This isn't homegrown produce, but it is farmgrown so I feel it's close enough - though it most definately classifies as "bought" produce in my ongoing food grown vs food bought challenge. At the farmers market the fabulous stone fruit grower was proclaiming the "last cherries of the year" and so knowing it will be a full 11 months or so until I eat another fresh cherry I thought it would be great to grab some to preserve. So over the weekend I pitted 1.5kg cherries.
Although, as a side note, I really love the fact that I won't eat another fresh cherry until December. I hate the idea of a world where we can eat cherries flown over from the USA, or aspargus from Peru, or any other non-seasonal food any day of the year. Only having cherries, or stone fruit, or mangoes in summer makes it special.
Anyway, back to the original topic. Whilst in preparing the cherries for future bottling this week (not enough hours in the day!) I fear I may have provided incriminating evidence against myself. As if it doesn't look like I've committed a horrible crime!...
09 January, 2012
As summer progresses it seems that the food produced just seems to get more and more colourful. This week has been the time for purple foods to shine.
I planted purple sprouting broccoli (affectionately referred to as PSB, mostly because I can’t be arsed saying/typing the whole name) last year for a trial. It’s now something that I don’t think I will ever not grow. It is a bit of a pain because it takes such a long time to grow, but when it does you forget any anxious waiting in the second it takes to register the first mouthful.
I planted the seeds back in April last year. The every present and frustrating bugs appear to like PSB too, and it took a few goes before I got any that weren’t swiftly eaten. But some managed to survive and I was eating my first tender stalks somewhere around July, but I can’t be sure now. What I do know is that since then I’ve been able to do another pick every few weeks, and the plant just seems to get taller and bushier with each pick.
Today’s bunch (plus the tops of the Tuscan kale and a few thinned onions) was chucked in a frying pan with a couple of cloves of crushed garlic and some olive oil, and then the juice from an orange poured over. They were then left to cook until soft and the extra liquid evaporated off, then a couple of beaten eggs were poured over. A little Bruny Island raw C2 cheese was microplaned on top and then chucked under the grill. That with a slice of good sourdough made a really nice lunch which makes me feel that some of the Christmas excess has been purged.