Tags
Autumn, Books, Books for Cooks, Egg Recipes, eggs, food and drink, Food Blogs, French Tarragon, Fruit, In Season, Life, Mushrooms, olives, pears, Photography, Travel, Vegetables
In season for April
Autumn’s rich colours flood the kitchen and in my organic box are pears, shallots, silver beet, freshly foraged mushrooms and farm fresh organic eggs.
Shallots are small delicious morsels of the allium family. Their flavour is more subtle than common onions. They are quite delicious when caramelised and served as a shallot tarte tatin with goats cheese or as a caramelized shallot and pear salad.
The elegant fragrant sweet pears are wonderful baked with honey, butter, cinnamon and a vanilla pod until they are soft and lightly caramelised, served with a dollop of double cream or poached in red wine syrup flavoured with orange zest and star anise.
Enjoy a simple sauté of silver beet with garlic and a splash of oil from a jar or tin of anchovies. Don’t discard the thick crisp stems. Instead blanch them in salty water, drain and place in a baking dish, add a little cream or a béchamel sauce, some cheese such as Gruyere and a sprinkle of nutmeg and you have a delicious gratin to serve as a side dish.
Enjoy the last of the French tarragon before it goes dormant during the cold months ahead. It is wonderful in most savoury dishes and sauces such as béarnaise and of course tarragon chicken, a perfect meal for when evenings start to cool.
For a simple yet beautiful dish for breakfast or light lunch, there is little to beat the sublime combination of a soft boiled organic egg, homemade aioli, a sprinkle of celery salt and smoked paprika and finished off with fried celery leaves, then garnish with some capers.
Also in season
Fruit
Apples, bananas, figs,, grapes, guavas. Kiwi fruit, lemons, limes, mandarins, oranges, papaya, passion fruit, plums, pomegranate, quince, rhubarb, olives, tomatoes
Vegetables
Asian greens, avocado, beans, beetroot, broccoli, Brussels sprouts, cabbage, capsicum, carrots, celeriac, celery, daikon, eggplant, fennel, garlic, ginger, leeks, lettuce, mushrooms, okra, onions, parsnips, peas, potatoes, pumpkin, spinach, squash, sweet potatoes, swedes, turnips, witlof, zucchini
Herbs and seasonings
Garlic, ginger, last of the French tarragon, horseradish
Ok I messed that up completely, sorry about that. Everything still stands for you Kate. Check it out and if you accept it you can mention it in a post. Regards, Edwina
Hi Kate, love your blog so much I have selected you as one of my 5 recipients for the Liebster Blog Awards. Check it out here Hi Charlotte, love your blog so much I selected you as one of my 5 recipients of the Liebster Awards. You can check it out here http://mymezzaluna.com/2012/04/10/soothing-roasted-vegetables-and-a-little-recognition/
Thank you so much for the lovely compliment and for selecting me for the Liebster award
The description of your peas sounds great. A preparation that I haven’t heard of before.
Such beautiful images you create with your words, I miss Cape Town already and am dreaming of my next visit….
You are too kind, thank you. I hope you enjoy many more wonderful trips to Cape Town.