Home' Scoop : Scoop 53 Spring 2010 Contents (08) 9447 4066
Shop 12, Carine Glades Shopping Centre
473 Beach Road, Duncraig
Open every day, 8am – 8pm (except Christmas Day)
fresh fruit + veg
MR Fresh Carine_SM050_v4.indd 1
18/2/10 8:04:19 AM
Capsicum | Red, yellow or green, capsicum
is vibrant and versatile. From nachos and tacos to
pizzas and fresh salads, its sweetness is never out
of place. Seeds should be sown in spring when
the temperature is just above 20oC. When there’s
no chance of an overnight frost, the seeds can be
planted outside. If you decide to plant more than
one, maintain at least a 50cm-gap between them.
After three months, the plant should produce.
Ginger | Unattractive in appearance but
delicious when used well, ginger’s a favourite in
dishes both savoury and sweet. It's best planted in
a tub: simply bury a knob of ginger that you can buy
at the supermarket. It doesn’t really like the cold
and takes about six months to become useable, so
something that can be easily moved is wise. Take
advantage of the fact that it’s a fragrant plant with
pretty flowers as well. For soil, use a good peaty mix
with added sharp sand for drainage. Wetness at the
base of the roots can cause rotting.
Garlic | Perhaps the world’s most commonly
used culinary bulb. To cultivate, use a bulb of garlic
(yep, the ordinary sort at the greengrocer’s should
work, but they may not be a very interesting variety
and may have been sprayed, so shop around).
Separate the individual cloves and plant in a sunny,
well-drained spot 2.5cm deep and 15cm apart. Keep
as much of the skin on as possible and make sure the
cloves are firm. When the leaves start to lose their
greenery in the summer, remove the plant and dry
the bulb in the sun for a few days before storing.
4 egg yolks
8 crushed garlic cloves
1⁄2 tbspn salt
2 tbspns lemon juice
500ml olive oil
Combine the egg yolks, garlic, salt and half the
lemon juice in a food processor or mortar, and
work into a light and creamy sauce. Add the oil
slowly while whisking until the mix thickens, then
add oil in a thin stream.
Season to taste with salt and pepper and add the
remainder of the lemon juice. Add more water if your
aioli is too thick. To keep, store in a jar, refrigerate,
and it will keep for three weeks.
Basil | Basil has a strong, almost peppery
flavour that can really take a dish to the next
level. Used in many cuisines around the world,
it’s great in pasta sauces and pizza toppings, is a
winning accompaniment to tomato and the key
ingredient in pesto, one of the world’s simplest and
most delicious sauces.
Get your basil in now for a summer of delicious
basil-infused salads. It fares best in warm conditions.
If planted in a well-drained soil in the sun, and if its
flowers are kept trimmed, it is relatively trouble-free
and should produce plenty of leaves to harvest. Basil
will give you plenty of warning when it’s not healthy:
wilting leaves indicate insufficient water and yellow
leaves that more sunlight is needed.
2 crushed garlic cloves
50g pine nuts
2 1⁄2 handfuls of basil leaves
75g grated parmesan cheese
Pesto can be made in a food processor or
with a mortar and pestle. Pound or process the
garlic along with a pinch of salt and pine nuts.
Add the basil leaves gradually and pound them
into a paste against the side of the bowl, or
process them. Stir in the parmesan cheese, and
add olive oil to taste.
This sauce combines very well with pastas and white
meats. Mix in some mayonnaise for a smoother,
more balanced sauce. Replace the pine nuts with
cashews for a creamier flavour.
If storing, carefully pour some olive oil onto the
pesto so that it forms a layer on the top, then cover
with a lid or cling wrap and it should keep for one
week. Makes approximately 250ml.
words Magnus Newman
DIG YOUR GARDEN!
No more excuses... no matter how
small your yard, there’s always a
space to grow something delicious
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