Late spring; if there is a marker toward longer days and warmer weather it just has to be asparagus! This curious vegetable can grow 15 cm in one day. We are incorporating this both shaved and sautéed with our our Potato and Tarragon Rosti, served with a walnut sauce. The walnuts were brought to us by a local farmer during autumn; the buttery earthy texture compliments the freshness of the asparagus.
We are enjoying the last of local cabbage, broccoli & cauliflower, the peak of fennel, artichoke, root vegetables and, of course, a bucket load of broad beans. Our 'Warm Spring Salad' captures these vegetables. Our chef, Chris, lays a bed of pureed roast beetroot and almonds then builds a salad of roast vegetables tossed in a mint vinaigrette. The dish is finished with shavings of Moriac Farmstead goats pecorino, and any foraged flowers we are finding, such as wild leek. Such a pretty, delicious and connected dish.
Outside of the kitchen, my wonderful in-laws are cultivating their soil in readiness for summer planting. We have taken the chance and planted tomato, eggplant & capsicum with space put aside for corn, zucchini, beans, to name a few. Outside of the vegetable garden, citrus trees are in overdrive and we are loving the small tart and juicy oranges. Our chooks (which we hatched as day old chicks) are laying again after their Winter break. Each day, my in-laws collect, clean and date mark each egg. It is a family effort indeed.
Images from Little Green Corner.
Find out more yummy produce around our region, take a look here!