What's In Season Spring E-book by Eat Well Tasmania

– IN TASMANIA – In Tasmania, we’re lucky to have a wide variety of delicious food available throughout the year. Eating seasonally is a tasty, affordable, and nutritious way to enjoy Tasmanian produce at home, every day.

So, what’s in season for Spring? Young spring vegetables are back in the markets again, and to celebrate their arrival, we’ve dreamed up dishes that make the most of the season’s best and brightest produce. Spring produce is a low-maintenance bunch, superb when eaten as they are—or simply sauteed in a little butter. Asparagus arrives mid-season in Tasmania and is a must for breakfast, adding a green twist to your morning eggs. Baby carrots and radish add a crisp crunch and burst of colour to the dinner table and lunchbox. After months of braises, stews and pasta bakes, a bright bowl of salad is a nice change of pace. With multiple varieties of lettuce available, no salad is the same— think earthy rocket with its peppery kick paired with a creamy Caesar sauce, or get the BBQ out for sweet-grilled cos. Herbs make or break a season, and in spring, we find many of the hard-leaf varieties turn soft and woody in the warmer days—adding depth to any dish. Spring can be a tricky season for both farmer and cook as it straddles the last of our winter blasts and steadily sunnier days. And we must act similarly in the kitchen, with both warming and cool dishes at the ready—ready for the ‘many seasons’ that our Tasmanian spring loves to throw us.

Unsure what’s seasonally available in Tasmania? We’ve created handy pocket guides that you can save to your phone and whip out next time you’re at the shop or market. You can find them at the back of this book or download them here.

Follow @EatWellTasmania on social media for recipe inspiration, tips & tricks using Tasmanian produce. Share your creations with us, too, using the hashtag #whatsinseason–we’d love to see what you create!

E AT W E L LTA S .O R G . A U #GETFRUITY #VEGITUP #WHATSINSEASON

Contents Zucchini 4

Carrots 12

Cabbage 20

Mushrooms 28

Daikon 36

Lettuce 44

Asparagus 52

What’s in Season Guides 60

Roast slices with olive oil, salt and pepper for a delicious side dish.

ZUCCHINI Crunchy Zucchini, Fetta & Hazelnut Salad Zucchini & Kohlrabi Fritters with Sauteéd Mushrooms Choc-Zucchini Muffins

Try spiralising or peeling long ribbons and add to pasta, salads or stir fries.

Perfect partners In a hurry?

 Parmesan cheese  mint  basil  lemon  olive oil

Slice zucchini into sticks and try dipping in hummus or pesto as a delicious crudité.

Grate leftover zucchini into fritters.

How to store Use a speed-peeler with a serrated blade to create quick ribbons.

Keep the zucchini whole, dry and unwashed and store in the crisper drawer in your refrigerator. It will stay fresh for three to five days.

MEET YOUR LOCAL

PRODUCERS

Hazelbrae Hazelnuts HAGLEY, TASMANIA Hazelbrae, situated in the historic town of Hagley, is home to Tasmania’s first commercial hazelnut operation— Hazelbrae Hazelnuts. Christie McLeod and Mick Delphin, the dynamic duo that have transformed a nut grove into an exceptional Tasmanian destination, began their farming journey in 2014. Since then, the Hazelbrae team have become regulars at the Launceston Harvest Market and their nuts and oils are pantry staples for Tasmanian chefs. What are Christie and Mick cooking this spring? Try their fresh and crunchy Zucchini and Hazelnut salad—the perfect accompaniment to a spring BBQ. @hazelbraehazelnuts @hazelbraehazelnuts

ZUCCHINI

Crunchy Zucchini, Fetta & Hazelnut Salad Ingredients

Method

2 medium zucchinis, finely peeled in ribbons

1. Peel the zucchinis in long ribbons or use a spiraliser to create zucchini spirals. Place prepared zucchini in a large salad bowl.

Feta cheese ½ cup crushed hazelnuts 1 cup micro greens (or finely shredded lettuce of choice) Tasmanian olive oil (for dressing) 1 lemon, juiced Optional: sprinkle Tasmanian hemp seeds atop salad, for serving

2. Crumble feta over zucchini and add crushed hazelnuts. 3. Season salad with a drizzle of olive oil, lemon juice, salt and pepper and toss salad to combine. 4. Serve straight away and add your choice of seasonings; try a handful of Tasmanian hemp seeds and fresh herbs.

Leftover salad can be used to make zucchini and feta fritters, simply add eggs, flour and fry.

