The theme for this month’s Recipe ReDux is “Fresh from the Garden”
The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!
Although currently mid-Winter in South Africa, there is still lots of tasty, fresh, seasonal produce to choose from. Currently in season:
Vegetables: Celeriac, endive, kohlrabi, cabbage, cucumber, turnips, leeks, onions, sweet potatoes, broccoli, cauliflower, parsnips, pumpkin, carrots, beetroot, peas, butternut, spring onion
Fruits: Kumquats, guavas, Cape gooseberry, kiwi, bananas, lemons, pineapples, apples, granadillas
Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, bay leaves, rocket, lime leaves, chives
I am not blessed with particularly green fingers, but this does not stop me trying… along with my succulents I currently have rosemary, green beans, tomatoes and lettuce growing in pots and window boxes on my balcony. Tips and resources to help you start your own herb or veggie garden:
- Grow crops in pots from BBC Food
- How to grow herbs in a window box from Gardeners’ World.com
- Dig in: Grow your own grub from the BBC
- Check out Reel Gardening: Reel Gardening is a biodegradable colour coded paper tape that encases organic fertiliser and seeds at the correct depth and distance apart. 5 minutes to plant, Uses 80% less water and will provide hours of joy and months of food
Alternatively there are some lovely Veggie Box Delivery/Collection Services to get your fresh produce from:
- Farm Fresh Online (Johannesburg & Pretoria)
- The Munching Mongoose (Johannesburg)
- Timothy & Clover (Johannesburg)
- Freshly Grown (Johannesburg)
- Evergreens (Pretoria)
- Harvest of Hope (Cape Town)
- Wild Organic Foods (Cape Town)
- Farm Fresh Direct (George: delivery Plettenberg Bay – Mossel Bay)
- Fresh Organics (Assagay: Ballito, to Amanzimtoti, to Pietermaritzburg and most areas in between)
When I looked at the list of veggies in season, celeriac jumped out at me – I had never eaten or cooked with it before, now seemed like the perfect chance. Celeriac has a celery-like flavour, with nutty overtones. This versitile root vegetable can be enjoyed as mash, roasted, added to stew or soup, or in its classic form, and as they do in France, as a remoulade – which is what I went with – a seasonal salad:
- 1 tbsp Dijon mustard
- 1 egg yolk
- ½ cup sunflower oil
- pinch of cayenne pepper
- juice of 1 lemon
- 450 g celeriac (celery root), peeled and cut into matchsticks
- salt and pepper, to season
- Whisk together mustard and yolk.
- While whisking constantly, slowly drizzle in oil, a few drops at a time, to emulsify. Continue slowly streaming oil into bowl and whisking until a smooth mayonnaise forms.
- Stir in cayenne and juice.
- And celeriac and season with salt & pepper. Toss to coat.
- Cover with plastic wrap and chill (at least 40 minutes) to slightly wilt the celeriac.
Don’t forget to check out the links to what other ReDux’ers have got up to this month below.