Tag Archives: lemons

poetry, cabbages & cream

A big thank you to local poet Kathryn Boorman for coming into the belly kitchen today and sharing stories of living and travelling in Vietnam and Cambodia, and especially for reading her beautiful poetry.

The local poets’ group aint called Dangerously Poetic in jest – have a look at the powerful piece below – it starts with fried chicken, and ends with painful words and memories that (yet again) had Kathryn in tears when she read them.

 

Chuc Mung Nam Moi  – Happy New Year 2008

by Kathryn Boorman ©

 

Phung takes me to her family restaurant.
In the kitchen there’s a cage
crammed with scrawny chickens –
beside a bucket of feathery hot water.
For Tet, the main course is grilled chicken
squashed flat on the plate, wings in full flap
head back, beak open in a silent scream.

Across my mind, Kim Phuc runs screaming,
her arms like wings
Trang Bang in 1972
napalm has burnt off her clothes.

In Ho Chi Minh City
at the American war crimes museum,
her photo screamed from the wall.
A man with no hands offered me her book
there on the cover she ran to the camera
he took my two hundred thousand Dong
with his wrist stumps.

In 1972, we marched in protest
then in our lounge rooms, watched
stricken Vietnamese faces
in black and white-
lit up a joint-
while Kim Phuc’s skin
fell from her flesh.

Phung smiles, serves me chicken and rice.
I stare at the blind eyes above the mute beak
and bite into a wing.
It is too tough
it is
too tough.

© Kathryn Boorman 2009

[please do not use without Kathryn’s permission]

 

Kathryn will soon lead a tour group to meet the friends she has made in Vietnam and Cambodia.

For more information:

www.womens-holidays.com bushwisewomen@gmail.com

Kathryn will also be teaching creative writing classes through Dangerously Poetic kathrynboorman@gmail.com

www.dangerouslypoetic.com is the poetry group website, and the next event is the launch of Bev Sweeney’s poetry book, Pirouettes and Prayer. Friday 19th Sept 7pm St Martins hall, Stuart St, Mullumbimby You do not need to be a poetry writer to attend, just a poetry lover.

 

 

IN SEASON AUGUST

 

Lots of citrus and cabbage family members of all kinds at this time of year, and also maybe a time when we can indulge in a little cream, or the richness of macadamias.  After all,  in the depth of winter the temperature even drops below 15C!  (Just put that in to torture people who have to deal with seriously cold weather for months on end – but when you are used to the heat, even our mild winters can make us run to a hot filling dish).

 

This is an experiment and a compromise, trying to get the freshness of salad but not the full raw hit that can be a bit much in winter.  I love coleslaw, but seldom make it.  It is of course  great as a side dish, in sandwiches, keeps well, just as good the next day.  I’ve since made a version first cured and then dressed in a mustard/lemon vinaigrette, that one is best cured longer with less salt and sugar, as it doesn’t have the lovely richness of macadamias to balance the salt.

I had macadamias & lemons, so this is a

 

VEGAN MACADAMIA COLESLAW-ISH SALAD – A BELLY LAB RECIPE BY SISTER TESS

serves 4-6

shred half a white or savoy cabbage (probably red is fine too)
cure in a mix of sugar, salt and lemon juice (equal quantities, about 1 tbs each for half a cabbage, or a bit more),

leave for at least 30 minutes, massaging/mixing occasionally
squeeze, drain, keep a bit of liquid in case you want to add to salad

(opt) do the same  cure in a separate bowl with some thinly sliced onion

meantime make a food processor dressing of macadamias, olive or macadamia oil, mustard, lemon juice

roughly tear a few herbs, dill is great

mix, check for taste, maybe add lemon or curing liquid

 

 TEETOTAL MOULES A LA CREME – LEMONY CREAMY MUSSELS – A belly lab recipe by Sister Tess

 

This one was born from a hankering for moules a la creme, a French classic, simple mussels in a cream and herb sauce.  All the recipes call for white wine, which I just don’t drink much in winter.  And I had some lovely local creme fraiche, so I used that instead of cream.  Mussels are one of the healthiest, most sustainable types of seafood you can eat.

