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November
BROAD BEANS
Known as the fava or shell bean, broad beans make a fleeting appearance in
Spring. Pod them as you would fresh peas. Cook in boiling water for a few
minutes only, drain and toss in olive oil or melted butter.
But to discover another dimension of broad beans, try a chefs' technique. After
cooking, cool the beans quickly and drain. Slip-off and discard their pale green
skins to reveal bright emerald-green beans. Toss for a few seconds in a little
melted butter or olive oil over low heat and experience broad beans with an
exquisite sweet and nutty taste. Flavours that go with broad beans include
garlic, mint, basil, waxy potatoes (e.g. Nicola), mushrooms, lamb cutlets,
prosciutto, bacon and Parmesan.
 ASIAN
GREENS
There has been a change in the increasingly popular Asian vegetable area at
Harris Farm stores and your local supermarkets. The number of differing names
for these vegetables has apparently been confusing you, the buyers, so we took
part in an initiative with the Department of Primary Industry and we have
developed a consistent set of names. They may take a while to trickle down to
your small local greengrocers but the following list will help save any
confusion.
There's
a PDF chart of this on the NSW DPI website that you can print out.
That's Pak Choy above, also called Baby Pak
Choy.
BABY CAULIFLOWER
These white gourmet baby ‘caulis' are a good source of Vitamin C and make a
special single-serve vegetable. Trim away most of the leaves, cut a shallow
cross in the base (for even cooking) then simmer 3-4 minutes, until just tender.
Serve drizzled with extra virgin olive oil or melted butter, sea salt and ground
pepper. Perfect flavour matches for cauliflower are Parmesan and Cheddar cheese,
natural yoghurt, curry powder, herbed breadcrumbs, prosciutto or pancetta,
parsley, chives, garlic, anchovies, olives, capers, almonds and lemon juice.
ROMANESCA
These lime-green, conical baby cauliflowers are an amazing example of art in
nature! Prepare and cook Romanesca as above, top with a spoonful of our Aioli or
drizzle with olive oil and sprinkle with Dukkah. It's a sensational vegetable.
BLUEBERRIES
New season blueberries from Byron Bay and Coffs Harbour are deep purple, plump
and have a fine powdery blush. Blueberries are nutritious, being a good source
of Vitamins A and C, enhanced by valuable antioxidants. Ready to use,
blueberries are a delicious no-peel, no-waste fruit. If desired, rinse just
before serving. In their packaging they will keep for up to 5 days in the
fridge.
Whiz blueberries with apple juice for breakfast or serve with a dollop of our
yogurt over breakfast cereal. For a healthy snack, pack blueberries in a
container for lunch boxes or sports bags. Whip up a batch of Blueberry Muffins
or a Blueberry Cake. Toss blueberries into fruit salads, tumble them over sliced
mango or rockmelon wedges or combine with strawberries or bananas. Make into a
Blueberry Smoothie with low fat milk, yoghurt, honey and a sprinkling of
cinnamon. Add blueberries to raspberry or strawberry jellies for children.
 MANGOES
Parts of Northern Territory are now a vision of golden mangoes ! Weather
permitting, we expect a wonderful mango season with some growers predicting a
glut. First of season mangoes come from Katherine in Northern Territory,
followed by fruit from Georgetown, Bowen and Mareeba in northern Queensland.
Kensington Pride still ranks as the most popular mango variety due to its
fabulous aroma, fibre-free flesh and sweet tangy flavour. Mangoes make a
terrific salsa to go with prawns, crab, grilled fish or chicken or pork kebabs.
Mango Salsa – in a bowl, stir equal quantities of Thai fish sauce,
caster sugar and fresh lime juice until sugar is dissolved. Add finely
chopped red onion, shredded kaffir lime leaves*, sliced red chilli (to
taste) and chopped mint or coriander leaves. Add 1 cm cubes of fresh mango
and toss gently to combine.
* Fresh Kaffir Lime leaves add a magical, aromatic ‘citrusy'
flavour to many Thai and other South East Asian dishes. Discover these
intriguing double leaves in our fresh herb section. Use whole leaves in Thai
soups and curries. Shred leaves finely to flavour steamed rice, stir-fries,
salads, salsas and dressings. Before shredding, fold the leaf lengthways and
tear away the centre vein.
Regards,
David Harris. © Harris Farm Markets P/L
Seasons’ Best information comes from our market visits, information provided
by interstate readers and especially, from Harris Farm Markets. |
