harvest | asian greens

By MANDY SINCLAIR

Storage:

The most common varieties under the umbrella of Asian Greens are pak choy, choy sum, gai larn and baby bok choy. Due to the naturally high water content of Asian greens they generally don’t store well, and are best picked at the time of using. If storing is absolutely necessary, pack in a perforated plastic bag and refrigerate for 1-2 days.

What to do with glut

• Wilt, chop, freeze
  

Place greens in a large strainer and pour over a kettle over boiling water. Refresh under cold water and drain well. Transfer to a clean tea towel and pat dry. Pack into airtight containers or clip lock bags and freeze for up to 2 months.

• To Preserve

Pickled greens

 Using your choice of greens, separate any leaves and cut leaves and stems into 4cm lengths. Place into an airtight container. Heat 1 cup rice wine vinegar, ½ cup white sugar and 1 tbsp shredded ginger in a pan on low, stirring, until sugar has dissolved. Bring to boil. Remove from heat and immediately pour over vegetables. Toss to combine. Seal and refrigerate overnight before using. Refrigerate for up to 2 weeks.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | vine leaves / grapes

By MANDY SINCLAIR

Storage:

Generally speaking the longer grapes stay on the vine the sweeter they will be. Harvest bunches of grapes and store unwashed in a plastic bag refrigerated for up to 1 week. When ready to serve, wash and pat dry.

Grape leaves should be picked whole, without any holes and must not have been sprayed with pesticides. Choose the pale green supple leaves just below the new growth but above the bunches of grapes.

What to do with glut

• Freeze
  

Pick, wash and pat dry grapes. Pack into small clip lock bags and freeze for up to 1 month. Ideal for lunchboxes, to use in punch or cocktails.

• To Preserve

Grape juice

Pick 1kg of grapes from stems and place in a large bowl of water. Rinse well, discarding any overripe or wrinkled grapes.
Drain and place in a large saucepan. Using a potato masher, mash well, until grapes are squashed and juicy. Heat on low, until simmering. Simmer for 5 mins, stirring occasionally. Mash again, squashing any remaining grapes that are whole.
Pour grape mixture into a fine sieve set over a large bowl. Set aside overnight in the refrigerator, to strain.
There will be a little sediment in the juice, if you prefer a clearer juice, strain again. Serve as is or dilute a little with sparkling mineral water.

Brining vine leaves

Wash vine leaves under running water and cut away stems. Blanch in a pan of boiling water for 1-2 mins, until wilted. Drain and refresh under cold water. Drain and pat dry.
Heat 6 cups of water and 250g of salt, stirring, until salt dissolves. Set aside to cool. Lay leaves in a sterilised jar, stacking on top of each other. Cover with brine and a square of baking paper, ensuring leaves are submersed in brine. Seal and set aside for 2 months.
To use the leaves, remove from brine and rinse under water. Use for dolmades.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | nectarines

By MANDY SINCLAIR

Storage:

Nectarines and peaches will soften at room temperature, but not ripen. Refrigerate for up to 2 weeks, then store at room temperature for a day or so to soften.

What to do with glut

• To Freeze
  

Halve, remove stones and peel before packing into an airtight container. Freeze for up to 2 months. The texture will soften once defrosted, but are ideal to use for purees, smoothies or in baking.
Alternatively blanch fruit to soften slightly, puree and freeze.

• To Preserve

Nectarine compote  with brioche

¾ cup caster sugar
1 tsp vanilla extract
1kg nectarines, quartered, stoned
250g mascarpone
2 tbsp icing sugar
brioche, toasted

1. Combine ¾ cup of water, sugar and vanilla in a medium saucepan. Stir on low heat until sugar has dissolved. Increase heat and simmer for 15 mins, until syrupy. Add nectarines, reduce heat to low and simmer for 25-30 mins, until nectarines are thick and soft. Set aside to cool.
2. Mix together mascarpone and icing sugar until smooth. Spread onto warm brioche and top with nectarine compote.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | tamarillo

By MANDY SINCLAIR

Storage:

Once picked whole watermelon should be stored in the refrigerator for up to 1 week. If cut, wrap in plastic wrap and refrigerate for up to 3 days.

What to do with glut

Poached tamarillo in rosewater syrup

1 cup dessert wine (sauterne)
1/3 cup caster sugar
½ tsp rosewater essence
6 tamarillos, halved
Thick natural yoghurt, to serve

1. Place wine,1/2 cup of water, sugar and rosewater into a small saucepan. Stir on low heat until sugar dissolves. Increase heat and simmer for 10 mins, until, syrupy. Remove from heat. Add tamarillo halves and set aside for 10 mins, until tamarillo has softened slightly.
2. Serve tamarillo halves with syrup and a dollop of yoghurt.

