Snow peas, rhubarb and matisia cordata fruit.

Hello again 
 Some fruit and vegies shout winter to me and rhubarb is one. Another is the smell that alerts me to smoke drifting out of chimneys around my area as I take my afternoon hill walks. I wonder what timber they are burning as each has its unique smell. As my early childhood was in chilly Bathurst it always reminds me of toasting bread on a toasting fork over an open fire. Crabbes Creek Woodfired sourdough breads are perfect for this and much more – avo on toast anyone? Yummo!

 What’s News at the Market this Week?

The crunch of snow peas makes them a perfect lunchbox snack – that delicious sweet pea contained in its own edible shell. Quick and easy to pop into your bag for a snack anytime anywhere. They are also delicious sliced thinly and tossed into a salad or very, very lightly steamed and served hot. Below is a recipe for them with macadamia nut sprinkles, mint (abundant right now) and tossed in a little sesame oil.  😋

COOKING TIP: If you, like me, love rhubarb, then here is a very handy tip. When cooking it you only need the tiniest amount of water. Yes freshly picked rhubarb washed and cut into short pieces cooks in minutes so don’t walk away or it will burn. The trick according to Lolo Houben and Tori Arbon in their book Magic Little Meals is to add only as little water as is needed to cook the rhubarb so that it soaks it all up. Then stir the rhubarb into strands before adding sugar- not too much they say, as it will overpower rhubarb’s unique flavour. They suggest trying lemon juice instead. So now when I cook up rhubarb and apples for my rhubarb and apple crumble I actually do them separately. mattis, pulvinar dapibus leo.

Big bunches of rhubarb from Everest Farm stall; Summit Organics also grows beautiful rhubarb. Enjoy some this week.
This is how ordinary the Matisia looks before it is cut. The greenish halo around the stem let's you know when it is ripe enough to slice open and enjoy. Great for on porridge, in a smoothie or with yoghurt.

What’s GREAT at the Market this Week.

This week we are shining the light on the Matisia. And this fruit along with its cousin the mamey sapote both make the saying “don’t judge a book by its cover” truer than ever as they masquerade as something very ordinary but are really quite extraordinary. The inside of the matisia reveals its very colourful edible flesh. And as Anthony from TFW told me last week it is tastes like a rockmelon wrapped in mamey sapote and dipped in honey. 

Matisia cordata fruit (also known as Chupa Chupa) is available at our new Tropical Fruit World stall. It is from the Amazon – one of many amazing fruits that Bob Brinsmead, who founded TFW, has discovered and brought back to his farm over the decades. It is in season right now but I am not sure how long so if you love to try something a little different then try it this week.

Also great and super delicious on a slice of toasted wood fired sourdough from Crabbes Creek Wood fired is marmalade from Platypus Point. I’m not sure what my favourite is yet as I am eating my way through all the different options. The three fruit is superb, the grapefruit marmalade is for marmalade lovers who like lots of peel and there are more to test out yet. And while visiting Cathryn at her Platypus Pointstall to check out her other conserves too.  You will undoubtedly be tempted by her beautiful proteas. But be early as Cathryn does run out. She can only bring as many as have opened their beautiful buds prior to the market.

Platypus Point stall has a delightful range of marmalades including this grapefruit one.