Running our little fresh produce markets at Berry and Shoalhaven Heads each week for the last 4 months has been a great test of my skills in the kitchen. Although I can do all the basics pretty well, and my family is reasonably well nourished, I don’t consider myself a cook.
It makes it so much easier to prepare wholesome, tasty offerings though when you have plenty of great, fresh produce to start with. As our market’s customers know well (PLEASE tell me you need broccoli this week??), what we don’t sell, we have to eat. And customers are unpredictable…one week we sell out of bananas, the next we are googling “101 things to make using bananas”!
And then there’s The Press. If it was on MasterChef, or Kim Kardashian said it was good to eat, we can’t sell enough of it. But this has all been great for widening the repertoire of ingredients I can do something with. Some of the experiments have gone down well, (like pomegranate served with Classic Yoghurt and maple syrup), and others have been a disaster (seriously…does ANYONE know how to do a turnip justice??).
All this learning has been great for giving me ideas as to what I need to plant lots of as my market gardens get going, (kale, beets, english spinnach, fennel), and what I just mean leave for someone else…to grow and to cook!