Category Archives: Produce in season

In season this week at Bathgate Farm – 24 August 2013

Spring is almost here. We have an abundance of plump fennel bulbs and lots of carrots of all colours. Last fortnight for potatoes.

Potatoes:

  • Norland – red skinned, waxy potatoes for boiling and salads. Boil up more than you need and use them later in a Spanish omelette or potato curry;
  • Ranger Russet – very floury potato developed for chipping, also perfect for roasting and jacket potatoes. Good masher, but be careful when boiling floury potatoes as they crack when over cooked.

Stems and roots:

  • new season carrots – several varieties including Amsterdam (long thin orange), nantes and purple and yellow varieties;
  • beetroot golden and standard with the tops on for all those keen juicers and smoothie makers. Beetroot tops are a delicious cooked like chard or shredded in a salad.
  • fennel ;
  • bunched young purple topped turnips;
  • radishes;
  • leeks.

DSCF5044

Greens:

  • Purple sprouting (purple florets with crisp, sweet green stems – lightly cook or eat raw);
  • Perpetual spinach bunches;
  • Mixed kale/collard bags;
  • Bitter green salad mix pus some whole frisee and scarole;
  • Coriander.

See our article Winter Salads for some salad making ideas.

 Fruit:

  • Argentine pumpkins – on request only.

 Preserves from the farm :

  • Coriander and Garlic Sauce (for marinades, basting, substitute for fresh coriander),
  • Vietnamese Curry Paste,
  • Harrief  (hot Moroccan style chilli and roasted pepper sauce),
  • Thai style Chilli Jam,
  • Red Onion and Tomato Chutney,
  • Eggplant Kasaundi (sorry out of stock, new batch soon)
  • Tomato Kasaundi,
  • Spicy Tomato Sauce,
  • Quince Butter and
  • Quince Jelly – classic jelly and with quince pieces.

All available on Saturday from 8 am to 12 noon at Albany Farmers Market, Collie Street, Albany. Western Australia.

Advertisements

In season this week at Bathgate Farm – 17 August 2013

Potatoes:

  • Dutch Cream – sought after yellow -fleshed waxy potato, excellent for mashing, roasting, casseroles, salads, boiling;
  • Norland – red skinned, waxy potatoes for boiling and salads. Boil up more than you need and use them later in a Spanish omelette or potato curry;
  • Ranger Russet – very floury potato developed for chipping, also perfect for roasting and jacket potatoes. Good masher, but be careful when boiling floury potatoes as they crack when over cooked.

Stems and roots:

  • new season carrots – several varieties including Amsterdam (long thin orange), nantes and purple and yellow varieties;
  • beetroot golden and standard with the tops on for all those keen juicers and smoothie makers. Beetroot tops are a delicious cooked like chard or shredded in a salad.
  • fennel ;
  • bunched young purple topped turnips
  • leeks.

IMAG0393

Greens:

  • Purple sprouting and Romanesco broccoli shoots;
  • Perpetual spinach and mixed beet leaf bunches;
  • Bitter green salad mix;
  • sorrel;
  • Radicchio.

See our article Winter Salads for some salad making ideas.

 Fruit:

  • Argentine pumpkins – on request only.

 Preserves from the farm :

  • Coriander and Garlic Sauce (for marinades, basting, substitute for fresh coriander),
  • Vietnamese Curry Paste,
  • Harrief  (hot Moroccan style chilli and roasted pepper sauce),
  • Thai style Chilli Jam,
  • Red Onion and Tomato Chutney,
  • Eggplant Kasaundi,
  • Tomato Kasaundi,
  • Spicy Tomato Sauce,
  • Quince Butter and
  • Quince Jelly – classic jelly and with quince pieces.

All available on Saturday from 8 am to 12 noon at Albany Farmers Market, Collie Street, Albany. Western Australia.

Winter Salads

Learning how to prepare delicious meals with the vegetables that are in season is both challenging and rewarding. Challenging because our choice of repertoire is limited to what we can pick ourselves or purchase locally, but rewarding because it is amazing what lovely meals can be made with a bit of imagination. For those who grow their own vegetables, it is very satisfying to eat a meal using ingredients foraged from the garden.

