Tag Archives: western Australia

In season this week at Bathgate Farm – 7 September2013

Lots of Bitter Green Salad Mix this week, plus Argentine pumpkin and Asian vegetables. Sadly this week is the end of the season for potatoes (next harvest Nov).

Greens:

  • Purple sprouting (purple florets with crisp, sweet green stems – lightly cook or eat raw);
  • Bitter green salad mix pl us some whole frisee and scarole;
  • Sorrel;
  • sugarloaf cabbages (small supply);
  • Asian vegetables – pak choy and choy sum.

See our article Winter Salads for some salad making ideas.

Bathgate Farm bitter green salad mix

Bathgate Farm bitter green salad mix

Fruit:

  • Argentine pumpkins.

Stems and roots:

  • carrots – several varieties including Amsterdam (long thin orange), nantes and purple and yellow varieties;
  • beetroot;
  • fennel ;
  • bunched young purple topped turnips;
  • radishes;
  • leeks.

Potatoes:

  • 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.

 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.

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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.

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.

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 – 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

Beautiful Winter Salads

As I harvested vegetables this week on the farm I was reflecting on the beautiful salad vegetables that we were picking for this week’s bitter salad mix. Winter is the time when the most cold tolerant of our greens, the endives and chicories, are at their best. Frisée and scarole continue to produce beautiful large heads of intricately curled leaves, when the growth of most other plants has virtually slowed to nothing. The cold also intensifies the deep burgundy of the radicchio leaves. Mixed through a salad, these leaves are a feast for the eyes as well as the taste buds.

We have been making a bitter green salad mix for several years at Bathgate Farm. During this time salad mixes have become increasingly popular with customers. Many people were wary of our salad called “Bitter green salad mix”, but there has been an increased awareness of what bitter greens are, and what delightful salads can be made with the combination of sweet, bitter, salty and sour flavours. We have not followed the trend of using baby leaves in our salad, as the best leaves from the bitter greens are the blanched hearts of the mature heads. We also want to encourage people to eat big gutsy salads.

Now is the time during winter when we have had our fill of heavy, substantial , winter fare. The components for some invigorating fresh salads are all coming into season: navel oranges,avocados, red onions, fennel, lettuces, radicchio, rocket, frisée and scarole.

Where to find our Bitter Green Salad

Albany Farmers Market, Mount Melville Fresh Organic Produce and The Source, Denmark. We also supply 14 Peel Place (“where Meals and Memories are made”).

Bitter Green Salad with Pear and Walnut  

This is a salad we regularly return to:

Fill a shallow bowl with salad leaves- if available use a mix of bitter greens (endives and radicchio), rocket and cos lettuce, broken into suitable sized pieces. Scatter over thin slices of slightly under ripe pear and red onion and walnuts. Dress the salad with a vinaigrette of olive oil, balsamic vinegar, salt flakes and black pepper.

By Jocelyn Bathgate

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.