26/07: Seasonal Produce - July/August
Oh Baby, It’s cold outside....... It’s flu season and all the more reason to keep up the Vitamin C intake with winter citrus fruits. I look out of my office window and see a mass of fresh winter colour. Shiny green citrus trees brimming with plump yellow grapefruit , bright yellow lemons and orange mandarins. Looking through my backyard is always the best way to feel the seasons. If you don’t have a mandarin tree at home, you should be able to pick them up cheaply at your local greengrocer. Use them as a substitute for oranges– delicious not only as drinking juice, but also for jellies, sauces and puddings. When squeezing citrus fruits, press down on the fruit while rolling to and fro. This will help release the liquid from the pulp before juicing.
A winter vegetable which has been growing rampant in my veggie patch is Cavolo Nero – Tuscan black cabbage/kale. All cabbages love winter and this one is hardy and seems to be less prone to insects. It actually prospers with frost! I pick the lower outer leaves as it continues to grow upwards. Unlike other cabbage leaves, cavolo nero keeps its colour and texture when cooked, making it perfect to shred and fry, to include in braises or to cook in soups. The Tuscans love to use it for Ribollita which is a vegetable soup (minestrone) that is reheated the next day with cavolo nero and bread.
The leeks are particularly good at the moment. Look for solid white stems and lots of fresh roots at the base to ensure freshness. Discard the roots and the dark green part of the stem and use in dishes where you would normally use onions. I love to make a creamed leek base for chicken, fish or potatoes: Sweat leek slices in a little butter, add a dash of white wine and cook gently for a minute. Add a little chicken stock and cream, season with salt and pepper and cook for 15 minutes until tender. If desired, you can puree this mixture to a cream and use as an accompaniment to roast meats. Oh, and now is the perfect time to make leek and potato soup.
Also in season – cauliflower (go on, make some soup!!! And sprinkle with some crispy sourdough croutons and pancetta), rhubarb, Queensland strawberries and green shallots.
Feeling cold? Turn on the oven, put on a little music and fill the house with wafts of soup and baked fruits.
Oh, and if anyone has a favourite recipe for grapefruit, please let me know!
Happy Cooking,
Mara
A winter vegetable which has been growing rampant in my veggie patch is Cavolo Nero – Tuscan black cabbage/kale. All cabbages love winter and this one is hardy and seems to be less prone to insects. It actually prospers with frost! I pick the lower outer leaves as it continues to grow upwards. Unlike other cabbage leaves, cavolo nero keeps its colour and texture when cooked, making it perfect to shred and fry, to include in braises or to cook in soups. The Tuscans love to use it for Ribollita which is a vegetable soup (minestrone) that is reheated the next day with cavolo nero and bread.
The leeks are particularly good at the moment. Look for solid white stems and lots of fresh roots at the base to ensure freshness. Discard the roots and the dark green part of the stem and use in dishes where you would normally use onions. I love to make a creamed leek base for chicken, fish or potatoes: Sweat leek slices in a little butter, add a dash of white wine and cook gently for a minute. Add a little chicken stock and cream, season with salt and pepper and cook for 15 minutes until tender. If desired, you can puree this mixture to a cream and use as an accompaniment to roast meats. Oh, and now is the perfect time to make leek and potato soup.
Also in season – cauliflower (go on, make some soup!!! And sprinkle with some crispy sourdough croutons and pancetta), rhubarb, Queensland strawberries and green shallots.
Feeling cold? Turn on the oven, put on a little music and fill the house with wafts of soup and baked fruits.
Oh, and if anyone has a favourite recipe for grapefruit, please let me know!
Happy Cooking,
Mara