Text 7952, 115 rader
Skriven 2011-03-03 11:07:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: FOOD MILES 10303
========================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 GJ> Almost everything can be sourced from somewhere in Australia
 GJ> throughout the year.  When it is too cold for the larger local
 GJ> vegetable growers to supply, most comes in trucks from the Atherton
 GJ> Tableland in sub-tropical Queensland, with a corresponding increase in

 NB> That is basically the same system that we have in the USA, in most
 NB> cases... The only difference here is that the local farmers ALSO
 NB> supply the local stores with fresh produce when in season... :)  All

As far as I can see, the local growers take produce to the
distribution centre, rather than direct to stores.  That makes sense,
as the dist. centre is on the side of Adelaide closest to most of the
growers.

 NB> the regular trucked in stuff is there, too...  And Wegmans has their
 NB> own fleets of trucks and independents trucking in produce from all over
 NB> the states, especially for the out-of-season stuff and things that we
 NB> just don't grow locally, like citrus... :)  They also have their
 NB> imported sources of produce, especially in the winter...
 
 GJ>> My local "Lucky Asian" grocer, otoh
 NB>> Yummy.  :)  Might entice shoppers to come in daily for their freshly
 NB>> made snacks, too... :)
 GJ> They do!  At near lunchtime, the butcher lady in that shop cooks lunch
 GJ> for the other staff in her wok in a corner of the butchery, so the
 GJ> smell of that cooking adds interest and appetite.

 NB> I can about imagine it, down to even the aromas...  :)

That shop is good for pork, dog bones and poultry, while one block
further down the road is my favourite Halal butcher for beef, lamb and
goat, at about 2/3 of supermarket prices.
 
 GJ>> I doubt it.  Rambutan have a fairly small root system, so when the
 GJ>> soil is saturated it doesn't take much to blow them over.  Possibly
 GJ>> ropes tieing them down...
 NB>> How tall do they get?  Would some sort of netting help to hold them
 NB>> down, or isn't that feasible...?  Or a breakwind wall of some sort?
 GJ> The trees are fairly small, so large mesh nets, as used for protection
 GJ> against fruit bats could be a possibility.

 NB> Can I have my consultant's fee in a share of the produce...?  ;)

Paid in rambutans, at the orchard gate.  (G)
 
 GJ> Title: Fruit Bat Soup
 GJ> (From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c)
 GJ> 1971, Quadrangle Books, Inc. NY.
 NB> page 38, to be exact... (G)
 
 GJ> NOTE:  A final word about the Jean Hewitt cookbook.  It is now out
 GJ> of print so I don't feel too bad about swiping a recipe from it.
 GJ> Despite the above it is an excellent cookbook made up from recipes
 GJ> sent in by readers to the New York Times, and tested by Ms Hewitt
 GJ> herself. It comes from the days when "Natural Foods" did not just
 GJ> mean salt free veggie fare, (although there are plenty of first rate,
 GJ> mostly simple vegetarian recipes included). If you can get hold of a
 GJ> copy from a public library, say, I recommend it.
 GJ> Bill Venables, Dept. of Statistics, Univ. of Adelaide, South
 GJ> Australia.

 NB> I own a copy, and have had it for years...  :)  Mine's a paperback,

Lucky you!  Some of those older recipes are very good, and worth
reviving.

 NB> and the spine broke in the middle at the recipe I used the most from
 NB> it, a Cornbread recipe.  :)  I modified a pumpkin cake recipe from the
 NB> same cookbook to use the whole can of pumpkin puree I had on hand
 NB> (almost doubled the recipe but not quite, my notes are still in the
 NB> book)... I'd also recommend it.  :)

I like pumpkin soup, but as there are several varieties always
available fresh, I haven't used canned puree.  My hand-held blender
works well for that.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PUMPKIN AND CUMIN SOUP
 Categories: Newsgroups, Mmconv.old
      Yield: 4 Servings
 
     30 g  Butter
      2    Onions (medium size)
           Chopped
      2 ts Ground cumin
      2    Chicken stock cubes
      3 c  Water
      1    Butternut pumpkin (about 1kg
           Smidge over 2 pounds)
        pn Nutmeg
      1 tb Chopped chives.
 
  Firstly, remember that the Australian tablespoon is 20ml whereas your
  American tablespoon is 15mls - so add an extra teaspoon when the
  recipe calls for a tablespoon.
  
  Peel and chop the pumpkin into similar sized chunks. Heat butter in
  pan, add onion and cook until transparent, add cumin, cook, stirring
  for 2 minutes.  Add crumbled stock cubes, water, pumpkin and nutmeg.
  Cover and simmer for 15 minutes, or until pumpkin is tender. Puree
  soup in blender or processor. Reheat, and serve sprinkled with chives.
  
  Source: Australian Women's Weekly Barbecue Cookbook. From:
  "Maxine&Peter" <muzzie@netspace.net.au>   U/L September 2001
 
MMMMM
 

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