Scallop & microgreen salad
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3 tbsp coconut oil 1 onion 2 garlic cloves 6 saffron threads (optional) 1 bunch chives 1 kaffir lime leaf 1/2 tsp salt 4 medium-large brown mushrooms, sliced 1 carrot, thinly sliced or peeled into long strips with the peeler 10-12 almonds, sliced 5 large frozen scallops Fresh microgreens 1 tbsp fresh coriander, roughly chopped • 1 tbsp mint leaves, chopped
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You need enough microgreens to fit loosely packed into a 2-litre ice cream container. Slice the onion into rings and the garlic longways twice to make ‘sticks’. Slice the scallops thinly – they are easier to slice when frozen – then leave to thaw. Slice or peel the carrot into long strips (we use the peeler), and (if you’re using it) grind the saffron to a fine powder, then soak in half a cup of boiling water. Clean and cut the chives into 6-8cm lengths. Heat a wok or heavy frying pan and bring the coconut oil to a high heat. Toss in the onion, garlic and the kaffir lime leaf and stir-fry for about 2 minutes before adding the salt and mushrooms, then turn the heat down to medium and continue cooking, stirring almost constantly for another 5 minutes. Remove the vegetables from the wok with a slotted spoon and set aside. Add another 1 tbsp of coconut oil to the wok, bring to heat and add the carrot and stir-fry for about 2 minutes, then add the almonds and scallops. Stir fry for about 1 minute before adding the saffron water. Stir constantly for about 3 minutes, then add back the onions etc and stir until hot. Remove the wok from the heat, discard the lime leaf, then add the microgreens, coriander and mint, stir once or twice and immediately serve as a side salad. Delicious!
These slender buds on smooth, younger wood are leaves or branches waiting to grow. These are the growing points of the tree and they can be selected and left to allow new branches to grow. However, I removed all of these to concentrate growth into the fruit buds.
PRUNE OFF THE NON-FRUIT WOOD
I chose to prune off non-fruit branches which take energy away from the ones that will produce fruit. These branches are generally smooth-barked, straight or vertical, and they’re extra-vigorous, growing up to 2m in a season, and show fine leaf buds, not the rounder fruit buds.
I also trim the twiggy inner branches, although these sometimes carry blossom and fruit spurs which can be left on.
Pick up all the prunings and remove them for a bonfire, or as firewood for next winter - larger apple branches make great firewood - or to use as chair legs.
This tree has a fair amount of lichen and moss, a great sign of clean air. I like to leave most of the lichens on if they aren’t impeding blossoms. Lichen is not a parasite and it doesn’t sap the tree or harm it in any way, and I think it looks great.
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