If you have courgettes and tomatoes on board, this is a great way you can use them together
A vegetable stew that’s tasty, ticks all the nutrition boxes and can also be incredibly versatile
Like most boaters I’ve got something edible growing in a container which I can nurture and then eat.
It’s a very basic instinct in us all to be self sufficient in some way but, because of our boating lifestyle, mine really is a bit restricted these days. When we were housebound I kept chickens, bees and even a goat and so self sufficiency is in my blood.
Yes there were times when it would have been simpler and cheaper to get our eggs and milk from the supermarket but the animals brought mostly pleasure into our lives and taught the children about good animal welfare and husbandry. With the uncertainty of where our food comes from and what it silently contains, home production also means you know exactly what you are eating. Today, two of our girls have followed in my footsteps and keep livestock.
I know that there are boaters who keep a couple of hens on board but when I suggested this to the Captain, he was not impressed. In my head I’d even designed the cage which would sit snuggled into the foredeck, easily removable so that we could lift it on to grass when we moored. Seemed idyllic to me but I have contented myself with buying eggs from canalside stalls instead.
Meanwhile, my vegetable planter on the tug deck provides us with two good tasty crops which I can always find a use for either cooked or raw: courgettes and cherry tomatoes. The courgette is a good substitute for cucumber in a salad and the cherry tomatoes can be used in salad or embellish any cooked dish. The best way to use them, though, is together in a vegetable stew.
It may not sound a very romantic dish but it is tasty both hot or cold. I cook plenty and use the leftovers in stuffed pancakes with a cheese topping or as a filling for jacket potato. It’s a meal which ticks all the nutrition boxes, doesn’t cost the earth and uses mostly what you have on board in the larder.
‘It may not sound a very romantic dish but it’s tasty, ticks all the nutrition boxes, and doesn’t cost the earth’