In my kitchen this month (and always) are free range eggs, fresh from the Capital Region Farmer's Markets. Unfortunately, I don't have space on my current block in suburbia to run chickens, so I barter for or buy my eggs. Rather than buying from a supermarket, I choose to buy eggs direct from the producer and don't mind paying more knowing that they have come from hens that are free range. If you'd like to know more about free range produce, visit the web sites for Animal Welfare Labels and Humane Choice.
Also in my kitchen is home grown garlic and rosemary from the kitchen garden. Peter and I were delighted with our first crop of garlic. Here you see one of the smaller bulbs, perfect for a Sunday roast.
According to Australian Garlic Producers, Australia imports 95% of our garlic from China, a country where (alarmingly) chemicals banned in Australia are still being used to grow garlic. Apparently, 'Chinese garlic is gamma irradiated to prevent sprouting and is also sprayed with Maleic Hydrazide to extend shelf life. And all imported garlic is fumigated with Methyl Bromide by AQIS on arrival in Australia.' A good reason to buy garlic from your local farmer's market, buy processed AUSTRALIAN garlic paste, or, better yet, grow your own! Brendan Goullet, Growing and Agronomy Manager for Australian Garlic Producers,was interviewed recently by ABC Rural. You may find it interesting to hear what he has to say.
In my kitchen is Brookfarm's new gluten free bircher with our home grown strawberries. Thank you to the team at Brookfarm for sending me this muesli to road test. Like the rest of your products, the quality is superb (and that is not gushing!).
Having just come back from a four day weekend in South Australia for Eat, Drink Blog (EDB2012), on my kitchen bench is Angela Heuzenroeder's Barossa Food. This delightful and well researched book, published in 1999, delves into the changing history of The Barossa, its recipes and food culture. It's been a while since I cooked any of the recipes and I'm keen to try them again.
Also in my kitchen is this Wild Mushroom and Black Garlic Salt, produced by The Mushroom Man, Marco Marinelli, who has a stall at Central Market in Adelaide. It's delicious sprinkled on meat and vegetables prior to roasting. Use it sparingly. It was one of a few goodies in a sample bag given to the delegates who attended Eat Drink Blog. Watch my Market People pages for an upcoming snippet about this interesting personality.
In my belly, err sorry, I mean kitchen are these moreish roasted sugar and spice almonds from Shingle Hill Estate, just outside of Canberra. Another snippet to watch out for on my Market People pages!
My Peter has been home for a few days, in between trips interstate for work. On Saturday mornings he makes a beeline to the That Bagel Place stall at Capital Region Farmer's Markets. The bagels freeze extremely well, meaning we have access to 'fresh' bagels on occasions when we don't make it down to the markets.
One of my favourite snacks are mandarins and there are still some varieties available at the markets. Sweet and succulent in a neat little package, they are on my fruit platter in my kitchen.
Smoked salmon produced by Tassal in Tasmania was in my kitchen until the weekend. We had a smoked salmon and dill pizza (with Matso's Ginger beer!) for dinner. I like to keep a pack or two of smoked salmon fillets and steaks in the fridge as it gives me access to great ingredients to use as the base for quick and easy meals.
And finally, in my kitchen are these long stemmed roses from my garden. If only I could make this photo one of those 'scratch and sniff' thingeys! The perfume is exquisite (and that's not gushing either!).
Pop in and visit my food blogger friend, Celia, at Fig Jam and Lime Cordial, who hosts this monthly series titled In My Kitchen, and introduce yourself to food enthusiasts, cooks and bloggers from Australia and around the world.
And tell me, what good things have you in your kitchen or from your garden this month?
Join me as I share with you recipes for all seasons, postcards and morsels from my travels, conversations with cookery writers
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I use Australian standard measuring cups and spoons in my recipes.