G’day everyone, Again the weather is all over the place, hot and humid then wet and cold, we knew the rain was coming but when was any ones guess.
Tomorrow we will have the last of the Chioggia beetroot, for a while, but we have the Detroit beetroot which is the normal red beetroot starting.
I will also be bringing down some of a neighbours peaches and nectarines, although these aren’t organic, and i wont be selling them as organic, they are the best around, his fruit always fetches the best price in the wholesale markets, you will be able to get them direct from us tomorrow.
I brought some Zucchini flowers down last week to see if they would create any interest, and i will bring some down again tomorrow. if your not sure what to do with them you can stuff them or make fritters with them. Here is a recipe i just got off the net, but there is a lot of recipes on the net with different ingredients to put in them.
150 g (1 cup) plain flour
1/2 tsp salt
250 ml (1 cup) water
1 tsp olive oil
1 egg, separated
16 zucchini flowers
150 g marinated feta, drained
10 basil leaves
Salt and freshly ground black pepper
Oil for deep-frying
Sift flour and salt together in a bowl. Whisk water, olive oil and egg yolk together, then whisk into the flour until combined. Allow to rest for 30 minutes.
Beat egg white until soft peaks form, then fold through the batter just prior to using.
Gently open each zucchini flower and remove the stamen. Wash gently if needed and dry well.
Mash feta slightly with a fork. Chop basil leaves and add to the feta, seasoning with pepper. Place a heaped teaspoonful of the filling into each flower and press the petals back around it firmly.
Pour a 4–5 cm layer of oil in a large saucepan or wok and heat over a medium–high heat. Dip the zucchinis flowers, one at a time, into the batter and into the hot oil. Fry until golden.
Drain on kitchen paper, season with salt and serve immediate