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

cook | dill

By MANDY SINCLAIR

Gravlax

½ cup chopped dill, plus 1 tbsp chopped extra
¼ cup sea salt flakes
¼ cup sugar
2 x 250g salmon fillets, skin on, pin boned
crusty bread, capers, to serve
½ cup sour cream

1. Combine dill, salt and sugar. Rub dill mixture all over salmon.
2. Place one piece of salmon, skin side down, on a large piece of plastic wrap. Top with remaining salmon, skin side up. Wrap tightly in plastic wrap. Place in a shallow dish, top with a chopping board and weigh down with 1-2 cans. Refrigerate for 2 days, turning salmon every 24hrs.
3. Drain salmon and scrape off visible sugar and salt. Thinly slice gravlax. Arrange on a platter with bread and capers. Mix together sour cream and extra dill. Serve with gravlax.

Serves 6

Tip
Tuna can also be cured in the same method.

Try this …….
Dill pickles
Scrub 12 small cucumbers and place in a large saucepan with 250g salt, 4 sprigs of dill, 4 garlic cloves, 1 bay leaf, 1 tsp chilli flakes, ½ tsp black peppercorns and a pinch of dill seeds. Cover with boiling water. Cover with a tightly fitting lid and set aside to cool completely. Transfer to sterilized jars and store for 2 weeks in a cool dark place before opening. Once opened store in the refrigerator.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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