1 Kg mussels

2-3 tbs creme fraiche or to taste

untreated lemons – 1 or 2 depending on size – juice and zest

butter

1/2 roughly chopped onion or 2 shallots

roughly chopped herbs eg parsley or chervil

 

open mussels in own juice, remove and filter liquid.

In the same pot, soften onion in butter, add lemon juice

Add mussels, some cooking water if you want more liquid, lemon zest, mix just long enough to reheat

add herbs, creme fraiche and pepper

eat with lots of good bread

 

love and chocolate covered cabbages,

Sister T

 

Easter with yiayia, Barbara the lamb, & Anthea’s lemons & tamarillos

ready to do battle with Greek Easter eggs

 

 

 

We had lots of fun on belly today, in theory getting to know about the traditions of Greek Easter (Orthodox Easter was celebrated yesterday), but really being entertained and charmed by Sister Ilias’s delightful grandmother, who is possibly the oldest belly guest we’ve had so far.  I was smiling all day after that, thank you to those of you who let me know you really enjoyed listening to her taking over the show!  If you have any grandpersons, uncles aunts etc, who have food stories to tell, please do bring them to belly, accents and so on are really not a problem, just add flavour to the airwaves.  What you missed though was Ilias’s mum doing entertaining sign language at the back of the studio, especially at the memories of cleaning lots of smelly offal to make traditional Easter soup and guts-on-a-spit.

The family cooked the world’s best lamb, called Baaarbara.

 

We finished the show with a visit from Anthea Amore of Organic Passion Catering in Mullumbimby, who was our guest fresh reporter, picking a couple of favourite flavours for the month of May.  Thank you so much Anthea for sharing so many delicious recipes using lemons and tamarillos.  I encourage you to go to her blog, there are lots of great recipes there using locally sourced ingredients.

 

ANTHEA’S IN SEASON MAY – LEMONS AND TAMARILLOS – all recipes and photos by Anthea Amore

 

 

JUNGLE JUICE – GINGER, LEMON, TURMERIC & CHILLI TEA

 

Warn off the winter bugs with this deliciously tasting infusion. It spicy and sweet and sour with the fragrant flavours of ginger and tumeric. Thanks to Sal, a Naturopath and dear friend, for introducing me to this potent concoction. I fill a large plunger (4 cup) of it and keep topping it up with hot water and more lemon juice and maple, as needed. It taste delicious and keeps the colds & flu’s at bay!

 

Four cup plunger:

 

1 inch fresh ginger, finely grated

1 inch fresh tumeric, finely grated

1 small clove garlic, finely grated

1-2 lemon, juiced

1 chilli’s, de-seeded (vary the amount of chilli depending on the heat of the chilli)

1 tbs maple syrup or honey (for those who use it) per mug full

 

Add all the ingredients to your plunger, except the lemon juice and maple syrup. Then allow it to infused and ‘brew’ for approximately 3-5 minutes. Then plunge! Add the lemon juice freshly squeezed and maple syrup (to your taste) to your mug or thick glass and sip.

The nicer tasting you make it, the more you’ll want to drink it. You can omit the garlic if your not sick and if you simply want to boost your immune system through the winter but the garlic is the queen of immune boosting so leave it in if you can bare it (and your friends and hubby can bear it too!).

 

LEMON & MACADAMIA COOKIES

 

Makes:8 cookies (approximately 90gm each)                                             

 

1 cup white spelt flour

3/4 cup brown rice flour

zest of 2x large lemons

1/4 cup lemon juice

1/2 cup almond or macadamia oil

1-2 tbs soya milk (or rice milk)

1 cup coconut sugar

1/2 cup macadamia nuts

pinch good salt

 

Combine the oil & sugar together then add the remaining ingredients except for the flours.

