Easy beets

Beetroot is in season pretty much all year round in the Waikato. I love the amazing purple colour of beets, which some people unkindly call “lurid”. I love that beets can be used both cooked and raw.
And it’s such a thrifty plant. You can make two different vegetable courses out of one bunch of beets.
But, beetroot isn’t “fast food”.
You have to think ahead, to get the best out of beets.

Comfort food for stormy seas

Comfort food for stormy seas

When times are stressful, that’s exactly when we need to be eating well. Everyone will have different ideas of what comfort food means.
Whatever this is, I hope you’re able to eat some of the food that brings you home to yourself and helps you feel grounded.
Here are my five of my top comfort foods.

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Appreciating eggplant

Appreciating eggplant

I think eggplants are the most elegant of all vegetables.
These beautiful shiny purple vegetables/fruit, which are also often called aubergines, star in some of my favourite recipes.

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Plum gummies

Plum gummies

I’ve been making superb plum jellies and gummies with my seasonal abundance of backyard plums.
There are plums galore at the farmers’ markets at this time of year.

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Magic milk cultures

Magic milk cultures

My two favourite milk cultures are kefir and Caspian Sea yoghurt. I’ve been making both regularly for about ten years. They are easy to make and almost foolproof.

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Cabbages: the raw and the cooked

Cabbages: the raw and the cooked

I’ve been appreciating cabbages recently – raw, cooked and sauerkraut. Richard Cato has been selling superb savoy cabbages at the local farmers’ markets. And also at the market, there’s Marea Smith’s delicious GoodBugs sauerkraut.

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Parsley and her cousins

Parsley and her cousins

I have a favourite plant family. Apiaceae or Umbelliferae – both names are commonly used.
So many plants I love to grow and eat belong to this family.

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