answer:Last week, Steve harvested 21 quail eggs, 1.5kg of tomatoes, and 1kg of cider apples. This would have cost a total of £9.43 from a shop. As for the crops still left to harvest, there are still peppers, chillies, sweet corn, cabbage, kale, runner beans, french beans, potatoes, red beets, golden beets, spring onions, onions, celery, courgettes, tomatoes, cucumbers, gherkins, calabrese, carrots, lettuce, NZ spinach, Malabar spinach, green and golden purselane, strawberries, blueberries, raspberries, and apples, pears. These crops are valued at £225 from a shop.

answer:Based on the information provided, the total value of the remaining crops left to harvest is £225.

answer:Sure, I can suggest some recipes based on the fruits and vegetables that were harvested last week. Here are a few ideas: 1. Tomato and Quail Egg Salad: Combine the 1.5kg of fresh, chopped tomatoes with the 21 quail eggs, boiled and sliced. Dress with a simple vinaigrette of olive oil, vinegar, honey, and mustard, and serve on a bed of mixed greens. 2. Spicy Chilli and Pepper Stir-Fry: Sauté sliced bell peppers and chillies over high heat with garlic and ginger until crisp-tender. Serve over rice or noodles for a quick and satisfying weeknight dinner. 3. Beet and Goat Cheese Salad: Roast the red and golden beets until tender, then toss with mixed greens, toasted pecans, crumbled goat cheese, and a tangy balsamic vinaigrette. 4. Zucchini and Tomato Gratin: Slice the courgettes and tomatoes and arrange them in a casserole dish. Top with seasoned breadcrumbs and grated Parmesan cheese, then bake until golden and bubbly. 5. Pear and Apple Crisp: Combine chopped apples and pears with a bit of sugar, cinnamon, and nutmeg, and bake in a buttery, oatmeal-streusel topping. Serve warm with a dollop of whipped cream or vanilla ice cream. I hope these suggestions inspire you to get creative in the kitchen with your fresh produce!

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