatic basil leaves and when they are turned into pesto, I can't stop eating! Luckily we have plenty basil in the greenhouse at the moment so I can make a good stockpile.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Freeze the pesto in ice cube trays, transfer the cubes to a freezer bag and you have your homemade pesto at hand for half a year (though you'll finish it probably much quicker).
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pesto ingredients:
- 2 big cups basil leaves
- 3 gloves garlic
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese (for a vegan option: 3 tablespoons of nutritional yeast)
- 1/3 cup of slightly roasted pine nuts (I often use sunflower seeds, walnuts also work).
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pulse the nuts or seeds with the basil in the food processor before adding the garlic and cheese or yeast. Slowly pour in the olive oil, add salt, pepper and a bit of lemon juice. Ready to dig in!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Use pesto on pasta (of course!) but it is also delicious on a toasted sandwich, in your soup, with grilled veggies or on a baked (sweet) potato.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy!

Red Russian kale, with its lacey leaves, and gorgeous purple stems and veins, one of four varieties of kale we grow in our garden at the moment. It seems that the purple stands out even more after frosty nights but luckily, we don’t have those here 😁.

The young, small leaves can be eaten raw in salads. The bigger ones can be chopped, spiced and briefly cooked for a lovely side dish - the leaves turn to deep green. Or simply add them to your curries, stews and soups.

Enjoy!

Sukuma wiki cannot be forgotten in any Kenyan garden!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For those not familiar with one of the highlights of the Kenyan cuisine: sukuma wiki literally means to ‘push the week’ or ‘stretch the week’ in Swahili.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’m not a 100% sure why it is called like that, and versions differ, but I know that it is affordable and available all-year round. So, my story is: whenever and wherever you are, you always manage to buy some sukuma – it allows you to survive the week, until your payday on Saturday. Sounds plausible 😉?
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I fry the chopped sukuma with onions, garlic, chili, turmeric, smoked paprika, tomatoes, a bit of vegetable broth and some lemon juice. Very nice with rice or sweet potato mash. Enjoy!