harvest | rocket

By MANDY SINCLAIR

Storage:

Rocket is best picked just before using, however if you do need to store rinse well and place in a plastic resealable bag. Refrigerate for up to 3-4 days.

What to do with glut

• Preserve

Rocket & pine nut pesto

Wash and dry 1 bunch of rocket. Place in a food processor with ¾ cup of grated parmesan, ¼ cup toasted pine nuts and 1 chopped garlic clove. Process until finely chopped. Season well, add ¼ cup of extra virgin olive oil and process until smooth. Transfer to a sterilized jar, cover the surface with a little extra oil and seal. Store refrigerated for up to 2 weeks.
Use as a spread on bruschetta or as a sauce for pasta or gnocchi.

Makes 2 cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | peaches

By MANDY SINCLAIR

Storage:

A perfectly ripe peach will feel slightly firm and have the most deliciously sweet fragrance. Peaches do not ripen once picked but will soften slightly when left at room temperature. Fortunately, for those of us that don’t have a peach tree in the backyard, commercial growers are picking fruit as ripe as possible before sending to market.
Store ripe fruit in the refrigerator for 3-4 days and bring to room temperature before eating.

What to do with glut

The natural sweetness of ripe peaches makes them ideal for chutney.

• Preserve

Peach & ginger chutney

20g butter
1 tbsp vegetable oil
1 onion, finely chopped
4cm piece of ginger, finely shredded
8 peaches, peeled, cut into wedges
½ cup apple cider vinegar
½ cup brown sugar
¼ cup raisins

1. Heat butter and oil in a saucepan on medium, until butter melts. Cook onion for 5 minutes, until soft. Add ginger and cook for 1 minute, until fragrant. Add peaches, vinegar, sugar and raisins.
2. Bring to boil then reduce heat to low and simmer for 35-40 minutes, stirring occasionally, until peaches have collapsed and mixture has thickened.
3. Spoon into hot, sterilized jars and seal. Refrigerate after opening.

Makes 2 cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | carrots

By MANDY SINCLAIR

Storage:
When freshly picked, the small leaves from carrots can be used in salads. They have a mild spicy flavor and are best the day of picking. Carrots should be rinsed of any dirt, packed in a vegetable storage bag and refrigerated for up to 1 week before using.

What to do with glut

• Preserve

Carrot & ginger relish

Serve with burgers, chicken schnitzel and roast pork

1 tbsp olive oil
2 onions, finely chopped
2 tbsp grated ginger
7 carrots, peeled, finely diced
2 long red chillies, chopped
¼ cup sultanas
1¼ cups apple cider vinegar
¾ cup caster sugar

1. Heat oil in a saucepan on medium. Cook onion for 5 mins, until softened. Add ginger and cook for 1 min, until fragrant. Add carrot, chilli and sultanas and cook for 5 mins, until well coated.
2. Add vinegar and sugar. Stir until sugar has dissolved. Increase heat to high and bring to boil. Reduce heat to low and simmer for 45-50 mins, until carrots are tender and relish is thick.
3. Spoon into sterilised jars and seal. Store in the refrigerator for up to 1 month.

• To Freeze

Chop, blanch, freeze.
Carrots freeze well. Simply peel, chop and blanch in boiling water for 5 mins. Drain and refresh under cold water. Store in clip lock bags and freeze for up to 2 months.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | asparagus

By MANDY SINCLAIR

Storage:
Asparagus deteriorates quickly once picked. Store asparagus in a plastic bag in the refrigerator for up to 3 days.

What to do with glut

• Preserve

Asparagus, cauliflower & onion pickle

350g asparagus, trimmed
150g cauliflower florets
6 small eschalots, peeled
2 rosemary sprigs
3 cups white wine vinegar
¼ cup caster sugar
1 tsp yellow mustard seeds
1 tsp fennel seeds

1. Pack asparagus, cauliflower, eschalots and rosemary in sterilized jars.
2. Heat vinegar, sugar, mustard seeds and fennel seeds in a pan until boiling. Pour over vegetables, making sure they are covered with vinegar mixture. Seal. Store in a cool dark place for up to 1 month. Refrigerate after opening. Serve with sliced ham, chicken, corned beef.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | parsley

By MANDY SINCLAIR

Storage:
Pick or cut parsley with a good length of stalk attached. Place stalks in a jug of water and store in the fridge for 3-5 days.

What to do with glut

Newly picked parsley has the most delicate texture, flavor and smell. Use in salads, sauces, pies, stews, scrambled eggs. The most versatile of all herbs, the options for use are endless.

• Freeze

Parsley butter

Combine 125g softened butter with 1/4 cup chopped parsley and season well. Spoon onto a large piece of baking paper and roll into a log. Seal ends and refrigerate until for 1 hr, until firm. Store, refrigerated for up to 1 month. Use on grilled meat or chicken. As a base for a white sauce or to pan-fry fish in.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | strawberries

By MANDY SINCLAIR

Storage:

Strawberries are delicate and should be handles with care. As they do not ripen after picking, harvest your strawberries when they are bright red and plump. Store in a bowl in the refrigerator for up to 4-5 days.

What to do with glut

• Freeze

Wash and hull strawberries. Pat dry with kitchen paper, lay on a tray and freeze. Transfer to clip-lock bags and freeze for up to 3 months.

• Preserve

Strawberry jam

750g strawberries, hulled, halved
750g caster sugar
¼ tsp tartaric acid
Jamsetta, see tip

1. Place strawberries in a saucepan and heat on low, stirring occasionally, for 15 mins, until slightly softened. Add sugar and tartaric acid. Stir until sugar dissolves.
2.  Increase heat to medium. Boil for 20mins, the test for setting point. To test, place a teaspoon of jam on a cold saucer. Sit for 2 mins, until cool. Run finger through the centre, if jam is ready it will stay in two halves.
3.  If not, remove from heat and stir through 16g jamsetta. Return to the heat and boil for 5 mins, stirring occasionally. Divide jam between hot sterilized jars and seal.

tip ….
Jamsetta is powdered pectin and assists in setting the jam. It is available at supermarkets.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | peas

By MANDY SINCLAIR

Storage:
When peas are ready for harvest the pods should be shiny and plump with the seam almost bulging. If purchasing peas, avoid pods that are dull or have yellowish speckles.
Peas deteriorate rapidly once picked, so use within 2-3 days of picking. Store in a clip-lock bag in the refrigerator.

What to do with glut

• Blanch & freeze

Blanch freshly shelled peas in a large saucepan of boiling salted water for 3 mins. Drain and refresh under cold water. Transfer to clip-lock plastic bags and freeze for up to 2 months. Use as you would fresh peas.

Pea, almond & mint pesto

1. Heat 1 tbsp of olive oil in a small saucepan on medium. Cook 1 crushed garlic clove for 1 min, until fragrant. Add 1 ½ cups shelled peas and ¾ cup of chicken stock and simmer for 4-5 mins, until tender. Cool.
2. Place pea mixture, 1 1/2 cups of mint leaves, ¾ cup of grated parmesan and ¼ cup toasted slivered almonds in a food processor. Process until finely chopped. Season well, add 2 tbsp extra virgin olive oil and process until smooth. Transfer to sterilized jars, cover the surface with a little extra oil and seal. Store refrigerated for up to 2 weeks.
3. Use as a spread on bruschetta or as a sauce for pasta or gnocchi.

Makes about 2 cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS