I've decided that homesteading is the word for me. Such a friendly word, conjuring up images of making preserves and shucking corn (whatever that is - I hope it's not rude. Actually now that I think about it, it might be. Oh well). Quite unlike the hideous compound self-sufficiency that we use here in Britland. I mean, it doesn't exactly trip off the tongue now, does it? It's really best delivered in Received Pronunciation as "sef-sefish-en-say", and smacks rather more of hairy men living in yurts than anything else. Not that I have anything against yurts, you understand; nor hairy men, come to that.*
Such are the thoughts that go through the head of someone handweeding a large asparagus bed, and gazing in despair at the black kale which is bolting so fast it could win the Derby. Apparently black kale is prone to doing this in mild weather, and it's just a shame that the mild weather in question happens to be February - February, for heaven's sake - when the crop is supposed to be feeding us into early April. It's back to the heritage variety Ragged Jack for me, I think - but as some small consolation, I read that the flowering shoots are something of a gourmet treat.
That's another thing to add to my list of "things people normally throw away but which are actually rather good to eat", but whether it displaces broad bean shoot tips sautéed in garlic butter from my top slot remains to be seen. Wise homesteaders nip the tips out once the first pods have formed you see, since blackfly can be a real problem if you don't; and anyway, the tips are actually nicer than the beans themselves. Garlic scapes are another unexpected delight, as Kitchenwitch explained in the summer; but today, it was the turn of cauliflower leaves to find their place in my kitchen as I made the best of two plants which had made it abundantly clear that hearting up was simply not an option. Didn't know you can eat them? Neither did I, but served up like this they're a delight if perhaps a bit calorific.
Take a dozen or so middle-sized cauliflower leaves (the big leathery ones are frankly unfanciable) with the mid-ribs removed, rinse and pat them dry, and heat about a 10cm depth of oil in a pan suitable for deep-frying. While it's warming up, make up this batter;
two cups of gram (chickpea) flour
quarter cup of ground rice
half a teaspoonful each of chilli powder, cumin powder and garam masala
a good teaspoon of tamarind paste
a pinch of salt
Mix and whisk all the ingredients together in a bowl with just enough cold water to make it into a thick batter - a bit thicker than pancake batter, really, as it needs to coat the cauliflower leaves without running off. Taste the batter before you start in case you need to add more spices.
Once the oil is hot, completely coat each leaf in batter and deep fry them, in batches, until they are golden brown and crispy round the edges. As you take the leaves out, put them in a warmed bowl with a little kitchen paper at the bottom (to catch any remaining oil) - and that's it. This makes enough for four people as a side dish or starter, with a bit of mango chutney for dipping. The moustache - and the cheese - is thankfully optional.
*Don't read into that. As a matter of fact, for some reason the two hairy men in my mental yurt are both Dick Strawbridge, and they're making curd cheese. The cheese bit must be from the sound of the word, but the stereo Strawbridge is slightly worrying. Best not to think too much about it, eh?












