Hi everybody We’ve pretty much made the transition from summer fruit and vegies to winter ones. Lots of different bits and pieces to tickle your taste buds and maybe challenge your ingenuity. Will we see you at Coal Creek market next Saturday? Meanwhile pray, or whatever it is you do, for a bright day. Cheers Meredith Vegie Notes: The chillies are a mixture of long red cayenne and Thai. If you don’t use them all at once you can string them up in the kitchen to dry, or put them whole in the freezer. First lot of sprouts for the season. Susan can’t grow them until the temperature of the water in her tank drops to the right temperature. You can put them in ANYTHING. Add to salads, use as a garnish for soups, stir into your sourdough mix, or just eat straight out of the punnet. (Please return the punnets with your vegie bag.) Oca or New Zealand yam is actually indigenous to the Andean highlands in South America. It’s an ancient Inca crop, second only to potato in importance. This year’s crop is disappointing, probably because the summer was so dry – the tubers are a bit small, and there aren’t so many of them. That means we’ll rarely have enough to put them in every bag in one week. If you have them this week you’re lucky! Don’t discard these notes, though, as they may turn up next week or the week after. Don’t peel the tubers – just wash them thoroughly. You can boil, bake or fry them. Use them much as you would potatoes. Apparently sometimes they’re eaten raw, but I haven’t tried that myself. Jerusalem artichoke, on the other hand, is indigenous to North America, and was a cultivated food plant of Native Americans. You can peel and slice the tubers to make a cold salad; or just scrub them and eat as a vegetable, boiled, braised or steamed. Makes a great soup, with our without celery. Look in Asian cookbooks for daikon radish recipes. You can, of course, eat them fresh or cooked lightly in a stirfry. Lolo Houbein suggests making patties with grated daikon and chickpea flour and spices, then deep frying. Don’t forget you can eat the stalks of broccoli, peeling it first if it’s a bit tough. The stalks are used in the following recipe, which came for the net. Meredith BROCCOLI SOUP 3 medium potatoes, peeled and diced 2 broccoli heads 4 tablespoons thickened cream 1 medium onion, diced 600ml vegetable or chicken stock 1 pinch salt and pepper, to taste 1 teaspoon vegetable oil 1 pinch parsley, diced 1. Cut the florets off the broccoli head and peel the stalk, trying not to waste any of the broccoli; dice the stalk. 2. In a large saucepan saute the onion in the vegetable oil until soft. Add the potatoes, broccoli, vegetable stock, salt, pepper and parsley then cover with the saucepan lid and simmer until potatoes and broccoli are soft. 3. Allow to cool slightly and blend until soup is smooth. Add the cream and stir. 4. Soup may need to be reheated slightly before serving.
Posted on: Wed, 05 Jun 2013 04:56:18 +0000
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