Mullet are undervalued. My partner remembers seeing them buried on the beach by the thousands, bycatch regarded as too cheap to bother selling. Though those days are over they’re still regarded as sustainable, and really fresh mullet are one of my favourite eating fish. Fresh fillets are not too strong flavoured, and they’re super cheap and a really good source of Omega 3.
Plants know. Well, mostly they know. They do get it wrong, but a lot of years of evolution have gone into picking the change of season. Despite the cold snap we’ve been going through, this morning my garden reckons Spring has truly sprung here.
If you’ve been following the Breakfast Challenge series at all, you’ll know that “my current favourite” breakfast is usually only the current favourite for a few weeks. Partly that’s because what is best, in taste and in health and in cost, is always based on the fruits and nuts and grains and vegetables that are in season.
Leafy planting days today and tomorrow. The trick with leafies this time of year is to think about sex.
I actually like my oats better savory than sweet, and in a pressure cooker, steel cut oats will cook quickly enough to be a good option.
I’m loving the selection of greens in my garden this time of year. There’s such an abundance, I pick some for us and some for the chook bucket every day. It gives us eggs with glorious deep yellow yolks and lots of Vitamin A.
A warm bowl of custard is the ultimate in comfort food, and with eggs, low fat milk, a small amount of sugar and anti-oxidant dark chocolate, it’s a healthy high protein low GI breakfast.