Blueberries are right in season up here in northern NSW.
I make soap once a year, in time to give it away as Christmas presents. I truly hate the commercialisation of Christmas. Unless I can do handmade presents I feel really yucky and conned by the whole thing. But homemade vegetable oil soap is so luxurious that it makes a great present.
With carrots, I stick to very fast baby carrots this time of year.
This is one of those recipes where I go by the feel and the look, but I am going to try to write it down! In fact, once you have made it once and got the idea, it is infinitely versatile.
Paw paw and citrus flavours go so well together, and luckily I have the last citrus of the season – late mandarins and pomelos – still picking.
Mulberries are right in season up here, and like most foods with that deep colour, they’re full of antioxidants and phyto-nutrients.
These little tarts use a strong egg custard to encase the mulberries and give them enough lunch box stamina.
Chickpeas and silver beet, livened up with lemons and olives – the nice part about it is that it is the kind of filling, low fat, very yummy soup you can snack on all day and feel good in all sorts of ways.
These are the perfect party plate. They are best cold (though in our house a good percentage don’t make it that far). If you have a garden, most of the ingredients will come out of it.
One of my best childhood memories is stripping down to knickers (so we didn’t get into trouble for staining our clothes) and climbing the mulberry tree, and my kids did the same.