Market Table – January and February 2017

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…

Selection of vegetables

Butternut squash, herbs, citrus fruit, carrots, onions, potatoes, salsify, lamb’s leaf lettuce, beetroots, garlic and eggs:)

Food

Spinach, cauliflower, citrus, apples, parsnips, onions, pumpkin, carrots, garlic, sausages and beef, eggs, lamb’s lettuce and lemons

Oerlikon

Oerlikon market in the snow

Oerlikon

Friends catching up at Oerlikon market

Oerlikon

Oerlikon

Clementines

Perfect clementines at the market in Oerlikon

Trousers

Some bright, market trousers on a grey day

 

Dietikon market

Dietikon market

Dietikon market

Dietikon market – All the Greens

Dietikon

Dietikon market

Apples

Apples at Dietikon market – Pick and Mix

Dietikon

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!

Citrus

All the citrus

Roast squash

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 and pomegranate

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.

Homemade croissants

First attempt at homemade croissants!

Sourdough

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

Lemons!! There are some beautiful untreated, organic lemons on the shelves at the moment. Great for drinks, desserts and preserving.

Preserved Lemons

Preserved Lemons

Veggies

Veggies for winter veggie couscous! Carrots, shallots, parsnip and pumpkin added later. Roasted with bay leaves, cinnamon sticks, star anise, ground ginger and turmeric.

Veg

Winter Vegetables and Chickpeas with couscous

Puy Lentil Galettes

Puy Lentil Galettes with Spinach and Greek Yoghurt

Beef Stew

Italian Beef Stew with Mash

porridge

Porridge with almond butter, clementines and pomegranate seeds

Eggs

Fried Eggs with Sage

mushrooms

Sourdough with mushrooms, feta, parsley, seeds and a poached egg

Soup

Salsify Soup with Dukkah (a mixture of coriander seeds, cumin seeds, sesame seeds, hazelnuts and salt)

Trout

Beautiful wild trout from the Bodensee

Monk's beard

Monk’s beard. This is a delicious vegetable frown near Venice. It is grown by the sea so has a slightly salty flavour.

Char

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

Romanesco. Great alternative to broccoli. Usual season is before Christmas.

Beetroot

Pickled beetroot (3 different colours)

Salad

Salad with rocket, feta, hazelnuts, beets and preserved lemon dressing

Lamb ribs

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.

Marmelade

My new season marmelades

Romesco

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

Horseradish

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.

Sourdough

More sourdough!

Chicken

Pitas, chicken with moroccan spices and a salad of rocket, feta and pickled beets.

Soup

Jerusalem artichoke soup with avocado and hazelnut salsa

Sourdough

Seedy rye sourdough with 3 day fermentation

Caramel Square

No sugar, raw, vegan caramel square! Recipe from ‘The Happy Pear’.

Lemon posset

Lemon posset with starry crystalised lemon and a spelt shooting star shortbread…

Brioche

Brioche! Rolled with nuts, raisins and cinnamon sugar. Stuffed with pastry cream…

 

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8 Comments

  1. Rachel McGauran

    Emma, I’m salivating. And moving to Zurich.

    Also, what do you do with preserved lemons? Limoncello!?

    • Emma

      Always a bed for you here Rachel;) I actually preserved them in salt and lemon juice (recipe on the blog), but your message inspired me. Limoncello is brewing as we speak! I’ll save you a shot!

  2. Great minds think alike Emma! I’ve been putting pomegranate seeds on my porridge, and am making those chocolate caramel squares for the first time to bring to a friend’s house on Sunday.

    • Emma

      That’s gas!! I can’t get over how yummy pomegranates are, and you will LOVE those caramel squares. We froze a bunch of them, so are still indulging… Hope all is good!

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