We have reached a stage in the winter when I feel I have had enough heavy winter food and need an input of some more invigorating lighter food. This week we have made some big salads with farm produce and other locally sourced ingredients.

The chicory family:  (clockwise from LHS) Treviso chicory, scarole, sugarloaf chicory, frisee.

The chicory family: (clockwise from LHS) Treviso chicory, scarole, sugarloaf chicory, frisee.

Bitter Green salad with Pears and Walnuts

This salad is a perfect way to eat the chicory family greens – radicchio, frisee, scarole and sugarloaf endive. They are amazing performers in a winter garden and well worth growing. Any of these leaves and lettuce leaves are used as a bed, on which sliced slightly underripe pear, a small amount of thinly sliced red onion and walnuts are scattered. A vinaigrette of olive oil and balsamic vinegar, salt and pepper is drizzled over before serving.

Bitter Green salad with fennel and Oranges.

Fennel is another vegetable which thrives in the cool wet Albany winter. Navel oranges are also in season now. Fennel and orange salad is a favourite salad combination, to make a bigger salad make a bed of bitter green and lettuce leaves as above. Scatter over a thinly sliced bulb of fennel, orange slices, red onion slices and kalamata olives. Dress as above.

Coleslaw with oriental dressing.

We made this to serve as a side salad with the well known Vietnamese beef stew Bho kho.

Mix together finely shredded cabbage and  other finely shredded vegetables such as carrot and beet leaves, coriander leaves  and a shredded apple. Make a dressing from lime juice, fish sauce, sugar, rice wine vinegar, crushed garlic clove and some finely shredded chilli (if you like a bit of heat) and mix this through the shredded ingredients.

Jocelyn Bathgate

In season this week at Bathgate Farm – 3 August 2013

Our supply of vegetables is still small, so be early if you want to make sure you get a few of these goodies.

Potatoes:

  • Dutch Cream – sought after yellow -fleshed waxy potato, excellent for mashing, roasting, casseroles, salads, boiling;
  • Norland (red skinned, waxy potatoes for boiling and salads);
  • Kipfler.

Stems and roots:

  • new season carrots;
  • fennel;
  • leeks.

Greens:

  • Tuscan kale, collards and curly kale;
  • Violetta cauliflowers, Romanesco broccoli;
  • Sugar loaf cabbage;
  • Mixed beet and perpetual spinach bunches;
  • Violetta cauliflowers and Romanesco broccoli;
  • Radicchio.

 Fruit:

  • Argentine pumpkins – on request only.

 Preserves from the farm :

  • Coriander and Garlic Sauce (for marinades, basting, substitute for fresh coriander),
  • Vietnamese Curry Paste,
  • Harrief  (hot Moroccan style chilli and roasted pepper sauce),
  • Thai style Chilli Jam,
  • Red Onion and Tomato Chutney,
  • Eggplant Kasaundi,
  • Tomato Kasaundi,
  • Spicy Tomato Sauce,
  • Quince Butter and
  • Quince Jelly – classic jelly and with quince pieces.

All available on Saturday from 8 am to 12 noon at Albany Farmers Market, Collie Street, Albany. Western Australia.

In season this week at Bathgate Farm – 20 July 2013

Lots of greens this week – we have the first cut of perpetual spinach plus Tuscan kale, collards and curly kale.

Potatoes:

  • Dutch Cream – sought after yellow -fleshed waxy potato, excellent for mashing, roasting, casseroles, salads, boiling;
  • Norland (red skinned, waxy potatoes for boiling and salads);
  • Delaware (all round old favourite);
  • Nicola (yellow fleshed, waxy – similar to Dutch cream);
  • Kipfler.

Stems and roots:

  • French breakfast and round red radishes;
  • leeks.

Greens:

  • Tuscan kale, collards and curly kale;
  • Violetta cauliflowers, Romanesco broccoli;
  • Sugar loaf cabbage;
  • Perpetual spinach;
  • Violetta cauliflowers and Romanesco broccoli;
  • Frisee – blanched to produce lots of pale leaves in the centre;
  • Bitter salad mix – Italian style mix including frisee, scarole, radicchio, sugar loaf endive, coral and cos lettuce.