• To Freeze
  

Tamarillos can be frozen successfully in a few different ways. Simply peel, pack in clip lock bags and freeze for up to 2 months. Alternatively poach, puree and freeze in ice cube trays or an airtight container. Once thawed, the texture will be different to fresh, however this is ideal for jam, chutney or purees to swirl through cheesecakes or ice cream.

• To Preserve

Tamarillo Chutney
Blanch 500g tamarillos in a pan of boiling water for 1 min. Drain and refresh under cold water. Peel skin and chop flesh. Place in a large saucepan with 2 chopped red onions, 1 chopped long red chilli, 1 cup white vinegar, 1 cup brown sugar, and 1 tsp yellow mustard seeds. Heat on low, stirring, until sugar dissolves. Simmer for about 30 mins, until chutney is thick. Fill sterilized jars and seal. Store in a cool dark place for up to 3 months.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | banana

By MANDY SINCLAIR

Storage:

Bananas are best picked whilst still green as the ripening process continues once harvested. Store at room temperature in the fruit bowl. They are best eaten when the skin is yellow and lightly flecked with black spots. If left to over-ripen the skin will become black and texture soft and at this stage is ideal used in baking. Alternatively peel and mash flesh before storing in an airtight container and frozen. Use in smoothies, cakes or puddings.

What to do with glut

Banana & coconut fritters

1 cup self-raising flour, sifted
2 tbsp brown sugar
400ml can coconut milk
½ cup cold water
2 eggs
4 bananas, thickly sliced diagonally
1 cup shredded coconut
Vegetable oil, for deep frying
maple syrup, ice cream, to serve

1. Combine flour and sugar in a large bowl. Mix together coconut milk, cold water and eggs. Add to dry ingredients and mix until just combined.
2. Heat oil in a deep-fryer or saucepan until a cube of bread sizzles on contact.
3. Dip banana into batter, allowing excess to drip off. Roll in coconut to coat. Deep fry in batches, for 2-3 mins, until crisp and golden. Drain on kitchen paper.
4. Serve drizzled with maple syrup and ice cream.

Serves 4

• To Dry
  Banana chips
  Peel and slice bananas. Place on a baking tray in a single layer and bake at 250C or 230C fan for 15-20 mins, until dry and crisp. Store in an airtight container.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | ginger

By MANDY SINCLAIR

Storage:

Once picked whole watermelon should be stored in the refrigerator for up to 1 week. If cut, wrap in plastic wrap and refrigerate for up to 3 days.

What to do with glut

Ginger cordial

Peel skin from 1 lemon. Using a small knife, remove any white pith from skin. Cut skin into 4cm pieces. Place in a saucepan with juice from 1 lemon, 2 cups caster sugar, ¼ cup chopped ginger, 2 tsp tartaric acid and 4 cups of water. Stir on low heat, until sugar dissolves. Increase heat to high and simmer for 30 mins, until thickened slightly. Strain mixture, discarding solids. Fill sterilized bottles. Cool and rrefrigerate for up to 2 weeks.
Use in iced tea, with soda water and crushed ice or as a flavour base in punch.
Makes 4 cups

• To Preserve
  Pickled ginger
  Cut ginger into large pieces. Place in a container and sprinkle over salt to coat ginger. Cover and refrigerate for 1 week. Heat ½ cup rice vinegar, ¼ cup caster sugar and 2 tbsp water in a small saucepan, stirring, on low until sugar dissolves. Increase heat to high and boil for 2 mins. Meanwhile, wash ginger, remove skin and cut into paper thin slices. Place in a sterilized jar and pour over vinegar mixture. Seal and refrigerate for 1 week before using. Can be stored, refrigerated, for up to 3 months.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | radish

By MANDY SINCLAIR

Storage:

Leave the leafy tops attached to the radish or daikon and store refrigerated in a plastic bag.

What to do with glut

Pickled radish

2 cups white vinegar
½ cup white sugar
1 red onion, halved sliced
10 red or white radish, trimmed, sliced
1 bay leaf
1 tsp salt
½ tsp black peppercorns

Heat vinegar, sugar and 1 cup of water in a large saucepan on low until sugar has dissolved. Add remaining ingredients and simmer for 5 mins. Transfer radish to sterilized jars and cover with pickling liquid. Seal and store in a cool dry place for 1 month before using. Refrigerate after opening.

• To Freeze
  Remove tops and scrub radish under cold water. Chop unpeeled radish and blanch in a pan of boiling water for 2 mins. Drain and refresh under cold water. Drain again. Transfer to clip-lock bags, seal and freeze for up to 1 month.
• To Dry
  Due to the high water content of most radish, drying is unsuitable, however, daikon is an exception. Drying of this variety tends to enhance the sweetness of the radish.
  To dry, thinly slice daikon and lay in a single layer on rack placed over a tray. Place outside in the sun for about 2 days, until dry and crisp. Store in an airtight container for up to 1 week.  Use crumbled over stir fries, salmon or sushi.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS