harvest | eggs

By MANDY SINCLAIR

Storage:

Store eggs in an egg carton, pointed end down, in the refrigerator for up to 1 week. The freshness of eggs deteriorate rapidly if stored at room temperature.

What to do with glut

• To Freeze – yolks and whites

Separate eggs. Place each egg yolk into an ice cube tray. Cover with plastic wrap and freeze for up to 1 month.
Place whites in a clip-lock bag. Seal and label with the date and number of egg whites. Freeze for up to 3 months.
Thaw and bring to room temperature before using.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | mango

By MANDY SINCLAIR

Storage:

Mangoes can be picked under-ripe as they will continue to ripen at room temperature. Once ripe, the skin will have a yellow to reddish blush, will feel slightly soft when touched and the perfume will become more intense. When ripe, mangoes should be stored in the refrigerator for up to 5 days.

What to do with glut

• Freeze

Cut mango cheeks from the stone and scoop flesh from skin. Place in an airtight container and freeze for up to 3 months. Use in smoothies, margaritas or cakes.

• Preserve

Mango ice cream

6 frozen mango halves
1/3 cup vanilla yoghurt
1 tbsp honey

Combine frozen mango, yoghurt and honey in a blender. Blend on high speed until smooth and creamy. Scoop into cones to serve if using immediately or pour into an airtight container and freeze until ready to serve.

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 | 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 | 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

harvest | leeks

By MANDY SINCLAIR

Storage:
Once picked leeks should be stored in the refrigerator for up to 1 week.

What to do with glut

• Freeze

Buttery leeks

50g butter
3 leeks, washed, trimmed, thickly sliced

Melt butter in a large frying pan on medium heat, until foaming. Add leeks and cook covered, for 5-8 mins or until leeks have softened.
Transfer to an airtight container and pour over pan juices. Freeze for up to 1 month. Thaw before using in soups, casseroles and as an accompaniment to veal, fish or lobster. Stir through scrambled egg or pasta.

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