What an exciting week it has been!
The floury baker has and is collaborating with the local harvest collective, www.thelocalharvestcollective.tumblr.com - a wonderful inner city produce supplier who is all about sourcing great and some unique produce within NSW. Someone who acknowledges all those wonderful growers out there who haven't lost heart to the Coles /Woolworths empires.
The local harvest collective have put together a wonderful idea of utilizing and selling produce that is in season and freshly harvested and easily accessible for you to collect. They have constant updates from their growers as to what is going on. Talia and Ed co ordinate this so well. They are a wonderful team and are very obliging to help and answer any questions you may have in relation to their groceries. You arrive at your pick up spot, soon to be the rooftop of Parmount pictures in Surry Hills( the first rooftop produce market in Australia I might add!) You will be welcomed with a wonderful selection of fruit and vegetables already put together for you to pick up. You can buy as a bag for one $35 or two $60 or even a whole family $100.
Below is a recipe I put together which celebrated what I recieved in my grocery bag last week - a warm Autumn salad.
Please enjoy and please drop by the local harvest collective.
The local harvest collective - 80 Commonwealth St, Surry Hills, 8 am Saturday mornings
A big thank you too: Luisa Brimble my mentor and wonderful photographer!
Warm Autumn vegetable salad
- 4 mixed carrots, peeled
- 2 Field grown roma tomatoes, cut in quarters
- 5 stems of cavalo nero, leaves torn away from the stem
- 1 large red potato, skin left on,sliced into rounds
- 1/2 Baby cos lettuce, cut into quarters Japanese pumpkin
- 1/2 Brown onion
- 2 garlic cloves
- Fresh chicken stock
- Pumpkin seeds
- 1 stem Oregano Lemon
- 200gm Japanese pumpkin, cut into cubes
- 1/2 Brown onion, brunoise
- 1 Garlic clove, crushed
- 3 cups Fresh chicken stock
Toasted pumpkin seeds
- 1 Tbsp pumpkin seeds
- 1/2 clove garlic, crushed
- 1 stem oregano
- 1Tsp lemon, juiced
- 2Tbsp Extra virgin olive oil
- Sea salt Cracked black pepper
- Pre heat your oven to 180c.
- Place your quartered field tomatos on a tray lined with baking paper. Season with sea salt and cracked black pepper.
- Roast the tomatoes for 30 minutes.
- On another tray lined with baking paper roast your mixed carrots which are seasoned with olive oil, sea salt and cracked black pepper for 30 minutes or until just tender.
- Follow this same process of roasting with your red potatoes which are cut into rounds. Roast till golden on one side, then turn, Roast till tender.
- Heat a frying pan and saute your torn cavolo nero leaves in olive oil and a knob of butter. Once wilted season with fresh lemon juice, salt and pepper.
- For the pumpkin puree - In a pot heat some olive oil and a knob of butter. Saute your onion and garlic till transparent. Add your pumpkin pieces, Saute for 5 minutes. Then add your chicken stock. Cook till very tender. Then blend to a smooth puree. Check the seasoning.
- For your toasted pumpkin seeds. Brown some butter in a shallow frying pan , add your pumpkin seeds, crushed garlic and oregano. Cook till crispy.
- For your lemon dressing whisk your extra virgin olive oil into your lemon juice and adjust the seasoning to your taste.
- To assemble your warm salad place a spoonful of your pumpkin puree in the centre of the plate. Then arrange your other vegetables in a layered effect around the puree. Drizzle the lemon dressing over the vegetables.
- Garnish with your toasted pumpkin seeds.
It is time to welcome Autumn I say!
Let's welcome it with this wonderful produce from the local harvest collective.