Monday, September 20, 2010

Spring bounty

The weather has been wintry but our gardens know that spring is here, with buds and blossom shooting out from trees and spring vegetables appearing in the markets.

On a visit to the Victoria Market, I was rugged up in a winter coat and scarf to keep the icy wind at bay, but my trolley was full of spring freshness: sweet corn, asparagus, leeks, baby potatoes, peas, pineapple, strawberries and melons. Normally I rush around the market, my mind racing with ideas, and buy far too much produce that I won't have the time to prepare, or the crowds to devour.

But this time I was restrained and concentrated just on dinner, which had all the freshness of spring, even if the gale outside my kitchen window was suggesting a thick soup or stew would be more appropriate. From the meat hall, I found a perfect little spring lamb roast, with a macadamia and sun-dried tomato stuffing, for $12. It roasted in the oven while I steamed baby potatoes and tossed them with some Warrnambool butter and home-grown parsley. The final touch was some lightly steamed asparagus and dinner was served - minimum effort and maximum flavour.

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