It’s time for me to announce that this Southern cook and gardener is heading North. Peter and I are embarking on a new adventure in Auckland for at least a year. I am looking forward to having easy access to citrus, avocados, tamarillos, kiwifruit, and to grow tomatoes and basil outdoors!
There will be Southern fruit and vegetables that I will miss like Oamaru new potatoes, gooseberries, black and red currants, and Central Otago stone fruit, particularly apricots and cherries.
But there is one southern vegetable that is often overlooked or even disliked….the swede. Much to Peter’s embarrassment, I have been known to pick up a swede from the trailer selling them at the airport to take up north as a gift.
I like swede and even though it’s not seasonal, I am going to feature it because I will miss it next winter and was reminded of it recently in a jewellery gallery.
Southern Watermelon, aka the Swede
|Swede by David McLeod from 5+ a day series (Copper & Silver)|
The swede, originally called the Swedish Turnip, and Rutabaga in the US, is actually a cross between a turnip and cabbage and is on the list of aphrodisiac foods (who would have believed that?)
We down here jokingly call it “Southland watermelon”. You could never compare a supermarket swede to a watermelon. But imagine it’s a winter morning in Southland, one of those mornings when you can see your breath. A swede is plucked from the frost chilled soil, and deftly peeled by a farmer skinning the swede of its earth and roots. You are handed a slice and may well be surprised by it’s sweet melon like quality. If you ever have the opportunity, go on, give it a try.
The swede, if fresh, is lovely grated raw into a salad. Make sure it’s late enough in the season to have had at least one good frost to concentrate the sugars. The swede stores well and if you manage to obtain some that haven’t had all their roots trimmed, you can pop them back into the garden soil to keep even longer in nature’s fridge.
|David McLeod from Quadrant Gallery – Jewellery,
Glassware and Ceramics, Moray Place, Dunedin
I have a great Friday job working at Quadrant Gallery in Moray Place, Dunedin, with owner and jeweller David McLeod. Dave loves gardening. I bet there are not many jobs where your boss brings you lunch, and better still it’s substantially made from his garden produce. He has even made jewellery inspired by vegetables.
I have asked Dave to be a guest recipe blogger with a Swede recipe from his sister. You can store it away until next winter.
|Broccoli Tree from David McLeod’s Five+ a day series|
|Nana’s Big Tomato – by David McLeod from his Five+ a Day series – silver and garnet
(this piece was based on a drawing his daughter Islay did when she was 5)
Allannah’s Grated Swede
|Framed Swede – Five+ a Day series- Sterling silver
Peel and cut into pieces that can easily be grated.
Finely chop an onion.
Melt a knob of butter in a pan, and saute the onion until golden.
Add 1 tsp of turmeric and caraway seeds (to taste -perhaps 1/2 tsp)
Then add the grated swede and cook until soft.
Dave suggests this is a great dish to serve with lamb and a salad.
I haven’t been able to try this recipe out yet but I like the idea of using turmeric and caraway to give a hint of the exotic to the humble swede. I would also be tempted to try a little chili as well.
Grating the swede is inspired because it can take quite a while to cook in pieces.
Bottled Central Otago Apricots
|Gus’s preserved Sundrop organic apricots|
One thing I will definitely miss will be preserved apricots made by our son Gus. They taste like bottled Central Otago sunshine.
Gus put his preserving prowess to the test when he entered his apricots into the bottled fruits section of the Wanaka A&P Show this year. He won first prize. Unfortunately they don’t run to ribbons these days and the $5 prize money isn’t quite the same thrill.
The key to Gus’s success, as with most good food, is sourcing the best fruit he can. He has found an organic grower who grows the apricot varieties Sundrop and Vulcan.
He produces around 100 jars of apricots each summer using the familiar Agee jars that my mother would have used (1 litre capacity). All the apricots are processed in a commercial kitchen and he is set to do his 2013 bottling batch late January.
Gus is selling the 20 bottles he has left from his 2012 bottling.
If you would like to buy these prize winning apricots or make an order for the 2013 season you can contact Gus by email: Augustin_hayden@hotmail.com They cost $22 each ($20 if you can offer a replacement Agee Utility jar.)
Apricots are an excellent source of vitamin A that doesn’t get destroyed through cooking.
Watch out for my next posting on the different things you can do with another of my favourite southern fruits, the gooseberry.