Roots

Button Squash: Golden Nuggets from the New World

Monday, March 09, 2015

The early morning summer harvest always evokes a sense of joy, wonderment and culinary excitement. Within minutes the basket is full of zucchini, button squash, eggplants, a traffic light collection of capsicums - red, green and yellow orange - chillies and an abundance of tomatoes and basil. The next culinary journey will be inspired by the flavours of the Mediterranean or with a touch of turmeric and coriander seeds - the Middle East.

Hunting through the cucurbita garden bed is full of surprises. There are nubile zucchinis - more flower than zucchini - perfect  for the delicate Italian speciality, stuffed zucchini flowers. There are supersized ones.  Undetected for a few days, they keep growing, growing and growing, longer and longer and wider and wider. They are best relegated to the soup pot. Then there are the ones that are just right to be stuffed, pan fried, grilled , roasted and for something special - pickled zucchini.     Read More . . .

 

The Globe Artichoke: An Expression of Civilised Living

Monday, December 23, 2013

The globe artichoke, an edible thistle, the aristocrat of the Renaissance kitchen garden was seen as the vegetable expression of civilised living. With its dramatic silver gray architectural leaves and elegant flower buds comprised of a tight head of pea-green and purple-tinged leaves, it was a botanical curiosity. It wasn’t the roots or leaves that were edible; it was the young flower buds and the succulent heart of the unopened flower that was protected by a fibrous ring - the choke.    Read More . . .