 Fruit:

  • Argentine pumpkins – on request only.

 Preserves from the farm :

  • Coriander and Garlic Sauce (for marinades, basting, substitute for fresh coriander),
  • Vietnamese Curry Paste,
  • Harrief  (hot Moroccan style chilli and roasted pepper sauce),
  • Thai style Chilli Jam,
  • Red Onion and Tomato Chutney,
  • Eggplant Kasaundi,
  • Tomato Kasaundi,
  • Spicy Tomato Sauce,
  • Quince Butter and
  • Quince Jelly – classic jelly and with quince pieces.

All available on Saturday from 8 am to 12 noon at Albany Farmers Market, Collie Street, Albany. Western Australia.

In season this week at Bathgate Farm – 11 July 2013

Potatoes:

  • Dutch Cream – sought after yellow -fleshed waxy potato, excellent for mashing, roasting, casseroles, salads, boiling;
  • Norland (red skinned, waxy potatoes for boiling and salads),
  • Delaware (all round old favourite);
  • Nicola (yellow fleshed, waxy – similar to Dutch cream);
  • Kipfler;
  • Royal Blue (favourite for creamy yellow mash and perfect chunky chips).

We have a small supply of other vegetables. Be early to avoid missing out.

Stems and roots:

  • French breakfast and round red radishes
  • leeks

Greens:

  • Sugar loaf cabbage,
  • Violetta cauliflowers, Romanesco broccoli,
  • Bitter salad mix – Italian style mix including frisee, scarole, radicchio, sugar loaf endive, rocket, coral and cos lettuce,
  • Other greens still in short supply.

Fruit:

  • Argentine pumpkins – on request only.

Preserves from the farm :

  • Coriander and Garlic Sauce (for marinades, basting, substitute for fresh coriander),
  • Vietnamese Curry Paste,
  • Harrief  (hot Moroccan style chilli and roasted pepper sauce),
  • Thai style Chilli Jam,
  • Red Onion and Tomato Chutney,
  • Eggplant Kasaundi,
  • Tomato Kasaundi,
  • Spicy Tomato Sauce,
  • Quince Butter and
  • Quince Jelly – classic jelly and with quince pieces.

All available on Saturday from 8 am to 12 noon at Albany Farmers Market, Collie Street, Albany. Western Australia.

Romanesco and Violetta cauliflowers

Romanesco and Violetta cauliflowers

In season this week at Bathgate Farm – 4 July 2013

Potatoes:

  • new variety this week is Dutch Cream – sought after yellow -fleshed waxy potato, excellent for mashing, roasting, casseroles, salads, boiling;
  • Norland (red skinned, waxy potatoes for boiling and salads),
  • Delaware (all round old favourite);
  • Nicola (yellow fleshed, waxy – similar to Dutch cream);
  • Kipfler;
  • Royal Blue (favourite for creamy yellow mash and perfect chunky chips).

We have a small supply of other vegetables. Be early to avoid missing out.

Stems and roots:

  • French breakfast and round red radishes
  • parsnips,
  • small beetroot in bunches.

Greens:

  • Sugar loaf cabbage,
  • Scarole and endives (can be sautéed or braised as well as used in salads),
  • Bitter salad mix – Italian style mix including frisee, scarole, radicchio, sugar loaf endive, coral and cos lettuce,
  • Other greens still in short supply.

Fruit:

  • Argentine pumpkins – on request only.

Preserves from the farm :

  • Coriander and Garlic Sauce (for marinades, basting, substitute for fresh coriander),
  • Vietnamese Curry Paste,
  • Harrief  (hot Moroccan style chilli and roasted pepper sauce),
  • Thai style Chilli Jam,
  • Red Onion and Tomato Chutney,
  • Eggplant Kasaundi,
  • Tomato Kasaundi,
  • Spicy Tomato Sauce,
  • Quince Butter and
  • Quince Jelly – classic jelly and with quince pieces.

All available on Saturday from 8 am to 12 noon at Albany Farmers Market, Collie Street, Albany. Western Australia.