Tag Archives: organic

To Market, To Market

I went to the Brisbane Markets in Rocklea today for the first time in a very long time. They are recovering very well after the floods. After my poor experience with seedless lemons, I felt the need to find some vegetables which retain some semblance of being a plant once upon a time. 

I had the aim of only spending $20 on fresh veges, but went a bit off track.

Brain flowers

Does anyone know the name of these flowers? I usually just call them ‘brain flowers’. Will have to google this one.

Dragon fruit

I’m not sure if people outside the tropics get this one but I love it. The best description I could give of its flavour is it tastes like fruit. Nothing too overpowering, along the lines of grapes and apples. When I was in Cambodia I lived on dragon fruit as it was so cheap there but can be up to $9 a kilo here.

Sweet basil

apparently there isn’t just ‘basil’. It comes in all sorts of flavours. Overwhelmed, I just took the genus I recognised, as the others seemed to lend themselves more to Thai cooking than Italian.

To market, to market, to buy a fat pig, Home again, home again, jiggety-jig

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Filed under Creating

3 bowls of sugar

Channelling my inner CWA, I decided to make marmalade. What most suprised me about this project what just how much sugar marmalade contains, even when home made. At least I know it contains no preservatives or colours.

Three Fruits Marmalade

Ingredients: 1 grapefruit, 2 oranges, 1 lemon, 2.5L (10 cups) cold water, 2.5kg caster sugar

Method

1. Slice off ends or fruits, cut in half lengthways, then thinly slice crossways. . Place with water in a large bowl. Cover with plastic wrap and set aside in a cool place for 8 hours or overnight to infuse.

The recipe advises to keep the seeds, but unfortunately, even though I had purchased my fruit from a small locally owed grocer, they were still genetically modified enough not to have seeds to preserve.

Fruit Infusion

2. Transfer mixture to a heavy saucepan. Boil, stirring occasionally, for 45 minutes until rind is tender.

3. Meanwhile, preheat oven to 120°C. Place sugar in shallow dish in the oven, stirring once, for 10-15 minutes until warmed.

Sugar for Marmalade

4. Reduce stove heat. Add warm sugar and cook, stirring until the sugar dissolves. Gently boil, stirring occasionally and remove any scum on the surface, for 50 minutes until mixture thickens to setting point. (Spoon a little marmalade onto saucer in the freezer for 2 minutes so see if it turns gel-like)

5. Ladle into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled.

Unfortunately most of my reusable jars were occupied by various nuts and fruits, so I did have to purchase some to use for this recipe.

 

Finished Product

While marmalade can be a bit zesty for my tastes, I know my mum will enjoy a jar. The colours of this project alone made it worth it, and reminded me of my 60s vase collection:

Some encased glass 60s vases

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Filed under Baking