With a day off work, it was a chance to harvest and cook some of our own produce. Lunch started with pumpkin soup, followed by sweet potato, tatsoi and spring onion frittata, served with cassava chips and salad (tomato, cucumber, capsicum, leafy greens). Then to finish - platter of yellow dragon fruit, passionfruit, raspberries and carombola. It was such a good feeling to be self sufficient even if only for lunch! Similar again for dinner sounds good.
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