Scal­lop & mi­crogreen salad

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NZ Lifestyle Block - - Plants With A Purpose - Af­ter: quite a hard prune. Christ­mas 2014.

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.

CLEAN UP

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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The Makita EM2650LH comes with a ny­lon head, tool­kit, har­ness and oil bot­tle.

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