In My Kitchen, March 2020

It’s impossible to write about my kitchen without reference to my productive vegetable garden and orchard- the two are so closely entwined. If you’ve been following my blog for a while, which is now over 6 years old, you may have noticed that my kitchen and cooking posts tend to focus on fresh produce. This is the essence of what food is about for me, the excitement and challenge of cooking radiating from the daily pick. As this season has been bountiful, my urge to work in the garden has strengthened. While others of my age often consider downsizing, I’m considering expanding the garden beds. Vegetable gardening is not only for food: it’s my yoga and gym, my meditation space and fantasy land.

One of the more exciting plant discoveries this year has been the Turkish snake chilli, a prolific bearer, and a kinky pepper to pick ( an old alliteration riddle comes to mind). A long and thin lime green pepper, it has a tendency to curl back on itself, looking a lot like whirling dervish, or a green man in a turban. One in 10 peppers will be hot, making them an interesting substitute for Pimento de Padron, the Russian roulette of peppers, when cooked in the same way.  Unlike the Padron peppers, which are tricky to germinate and slow to mature in my climate, the Turkish snake peppers grow well here and fruit early in the season.

Turkish Snake peppers, scorched and lightly blistered in hot olive oil, served with salt flakes.

The only unusual product I’ve bought recently, and one that is worth sharing, is this delightful stone ground flour from Tuerong farm, which featured recently on Gardening Australia. The farm is located in the Mornington Peninsula hinterland and is dedicated to growing small crops of heritage French and Australian wheat varieties. You can view the episode here.  The flour is available at Tuerong farm, or at Hawke’s farm in Boneo, or online, though it’s not always available. The khorasan makes a beautiful loaf.

I like soup at any time of the year, and each season brings new flavours to the table. When fresh local corn becomes available, I love to make this chowder. We call it ‘cholesterol corn soup’, given its butter, cream and cheese content, perfect for the first seasonal chill. The recipe comes from an old edition of The Vegetarian Epicure, by Anna Thomas, 1972, back in the day when the ‘C ‘word wasn’t such a worry. I’ve never fiddled with the original, so soothing and comforting is this dish.

Corn and cheddar cheese chowder

Another recent chowder occurred when I discovered some big, fat tiger prawns in my freezer- remnants of the festive season. This one was a splurge, requiring a small smoked haddock as well.

Smoky chowder, with smoked haddock, leek, potato and prawn.

This season, I have developed a passion for photography, and tend to photograph the daily pick in the same little spot in my living room, where the light is moody and a little dark. Most of these photos land on my Instagram page, @morgan.francesca each day, and may account for my overall slackness in writing. As I pay a princely sum for this WordPress page, it’s time I got back to writing more frequently, though I can see why many take the easier, often wordless, option of Instagram. Time to return to the word image.

Jonathon apples, the second variety to harvest.
Early pears, not the best keepers.
Breakfast for a queen. Porridge with poached quince.
Let the grape harvest begin.

A monthly link up event, focusing on kitchen happenings, takes place via Sherry’s Pickings. The theme can be interpreted loosely. Through this monthly blogging event, I’ve met some wonderful kindred spirits.