Ive said it for years since Ive been up here in Mudgee…May 15 is your last chance to do or harvest any summer crop before the frosts set in and smash your tender leaf crops [Basil/Lettuce/Buk Choy/Nasturtium/Tomatoes]. In 1998 on May 17 there was a ‘Black Frost’…so harsh it killed Patterson Curse and Clovers in the paddocks…they call it Black because thats the colour the landscape goes literally when they descend.
Im just back from a tour and we are just getting the first frosts…some of the nasturtiums have been tickled and the Apoulownia tree has been hit…all on the Eastern side???. Im going out now to pull up the final amounts of Basil and Tomatoes and hang upside down on the verandah to ripen off…Ill make some cheeseless pesto to freexe in cubes and the tomatoes should continue to ripen. The lettuces and buk choy are all coming in as well and am making an Italian Bread and Lettuce soup…see recipe
Its cold now and a harsh south westerly is blowing…big Graziers alert tonight to protect stock losses especially amongst the new lambs…lucky theyre arent any here yet…better get busy!!
Italian Bread and Lettuce soup
4 cos lettuces, separated into leaves
1 litre veg or chicken stock 2 aragula lettuce, separated into leaves
3 Tbsp olive oil
1/2 onion, chopped
a handful of mixed herbs, chopped finely…basil/sage/thyme/marjoram
6 thin slices coarse, crusty bread, — such as ciabatta, toasted lightly
salt and pepper
Blanch all the lettuce leaves together in lightly heated stock for
about 3 minutes. Drain, reserving the stock. Tip the lettuce leaves into a
colander and leave to drain. Heat the oil in a heavy-bottomed saucepan
and fry the onion and herbs together for about 6 minutes. Chop the drained
lettuce leaves and add to the fried onion and herbs. Stir carefully, then
add the reserved water. Stir, then bring to the boil, reduce the heat and
simmer for about 20 minutes. Season with salt and pepper. Arrange the
bread in a large, wide, warmed serving bowl and pour the soup over the
bread. Serve at once.
