The last of my summer veggies, I still have a (very) few beans, broccolini and herbs left, but I pulled up the tomato plants and made space for leeks, carrots, fennels and more brassica (including bok choi). I wanted to plant red beets, but the potatoes are taking up too much space at present, and the rhubarb has squashed the celery. Yet, the more I think about it, the more I strive to put colourful veggies in the garden, I am truly addicted to colour, I didn't have much luck with the capsicums, and the eggplant (in a large pot) is fruiting now! Too late in the season really, I am not sure that I will be able to get a decent crop from it (in fact presently I can only see a lonely eggplant there!). I am already missing the summer colours!
It seems that most of my dishes are 'bright', do you also like colourful food?
These cute little capsicums came from the shop, red orange and yellow I just could not resist them!
Antipasto of mini capsicums stuffed with feta cream
Cut the top off from the capsicums, remove the seeds, and then chop the capsicum flesh still attached to the stalks (it will be very little, but worth keeping). Wash well and then place everything (capsicum shells and pieces) in a pot of boiling water, with a pinch of salt. Simmer for 10 minutes. Drain and keep the water aside.
Mash a little feta cheese, thinning it down with some of the capsicum cooking water. Add some finely chopped parsley and the small capsicum pieces. Use this feta cream to fill the capsicum shells.
Serve cold as an antipasto, also suitable as finger food for a party.
A final note on colour: I try to make colourful lunch boxes for the kids too: this one had green and yellow kiwi, blueberries, mango pudding and... a hummus sandwich made with brown bread, not so colourful by itself, so I wrapped it with colourful paper :-)
Photos and Recipes by Alessandra Zecchini ©