Just when I thought we had turned the corner, and winter had signaled an early arrival, along came a big sunny weekend, throwing me back into the sensuality of summer and late autumn. There’s a hot breeze blowing today: outside a lawn mower buzzes somewhere in the distance and the roar, now approaching now distant, of weekend Harley motorbike riders echoes along the valley below. If you listen carefully, there are insects too, a neighbour’s dog, and other domestic sounds, but still no jet noise above.
My kitchen routines happily shifted into winter mode last month. After the first cup of tea, I get stuck into things early- soaking the beans, feeding the sourdough levain or baking bread, making stock with leftover bits of vegetable, and deciding on the two meals of the day. Anzac biscuits always appear in April and the first of the Nanna soups are made, an old fashioned thing based on Mckenzie’s soup mix, the most comforting of soups. It’s a seasonal shift and one I really enjoy. But with this recent May Indian summer, we are back working in the vegetable patch, getting sunburnt, layering compost, and picking the last of the borlotti beans, small zucchini and yellow cherry tomatoes. Another bucket of late picked figs arrives to laze about on the north facing windowsill- if we leave the doors open, European wasps find their way straight to the ledge to seek out that ruby jammy flesh. The long lasting red peppers keep ripening. I’m yet to find a recipe for these but may dry some, make some Biber Salcasi or preserve them sott’olio, under oil. The summer – autumn season has been hugely productive this year but now I’m looking forward to the chards, bitter leaves, snow peas and brassicas of the coming season.
This month’s In My Kitchen is largely a photo post of the food that I enjoyed picking or cooking recently. As I read the posts of other contributors, especially those of my North American friends, I can almost hear that big sigh of relief and joy as they embark on their first dinner party or interstate family visit, now that they’re immunized. ( See Mae’s post here) It’s a liberating feeling for sure and I feel much the same way. Thanks Sherry for hosting this monthly roundup. See Sherry’s Pickings for other like minded kitchen posts.