TOPICS: autumn fruit and vegetables, cooler weather salads, salad dressings, setting up as a\u00a0 small food producer, danger dogs, grapes<\/p>\n
PRESENTERS:\u00a0\u00a0 sister T & sister Bernadette of the miraculous muscatel<\/p>\n
GUEST : Amanda Bannatyne, salad queen and proprietor of Mullumbimby Magic Foods<\/p>\n
SISTER RASELA’S MORSELS<\/p>\n
This weeks morsels\u00a0 highlighted the DANGER of the DOG!!!… the hot dog that is.. and all other nitrite and nitrate containing cured and processed meats.. and root veges due to commercial fertilizer use. Also the connection between these toxins, linked diseases, and fast foods.<\/p>\n
GUEST RECIPES : from Amanda<\/p>\n
WARM POTATO SALAD<\/p>\n
Ingredients:<\/p>\n
Firm potatoes (my favourite are kipfler)<\/p>\n
Red onion<\/p>\n
Capers<\/p>\n
Handful of Italian parsley<\/p>\n
Hard-boiled free-range eggs (optional)<\/p>\n
DRESSING<\/p>\n
Good quality mayonnaise (I like Norganic)<\/p>\n
Mullumbimby Magic Classic Salad Dressing<\/p>\n
(Mix enough salad dressing with mayo to make it the consistency of thick cream).<\/p>\n
1.\u00a0\u00a0\u00a0 Scrub potatoes (peel if really dirty) and simmer until tender. Drain and cool slightly.<\/p>\n
2.\u00a0\u00a0\u00a0 Place finely sliced red onion, chopped parsley and some capers in the bottom of your salad bowl.<\/p>\n
3.\u00a0\u00a0\u00a0 Mix together several spoons of mayo and a good slug of Mullumbimby Magic Classic Salad Dressing and add to bowl.<\/p>\n
4.\u00a0\u00a0\u00a0 Slice (or quarter) warm potato into bite-sized pieces. Add to bowl and gently toss through dressing.<\/p>\n
5.\u00a0\u00a0\u00a0 Dice a couple of eggs if that’s your thing, and fold through gently.<\/p>\n
6.\u00a0\u00a0\u00a0 Garnish with a little extra chopped parsley.<\/p>\n
ROAST BEETROOT, FETA AND ROCKET SALAD<\/p>\n
Ingredients:<\/p>\n
*Bunch of baby beets or 2 medium beetroot (scrubbed and trimmed)<\/p>\n
Juice of 1 lemon<\/p>\n
Olive oil<\/p>\n
Salt and pepper<\/p>\n
Feta (cow or goat milk)<\/p>\n
Rocket (washed and dried)<\/p>\n
1.\u00a0\u00a0 Quarter beets (if large) and put in a small baking dish.<\/p>\n
2.\u00a0\u00a0\u00a0 Squeeze over lemon and drizzle with olive oil.<\/p>\n
3.\u00a0\u00a0\u00a0 Season and mix around.<\/p>\n
4.\u00a0\u00a0\u00a0 Roast 30-45 minutes or until tender. Cool.<\/p>\n
5.\u00a0\u00a0\u00a0 Place warm beetroot and any juices in salad bowl.<\/p>\n
6.\u00a0\u00a0\u00a0 Toss through a handful of rocket for each person and crumble over some fetta.<\/p>\n
7.\u00a0\u00a0\u00a0 Drizzle with a little more olive oil.<\/p>\n
*The beetroot can be replaced by sweet roast pumpkin chunks if you wish.<\/p>\n
SISTER T’S SERMON – ‘THE GLORY OF THE GRAPE’<\/p>\n
Sister B of the miraculous muscatel, sister Amanda, dearly beloved listener, let us celebrate the glory of the grape.\u00a0 Grapes tend to turn up in our shops all year, as they are grown in every Australian state and harvested from October in Northern Queensland to May in Tasmania, but the local harvest is from January to March mostly, so now is the time to enjoy them.\u00a0 Grapes are an ancient fruit.\u00a0 The main cultivated grape ancestor was a wild vine from the southern shores of the Caspian and the Black sea, vitis vinifera, it has been grown for food and drink since ancient times.\u00a0 There are paintings of fat grapes on trellises in Egyptian tombs from 4 and a half thousand years ago.\u00a0 The Romans loved the grape and took it around their empire.\u00a0 One big use of grapes was as a sweetener, before our modern sugars became available, They were concentrated to different degrees as syrups.The Turks and Arabs still make grape syrups, called pekmez or dibs.\u00a0 They might be worth searching out if you are a fan of the Italian vin cotto, which is also a concentrated grape juice, currently trendy and very expensive.\u00a0 Of course a lot of preserves and mixed juices still use grape juice as a sweetener.\u00a0 Sour verjuice is also ancient, made from unripe grapes and\u00a0 popular before the mass production of vinegars.
\nThere are native grapevines in every continent except Australia and Antartica, and they have been interbred over the centuries so that now there are more than 8000 varieties of grapes, but less than 100 are commercially important,and many are wine grapes.\u00a0 Which are delicious usually, intense in flavour, just more work to eat.\u00a0 Most of our table grapes now have fat seedless raisins.
\nIf you would like to enjoy 2 great fruits of autumn go to the Apple and Grape Harvest Festival in Stanthorpe,\u00a0 just west of most of us, north of Tenterfield in the granite belt winemaking region.\u00a0 It’s on this friday, Saturday and sunday, with a\u00a0 Gala Ball, Wine Fiesta, Grand Parade, Queensland Grape Crushing Championships,\u00a0 Fireworks,\u00a0 Multicultural Music Festival, markets, an apple peeling competition, fruit packing competition and\u00a0 lantern parade.<\/p>\n
Apple & Grape Harvest Festival – Home<\/a><\/p><\/blockquote>\n