Blood oranges + Recipe: Roasted Carrots and Beetroot with Yoghurt, Macadamia or Pecan Nuts and Harissa

What’s GREAT at the Market this Week?

Blood oranges – a deliciously sweet and beautifully coloured citrus  – is named of course because of its red colour bleeding into the regular orange colour! The red color in blood oranges is the result of anthocyanin, which develops when these citrus fruits ripen during warm days tempered with cooler nights. So we have finally had sufficient cooler nights for our local ones from Cousins Citrus (also Somnifera Soaps located next to raspberries and apples) to be at the market. Not only do they taste great but they look superb when cooked. Next week I will have a delightful recipe to inspire you.

But if you want early inspiration then here it is: Blood Orange Honey Glazed Five Spice Tart with Almond Cream Y

UMMO! And the link is from desserts for Breakfast at: http://www.dessertsforbreakfast.com/2011/02/bl

ood-orange-honey-glazed-five-spice.html

 

 

 

Recently I shone the spotlight on beetroot but then last week I was fortunate to receive via email this delicious recipe from Sophie Hansen for ROASTED CARROTS AND BEETROOT WITH YOGURT, HAZLENUTS AND HARISSA and with a couple of modifications to the recipe I just had to share it with you. So here is Sophie’s recipe made replacing hazelnuts with pecans or macadamia nuts – both locally grown and available at the market each week so we are honouring our focus on low road miles and using local produce.

As Sophie says, “This is an insanely tasty dish that’s a great side, but also brilliant on its own with some warm Turkish bread or tossed greens. Big flavours, easy to put together and a good use of some colourful seasonal veg – yes please. Serves about 8 as a side.

Roasted Carrots and Beetroot with Yoghurt, Macadamia or Pecan Nuts and Harissa

Ingredients:

6 carrots

4 beetroot

2 tbsp harissa (to taste)

Juice and zest of one lemon

1/4 cup extra virgin olive oil

1 1/2 cups Greek-style natural yogurt

2 tbsp dried rose petals

1 handful mint leaves, roughly torn or chopped


1/4 cup macadamia or pecan nuts roasted and roughly chopped

Method:

Preheat oven to 200C. Peel and slice the carrots and beetroot (or don’t bother peeling – I don’t usually and the results are just as good), and cut into quarters (lengthways for the carrots). Arrange on a roasting tray, drizzle with olive oil and a little honey and roast for 45 minutes or until cooked through and beginning to caramelise at the edges.

For the harissa dressing; whisk together the harissa (available freshly produced by Spice Palace in hot red or more mild green), lemon juice and zest, and olive oil and season to taste. Maybe start with just one tbsp harissa and add more to taste – some brands are stronger than others!

To serve, spread the base of a nice big platter or bowl with the yogurt, top with the carrots and beetroot and then drizzle over the dressing. Finish with the macadamia or pecan nuts, mint and rose petals and serve. YUUUUUUUM.

For other great recipes you can subscribe to Sophie’s weekly blog Local is Lovely or her new cook book that is due for release next April (2019). Her previous book sold out quickly.

Disclaimer: I was lucky to discover Sophie who lives, grows and produces in Orange NSW through her blog and I love her wonderful recipes. I missed out on her last book too so I am watching, waiting and will pounce quickly this time. Sophie was very happy to give me permission to use her recipe on our market page 🙏 ☺

Email: [email protected]
Website: www.my-open-kitchen.com
Address: Po Box 37, Orange NSW 2800
E-course: http://ecourse.my-open-kitchen.com/p/my-open-kitchen-octobe…

 

CHANGES & COMING SOON + Seasonal produce BA

👏🌼🌹Bloom Edibles will commence mid July with a variety of edible flowers that they sell in punnets. They will also have dried flowers and flower infused salt + sauces, jams curds and pastes made using local Australian native plants.  A highlight I suspect will be their freshly made packets of pasta with herbs and flowers infused into the pasta.

