harvest | celery

By MANDY SINCLAIR

Storage:
Once picked, store celery refrigerated wrapped in plastic wrap for up to 1 week.

What to do with glut

Celery is best used fresh and can be cooked and served in any numbers of ways from stir-fries, soups, casseroles, pie fillings and baking to fresh in salads, stuffed with soft cheese or in coleslaw.

• To prepare

Celery stalks – Separate the number of stalks needed from the whole stick of celery. Rinse under cold water to remove any dirt. Remove any strings from the larger outer stalks. Chop and use as desired.

Celery leaves – Too commonly, cooks cut off and discard the leaves. However they are delicious used in soups, casseroles, stir-fries and even deep-fried until crisp and used as a garnish.

Celery heart – is the bottom 8-10cm part of the celery stalk and is considered a delicacy in France. Peel away outer stalks, cut roots from base, and quarter heart lengthways. You will end up with pale yellow, tender pieces of celery that can be braised, chopped finely and used in salads, warm potato dishes or sautéed and served as an accompaniment to fish or chicken.

• To freeze

Wash and trim celery and pack into clip-lock bags to freeze. However, due to the high water content, once thawed, celery will not hold its shape as well and is best used in soups or braised and pureed.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | fennel

By MANDY SINCLAIR

Storage:
Always store fennel with feathery tops attached. Store in refrigerator for up to 5 days.

What to do with glut

• Freeze

Trim fennel then halve or leave whole. Blanch in a large pan of boiling water for 5 mins. Drain and refresh under cold water. Drain very well and pat dry with a clean tea towel. Pack fennel in clip lock bags and freeze for up to 1 month.

• Preserve
  

Fennel Oil

2 fennel bulbs, ends trimmed, bulb chopped
2 cups extra virgin olive oil

1. Preheat oven to 120C or 100C fan. Place fennel in a large baking dish. Pour over oil. Bake for 2hrs, until fennel has collapsed and very soft. Cool.
2. Strain oil, discarding solids. Pour oil into a sterilized jar or bottle.

Use when cooking fish, brushed on pizzas or tossed through pasta.

Pickled fennel

Combine 3 cups white vinegar, 1½ cups white sugar and 2 tbsp salt in a pan on medium heat. Stir until sugar dissolves. Increase heat to high and boil for 5 mins. Add 2 trimmed and chopped bulbs of fennel. Cover and remove from heat. Stand for 10 mins. Pack fennel into sterlised jars and cover with vinegar mixture. Seal and tore in a cool dark place for 1 week before using.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | cauliflower

By MANDY SINCLAIR

Storage:
Once picked cauliflower should be stored, leaves attached, in a plastic bag in the refrigerator for up to 5 days.

What to do with glut

• Freeze

Cut cauliflower into florets. Blanch in a pan of boiling salted water for 2 min. drain and refresh under cold water to cool. Pack into freezer bags and freeze for up to 3months.

Spicy cauliflower patties

1 small head cauliflower, florets chopped
1 potato, diced
½ cup frozen peas
1 green onion (shallot), chopped
1 tsp ground cumin
½ tsp turmeric
1 egg, lightly beaten
few drops Tabasco
1 cup breadcrumbs, plus extra to cook

1. Cook cauliflower and potato in a pan of boiling water for 10-12 mins, until tender. Drain and mash. Place in a bowl and set aside to cool.
2. Add remaining ingredients and mix to combine. Shape mixture into patties. Stack in an airtight container, placing baking paper between each layer. Cover and freeze until ready to use.
3. Thaw fritters. Roll in extra breadcrumbs to coat. Heat 2 tbsp vegetable oil in a frying pan on medium. Cook for 2-3 mins, each side, until crisp and golden. Serve with natural yoghurt.

Makes 14

• Preserve

Cauliflower pickles

Place 3 cups chopped cauliflower, 1 sliced onion, 5 cups white wine vinegar, ¾ cup white sugar, 1 tbsp mustard seeds,1 tsp turmeric and 1 chopped red chilli in a saucepan. Heat on low until sugar has dissolved. Increase heat to high and bring to boil. Cook for 10 mins, until cauliflower is tender, but not soft. Pack into sterilized jars and seal.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | corn

By MANDY SINCLAIR

Storage:
Fresh corn should feel and look moist with plump kernels. Store corn in its husks, in the refrigerator for 4-5 days after picking.