ZUCCHINI

Zucchini & Kohlrabi Fritters with Sauteéd Mushrooms Ingredients

Method

2 kohlrabi

1. Grate the zucchini and kohlrabi and put in a large bowl. Crush and peel the garlic and finely dice the onion. Add to the bowl with the cheese, chopped herbs and shredded spinach. Add the egg and flour and season with salt and pepper. Mix well.

3 medium zucchini 1 cup spinach 50g cheese ½ brown onion 2 cloves garlic 4 sprigs thyme 4 sprigs tarragon 1 egg 1 cup self-raising flour Sea salt and cracked pepper to season For the Mushrooms

2. Heat a large heavy based pan to a medium heat and add a dash of olive oil. Add 2 tablespoon size dollops of the fritter mix and cook for 3-4 min on each side, or until golden brown and cooked through. 3. In another pan, heat a dash of olive oil and butter and sautée the mushrooms over a low heat until cooked. Season with salt and pepper and serve with the fritters.

Dash olive oil 1 tsp butter 100g mushrooms, sliced

ZUCCHINI

Choc-Zucchini Muffins

Ingredients

Method

1 1/2 cups wholemeal plain flour

1. Preheat oven to 180°C. Line a 12-cup muffin pan

1 tsp baking soda

with patty cases.

¼ tsp salt

2. In a medium bowl, whisk together the dry

1 1/4 cup mashed ripe bananas (about 2 medium ripe bananas)

3. In a large bowl, mix together the mashed banana,

1/3 cup pure maple syrup (or honey) 1 large egg 1 tsp vanilla extract 1 heaping cup shredded zucchini that’s been squeezed of ALL excess moisture with a paper towel 2 tbsp olive oil 1/3 cup unsweetened cocoa powder 1 tbsp milk ¼ cup chocolate chips

ingredients: flour, baking soda and salt. Set aside. pure maple syrup, egg, vanilla extract, shredded zucchini. 4. Slowly stir in the dry ingredients with a wooden

spoon until smooth, then stir in the olive oil. 5. Stir in the cocoa powder, milk and chocolate

chips into the batter, mixing until just combined. 6. Use a large spoon (about 3 tablespoons)

to distribute batter amongst the prepared muffin tray. 7. Bake in preheated oven for 18-22 minutes. 8. Cool in the pan on a wire rack for at least ten

minutes, then remove from the pan and place on the wire rack to cool completely.

CA R R OT S Carrot Cake Bites Creamy Carrot Dahl Carrot & Sesame Salad with Lemon Dressing

Carrots are delicious raw; cut into sticks and serve with a dip.

Perfect partners     

parsley goats cheese honey garlic cumin

TIP L VE FOOD

If your carrots do go limp, trim off the ends and soak them in a bowl of iced water to rehydrate and crisp them up again.

HATE WASTE

Don’t throw away your carrot tops, give them a good wash and add to your favourite pesto recipe.

How to store Grated carrot can go anywhere: in cakes, meat or veg burgers, soups and hidden in sauces and smoothies. 13

Fresh, unpeeled carrots need to stay hydrated, so the best way to store them is to place the carrots in a sealed bag or large container and then cover them completely with water in the fridge.

CA R R OT S

Carrot Cake Bites

Ingredients

Method

3 medium carrots

1. Grate carrots, or place in a food processor and blitz until very finely chopped

1 cup oats 1 cup sunflower seeds (or walnuts) ½ cup dates 1 tbsp cinnamon ½ tsp dried ginger 2 tbsp water (add more if consistency is too dry) Desiccated coconut for rolling

2. In a large bowl, or in your food processor, add remaining ingredients, excluding the desiccated coconut and mix until well combined. 3. Using a teaspoon, scoop out mixture and place in the palm of your hands. Roll the mixture in your hands to form small bite-sized balls, the mixture will be quite sticky (tip: keep your hands damp with water stopping the mix sticking to your fingers). 4. Roll the balls in desiccated coconut. 5. Refrigerate for one hour and enjoy.

You can freeze balls and place, as needed, in lunchboxes to defrost ready for a midday-snack.

MEET YOUR LOCAL

PRODUCERS

Laos Fresh Farm FORTH RIVER, TASMANIA Meet Vang from Laos Fresh Farm. Growing a variety of fresh vegetables on the banks of the Forth River, Vang Thao is passionate about her produce. Each Saturday she and her son Tyson load their van to make the journey to the Harvest Launceston Community Farmers’ Market. Each year, Vang tends to her fields to bring the season's bounty to market. In spring you can find carrots of the orange, yellow and purple varieties at the Laos Fresh Farm stall— deliciously crisp and crunchy! What are the Laos Fresh Farm cooking this spring? The team recommend a delicious bowl of creamy carrot dahl—a hearty veg-packed recipe ideal for the cooler spring days. @LaosFreshFarm