BACK THIS WEEK
Blueberry Fields

BACK in August:

Narbey’s Best Avocados – Doug advised me this morning that he has a small crop of avocados this year so will not be returning until August with his Hass and these will be followed with Lamb Hass around September or October

🌞Weather: A beautiful sunny morning with maybe the occasional cloud Overnight temperatures will fall to between 8 and 12 with daytime temperatures reaching the delightful low 20s.

 *REMEMBER* ATM at the market!


We have an ATM onsite for your shopping convenience.

Entertainment: LEIGH JAMES

 

Produce of the week (newest season produce is in bold):

  • Apples–
  • Avocados
  • Bananas
  • Beans
  • Beetroot
  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflowers
  • Capsicum
  • Celeriac
  • Citrus in abundance
  • Cucumbers
  • Fennel
  • Lettuce
  • Macadamia Nuts
  • Pumpkins
  • Pecan nuts
  • Paw Paw
  • Pears
  • Raspberries
  • Snow Peas
  • Sweet potatoes
  • Tomatoes
  • Zucchinis

 

Seasonal Produce List Updated:

Vegetables

Beans (+organic), Beetroot (+organic), Bok Choy, (+organic) Broccoli, Cabbage, Carrots, Capsicum (+organic), Cauliflower, Chard (organic), Chilli (+organic), Cucumber (+organic), Corn, Eggplant (+organic), Fennel, Garlic (+organic), Herbs (+ organic basil, coriander, fennel, ginger, rocket, turmeric and more), Kale (+organic), Lettuce (cos organic), Fancy Lettuce and mixed salad greens, Micro greens (+ wide variety of organic such as alfalfa, barley greens, sunflower, broccoli, chick pea, radish and pea srouts), Peas incl snow peas (+organic), Mizuna, Onion (+organic), Mushrooms, Pak Choi (organic), Potato (Sebago) , Potatoes (kipfler ++), Pumpkin (+organic), Salad Mix, Silver Beet, Sprouts (+organic), Spinach (+organic), + Egyptian spinach, Sweet Potato (+organic), Tatsoi (organic), Swedes, Tomatoes (+organic), Taro, Turnip, Watercress, Zucchini (+organic).

Fruit

Apples, Apricots, Avocados, Bananas (Cavendish, Lady Fingers (organic also), Black muscat grapes, Blueberries, Carambola (star fruit), Custard apples, Dragon Fruit, Grapefruit, Grapes, Kiwi fruit (organic), Lemons + Limes (incl organic), Lychees, Mangoes, Mandarin (organic), Oranges (organic), Passionfruit, Paw Paw, Pears, Plums, Raspberries, Rock melons, Sapotes, Strawberries, Watermelons.

 

 

 

 

 

 

 

 

 

 

 

 

 

Flowers – Gerberas, Lisianthus, Roses, Tropical flowers – sassy heliconias.

Eggs – including organic

Nuts – Pecan nuts and macadamia nuts, nut oils, butters and choc coated nuts

DairyCows milk, cheeses and yoghurt, kefir, cultured butter ++ Goats milk and soft cheeses, kefir AND award winning St Billie goats cheese.

Honey – Raw unprocessed Caldera honey, creamed honey and creamed honey with cinnamon! And bees wax candles.

Rice and BreadsA variety of artisan sour dough breads baked with a diversity of organic flours (including spelt and rye) and many flavours that use local market products including macadamia nut bread!

Mushrooms – Gourmet mushrooms – king oysters, white oysters, pink oysters, blue oysters, shiitake and Shimeji available at Wollumbin Gourmet Mushrooms and button mushrooms at Mountain View Eggs.

Meat – Beef, pork and goat (All Natural Meat Company produced), Salami (Nimbin Valley Diary) periodically + lamb and chicken sourced within the broader market radius and locally caught fish – very seasonal.

Close Menu