11/02: Season Produce - February/March 2010
Ok, ok, so we had a glorious time with summer fruits and yes, the mango juice dribbled down our chins, etc. etc, and it’s about to end...but every month is a good one. There is always something fabulous waiting for us at the market. As I write this mid Feb, I am blown away by NSW raspberries - cheap, juicy, colourful and plump. I love that special feeling of treating people with extra raspberries – it seems so extravagant. It is at this time of year that I convert my home made strawberry ripple ice cream to raspberry ripple (See below for Strawberry Ripple Ice Cream recipe).
I know that figs are in season as they are growing in my back yard (thank you, Christine!) and I know that eggplant are in season because they are also growing like crazy. Eggplant is a versatile veg. I like to cook it with only a little olive oil and grilled. Once cooled, I add it to moussaka , vegetable lasagna, salads, Moroccan dips, curries or salads. Figs - I have enjoyed using them this summer – simply segmented and served with slices of beef on a bed of rocket and a drizzle of balsamic ...and oh yes... garnished with soft folds of freshly sliced prosciutto and shards of aged Parmesan cheese.
Unfortunately tomatoes had a rough season with scorching temperatures followed by torrents of rain. It wasn’t the best summer for tomatoes and thank goodness for the new designer baby tomatoes grown in Victoria which have been sweet and full of flavour and also the rosso tomatoes (kumatoes) which are dark in colour and oh so delicious.
What else is good? Mmmmm white nectarines, Tasmanian black cherries, cucumbers and green beans.
Keep it fresh......
Mara
Strawberry Ripple Ice Cream – Makes 2 litres (Serves 8-10 people – or two piggies!)
2 litres vanilla ice cream
¼ cup water (60mls)
1 heaped tablespoon brown sugar (25g)
2 tablespoons lemon juice
Pinch of ground cinnamon
½ punnet strawberries (125g)
Wash and hull the strawberries (remove the green stalks) and chop them roughly.
Into a small saucepan, place the water, sugar, lemon juice and cinnamon and cook on medium heat, stirring to dissolve the sugar.
Add the strawberries and bring to the boil. Turn down the heat and simmer for 5 minutes without a lid.
Turn off the heat and allow to cool. Place into a bowl and chill in the fridge. When cool and thick, mash with a potato masher or fork until you have a puree with a few small chunks.
Soften the ice cream at room temperature for 15-20 minutes and place into a large mixing bowl. Pour over the strawberry sauce and gently fold through with a large spoon. Do not over mix or you will lose the ripple effect.
Freeze for 1-2 hours before serving.
Strawberries can be substituted with fresh raspberries, apricots or plums, cooked the same way as the strawberries.
The strawberry syrup is delicious served with pancakes or with whipped cream and sponge cake.
I know that figs are in season as they are growing in my back yard (thank you, Christine!) and I know that eggplant are in season because they are also growing like crazy. Eggplant is a versatile veg. I like to cook it with only a little olive oil and grilled. Once cooled, I add it to moussaka , vegetable lasagna, salads, Moroccan dips, curries or salads. Figs - I have enjoyed using them this summer – simply segmented and served with slices of beef on a bed of rocket and a drizzle of balsamic ...and oh yes... garnished with soft folds of freshly sliced prosciutto and shards of aged Parmesan cheese.
Unfortunately tomatoes had a rough season with scorching temperatures followed by torrents of rain. It wasn’t the best summer for tomatoes and thank goodness for the new designer baby tomatoes grown in Victoria which have been sweet and full of flavour and also the rosso tomatoes (kumatoes) which are dark in colour and oh so delicious.
What else is good? Mmmmm white nectarines, Tasmanian black cherries, cucumbers and green beans.
Keep it fresh......
Mara
Strawberry Ripple Ice Cream – Makes 2 litres (Serves 8-10 people – or two piggies!)
2 litres vanilla ice cream
¼ cup water (60mls)
1 heaped tablespoon brown sugar (25g)
2 tablespoons lemon juice
Pinch of ground cinnamon
½ punnet strawberries (125g)
Wash and hull the strawberries (remove the green stalks) and chop them roughly.
Into a small saucepan, place the water, sugar, lemon juice and cinnamon and cook on medium heat, stirring to dissolve the sugar.
Add the strawberries and bring to the boil. Turn down the heat and simmer for 5 minutes without a lid.
Turn off the heat and allow to cool. Place into a bowl and chill in the fridge. When cool and thick, mash with a potato masher or fork until you have a puree with a few small chunks.
Soften the ice cream at room temperature for 15-20 minutes and place into a large mixing bowl. Pour over the strawberry sauce and gently fold through with a large spoon. Do not over mix or you will lose the ripple effect.
Freeze for 1-2 hours before serving.
Strawberries can be substituted with fresh raspberries, apricots or plums, cooked the same way as the strawberries.
The strawberry syrup is delicious served with pancakes or with whipped cream and sponge cake.