Well what can I say, The summer felt incredibly short this year. Definitely more rainy days than sunny ones.
Long gone I think are the days of sticky tarmac under my feet….
Still, autumn is just around the corner. With my view from the kitchen at the crab shed I can already see the leaves on the trees starting to hue a faded green/brown.
For us food lovers though it’s the signal for a better, more bountiful harvest. The best time of year for produce. Pumpkins and squashes, leeks, figs,parsnips, celeriac,artichokes…guinea fowl, rabbit and venison. Of course fish! Although cod is in season now and has been given the green light of sustainable, the fishing methods are still rather aggressive for our liking. So we have been using the beautiful and rather ugly hake! It has, in my opinion a superior taste to cod and it has this amazing white flesh…it is a car crash of a fish to look at though.
Mackerel and mussels are amazing at the moment. We have been getting our mussels from Fowey in Cornwall and long may it continue! They are the cleanest mussels I’ve ever come across. I’m done with knocking the barnacles off mussels!…
So at this time of year when the nights draw in and I am forever wondering weather to flick my heating on, I opt instead for my faithful chunky knit cardigan with that hole in the elbow that never got fixed.
I turn also to veg! Warm hearty stews and pies, pulses and tubers to ward away the early dark nights. One of my go-to’s is celeriac.
The root of celery but not as harsh. It can be eaten raw, chopped into matchsticks and tossed through a whole grain mustard. My favourite way though to gorge myself is with rosemary and chilli.
- Peel and chop the celeriac into dices about the size of a… er, well dice.
- Heat up a hefty knob of butter in a deep sauce pan with a little drizzle of olive oil ( stops the butter from burning).
- Chuck in the celeriac and a good pinch of salt. Seasoning is important with celeriac (all veg really) keep seasoning until it makes your mouth water. That’s when you know it’s right.
- Give it some attention every now and then and keep it on a low..ish heat add a little water from time to time just to stop it catching.
- Finely chop a chilli and some rosemary and add to the pot. The celeriac will take on a creamy texture on the outside while maintaining a bite in the middle… it should be a pleasure to eat, not mushy and not hard.
It should take about 45 minutes.
Serve with a lovley roasted haunch of venison Or run some cooked black kale through it and serve with the hake.
Well that us for this week.
Now, where did I put that cardigan?
What we have been listening to this week.
Song of the week: caught by the wind by the stereophonics