We have just finished two weeks of school holidays and a family break. We spent the time relaxing, exploring and experiencing some of the local beaches, parks and holiday activities. It was blissful. I did very little work, very little cooking and very little in our vegetable garden. The two weeks slipped by fast and all of a sudden we are smack-bang back in the thick of things.
Getting back to the regular family routine this week has felt like a chore, the timelines have returned, the freedom and lovely slow pace has vanished until the next holidays come around. Returning to work after a break can be a painful re-adjustment. I am sure you can relate.
The previous months were intense from a work perspective and I am intent on not repeating the same schedule moving forward. I want to incorporate more time with the kids, have time to help at school and spend less time working at night. My book is finished, published, launched and getting great reviews. The Kitchen Garden Box is helping many families and people to get their vegetable gardens growing. This means that the major things I have been working on for the previous 12 months are now complete – what next?
This week, despite my intention to reduce my work hours, has been straight back to tight schedules, planning, writing and juggling multiple activities. One of the reasons for this I am very excited about. Next week I am running some workshops and setting up two new vegetable garden beds for a local kinder. I can’t wait to work with the kids and see how their vegetable gardens develop. I love seeing children’s eyes light up when they make a new discovery in the garden, to see the sense of pride and achievement shine from their little faces as they monitor “their” plants. This makes me happy. It is not work, it is my dream to see more families experiencing the benefits of growing fresh food.
Returning to work, even when it is great, after a lovely relaxing break has been a struggle to find the motivation to do much cooking or recipe creation. Dinner this week has been thrown together at the last minute, or retrieved from the freezer from a previous period of organisation. I have been avoiding making a meal plan and getting re-organised for the back to school routine. Post holiday denial or something like that maybe?
This dinner recipe is a result of a lack of planning. It was made with what was on hand. I literally went down to the vegetable garden to collect the vegetables that were ready to harvest and then added some pantry staples. This meal was cooked and on the table in less than 20 minutes.
Despite the ease that this meal came together, it would have been simpler and less stressful if I had my regular planning and routine in place for meal time.
- ½ cup farro
- 1 and ½ cups water
- ½ tablespoon olive oil
- 150 grams fresh cherry tomatoes
- pink salt
- ½ tablespoon olive oil
- 4 garlic cloves chopped finely
- 1-2 large bok choy
- 1 cup loosely packed chopped fresh parsley leaves
- 1 tablespoon red wine vinegar
- teaspoon sesame seeds (I used black)
- ½ avocado - sliced
- Add the farro and water to a saucepan and bring to a rapid boil
- Cook for 15 minutes until the water has been absorbed. Monitor it towards the end of cooking to avoid burning
- While the farro is cooking add the tomatoes to a warm pan with the olive oil and shake a few times as cooking. Turn off heat once they begin to split
- To a larger pan add the remaining oil and garlic, once fragrant add the bok choy and chopped parsley
- When the bok choy has wilted add the tomatoes to the same pan and then add the red wine vinegar
- Place the farro on a serving plate and top with the bok choy and tomatoes. Add the sliced avocado and sprinkle with the sesame seeds to serve
Serve as a vegetarian main meal, or a side dish if preferred.
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