Grow baby grow

I just have to show off our new babies - the pomodorini are 8 weeks old and range from 10cm to 30cm tall... Oh they do smell heavenly! The first time I was struck by the raw natural profumo of tomato vines was at Casa Lanzarotti, where I twirled happily in the greenhouse and my mouth was gap-open at the glorious bunches of these bright red and orange hued fruits. I can just imagine our joy when the first flower appeared on the vines and bear fruit. Ooooh.

Today I was at the secret garden again and boy was it a hot day! Darwin and I got to fertilising the chili bed with a mix of dried chicken dung, mix of horse dung and rotting compost crawling with maggots. They make their own compost from natural waste and everything came out from their own pockets. Tending to nature is not glam but it's pure passion and lots of hard work! The European herbs patch needed weeding and we definitely could do with more hands. (Let me know if you want to volunteer 2 hours of Sat or Sun from 10am to 12pm - come enjoy the fresh air and sun).

Anyway I've been cooking lately and experimenting with the produce from the garden. Last week, I made a Thai-style salad with a turnip (tomatoes, coriander & lettuce). Today I whipped up a prawn-zucchini omelette flavoured with a type of Chinese herb parsley called Asiatic wormwood (apparently full of antioxidants and good for riding wind). We'd concoct combos of this leaf with that herb and throw in a young papaya and some sugarcane for yummy cooling teas. Anyway I hope to share more of these wholesome recipes using produce from the garden.

For now I shall leave you with my recipe of Fried mee ta baht noodles - L's favourite (his request on his day off last Tues) - buon appetito!

Ingredients - serves 4:

Mee ta baht noodles (500g - pour hot water over noodles in strainer)

Eggs (2)

Fishcake (3 - sliced thinly)

Pork (100g - sliced & marinated with light soy sauce & sesame oil)

Cai xin vegetables (100g)

Bean sprouts (2 cups)

Garlic (3 cloves - crushed)

Chili padi (2 - optional)

Dark soy sauce (2 -3 tbsp dep on how dark you like)

Pinch of salt & pepper (adjust to taste)

Oil for frying

Method:

- Beat eggs and fry as an omelette in wok, then slice and keep aside for later.

- Fry garlic and chili till fragrant, add pork and stir around, then add fishcake.

- Add mee ta baht noodles and mix thoroughly on medium heat. Add half cup of water followed by dark soy sauce, salt and pepper to taste.

- Add cai xin vegs and sliced egg, mix well for 1 min before adding bean sprouts.

- Stir well for another minute or untill bean sprouts are cooked.

- Serve warm with toppings of chili flakes and fried shallots if desired!

Recipe by Law