Well, down in the southern hemisphere it's been potato season for a month so i've been gorging (well 4kg a week) on little Jersey Bennes, boiled and then drizzled with truffle oil or mandarin infused olive oil.
Yesterday I was able to get a small sack (10kg, should last 2 weeks) of the larger and flourier Red Desirees. Boil these until almost ready, slice 1cm thick and then lightly (so the oil doesn't go off) pan fry in olive oil till slightly browned.
I just ate nearly 1kg for lunch, dipped in tomato, capsicum and chilli salsa, and mayo (and some grilled tempeh drizzled with tamari).
The stored ones were so useless over the winter I eventually went without, so hence the excess now.
I'll have fresh apricots, peaches, nectarines and blueberries for afters (a lot later, for obvious reasons I can hardly move at the moment).
It's also been garlic season for just over a week. Can't beat eating fresh raw garlic either. I've been very restrained this year (don't know why) and have only so far had one roasted bulb (normally I have two in a sitting). I'll have to get 5kg in and keep it in a cool part of the house to see me through the winter.
Here is a quick recipe for a salad dressing if you like. Measures are inexact, tip some in a bottle and shake just before serving.
Bit of prepared stoneground mustard seed
Bit of sugar (evaporated cane juice)
Finely chopped fresh garlic
Yet to come, is the ultimate - raspberries. These have an extremely short season (well at least delivery wise to the city) of two weeks, tops. I can't believe there was a time when I disliked these. Followed by a close second - blackberries.
Excuse the ramblings and sorry if this is out of season for any of you. If you'd like to e-mail me, we can arrange a mutually suitable time where I'll eat something for you at a set time, and you can see whether or not you can taste it (I'm not taking the Michael here, i'm serious). Or you can call me and hear it too.
I thought someone would come up with mashing them :-}
I certainly don't puport to be a font of knowledge on Asian food, but here is my limited understanding of some of the products mentioned.
Tempeh is cooked soybeans, fermented with a mould culture (related to mushrooms), pressed into a block. Just slice it, grill/fry it or add it to whatever you're cooking (I buy it refrigerated, it also comes frozen). It has a slightly nutty flavour (quite inoffensive) - and like tofu it takes on whatever flavour you care to add in the dishes ie stir-fries etc. I'm led to belive it originates from Indonesia.
Tamari is 'traditional brewed soy sauce', only milder in flavour, and should contain no wheat. I recommend this as a good starting sauce to anyone who might be interested in Asian style cooking. Not as salty as some soy sauces can be. It's very nice on baked potatoes too. Get bakeable sized potatoes, slice in half, bake at about 220-230 centigrade (doesn't take that long as you've just cut them in half). You'll know when they're ready, and the cut surface will be nice and crispy brown. Now here is the important part -prod it once with a fork when you take it out the oven to let the steam out. After that you can cut them open and mash them up a bit with tamari, olive oil or what have you.
Another fermented soy product that is easy to use is miso paste. Good flavouring for soups, casseroles or just drinking. There are lots of different styles (some quite salty), so if you've had it once (maybe at a sushi bar?) and didn't like it, please try another. Some can be very salty. Miso's made from or with the addition of rice and/or barley are possibly more accessable to those uninitiated. Try and get hold of the unpasteurised variety, as the culture in it really is the best part.
All of these products should be available GM free and organic.