Have you ever heard of locavore? It simply describes choosing food that’s locally grown, meaning it’s the freshest you can get, best for the environment, and generally for your wallet, too. The river flats at Pialligo Estate have been producing food for Canberrans since the 1820s and here at Canberra Daily we have a fresh selection of seasonal spring goodies, handpicked from their farm, to add to your next market basket.
Red Russian Kale
This versatile, hearty green may be known for its leaves, however the stems have great texture when finely cut and sauteed. Think of kale the same way you would broccoli or cabbage – the easiest methods are steaming or pan-frying. Pialligo Estate Executive Chef, Mark Glenn, recommends it deep fried and seasoned with sea salt for a moreish snack!
Purple Sprouting Broccoli
A seasonal spring alternative for broccoli or broccolini, Chef Glenn recommends it sauteed with garlic, chilli and anchovy, then dressed with some fresh lemon juice. “This can also be tossed through a long pasta (think linguine not penne) with some cultured butter and Parmigiano-Reggiano.”
Beetroot
There are three ways to enjoy beetroot: A fresh ingredient in juices, eaten raw when peeled and cut finely, or boiled and roasted as part of a larger meal. “The leaves are delicious young and sauteed,” says Chef Glenn. “Larger beetroots mingle well with salads, as well as roasted and served with beef. We like to smoke them for hearty spring salads mixed with pepitas.”
Fennel
Fennel has a lovely fresh aniseed flavour and aroma. Fennel fronds (the leafy part of the plant) can be used as an herb, in substitute for dill, chopped through sauces, dressings and salads. A tip from Chef Glenn is to use the bulb fresh by shaving it as thin as possible and dressing with some lemon to prevent oxidisation. The robust vegetable is ideal for longer style roasting and braising.
Chillies
The varieties of chilli are endless! Pialligo Estate grows Bishops crown, Brazilian starfish, Padron, Shishito, and Fushimi peppers. All varieties have different levels of heat and are measured on the Scoville scale. Chef Glenn says the Cayenne and bird’s eye chilli available in supermarkets are reasonably hot and should be used sparingly, however other varieties can be very fruit driven and make for delicious starter salads. If you have any extra chillies leftover, dry them by hanging with a piece of string, they make a lovely dry spice later on.
Radish
Chef Glenn says there are many heirloom varieties and colours of this spring produce. Sweet and spicy, eat them raw as a snack, in salads and sandwiches or use as a garnish. If cooking, they can be boiled, roasted, baked or stir fried. He recommends eating them pickled with charcuterie.
Rainbow chard
Chard can be grown year-round but is at its peak in summer. A hearty green with the same uses but a slightly softer texture than kale. The bright stems are much easier to cook and will soften quickly. This leafy green will show its true colours when sautéed very quickly or blanched in boiling water. Toss this through with some rice, XO sauce and sesame seeds for a delicious side.
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