Posts Tagged ‘vegetables’

Posted on 6th February 2014

Harvest | Asian Greens


 Asian Greens from the garden


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.

freezing asian greens

  • 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


Tags: , , , ,

Posted under harvest
Posted on 6th February 2014

Cook | Asian Greens


 Sticky GInger Asian Greens recipe

Sticky ginger greens

1/3 cup honey
¼ cup water
2 tbsp oyster sauce
1 tbsp grated ginger
½ tsp sesame oil
1 bunch gai lan, trimmed
1 bunch baby bok choy, quartered >? halved lengthways
4 green onions (shallots), sliced diagonally
¼ cup coriander leaves
Steamed rice, to serve

1. Heat honey, water, oyster sauce and ginger in a wok or large frying pan on high. Add greens and cook for 1 min, until wilted and well coated. Remove from heat.
2. Top with onion and coriander. Serve sticky greens with steamed rice.

Serves 6

Add 200g cubed firm tofu with greens.

Try This…
Poached chicken & pak choy broth
Heat 4 cups chicken stock in a large pan on high until boiling. Reduce heat to low. Add 2 chicken breast fillets and simmer, covered, for 12 mins. Using a slotted spoon, remove from stock. Set aside. Add ¼ cup soy sauce, 1 tbsp fish sauce and 1 tbsp shredded ginger to stock and 1 chopped long red chilli to stock and simmer for 5 mins. Remove from heat. Add 1 bunch chopped pak choy and 4 chopped green onions. Thinly slice chicken and return to stock. Ladle into bowls and top with coriander sprigs.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , , ,

Posted under cook
Posted on 1st December 2013

Grow | Turnip & Kohlrabi


kohlrabi growing

harvesting home grown turnip

From farm fodder to fast becoming the hippest ingredient in town, these humble vegetables deserve recognition. Turnips, kohlrabi and swede are very cold hardy, and store well over winter, which is the reason that they have been used as cattle feed for so long, and also to sustain people in regions such as Scotland and northern Europe, where winters are harsh. Kohlrabi (Brassica oleracea) looks like an above ground turnip, with the swollen stem being the part eaten, and has the added bonus of also being able to cope with hot dry summers, making it one of the hardiest veg around.

Turnips and Swedes are both botanically known as Brassica rapa. The Swedish turnip, or Swede, is the ‘Rutabaga’ cultivar and has yellow flesh with a purple top, whereas turnips normally have white flesh, but can be flat, round or long in shape depending on the type. The white mini type is a fast grower, being able to be harvested in 7 weeks, as is the lovely
lilac variety ‘de Nancy’. The trick is to grow them quickly to ensure a milder sweet root and good texture. All are best grown in open, fertile soil, planted in late summer and autumn and harvested in late autumn and early winter. In very cold areas, seed can be sown within cold frames in late winter and then the foliage is a valuable ‘green’ that can be used like young cabbages.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , , , ,

Posted under grow
Posted on 1st December 2013

Harvest | Turnip & Kohlrabi


home grown turnips



The longer turnips and kohlrabi are stored the more woody they become, therefore harvest as needed if possible. If this isn’t an option, rinse under cold water, wrap in damp paper towel and place in a plastic bag. Refrigerate for up to 10 days.

What to do with glut

turnip and aplle slaw recipe

Turnip and apple slaw

Place 1 medium turnip, peeled, cut into thin batons,1 granny smith apple, cored, julienned, 2 celery stalks, trimmed, washed, diced and 1 cup parsely leaves in a large bowl. Mix together 1/4 cup whole egg mayonnaise and 1 tablespoon Dijon mustard. Season. Add to turnip mixture and toss to combine.

Serves 6

  • Freeze

Peel and halve kohlrabi or turnip. Blanch in a pan of boiling water for 5 mins. Drain and refresh under cold water. Transfer to clip lock bags and freeze for up to 6 months.

  • Preserve

Pickled kohlrabi & turnips

Peel 2 kohlrabi and 1 turnip and cut into 5mm slices. Cut slices into 1cm wide strips. Pack into a sterilized jar. Heat 1 cup white vinegar, 1 cup water, 1/4 cup sugar, 1 teaspoon mustard seeds, 1/2 tsp whole peppercorns and 1/4 tsp of dried chilli flakes in a saucepan on medium heat, stirring until sugar dissolves. Increase heat to high and boil for 3 mins. Pour boiling liquid over vegetables to cover. Seal. Store in a cool dark place for 5 days before using. Once opened, refrigerate for up to 2 weeks. Makes about 1 litre.


Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , , ,

Posted under harvest
Posted on 1st December 2013

Cook | Turnip & Kohlrabi


Lamb stuffed kohlrabi recipe


Lamb stuffed kohlrabi

4 medium kohlrabi
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground cumin
200g lamb mince
180g haloumi, grated
2 tomatoes, chopped
1/4 cup chopped parley
1/4 cup slivered almonds
1 tbsp Panko breadcrumbs

1. Trim leaves and excess stalks from kohlrabi. Cook in a large pan of boiling salted water for 10 minutes, until par-cooked. Drain and refresh under cold water. Cut the top off each kohlrabi. Using a small sharp knife, hollow out kohlrabi, leaving a 1 cm shell around outside edge. Chop the removed kohlrabi and set aside.
2. Preheat oven to 200°C or 180°C for a fan-forced oven. Heat 1 tbsp of oil in a frying pan on medium. Cook onion and chopped kohlrabi for 5 minutes, until softened. Add garlic and cumin and cook for 30 seconds, until fragrant. Add mince and cook stirring, for 5 minutes, until brown. Remove from heat and season well.
3. Add haloumi, tomatoes, parsley and almonds. Spoon into kohlrabi shells. Scatter over breadcrumbs and drizzle with remaining oil. Place in a baking dish and pour around 1/2 cup of water. Bake for 45 minutes, until kohlrabi is tender.

Serves 4

cooks note…
Cooking time may vary depending upon the size of the kohlrabi and the thickness of the shell. Cover with foil, if browning too much and cook until kohlrabi can be pierced easily with a skewer.

Try This…
Turnip & kumera bake
Preheat oven to 180°C or 160°C for a fan-forced oven. Grease a 20cm springform pan. Peel and thinly slice 500g turnips and 500g kumera. Arrange a layer of turnip over the base of pan and dot with 20g butter. Sprinkle over 1 tsp chopped sage and season well. Repeat layers until turnip and kumera is used. Cover with foil and bake for 40 mins. Remove foil scatter over 1 tbsp sage leaves and drizzle with 1 tbsp of olive oil and bake for another 15 mins, until golden and cooked through. Cut into wedges to serve. Serves 6.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , , ,

Posted under cook
Posted on 20th October 2013

Harvest | Avocado



  • Storage

Avocados don’t fully ripen until they are picked from the tree. Store at room temperature for about 3-5 days, they are ripe when the skin ‘gives’ slightly when lightly pressed.

  • What to do with glut

Avocado flesh freezes quite well, although the texture changes once defrosted. Once thawed they are ideal to use for guacamole, soups and pates. Peel avocado, remove stones and rub flesh with a cut lemon. Pack into clip lock bags and freeze for up to 1 month. Thaw in the refrigerator and use immediately.

freezing avocados

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , ,

Posted under harvest
Posted on 20th October 2013

Cook | Avocado


avocado mousse recipe

Avocado mousse

3 avocadoes, peeled, flesh chopped
250g cream cheese, at room temperature
1 bunch chives, snipped
Finely grated rind and juice of 2 limes
1 long red chilli, chopped
1 cup chopped coriander
1/3 cup chopped macadamias, toasted
1 loaf Turkish bread
1 tbsp olive oil

1. Spray a 3 cup dish with oil. Line base and sides with plastic wrap, ensuring edges overhang by 5cm.
2 .Place avocado, cream cheese, chives, garlic, lime rind and juice, chilli and ¾ cup of coriander in a food processor. Process until smooth. Add 2 tbsp macadamias and pulse to combine. Fill prepared dish, smoothing top with a spatula. Fold over baking plastic wrap to cover. Refrigerate for 3-4 hrs, until firm.
3. Preheat oven to 200C or 180C fan. Place Turkish bread on a baking tray and drizzle over oil. Season with salt. Bake for 8-10 mins, until crisp and golden. Break into pieces.
4. Combine remaining coriander and macadamias. Invert mousse onto a serving plate. Scatter over macadamia mix. Serve with Turkish toasts.

Serves 8 

Use any nuts you like pistachios, hazelnuts, almonds or pine nuts.

Try This…
Creamy chocolate mousse
Place 2 chopped avocadoes, 1 chopped banana, 1/3 cup cocoa powder, ¼ cup honey and 1 tsp vanilla essence in a food processor. Process until smooth and creamy. Divide between 8 small ramekins, cover with plastic wrap and refrigerate for 2 hrs, until firm. Serve topped with grated chocolate.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Tags: , ,

Posted under cook