potionstopesto.blogspot.com: Wood to water: the seasons turn

Thursday, December 28, 2017

Wood to water: the seasons turn

Our response to light is primal. Its change with the seasons brings a feeling of gentle disquiet, as we ease into its dictates. Spring and autumn are energising, transitional times of change that call for a reevaluation. Yesterday, I cleaned the ash from the fireplace and removed the wood buckets. Watering replaces woodchopping, the outdoor furniture retreats into the shady spots and cooking is planned for early in the morning or after dark.

Daikon radish pods

In the garden, the days take on their own pattern. The early morning is the time to pick leafy greens and soft fruits then, as the dew evaporates, calendula and lavender flowers. Early evening, I am harvesting the winter seed: poppies, coriander, rocket, daikon and watercress and in a week or two will be picking pick sun warmed tomatoes and capsicums at their end of day best. There are water bowls, bird baths, pot plants and the pond that need topping up with water and rainwater tanks to monitor. The reassuring grinding as the mechanisms in watering stations turn on and off tell me my plants will survive if I am not here for a few days.

Calendulas

I monitor the flow of the river over the weir with great interest, willing it to continue as long as possible. Gently tapping the side of the tanks I check their levels to evaluate how long they will last.

The wrens and the silver eyes thank me for the a bath under the sprinkler every couple of days.The black skinks have appeared with the bobtails and I hear snakes are about too. The bush rats are into my seed buckets and I have bought them inside to clean and pack away for autumn planting. The warm nights allow us to reacquaint with the ring tailed possums and mosquitos while enjoying the music of the frogs and the moon carolling magpies. The day time chorus is of crows and kookaburras, cicadas and sandgropers.

It is a shift in awareness from wet to dry, cold to hot - a changing of clothes, diet and activities. The world expands, comes out to play to plan holidays and enjoy the beach and the forest. I am grateful for this reminder of change and renewal in nature. The seasons here may not be as dramatic as in other climates but it is there. Wherever you live and whether you will be eating pudding by the fire or lobster at the beach, I wish you all a gentle joy in the turning of the year.

Go well, now and always,

Nirala

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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.

potionstopesto.blogspot.com

Thursday, December 28, 2017

Wood to water: the seasons turn

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