Back to one of my favourite topics – eating what is in season.
Last night we had salmon for dinner. While the salmon is not strictly local, it does come from Australian waters. It is farmed in the clear water of the Huon River estuary in southern Tasmania. The salmon could hardly be considered a budget meal as it costs about $10 for enough for 2 serves. We always barbeque the salmon and season it with a little salt and some lime juice to enhance the flavour.
I served it with pumpkin mash, stir-fried pak choy, balsamic roasted cherry tomatoes and avocado slices. I poured some of the balsamic/tomato juice over the salmon as a glaze to finish it off. All of these ingredients came from our garden so you can’t get much more seasonal or local than that. It also means that a meal of salmon is quite a reasonable price. What would you pay in a restaurant for a meal like this? $30 – $35 perhaps?
Not every meal contains as much of our own garden produce but I do try to include it as much as possible. Tonight we are having pizza which will be spread with mango chutney (made from the neighbour’s mangoes) instead of tomato paste and have balsamic roasted pumpkin as the main topping.
We have had a bumper harvest of pumpkins this year so I am constantly looking for creative ideas to use them. As well as the ubiquitous pumpkin soup, pumpkin mash and being used on pizza topping I have also made some pumpkin scones recently.
What do you have a glut of? Do you have any pumpkin suggestions?