October 2011 - Spring is in the air!
The sky is blue, the air is crisp and the sun is shining down in magnificent golden rays.
Flowers are bursting with colour and their fragrance wafts through the air bringing a smile to even the grumpiest person in town.
It’s the type of day that recharges your batteries after a sluggish winter run.
All over the countryside potty calves are bouncing around and spring lambs are learning to use their long wobbly legs.
Spring is such a fabulous time of year and it’s also a fabulous time to get down to the fruit and veg markets to check out what’s in season. Asparagus is amazing at the moment great to eat raw or cooked.
Strawberries and blueberries are bursting with sweetness and the price has dropped considerably.
Broad beans, snow peas, broccoli and rainbow beets are ready to be chopped and sliced straight into a delicious raw salad.
Buying these vegetables when they are in season and fresh means you don’t have to cook them.
Eat them raw and enjoy their natural flavours. Did I mention mangoes? No, well I shall because the delightful smell and rich juicy flesh of these little gems will definitely bring a smile to your face.
Why not use some for an afternoon of mango daiquiris’ the perfect spring time soiree
Spring is the perfect time to head out to local farmers markets and chat with the locals.
Sometimes I go to the Bowral public school market where there is variety aplenty.
It’s jam packed with fruit and veg, freshly baked bread and cakes.
The food stalls are amazing and you can gorge on anything from a vegetable samosa right through to feta and spinach gozleme and Shanghai dumplings made right in front of you while you wait.
Top that all off with a freshly brewed coffee or juice made to order.
I love to grab a basket of goodies and plan a meal for the family with whatever is available on the day.
Last time I visited I ended up with roast free-range pork and a beautiful apple and walnut coleslaw topped off with some lovely Robertson potatoes.
Everything from just around the corner!
So dust of the BBQ’s get down to the markets and start eating your way through this beautiful time of the year.
This month’s recipe can be served as is or with a poached egg on top for a really quick healthy dinner.
Roasted Asparagus with
Pecorino and Balsamic Vinegar
· 2 of bunches of fresh asparagus
· a glug of olive oil olive oil
· a glug of balsamic vinegar
· ½ teaspoon sea salt
· ½ teaspoon crack black pepper
· shaved pecorino cheese-use a vegetable peeler to get nice long thin strips
Preheat your oven to 200’C
Toss asparagus with oil, vinegar and salt and pepper. Arrange in a single layer on a baking tray. Roast in the oven for around 8 minutes or until bright green and still firm.
Don’t overbake as they will wither and lose their vibrant colour.
Take out of the oven and let cool before sprinkling grated pecorino over the top.
Enjoy!