harvest | figs

By MANDY SINCLAIR

Storage:

When fully ripe, figs are highly perishable therefore are best eaten the same day as picking. If slightly under-ripe, line a plate with fig leaves. Lay figs on leaves in a single layer and refrigerate for 2-3 days.

What to do with glut

• Preserve

Fig chutney

1 tbsp olive oil
1 onion, thinly sliced
½ cup brown sugar
1/3 cup balsamic vinegar
¼ cup red wine vinegar
finely grated rind of 1 lemon
1 tsp grated ginger
7 figs

1. Heat oil in a large pan on low. Cook onion for 10 mins, until very soft and slightly caramelised. Add remaining ingredients, except figs. Bring to boil, stirring until sugar dissolves. Reduce heat to low. Simmer, covered, for 30 mins, until liquid is syrupy.
2. Add figs. Simmer for 15 mins, stirring occasionally, until figs have softened. Transfer to hot sterilised jars. Seal. Cool. Refrigerate for up to 3 months.

• Dry

Oven baked figs

12 figs, halved
Finely grated rind of 1 orange
1 tbsp Demerara sugar
honey, for bottling

1. Preheat oven to 130C or 110C fan. Line a baking tray with baking paper.
2. Lay figs, cut side up on prepared tray. Scatter over rind and sugar. Bake for 3-4hrs, checking every hr, until figs are semi-dried and sticky. Cool.
3. Transfer to a sterilised jar. Cover completely with honey and seal. Serve with goats cheese on bruschetta, in cakes and tarts or as part of a cheese platter.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | broadbeans

By MANDY SINCLAIR

Storage:
Once picked, place whole broad beans in a paper bag and refrigerate for up to 1 week.
Compared to the weight of the whole bean the yield is quite small. Once podded, 200g of whole beans will give approximately 80g.

What to do with glut

• Freeze

Podded broad beans freeze very well. Place in an airtight container or plastic bag and freeze until ready to use. Cook beans straight from the freezer in a large pan of boiling water. Drain and peel outer skin from bean to reveal a bright green, tender inner.

• To dry
  

Leave the whole beans on the vine until shell is brown and dry. Pick beans and remove pod, the beans should be brown-green colour and smaller in size than freshly podded broad beans. Store in an airtight container for up to 3 months. To use, soak in water overnight before boiling in salted water until tender.

• To preserve

Broad bean puree

1.2kg whole broad beans or 500g shelled
3 garlic cloves, crushed
1tsp ground cumin
1tsp ground coriander
½ cup extra virgin olive oil

1. Cook shelled beans in a pan of boiling salted water for 10 mins, until tender. Drain, reserving 1 cup of cooking liquid. Peel beans, discard skins.
2. Place beans, garlic, cumin, coriander and ½ cup of reserved liquid in a food processor. Process until smooth, adding more liquid if needed. Fill sterilized jars and refrigerate for up to 1 week or place in an airtight container and freeze for up to 2 months.

Use as a dip topped with sumac and served with pita crisps. Spread onto bruschetta, top with a little grated parmesan and gill until golden. Stir through hot pasta and serve with shaved parmesan.

Makes 2 cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | marjoram

By MANDY SINCLAIR

Storage:
Like all fresh herbs, marjoram is at its best when freshly picked. However, you can store picked marjoram in refrigerator for up to 1 week. Wrap in damp kitchen paper and store in crisper section.

What to do with glut

Dry:
Both marjoram and oregano are herbs that dry very well without altering the flavour too much, in fact some say the flavour improves once dried. Secure bunches of marjoram with kitchen string, hang upside-down outdoors, for about 1 week, until leaves become crisp. Store in a clip-lock plastic bag in pantry for up to 3 months.

Preserve:

As with basil and mint – try using marjoram in pesto or onion relish.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | pumpkin

By MANDY SINCLAIR

Storage:
Pumpkin or squash come in all shapes, sizes and colours. They can be large or small, smooth skinned or ridged, round or long. Generally speaking they all have a similar flavour. Depending on the variety, some will be a little sweeter than others and water content will also vary.
Whole pumpkin will store well for up to 2 months after being picked. Store in a cool well ventilated place with the stalk attached. This will help protect the inside from damp.
Once cut, pumpkin needs to be wrapped in plastic wrap and refrigerated for 3-5 days.

What to do with glut

• Freeze:

Peel and chop pumpkin. Blanch in a large saucepan of boiling water for 3 mins. Drain and refresh under cold water. Drain again. Pat dry with kitchen paper or a clean tea towel. Pack into freezer bags or plastic containers and freeze. Store frozen for up to 6 months. Thaw and use as you would normally for baking, mash, in casseroles, soups or curries.
Alternatively, cook pumpkin until soft, drain and mash until smooth. Freeze in ice cube trays to use as baby food or in plastic containers. Use for pumpkin tarts, as a topping for pies or in vegetable lasagne.

• Preserve:

Pumpkin Jam

Boil 1.5kg peeled and chopped pumpkin with ½ cup of water, until very soft. Drain and mash until smooth. Return to pan with 1.5kg caster sugar and rind and juice of 2 lemons. Simmer, stirring, until sugar dissolves. Increase heat to high and boil for 20 mins, until thick. Pour into sterilized jars and seal.

• Dry:

Pumpkin seeds

Remove seeds from 1 whole pumpkin and place in a bowl of cold water. Rub seeds between hands to remove any sinew. Drain well. Bring 2 cups of water and 2 tbsp sea salt to boil in a saucepan, until salt dissolves. Add pumpkin seeds, reduce heat to low and simmer for 10 mins. Drain and pat dry with kitchen paper. Preheat oven to 180C or 160C fan. Lay seeds in a single layer on a baking tray. Sprinkle with a little sea salt and bake for 30-35mins, tossing every 10 mins, until seeds are crisp and golden.

When completely cool, store in an airtight container.

Note – Different varieties of pumpkin seeds have different textures and flavours. Seeds in the image are from the Jap and Queensland blue pumpkin. Experiment to see which is your favourite!

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | apples

By MANDY SINCLAIR

Storage:
Choose smooth and shiny-skinned apples with the stalk intact. Apples slowly continue to ripen after picking, so keep them refrigerated. If you have a glut, wrap individually in tissue paper, lay in a single layer on a slatted timber rack and store in a cool, dry place or cool room for up to 2 months.
Some apples are better for eating than cooking. Bonza, Gala, Jonathan and Pink Lady apples are best for eating while Golden Delicious and Granny Smith apples are more suited to cooking.

What to do with glut

• Freeze:

Wash and dry apples and place whole and unpeeled on a tray. When frozen transfer apples to freezer bags. Since freezing will change the texture of apples they are only suited for making apple sauce or in pies or cakes..

• Preserve:

Apple & sage sauce

Peel, core and chop 4 green apples. Place in a saucepan with 2 tsp sugar, 2 cloves, 4 sage leaves and ½ cup of water. Simmer on low heat, covered, for 10mins, until apples is soft. Discard the cloves and sage and mash apple.
Stir through 1tsp lemon juice. Spoon into sterilized jars and store refrigerated for up to 1 week. Serve with roast pork or duck.

• Dry:

Honey dried apples

Preheat oven 180C or 160C fan. Peel and core 2 green apples. Slice thinly. Place apple rings on a wire rack and place onto a baking tray. Brush with 2 tbsp warmed honey. Bake for 6-7 mins, until golden. Cool and store in an airtight container.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | chillis

By MANDY SINCLAIR

Storage:
Choose chillies that have firm glossy skins, with no soft spots. Store refrigerated in a plastic clip lock bag. They will keep for up to 2 weeks.

What to do with glut

• Freeze:

Freeze chillies whole in plastic bags. To use, thaw and chop – the flesh will not be as firm and probably not suitable for garnish, but certainly ideal to use as a flavour base in a stir-fry, soup, or stuffing.

• Preserve:

Chilli relish

3 red capsicum
10 long red chillies
1 tbsp olive oil
2 red onions, chopped
½ cup balsamic vinegar
½ cup brown sugar
2 bay leaves
1 cinnamon stick
2 rosemary sprigs

1. Preheat oven to 200C or 180C fan. Lay capsicum and chillies on a baking tray and bake for 25mins, turning once. Remove chilli and cook capsicum for another 10mins. Place in a plastic bag and set aside to cool. When cool enough to handle, peel and remove seeds. Chop flesh.
2. Heat oil in a saucepan on low. Cook onion for 5 mins, until softened. Add capsicum and chilli with remaining ingredients. Season well and simmer, covered, for 25mins, until thick and caramelized.
3. Spoon into sterilized jars. Store in refrigerator for up to 3months. Serve with grilled fish, chicken or in a stir fry.

• Dry:

Chilli salt

Remove seeds from 10 long red chillies. Place in a small food processor and process until chopped. Add 2 tbsp sea salt flakes and process until combined. Place on a large tray and set aside over night to dry. The salt will have become hard and clumped together. Smash up and store in a jar. Use in marinades, sauces or just scatter over fish, chicken or prawns.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS