The Farmer's Markets at the Powerhouse in Brisbane [Queensland, Australia] is full of inspiration at every turn. You never know what you'll find and as the season changes there's always something new.
Just in were the first cherries of the season, from our favourite Stanthorpe apple grower. Freshly picked and delicious. The tomatoes are from a grower that specialises in heirloom varieties. They are so full of flavour and the range is so unusual.
The zucchini flowers were also excellent. I love using the female flowers. I stuffed these with ricotta and fetta and fried them in a crispy batter.
The beetroot, onions and juicy garlic are from one of my favourite stall holders, Farmer Bob. You can always count on Bob for some great seasonal surprises. Whether it be ruby or rainbow chard, silverbeet, nicola potatoes or honey it's fresh and wonderful. Bob's also good for a recipe or two. After trying his recipe for roast beets, I don't do them any other way now!
Farmer Bob's roast beets
Beetroot
olive oil
honey [approx 1 tbsp]
fresh orange juice
orange rind
few knobs of butter
fresh ginger [optional]
Place all ingredients in a covered baking dish or baking tray and cover tightly with alfoil. Bake at 200 C for approximately 1 hour [depending on the size of the beets]. Remove from the oven frequently to swirl around or rotate and baste, to ensure they have plenty of chances to suck up that sauce. Pierce with a skewer - done when tender.
Baking this way produces great flavour and a moist texture. Last night I ate them with cous cous made with zucchini and other vegetables, currants, mint, parsley, walnuts, sumac coriander, cumin and finshed with lemon juice and caramelised onions. I also love them with baked ricotta or with fetta, walnuts and dressed spinach.
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