A Special Feijoa Gift
The humble feijoa holds a special spot in my heart. I love their pleasantly gritty inside texture and a spicy, intoxicating aromatic taste. We have two trees at my family home back in New Zealand and for me a trip there in feijoa season is heaven. I eat as many of them as possible during their precious season in the crisp days of Autumn.
This year, far from the family feijoa tree, a surprise turned up on my desk - A beautiful feijoa, delivered secretly to my desk by a knowing soul with Kiwi links. What a delight.
Here it is - First photographed, then eaten with devout reverence, it was undoubtedly a well loved little fruit.
Thank you feijoa angel.
Simple market salad
Another trip to the buzzing Bondi Farmers Market on a Saturday morning in Sydney, Australia.
Smiling faces of my favourite growers, Hapi and Cathy who come in laden with the best variety of vegetables and herbs ever, including some interesting ones to try such as sorrel, nettles, purslane, chickory, dandelion and more. Hapi and Cathy are always happy to help with ideas for cooking and encourage us all to try something new.
Home I go with a basket heavy with organic goodness, most of it green, a dozen farm eggs nestle at the bottom too. This is the ideal time to put together a true market lunch using what is local, seasonal and fresh. The "template" that I use is based on building up from the greens and leaves, adding in perhaps some more raw or cooked vegetables, then adding some proteins of choice. The end result is always delicious and because it's using the produce of the day, always hits the spot for satisfying, good food.
Today's Market Lunch
Sorrel leaves - a lovely fresh, lemony, tangy taste
Chickory - bitter and beautiful!
Avocado - buttery and wonderful
Fried boudin noir (black pudding) - salty & tasty
A soft poached egg - organic and free range
Shaved pecorino or Parmesan cheese
Salt & pepper
Squeeze of lemon juice
Organic extra virgin olive oil
A few dobs of my friend Noni's homemade kumquat chutney with pine nuts and almonds.
I just put all the ingredients together in a bowl except for the egg, boudin noir and chutney - these I added on the top when I put it onto my plate.
Super easy, super delicious.
Serves 1 - Adjust for as many as you're cooking for.