Having two freezers and three pantries takes the concept of a “thrown together” dinner to a whole new level. Add in a reasonably productive veg patch full of leafy greens, and we’re good to go!
Last week, I went excavating in the freezer and found half a kilo of pork mince, some homegrown basil pesto that we’d made in 2018, frozen Parmesan, and a box of fresh rye bread crumbs (not dried). Rather than feeding leftover bread to the chickens and worms, I’ve started blitzing them up in the food processor and stashing the crumbs in the freezer.
The fridge turned up a week-old fennel bulb, in pretty near perfect condition thanks to its beeswax wrap, a carton of Jane’s eggs, a bottle of Lou’s home-made passata, and a jar of Graeme’s dark chilli paste (seriously, my neighbours are the best). In the pantry, we had a tin of Italian tomatoes and a packet of spaghetti. Dinner was sorted!
I made meatballs using the pork mince, breadcrumbs, grated onion and an egg, then bake them in a covered dish on a bed of sliced fennel and onion, topped with the passata, a little chilli paste, and the tinned tomatoes. It was baked with the lid on for 25 minutes, then with the lid off for a further 10 minutes. Pete thickened the sauce a little before serving it on spaghetti. We’ll often cook dinner together, each preparing a different stage of the meal, and it really is the best thing.
The pasta was topped with some parsley from the garden and a spoonful of the pesto. It was seriously so good. And it was wonderful to be able to eat such a simple meal that brought with it such a sense of connection and economy and community. I realised after we’d stuffed ourselves that dishes like this really are the taste of home. ♥
Fig Jam and Lime Cordial 