Once thoroughly combined, sifted in the flours and fold into batter until it forms a stiff cookie dough.

Weigh into 8 balls of dough about 90 gums each. Shape into biscuits about 1.5-2cm thick.

Place on a lined babying tray and bake for 12-15 minutes on 180C or until golden brown.

Remove from oven and allow cookies to cool slightly, before carefully removing them onto a cooling rack.

Once cool, eat with a cup of tea or chai.

 

LEMON, COCONUT & GOJI BERRY SLICE

 

Makes = 12-15 squares (depends on size you cut them)

 

 

Topping

2 cups cashews or cashew butter

1 cup desiccated coconut

1 cup coconut oil

1 cup lemon juice & zest of 3 lemons

(approximately 4-5 lemons)

 

1/2 cup light agave syrup

1/2 cup cacao butter, shaved

1 tsp salt

 

Base

2 cups cashew or macadamia’s

1/2 cup goji berries

1 cup desiccated coconut

2 cups shredded coconut

4 tbs coconut oil

4 tbs cacao butter, shaved

4 tbs light agave syrup

 

Process the cashews in a food processor until it begins to look like a crumbly but slightly chunky texture.

Then add the goji berries and process for a further 20-30 seconds or until goji’s begin to break down.

Add the desiccated coconut, coconut oil, cacao butter & agave syrup and process until the mix is just combined. You want it to be crumbly & have texture.

Pour into a bowl and hand mix in the shredded coconut.

Press into a tin lined with baking paper.

Chill in the fridge while you make the topping.

 

Making the topping

 

Place a stainless steel bowl over water boiling in a saucepan. Be sure to make sure the base of the bowl doesn’t touch the water. Add shaved cacao butter and turn the heat off. Continue with the rest of the recipe…

Blend the cashews into a butter or close enough to nut butter texture.

Add the rest of the ingredients accept the cacao butter and blend until smooth.

Then add the cacao butter and blend until just combined. Be careful not to over process as it can separate!

Pour the smooth creamy mixture onto of the base and smooth out with a palate knife.

 

Refrigerate overnight, then cut into squares and eat!

 

[Anthea gave me a taste of this slice after the show, it is absolutely delicious – zesty and refreshing and just rich enough, so you aren’t sure if you are having a sweet indulgence or eating something that is good for you – quite possibly both!]

 

BELLY BULLETIN

 

There are so many workshops and events in may that we devoted the whole bulletin to them this week.

 

Every year throughout the month of May, the Cancer Council encourages people all over Australia to get together in their community and host a morning tea. This year is the 20th anniversary of this very successful idea, and the Council has tried to make connecting and donating easier by proposing virtual morning teas, for those of us too time poor to go and sit down over a cuppa with our neighbours. A bit sad really, but often those dealing with disease in the family are the most time poor of all, so check out local papers & the web. You can host or attend a morning tea anytime through May or June. The website is www.biggestmorningtea.com.au, there is a facebook page with plenty of info and recipes, and please let the bellysisters know if you have an event coming up in the area, as to find an event through the cancer council page you pretty much need to know the name of the host.

Or call bayfm & request a community service announcement, during office hours on 6680 7999.

 

Sustain Northern Rivers is hosting Think Global, Eat Local in May. The campaign is all about eating local food. They would like you to contribute reviews and stories about local food places, there are prizes to be won every week including dinners at local restaurants and hampers of local goodies. Alison Drover is coming on belly next week to suggest ways we can eat more local food.

the sustainfood.com.au website has a really good list of upcoming food events in the Northern Rivers, including:

Tuesday 7 May – ‘Bringing your little piece of Australia back to how it was’ workshop, Mullumbimby Community Garden

– ‘Post Harvest and storage’ Djambung Gardens

Wed 8 May ‘Composting workshop’ Caldera Farmers Market, Murwillumbah

Sat 11 May ‘Caring for native bees’, at ACE Lismore

 

And there’s never been a better time to learn to make cheese at home, another cheesemaking teacher is coming to visit. Lyndall Dykes, an artisan cheese maker from the Coffs Harbour area will be in Ballina on the 18, 19th & 20th of May. She’s on a mission to spread the word that really tasty gourmet cheeses don’t have to be an expensive, luxury item. Lyndall now trains hundreds of people each year, so the bellysisters look forwards to the end of plastic cheese, & some wonderful cheesy experiments once we have all mastered the basics.