What to do with glut

Freeze:
Using a sharp knife, remove corn from husks. Place in clip lock plastic bag and freeze.

Preserve:

Corn relish

4 corn cobs
1½ cups white vinegar
¾ cup white sugar
1 onion, chopped
1 red capsicum, chopped
2 tbsp cornflour
1 tbsp dry mustard

Using a sharp knife, cut kernels from cobs. Heat vinegar, sugar and ½ cup of water in a saucepan on low, stirring, until sugar dissolves. Increase heat to high. Add corn, onion and capsicum and bring to boil. Cover, reduce heat to low and simmer for 20 mins, until corn is tender. Mix together cornflour, mustard and 2 tbsp of water. Add to corn mixture, stirring constantly and simmer for 3 mins, until thickened slightly. Spoon into sterlised jars. Seal and store refrigerated for up to 2 months.

Makes 3 cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest |mint

By MANDY SINCLAIR

Storage:
Wrap fresh mint in damp kitchen paper and seal in a plastic bag. Refrigerate for 3-4 days.

What to do with glut

Preserve:

Mint Jelly

Combine 3 cups sugar, 2 cups firmly packed mint leaves, 1 cup white vinegar and ¾ cup of water in a saucepan. Stir on medium heat, until sugar dissolves.  Simmer for 10 mins. Dissolve 2 tbsp powdered gelatine in ¼ cup of hot water. Add to mint mixture and mix to combine. Strain, discarding mint leaves. Fill sterilized jars while sauce is still hot. Seal and refrigerate.

Makes 3 cups

tip ….
If you like add 1-2 drops of green food colouring to mixture before bottling.

To Dry
Lay mint leaves on a rack and dry in sun for 2-3 days. Crush leaves and store in an airtight container. Use in stews, casseroles and sauces.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | passionfruit

By MANDY SINCLAIR

What to do with glut

Whilst passionfruit don’t ripen once picked, fruit that has fallen to the ground and become a little wrinkly are usually fine to eat.
Store passionfruit, refrigerated for 2-3 weeks, but only 1 week if kept at room temperature

Freeze:
Freeze juice in ice cube trays – if you have an abundance of fruit, simply remove pulp and freeze in portions, an ice cube tray is perfect for this.

Passionfruit sorbet

Combine 2 cups of water, ¼ cups caster sugar and finely grated rind of 1 lemon in a saucepan on medium heat. Stir until sugar dissolves. Increase heat to high and boil for 10 mins. Set aside to cool. Stir through ½ cup lemon juice and ½ cup of passionfruit pulp. Churn in an ice cream maker according to manufacturers instructions. Transfer to an airtight container and freeze until firm.

Preserve:

Passionfruit curd

In a large microwave-proof bowl, whisk together 4 eggs and 3/4 cup of caster sugar, until well combined. Add ½ cup of passionfruit pulp and 100 grams of chopped butter. Microwave, uncovered, on medium (50%) power for 6-10 mins, whisking every minute, until thick enough to coat the back of a spoon. Pour into sterilized jars, seal and refrigerate.
You will need approx 4 passionfruit for ½ cup pulp.

Makes 1¾ cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | beans

By MANDY SINCLAIR

Storage:
Beans should be firm, unblemished and smooth. Store refrigerated in a clip lock bag for up to 5 days.

What to do with glut

• Freeze:

Blanch beans in a large saucepan of boiling water for 3 mins. Drain and refresh under cold water. Pack into clip-lock bags and freeze for up to 6 weeks.

• Preserve:

Pickled mixed beans

400g green beans, trimmed, blanched
400g yellow beans, trimmed, blanched
4 cups white vinegar
½ cup white sugar
4 garlic cloves, peeled
2 bay leaves
2 small red chillies, chopped
1 tsp black peppercorns
¼ cup olive oil

1. Stand beans upright in sterilized jars, packing tightly.
2. Place vinegar, sugar, garlic, bay leaves, chilli, peppercorns and 4 cups of water in a large saucepan. Bring to boil. Pour over beans to completely cover. Drizzle over a little oil and seal.
3. Turn jars upside down every 30 mins or so, until cool. Store in a cool, dark place for 8 weeks before using. Refrigerate once opened.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS