Duckweed (Lemnaoideae), multiplies very fast when conditions are right. I have been concerned that we may be harbouring a weed, although at the moment the positives seem to be outweighing any negatives (such as aesthetics). It serves as a useful food for the ducks, it draws up the nutrients in the water that the ducks inevitibly leave behind, it has screened the surface of the water over summer from the hot sun, lessening evaporation and algae growth. We're not sure where exactly it came from, but it has certainly made itself at home on our dam.
|duckweed covered dam|
|close up of duckweed|
|..and from the top. Quite pretty in it's own way.|
I also wanted to share the following pie recipe here in addition to jotting it down for my own records.
This spinach and cheese pie is an easy one to make that uses ingredients straight from the garden. My favourite kind of recipe! A good friend actually made it for me when my spirits needed lifting a few weeks ago and I've made it a few times since, varying it to my own tastes..it's just sooo good. And cheesy, very cheesy. Not the best pie to eat if dieting, but one that will surely get the small people of the house eating their greens.....
Did I mention cheesy?
|Fresh greens, leeks, herbs and fresh eggs - a true veggie garden dinner!|
It's also a great recipe for using up perennial leeks in place of the spring onions, and we all know how generous they are!
Spinach and Cheese Pie
(Chop and change your ingredients, according to what you have growing or available)
1 bunch of fresh garden greens, about 6-8 large silverbeet leaves, or the equivelent in other greens
6 spring onions - again, substitute leeks if you have them growing, sliced
olive oil, for sauteeing
5-6 eggs, depending on their size
250g feta, crumbled
250g cheddar cheese, grated
1/4 cup good parmesan, finely grated
a handful of chopped fresh parsley, chopped
1 sprig of rosemary or several of thyme, finely chopped
2 sheets frozen puff pastry, thawed
milk for brushing
Preheat oven to 180c. Prepare the greens by washing them well and shaking dry. Chop roughly (removing any stalks) and spin dry them in a salad spinner. Further drying them on a clean tea towel will reward you with a pie that isn't in the least bit soggy.
Saute the leeks/spring onions in a generous splash of olive oil over low heat until tender. Set aside to cool slightly.
In a very large mixing bowl, whisk eggs then add cheeses, spinach/greens, parsley, rosemary, leeks and salt/pepper. Mix well. Place into a greased lasagna dish or rectangular pyrex (the medium to largish size, you know the one I mean) and smooth out. Place pastry on top, overlapping in the centre. Brush with milk and bake for 40 mins approx, until top is golden brown and the smell of your cheesy pie is making the stomachs in the house growl.
May be served warm or cold.