Lyndall will have 3 one day workshops, on:

Saturday 18th May – Soft Cheese making

Sunday 19th May – Advanced Cheese making

Monday 20th May – Homemade Mozzarella, Pasta and Gnocchi

• For more information about cheese making workshops throughout the year or to order your copy of ‘The Cheesemaking Workshop’ book contact Lyndall on 02 6656 2335 / 0458 562 135 or visit www.thecheesemakingworkshop.com.au

 

BUILD A CHOOK TRACTOR – with Sharon Gibson – sustainability series at Byron College

Chickens love to scratch, dig and will gobble up every weed, seed and bug and their poo makes a wonderful fertiliser. We can use Chicken tractors in our vegetable gardens to cultivate the soil and under fruit trees to weed and for pest control. Come and learn to build chook tractors at the Mullumbimby Community Garden.

Price $60.00 (Concession $48.00);   Fri, 17/05/2013 – 17/05/2013

 

BYS BARISTA COURSE

Tuesday 21st May – 4 to 7pm, $50, Ages 15 to 24

Byron Youth Activity Centre, 1 Gilmore Crescent Byron Bay

To book a place call Steffie on 6685 7777

 

And if you’d rather just go and have a delicious meal, check out the pop up dinner at Burringbar, Kris & Matt’s feast

raw food & Indian inspired dishes feature

At Burringbar Hall on 19 may & 16 June, 6pm

$55 p/p byo, contact Matt 0402 235 465 or Kris 0409 456 299

 

Love and chocolate halva, sister T

 

 


 

 

 

 

 

 

 

 

 

 

getting lemony with Tegs and Nicky

A big thank you to guest bellysister Tegs for sistering the belly today and inviting one of our favourite cooks, animal lover and Bay Fm co-office manager with the lovely Lina, NicKy.  Nicky also shares her tunes, and shaggy dog stories, on Fridays at 9am on bayfm, Byron Bay’s one and only community radio station – see here.

 

here are Nicky’s recipes for you :

 

BAKED CHICKEN WITH LEMON, POTATO AND GREEN OLIVES

 

1KG roasting potatoes cut into chunks

1 red onion peeled and segmented

1/2 a cup of green olives (Sicilian)

1 lemon, sliced

2 bay leaves

1/2 cup chicken or vegetable stock

1.7 Kg chicken, jointed, or chicken pieces or breast

1 Tbs olive oil

sea salt and ground pepper

flat leaf parsley, chopped to serve

 

Pre-heat oven to 180 degrees celsius. Place potatoes, onion, olives,lemon and bay leaves in roasting tin and pour over stock. Place chicken pieces on top. Drizzle with olive oil and seasoning. Roast 50 minutes or until chicken is golden. Remove chicken and put on warm plate, cover with tin foil. Turn up oven to 200C and return roasting tin for 10 minutes to brown other stuff. Place chicken back on top, sprinkle with parsley and serve. YUM!

Hint: I par boil the potatoes first for 10 minutes to soften.

If you use chicken breast, cover the pieces with the peeled onion and place potatoes on top, so as not to dry out the chicken. That way, the potatoes roast better as well. You don’t have to remove chicken, just leave in and roast.

