this extravaganza of awesomeness, and this week is full to the brim with work and evening activities. Last night I went out to a potluck to meet the families we are going to be sharing a vege plot with this Summer! I don't know all the details of this amazing project yet but Paddy and I and the three other families in our group have access to 100 square metres of land to grow organic vegetables on, all the free, organic seedlings we need to fill this plot, organic sprays (i.e seaweed) and compost and gardening advice and guidance from the full time staff who manage the plot! All in exchange for a minimum of an hour a week of work. I am unbelievably excited about the prospect of an entire Summer of free, organic produce, and an opportunity to meet like-minded people. The project is aimed at a very diverse group of people and includes immigrants, recovering addicts and low-income groups such as beneficiaries. The aim is to promote and support healthy eating and self-sustainability. How amazing does this sound!? And even better, the whole thing is funded in full by the Ministry of Health. As the weather continues to improve, I am even more excited about what this Summer has to bring.
So, I pottered along last night to met my gardening group and took these delicious fritters with me. I was feeling very pleased with myself after creating these, as they include spinach from my garden, homemade feta and homemade pesto from last year's basil, that I liberated from the freezer. And, they turned out delicious! Served with homemade tomato chutney, they were the perfect addition to the potluck.
The gardening group decided last night that we will set up a blog to document our journey, so watch this space, as I will link up once it is underway. In other news, I have made a very big decision this week, which I am looking forward to sharing once I have told the special people in my life. Things will be different around my place for a while!
Spinach, Feta and Pesto Fritters
2-3 cups fresh spinach, washed well
1/2 block feta (about 1/2 cup?)
2 generous Tbsp pesto
1 Tbsp lemon juice
1 1/2 cups flour
1 tsp baking powder
Salt and pepper to taste
1/4 - 1/2 cup water
Place spinach, feta, pesto, lemon juice and the egg in a food processor and blitz until blended (but don't worry about getting it smooth, as the chunks are nice). Sift flour and baking powder into a bowl and add the spinach mixture; season to taste. Begin to fold together and add water as necessary to make a thick batter (think corn fritter mixture). Fry blobs in olive oil, turning once brown and flattening on the cooked side to make fritters. Serve with tomato chutney or more pesto and salad greens.