Saturday 12 June was a chilly and rainy kinda day – with enough sun peeping through to keep a smile on my face.
Anorak, scarf, produce bags and carry bags – CHECK!
It got a bit muddy as they morning progressed, but it was heartening to see the line up of folk waiting when I got there just before 8:00 am, and a bit frightening to see the guy in front of my wearing no shoes, at all.
Here’s a list of what I brought home with me (an anti-shopping list if you will)
- 5 large beetroot
- 3 small leeks from Sarah.
- 1 large bunch of Trevor’s rhubarb
- 6 Mildura Oranges
- 1 kg of “Easy Peel” chestnuts
- 1 punnet of SunnyRidge Strawberries
- 1 bag of Bellengen organics loose garlic cloves
- a Slice of Holy Goat La Luna ring from Anne Marie
- Bunch of Parsley and bunch of bay leaves from Jill and Andrew
- Bag of chicken frames and 500g Chicken thighs from Milawa Chicken
- 1 litre of milk, 250ml cream, and 500ml yogurt from Schulz Organic Milk
- 12 Champion variety quinces from John “The Quince Man”, to celebrate the end of the quinces. I do hope we see John and his quinces next year, these were the best I’ve ever eaten.
Now to feed myself for the next week.
I’ve roasted the beetroot and skinned them. They are sitting in the fridge.
- Beetroot, walnut and goat’s cheese salad
- Part of a steak sandwich (maybe – do I have steak anywhere?)
- Perhaps some Borsch?
- Beetroot and chocolate muffins maybe?
Chicken
- Frames and parsley wil go into stock.
- Thighs will become chicken soup (with the stock) and chicken and noodles.
Rhubarb will go into a breakfast crumble with some of the berries I have in the freezer, to be eaten with some lovely Schulz’s Yogurt for breakfast on these chilly mornings.
Chestnuts, having proven themselves to be truly “easy peel” were
- roasted and eaten with a bit of salt
- Sauteed with some Gypsy Pig streaky bacon and some Brussels Sprouts to have with soup for dinner
- Will be roasted for 20 mins at 200º and peeled, then frozen for further adventures.
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The strawberries will be eaten with the cream over the next 3 nights as dessert. It doesn’t do to try to keep the strawbs this time of year, I’m just happy to see them, and smell them. Forgot to ask what variety these are, last market they were Albions.
I’ll make some chicken soup with the Milawa chicken frames, and thighs, Sarah’s leeks and Jill and Andrew’s parsley (the stalks into the stock pot along with their fresh bay leaves)
The oranges will come to work with me to starve off office colds and afternoon snacks.
The quinces will get poached for 4 – 6 hours at 140º in a light sugar syrup with a star anise, some vanilla and a bay leaf. These will then keep until next week to top porridge and have warm for dessert maybe?
The garlic and the milk will just get used during the week.
What would you make with my haul? What did you buy this week that looked great!