 

LEMON LAYER PUDDING

 

grated rind and juice of one lemon

50G butter

100G sugar

2 eggs, separated

50G self raising flour

300 mL milk

 

1. Add the lemon rind to the butter and sugar and whisk the mixture until pale and fluffy. Add the egg yolks and flour and beat well. Stir in the milk and 30-45 ml (2-3 tbsp) lemon juice.

2. Whisk the egg whites until stiff, fold in and pour the mixture into a buttered oven proof dish.

3. Stand in a shallow tin of water and cook at 200C, (400F, gas mark 6) for about 45 minutes, until the top is set and spongy to the touch. This pudding will separate into a custard layer with a sponge topping.

 

 

 

 

 

 

Hot March, cool lychees, seeds & lemon tarts

On air on bayfm 99.9 in Byron Bay on March 5, 2012

 

Today two of our regular guests visited the belly kitchen, Alison Drover of Fork in the Field, a.k.a. Miss March, and our baking bellysister Deanna.  Miss March gave us lots of ideas on using luscious lychees, and talked about the importance of seeds.  More from her soon.

 

In Part 2 of our “Easy as Pie” series with Deanna Sudmals,  shortcrust pastry and some variations you may like to try.

 

You will find Part 1 and the basic shortcrust pastry recipe here.  If you would like to try the vodka variation, just substitute water in basic recipe with vodka.  Deanna warns that she got a lot of shrinkage with the vodka shortcrust (maybe too much raw dough tasting?).  The alcohol evaporates during the cooking process.

 

Maggie Beer’s Sour Cream Shortcrust pastry – recipe here

 

 

Sweet Shortcrust Pastry with Egg

 

250g plain flour

2 tbsp icing sugar

125g cold butter, chopped coarsely

2 egg yolks

2 tbsp ice water or milk

Process flour, sugar and butter until crumbly. Add egg yolks and enough of the water to process until ingredients come together. Knead on a floured surface until smooth. Enclose in plastic wrap and chill for 30 minutes. Note: for savoury version omit icing sugar, add a pinch of salt, and use water not milk.

 

 

Deanna's Lemon Tart

 

LEMON TART – by Deanna Sudmals

 

1/12 cups (185g) plain flour

1/3 cup icing sugar

¼ cup almond meal

125g cold butter, chopped coarsely

1 egg yolk

Filling:

1 tbsp finely grated lemon rind

½ cup (125ml) lemon juice

5 eggs

¾ cup (165g) caster sugar

1 cup cream

 

Blend or process flour, icing sugar, almond meal and butter until crumbly. Add egg yolk; process until ingredients come together. Knead dough on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.

Roll pastry between sheets of baking paper until large enough to line 24 cm round loose-based flan tin. Lift pastry into tin, ease into base and side; trim edge. Refrigerate 30 minutes.

Meanwhile, preheat oven to 200 C/180 fan forced.

Place flan tin on oven tray. Line pastry case with baking paper. Fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake further 10 minutes or until browned lightly.

Meanwhile, whisk ingredients for lemon filling in a medium bowl; stand 5 minutes.

Reduce oven to 180 C/160 fan forced.

Strain lemon filling into pastry case; bake about 30 minutes or until filling has set slightly. Refrigerate until cold.

 

Optional: Dust with icing sugar and/or decorate with fresh berries. If you are really feeling fancy, you can coat with icing or caster sugar and using a crème brulee torch, create a brulee crust topping.

 

 

16 August 2010 – e-books,love and polenta

A pretty crazy show on day one of our major subscriber drive aka radiothon.  Sister T was answering phones for the previous show, Andrew Davie’s luscious Lighthouse Lounge, chatting up subscribers, and she ain’t a morning girl (why do you think we’re sponsored by a coffee company?)  Sister B had been to the gim for the first time in a loooong time and looked like she had been run over by a cement mixer.  And our lovely guest, presenter Karin Kolbe from Bayfm’s ‘the spin cycle’, is learning to surf.

