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.
As regular readers will know, I love strange and unusual fruit. This week I’m in love with casimiroas. Casimiroa edulis, also known as white sapote, is oval and green, about the size and shape of an avocado. It doesn’t look anything special – but the flavour is amazing.
Tomatillos are very popular in Mexican cuisine, but they’re not common in New Zealand. So I was happy to find Harvey Till of Vegetills selling tomatillos on Sunday at the farmers’ market.
This post is about organics and the local food economy.
It’s a timely topic because the Organic Products Bill is currently going through Parliament. Submissions are open until 28 May.
If you care about organics and food quality, I suggest you send in a submission.
It’s a great time of year for avocados. Some of my friends are feasting on boxes of avocados from the Bay of Plenty. Others have trees laden with big green fruit.
Avocados thrive in many parts of the Waikato.
This is the story behind my new book, Meet your greens: Enliven your salads with herbal energetics. It’s about how to make amazing salads, but it’s also about a lot more than that.
Meet Your Greens comes out of my lifelong interest in the different flavours of salad greens.