My perfect storm is at an end, and life is returning to its usual very busy but kinda balanced state. To celebrate, I used this…
Chillies and lemons are both glut crops – if you have any, you have too many! For this recipe though, the challenge is that you only have too many of both at the very end of the chilli season and the very beginning of the lemon season. It’s a moment to pounce on.
Pears are in season, and Bartlett pears (perfect for cooking) are starting to appear at our local Farmers Market. Where I live, we don’t get enough chill factor for pears, but luckily, within our 100 mile limit (as the crow flies) there is good pear growing district up on the Tablelands.
This is an adaption of a classic recipe that is usually a bit too sweet and gooey to be suitable for lunchboxes.
Stone Soup is a great recipe for a really low hassle dinner for a large and unknown number of people. The recipe is super simple. Boil a large pot of water and add a smooth river stone and some salt.
As seasonal a recipe as they come, this eggplant with pizza topping is easy and fast.
It is tempting to think about preserving this time of year. It seems everything I am picking, I’m picking in bulk!