She had all the glory ot standing up and all the pain of a solid fall in a few short seconds, and turned up full of painkillers.  But also full of beans, great info on her and TOOT’s (Train on our Tracks) campaign to bring back train transport, which would also make our food more sustainable.  And on where e-publishing,  is going, as she is a publisher and ‘internetty person’.  We look forwards ot electronic cookbooks with a stack of extra features as soon as publishers and authors get more creative.  And she shared her favourite, tried and tested cake recipe, from a tattered exercise book – with alphabetical tabs though, obviously an organised woman.

POLENTA AND YOGHURT CAKE

Ingredients :

300 g. plain yoghurt

100 g. polenta

grated rind of 1 orange

125 g. softened,chopped unsalted butter

220 g. caster sugar

3 eggs

200 g. self raising flour

½ tsp bicarbonate of soda

85 g. chopped raisins

80 g pine nuts [or try macadamias in our area – n.d.sr.T]

citrus syrup :

1 lemon and 1 orange (preferably organic)

200 g. caster sugar

30 mL Cointreau (more is more, says Karin)

and cream to serve!

KK says that this cake is magic because first off you put the yoghurt and polenta and grated rind together to chat for an hour in a bowl.

Heat oven to 180C.

Toast nuts well in a little olive oil in a pan on low heat, it makes them come alive, but careful not to let them burn.

Cream butter and sugar until light and fluffy, then add the eggs one at a time, beating well. Sift together the flour and bicarbonate and fold gently into the butter mixture. Toss the raisins in a tbs of flour. Add yoghurt/polenta mix to batter, fold in nuts and raisins.

Butter and flour a 2 litre/21 cm kugelhopf (holey) cake mould. Pour in cake batter and cook 30-45 minutes, until a skewer comes out clean.

While the cake cooks, make the citrus syrup.

Make small threads of zest from the orange and lemon and juice them. Put all ingredients except Cointreau in a saucepan, bring to the boil, lower heat and reduce volume by half. Turn off heat and add Cointreau.

To assemble, turn cake onto a rack for 10 minutes, then slide onto a plate and and pour hot syrup on top. Serve with cream.

Don't you love those spattered old recipe collections? Instead of star ratings they have spatter & scribble ratings


WHAT’S ON

for farmer’s and weekend markets please go to our markets page, but here’s a couple of other local events:

Organic farm share meetings – remember the people from herdshare, who were in the news a while ago with their scheme to own a bit of a cow so you can have your own organic, maybe even raw, milk – now calling themselves farm share

info meetings

NORTHERN NSW

Murwillumbah – Mon Aug 16, 7pm to 8:30pm

South Golden Beach – Fri Aug 20, 1pm to 2:30pm

Broken Head – Fri Aug 20, 6pm to 7:30pm

more info on website – http://organicfarmshare.com

BARISTA COURSE
TUESDAY 17th OF AUGUST
4.00PM TO 7.00PM
$75
call the Byron Youth Service – 6685 7777

Thanks again to everyone who subscribed to Bayfm today – we are getting together a few tasty bits and pieces for a post radiothon draw for belly supporters, and anyone listening on the first show after radiothon.  Also while you call in, tell the volunteer answering the phone if you’d like to go on the belly listeners page that we are assembling, leave an email address and the sisters will get in touch.

To go in the big prize draw you need to call (02) 6680 7999 by the morning of 29 August 2010.

Details on bayfm site.


LOVE FOOD

whole and split nutmeg

In honour of the ‘love your radio’ fortnight we are talking love foods for 2 weeks – keeping it seasonal for the Australian winter, unlike the summery Valentine Day recipes – and we wanted to change a bit from the constant oysters, strawberries and chocolate that our lovers serve us up.  Did you know you can make sexy pumpkin soup?   Just add freshly grated nutmeg at the beginning of cooking.  Nutmeg was considered an aphrodisiac by the Arabs and the Chinese.  Apparently you can also rub nutmeg oil on the genitals to ‘excite sexual passion’, but you might just give yourself a nasty rash.  I put a few drops of mace (the covering of the nutmeg ) essential oil in the bath a few years ago and had to get out very quickly.


