G’day everyone, how was your week, it’s been busy on the farm, the shops we sell to are starting to stock up before christmas and I would suggest if you can’t make the market next week than you should too.
Santa Rosa plums are in, they are good in size and flavour, I have been eating them all arvo, and they are in plenty.
Here is the Horta recipe I promised last week.
Horta Sauté
Ingredients
1 tbsp olive oil
1 small Spanish onion, sliced
1 clove of garlic, finely chopped
1 red chili, deseeded and chopped into thin strips
150g horta, nasturtium flowers kept separate
1 cup chickpeas
1 or 2 tsp capers
5-10 kalamata olives
1 tsp miso paste mixed with 1-2 tbsp water
Salt, to taste
On a medium high heat, sauté Spanish onions for 3 to 5 minutes until lightly brown and then add garlic and chili, continue cooking for another 45 seconds. Add horta, chickpeas, capers and olives as well as the miso liquid. When the horta has just become wilted, add salt to taste, top with nasturtium flowers and serve warm.
Serves 1 to 2.
I hope you all enjoy and remember if you want any special orders for chrisy then let us know. The weather I supposed to be good tomorrow so we’ll see you all then.
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