Now is the time to take full advantage of the abundant season - the veggies are getting better and better and cheaper and cheaper by the day. Not that they are all that cheap, but compared to the festive season prices now is the time to lay your hands on all the specials you come across. I know we are all looking forward to just settle into the new year and get some sort of manageable rhythm going, but for the serious cook this is not going to happen. With winter approaching faster than we think, it is really time to get all the recipes out and see how we can make the most of what is available.
Living in the countryside gives me an unfair advantage of getting the best produce from neighboring farmers at reasonable prices, but even if you have to go to the veggie store and shop smart you will be able to save a lot of money.
Veggies sold by the bag or carton often offer very good value for money - don't be deterred by the thought of what to do with so much - there are ways and means to prepare, preserve and freeze the bootload of fresh veggies that you have bought.
For the novice cook buying a large quantity of produce might be a daunting task - but don't despair - just start off on a smaller scale. Firstly, buy a vegetable by the pocket that you really like - be it butternut, potatoes, beetroot, green beans or whatever takes your fancy.
To get the most out of your veggies start off with your favourite recipes or methods of preparing them. Search through recipe books for new ideas and ways to preserve them. There is a whole world of information out there, make use of it. Search for new ways, ideas and techniques that you might enjoy making
Living in the countryside gives me an unfair advantage of getting the best produce from neighboring farmers at reasonable prices, but even if you have to go to the veggie store and shop smart you will be able to save a lot of money.
Veggies sold by the bag or carton often offer very good value for money - don't be deterred by the thought of what to do with so much - there are ways and means to prepare, preserve and freeze the bootload of fresh veggies that you have bought.
For the novice cook buying a large quantity of produce might be a daunting task - but don't despair - just start off on a smaller scale. Firstly, buy a vegetable by the pocket that you really like - be it butternut, potatoes, beetroot, green beans or whatever takes your fancy.
To get the most out of your veggies start off with your favourite recipes or methods of preparing them. Search through recipe books for new ideas and ways to preserve them. There is a whole world of information out there, make use of it. Search for new ways, ideas and techniques that you might enjoy making
Butternut: This weekend butternuts are on my to do list. Family favourites first - creamy butternut soup. Having only about twelve medium sized ones they will all be used for this. It is often easier to make one large batch of the same recipe if you are slightly pressed for time, rather than making small quantities of different recipes.
Tomatoes: Many farmers plant tomatoes as an interspersed cash crop. They are open field crops and usually beautifully sun ripened. Planted for commercial use - canning, tomato sauce and other methods of preservation - they might have some blemishes here and there, but their taste is far superior to the hot house table varieties. If you can lay your hands on these you can be assured of having the best tomato sauce and reductions for the rest of the year.
These tomatoes make the most amazing pasta sauce. Wash, cut into quarters, cook and reduce and you have the best tomato base thinkable. We freeze them in two liter ice-cream tubs and have a supply to last us the whole year or longer.
These tomatoes make the most amazing pasta sauce. Wash, cut into quarters, cook and reduce and you have the best tomato base thinkable. We freeze them in two liter ice-cream tubs and have a supply to last us the whole year or longer.