It’s Winter and around here, stuff is a lot greener.
It’s also getting colder lately. The weather has begun to perform unusual tricks – it snowed on Bluff Knoll mountain, it hailed in my yard, my fingers swell and everywhere I visit is intoxicatingly hot from unnecessary heaters. Basically, it’s Winter! And while I think the whole country would be better off using the weather/season patterns used by the Aboriginal people, so we know when to actually anticipate the coldness (ie just because it’s Summer in the UK, does that make it Winter here? It was still warm in June!), it has eventually begun to cool down.
The foodie happiness that arrives with Winter is WINTER VEG. Which I love. Apples and oranges and hass avocados are good, but I love crispy spinach and cabbage. All of those greens that wilt and bolt in my yard during the heat, suddenly spring up with the rain and coldness. The markets start to turn green, too. Here is a Romanesco Broccoli, which I picked up at the Farmer’s Market recently, clearly showing signs of loving Winter:
With the great cool down, I’ve managed to do much more hiking, too. Last week we walked over 30mk through the bush. It was on a few designated trails (because I’m not an idiot) but there was a lot of over-growth where I actually lost my shit and thought we’d be trapped in the bush FOREVER. I also found that every time I sat down for a break I would spot ticks crawling up my legs…
It is always worth it though, because even stupidly labelled SCENIC DETOURS can end up being a good thing. But you can see why it’s easy to panic when the path suddenly ends and you can’t find the one you’ve been travelling down:
Hiking has been a great distraction for me – out in the open, away from people. Walking is very distracting and clears the head. It’s exercise. But mainly, it’s something to do while I have no work. I find being without work very stressful, because I have been unemployed for so long and then to have just a taste of income before returning back to nothing. I even had a few close job prospects, but these amounted to nothing – mostly because candidates were picked before the interviews happened and I therefore had no chance! It’s very disheartening…
I found a car, which was cool.
But the reason you probably have come this far is in search for my carrots.
The carrots are picked up from the yard, and are stumpy beauts. They come in a myriad of colour, which is what excites me the most. I grow tired of woody and bland orange carrots, especially when purples ones are much sweeter and yellow ones are more flavoursome. This dish I made using the carrots is very simple, and doesn’t involve much cooking. I like to let the natural flavours come through, and more of the nutrient content in the carrot is preserved.
- 1 tsp light oil (olive oil)
- carrots - enough for a side for 2
- 1 clove garlic, roughly chopped
- 1-2 TB light sweetener (agave, maple)
- 1 tsp chilli flakes
- In a wide frying pan, heat a little oil over a medium heat.
- Lay the carrots out, so each one is flat on the pan. Throw in the garlic. Cook gently, shaking the pan to allow them to rotate.
- After about 2-3 minutes of cooking, add in the chilli and the sweetener. Don't let the sweetener burn, just let it thicken and coat the veg. Cook for a few minutes, until thick and syrupy.
- Serve. As a suggestion, you can see I served mine, below, with herbed polenta and other baked veg.