17 May 2010 radio show : lemons, pears and jerusalem artichokes

just like diamonds, can be forever if you play your cards right.  During this show, Melissa shared some  favourite flavours from her New Zealand childhood, including the famed Edmond’s cookbook, and ones she has picked up as a professional cook in tropical QueenslandAs well as cooking at the Yum Yum Tree Cafe in New Brighton, and looking after her 2 and 1/4 children, she loves to preserve in season fruit.The bellysisters also talked about the wonderful Jerusalem artichokes, and lots of foodie news and events.


PRESENTERS : sister T and sister B of the Preserve Paradise
GUEST : Melissa Kitto, New Zealand born cook and  talented preservist

GUEST RECIPES : by Melissa

LIMONCELLO

1 litre of pure Alcohol (or vodka)
10-12 lemons (unblemished skins) using the zest only
[during the show Melissa recommended thin skinned lemons such as Meyer, currently in season]

Soak the zest of the lemons in the litre of alcohol for 14 days.

When 14 days have passed………….
Measure 2 litres of water into a large pot, add 2 cups of sugar and stir
over medium heat until dissolved and the water is clear. Remove from heat and
let cool.
Next strain the lemon peels from the alcohol and discard.
Mix the alcohol with the cooled sugar water and bottle in sterilised glass containers, you now have Limoncello.

YumYum

OLD FASHIONED SPICY  PEAR CHUTNEY

3 kg pears de-seeded and chopped
1 kg sultanas
750 g. dates
1 kg brown sugar
1 tbs salt
4 tbs fresh ginger grated
6 cloves garlic sliced
2 litres cider vinegar

Place ingredients in a  pot and bring to the boil, reduce heat
so a rolling boil is maintained for  2 ½ – 3 hours or until brown and
thick, stirring  to prevent it sticking to bottom of pot.

Pour into sterilised jars, makes about 8 medium jars.

OLIVE RECIPE

do you have a good one? share it with the bellysisters please, it’s olive season

JERUSALEM ARTICHOKES

Easy to grow, they can even become a pest.  Maybe try them in a big pot in our area, adding organic fertiliser after each season.

They should look like plump, healthy roots.  Wash, scrub, maybe peel.

Great in soup with potatoes or leeks, or raw, sliced very fine into a salad.  Or boiled or steamed, then in a salad with potatoes and herbs like parsley, chervil, dill.  Or with mustardy leaves or watercress or spinach.

See link below for more info.

EDIBLE QUOTE:
by fish-loving visionary and ex-president of the USA George W. Bush:

‘I know the human being and fish can coexist peacefully’

CONTACTS/LINKS
:

“the Edmonds” NZ cookbook bible – http://www.edmondscooking.co.nz/ : lots of recipes from the book that has shaped generations of NZ cooks

‘The End of the Line’ documentary about overfishing :

http://www.greenpeace.org/australia/news-and-events/events/EndoftheLine-130410 – film info, Australian screeenings

http://www.greenpeace.org.au/blog/?p=2005 – interview with Charles Clover, who wrote the book “The end of the line”

http://www.youtube.com/watch?v=20Jcrk6jGfo
– Bush’s fish-lovin quote

www.gunnawannabe.com or ring Mick or Thelma on (02) 6622 7094 for bush food classes

www.casinobeefweek.com.au – beef week this year runs from Saturday 22 May to Monday 1 June

www.surveymonkey.com/compostbyron – direct link to Byron Council’s composting, food and garden waste survey

www.byroncollege.org.au – all the cooking courses and sustainable food growing courses you could wish for

http://permaculture.org.au/2008/12/30/jerusalem-artichokes-like-diamonds-are-forever
/ – good information on growing and cooking Jerusalem artichokes