Seaweed 'Bacon' and Mock King Oyster Mushroom 'Scallops'

We have been indulging in King Oyster Mushroom 'Scallops', I know how decadent! And here is the handsome proof.

The King Oyster Mushroom 'Scallops' here are served on a bed of green pea puree, I know how original - not, and Sea Bacon, now that part is original.  

I was actually going to make rice paper 'bacon', but wanted to try the Sea Bacon which are dried strips of dulse. I've had a packet of Sea Bacon in my kitchen cupboard for a little while.  I had forgotten that I had it until I came across it looking for something else. I fried it in a little oil for a few seconds to crisp up. 

To the uninitiated, the Sea Bacon looks like thinly sliced potato peel, roasted and then strewn across the plate, but it really is seaweed. And no points for presentation, presentation skills are not my forte. 

The King Oyster Mushroom Scallops were absolutely amazing, the sea bacon was good too, crispy but very salty.  You would not want loads of it here.  I think the amount I served on the plate here was plenty. For the green pea puree I used frozen peas.

I am sharing this with The Veg Hog who is hosting #EatYourGreens this month.  There is plenty of time to join in, so please do.   

Peas mean Green

After work D and me went over the allotment just to water the tomatoes that are beginning to redden in the greenhouse. There was no need to water outside, as it had been raining on and off all day. But the one thing we did notice was that we had to start harvesting our peas, as some were starting to turn that stale yellow-green colour, meaning not sweet peas, but hard mealy peas. So for a good half an hour, we silently picked through the wigwam canes. We managed to pick buckets full, and I am not exaggerating. Sorry I did not get to weigh them, but trust me there were loads of peas.
And these are not even all of them.

It took me awhile to pod the green peas, which are now happily sitting in the freezer. Where else are they going to go, as fresh and sweet as they are, I can't eat them all by myself. They will come in handy for future dishes.

I'm glad I noticed this broccoli, another day or two and it would be flowering. So what did we have for our evening meal?

Of course, it had to be Thai green curry with a handful of baby carrots and a courgette.

Wig wams and peas

We spent most of the afternoon at Plot 45. Yet again, after inspecting the greenhouse for new seedling life, I noted that my all my golden beetroot seeds; all my golden apple; and Blue baby squash seeds; and all my goldie; and sarzana courgette seeds had been pilfered by those dastardly mice. The mice have won here drats! I have decided now to raise these at home on the windowsill, where I had successfully germinated the tomato seeds.
D got on with constructing some wig wams with canes for the peas, that are so wanting to get out of their pots. I got on with transplanting some cabbages into the ground. These were red cabbages known as Marner, which I then covered over with netting.

We also stuck some CD discs and empty travel sweet tins to make clangy noise, hopefully this will deter the pigeons and magpies and let the peas establish.

I also pulled out some baby leeks and left them on the ground for the sunshine to dry the soil off. I was planning to make Leek and sour cream tart for tonights meal, but guess what, I forgot them at the allotment. Will they still be good tomorrow; or will the sunshine have got to them?

The mint is starting to perk up. Fresh mint tea at the allotment soon.