I could be considered by most as a "non-foodie;" I've found that this experience has not only challenged my mind, but my palate as well. Just as the students in the Stephanie Alexander Kitchen Garden program do, I've tried some new foods and found that I truly like them - quince, tamarillo and fennel - just to name a few. Here are my new "discoveries:"
Quince: gorgeous burgundy fruit on the inside, fantastic as a tart just out of the oven, topped with vanilla ice cream
Rhubarb: once the toxic (yes, poisonous to humans) leaves are discarded, pair with ginger for a slightly spicy preserve or jam
Pumpkin: used for so much more than pie and carvings....spicy Thai soup, roasted and wrapped, gnocci, ravioli, spread...can't wait to share these autumn recipes with Chana
Beetroot: (it's what we call a beet)...beetroot dip is amazing...blended with yoghurt, walnuts and spinach
Fennel: wasn't even sure what this was (looks like an errant onion mixed with lettuce stalks), but was delighted at the fresh crunch and slight licorice flavor...nice alternative to carrot sticks
Tamarillo: a fruit that reminds me a bit of a kiwi, but with a dark orange/burgundy flesh...amazing as chutney...pairs well with cheese and crackers for afternoon tea
Grapefruit marmelade: tangy and sweet...excellent on toast at morning tea
Mo: Interesting about the pumpkins--I thought they only grew in North America.
ReplyDeleteAlso, can you explain what the photo is in your "Reflections" posting, the round apparatus?
I've really enjoyed following your Australian blog. Your writing and photos are journalistic quality, in my opinion.
Tonia
Tonia-
ReplyDeletePumpkins are in season right now...so we've made pumpkin muffins, pumpkin soup and roasted pumpkin in salads. The kids here tell me that they don't really carve them up at Halloween time (end of the season and it's an American cultural thing). The round apparatus is part of an enormous sculpture in a park - the individual spoonlike pieces rotate in the wind. Love writing....it's becoming a new hobby!