I’ve been extremely neglectful of my market-sharing duties recently, but am now back with a vengeance. Who says that winter food is boring? Since the beginning of January we’ve been scoffing on tasty soups, curries, desserts and even winter salads. There is an argument that whatever foods happen to be in season, naturally meet our needs at that time. For example, winter vegetables, such as parnsips and turnips contain loads of nutrients and minerals as well as fibre which keeps us insulated and full up when it’s cold and miserable. Summer vegetables contain lots of water and are cooling, which we need when the sun comes out! So… I took that as permission to indulge in lots of slow-cooked, filling stews and buttery mash;) Apart from all the stodgy, tasty veggies in winter, you can also dive into jewelly, citrus fruit all season long, giving you the vitamin C boost your body needs.
I like to go to the biggest farmer’s market in Zürich (in Oerlikon) most weekends, as they have so much choice, but my town also has a small market that keeps getting better and better. The Dietikon market has two fruit and vegetable stalls, a fish stand, a cheese-maker, a bakery, a guy selling Italian goodies and recently a van from ‘Loohof‘ has joined them, selling free range pork and beef. We have sampled the pork chops and the sausages (one from pork, one from beef), and it has all been exceptional. Free range pork tastes miles better than its intensively farmed, miserable cousin, and there’s no going back for us. I’d much rather spend more on good quality meat and eat it less often than encourage unhealthy, intensive farming practises and have cheap, tasteless meat every day.
Here’s what I got…
Butternut squash, herbs, citrus fruit, carrots, onions, potatoes, salsify, lamb’s leaf lettuce, beetroots, garlic and eggs:)
Spinach, cauliflower, citrus, apples, parsnips, onions, pumpkin, carrots, garlic, sausages and beef, eggs, lamb’s lettuce and lemons
Oerlikon market in the snow
Friends catching up at Oerlikon market
Perfect clementines at the market in Oerlikon
Some bright, market trousers on a grey day
Dietikon market – All the Greens
Apples at Dietikon market – Pick and Mix
Cheese stall at Dietikon market
And here’s what we were eating over the past few weeks… Try telling me now that winter grub is boring??? Let me know if you want me to post any recipes!
All the citrus
Roast butternut squash. I just sliced it (skin on), tossed in olive oil and salt and pepper and roasted for 30 minutes at 200 °C
Citrus fruit and pomegranate salad. When segmenting the fruit, do it over a bowl to collect the juice. Gently heat the juice with a spoon of honey and two bashed cardamom pods. Serve with a dollop of Greek yoghurt.
First attempt at homemade croissants!
Sourdough is going strong… This was made with a wholewheat starter and mostly wholewheat flour. My husband slashed his initial into it before it went in the oven!
Lemons!! There are some beautiful untreated, organic lemons on the shelves at the moment. Great for drinks, desserts and preserving.
Veggies for winter veggie couscous! Carrots, shallots, parsnip and pumpkin added later. Roasted with bay leaves, cinnamon sticks, star anise, ground ginger and turmeric.
Winter Vegetables and Chickpeas with couscous
Puy Lentil Galettes with Spinach and Greek Yoghurt
Italian Beef Stew with Mash
Porridge with almond butter, clementines and pomegranate seeds
Fried Eggs with Sage
Sourdough with mushrooms, feta, parsley, seeds and a poached egg
Salsify Soup with Dukkah (a mixture of coriander seeds, cumin seeds, sesame seeds, hazelnuts and salt)
Beautiful wild trout from the Bodensee
Monk’s beard. This is a delicious vegetable frown near Venice. It is grown by the sea so has a slightly salty flavour.
Basmati and char with stir-fried monk’s beard. Inspired by the ‘Morning Glory’ I ate when I visited Singapore, I stir-fried the monk’s beard in some sesame oil, ginger and tamari.
Romanesco. Great alternative to broccoli. Usual season is before Christmas.
Pickled beetroot (3 different colours)
Salad with rocket, feta, hazelnuts, beets and preserved lemon dressing
Lamb ribs. An inexpensive and delicious cut that benefits from slow, low cooking. We basted ours in spices mixed with pomegranate molasses and cider vinegar and cooked for an hour on a low BBQ.
My new season marmelades
Romesco sauce. Chopped almonds, tomatoes, garlic, olive oil, red wine vinegar and salt. Tastes great as a salad dressing or dip and with meat or fish
Fresh horseradish! I picked this beauty up at the local market and am storing it in a pot of soil on the balcony. Everytime I need it, I dig it up, give it a clean and grate some over my dish. Works with beef, but is also delish sprinkled on freshly cooked fish.
Pitas, chicken with moroccan spices and a salad of rocket, feta and pickled beets.
Jerusalem artichoke soup with avocado and hazelnut salsa
Seedy rye sourdough with 3 day fermentation
Lemon posset with starry crystalised lemon and a spelt shooting star shortbread…
Brioche! Rolled with nuts, raisins and cinnamon sugar. Stuffed with pastry cream…