CA R R OT S

Creamy Carrot Dahl

Ingredients

Method

1 tsp Tasmanian olive oil

1. Rinse lentils under running water, set aside to drain.

1 ½ cups dried red lentils 3 large carrots, diced 1 brown onion, diced 4 cloves garlic, crushed 1 tbsp fresh ginger, crushed 3 cups vegetable or chicken stock 1 cup light canned coconut milk 2 tsp cumin 1 ½ tsp curry paste 1 tsp ground turmeric 1 ½ tsp smoked paprika

2. Heat a large saucepan over medium heat. Add olive oil, carrots, garlic and onions. Cook for 5-8 minutes or until onion has softened. Add ginger and spices, cook for another 2-3 minuets. 3. Add lentils and stock, bring to a boil and let simmer for 10 minutes. 4. Add coconut milk and cook for another 10-15 minutes, or until lentils have softened and cooked through. 5. Season with black pepper and add chopped fresh herbs like coriander and parsley—enjoy!

Salt and pepper to season

Once fully cooled you can freeze the dahl for up to three months.

CA R R OT S

Carrot & Sesame Salad with Lemon Dressing Ingredients 1 bunch of Dutch carrots, or 2 to 3 medium-sized carrots 1 bunch of coriander 2 tbsp of sesame seeds Juice of a lemon 1/4 cup olive oil Salt for seasoning

Method 1. On a low heat in a dry fry pan, toast the sesame seeds until golden and aromatic. Set aside. 2. Wash carrots and then use a peeler to slice the carrots into thin ribbons. 3. Roughly chop the coriander, stem and all. In a mixing bowl, toss the carrots in a little salt, then add the oil. Toss to coat. 4. Add the chopped coriander and sesame seeds, toss to combine. 5. Place the salad in your desired serving bowl, squeeze over the lemon juice to finish.

Purple cabbages are used often for pick led dishes and salads.

CA B B AG E Spring Slaw Vietnamese Meatballs with Noodle Salad Char-Grilled Cabbage, Pink Eyes & Parsley & Mustard Dressing

You can shred, pick le, bake, steam, stir fry or boil cabbage.

Perfect partners

In a hurry? Raw cabbage that's shredded finely makes a great crunchy salad or slaw.

    

sesame chilli miso garlic dill

Leftover cabbage can be used in savoury pancakes also known as okonomiyaki. Simply shred and add to pancake batter seasoned with soy sauce.

Wombok, also known as Chinese cabbage, is light green and has crink led leaves. It’s great for fermenting (try making kimchi).

How to store To store cabbage, remove loose leaves then wrap the head in a damp paper towel, and place it in a perforated plastic bag in the vegetable crisper section of the refrigerator.

CA B B AG E

Spring Slaw

Ingredients

Method

1/2 cup frozen peas

1. Place the peas in a bowl then pour over some boiling water. Allow to sit for five minutes to defrost, then drain, you don’t want to cook them, just bring them back to room temperature.

1/4 red cabbage Bunch of chopped mint Bunch of parsley, chopped 50g feta, crumbled 2 tbsp poppyseeds For Dressing 1 cup buttermilk 1/2 cup mayonnaise 1 tsp lemon juice

2. Meanwhile, finely slice the cabbage on a mandolin or with a sharp knife and add to a large bowl, then add the drained peas. 3. Add the rest of the ingredients and toss well to combine. 4. Season with salt and pepper and serve. Enjoy with friends and family!

1 tsp sweet paprika 1 tsp Dijon mustard 1/2 tsp salt Black pepper

This salad keeps really well, so you can make a double serve and store in an airtight container in the fridge and enjoy it for lunch or dinner tomorrow.

CA B B AG E

Vietnamese Meatballs with Noodle Salad Ingredients 500 g minced free-range pork 1 tbsp fish sauce

Method For the dipping sauce

1 tsp salt

In a medium bowl, dissolve the sugar, fish sauce, vinegar and water. Add the garlic lime juice and chilli and mix until well-combined. Set the sauce aside.

½ tsp white pepper

For the meatballs

2–3 spring onions, finely sliced

Combine all the ingredients except the oil in a bowl and mix well. Roll into 20-24 walnut-size meatballs, then set aside. Heat a large chargrill or fry pan with some vegetable oil and cook the meatballs until they are golden and caramelised.

1 tbsp sugar

1–2 sprigs coriander finely chopped 3 cloves garlic, finely chopped For the Vietnamese dipping sauce (nuoc cham) 2 tbsp caster sugar ¼ cup fish sauce ¼ cup rice vinegar ½ cup water 2 cloves garlic, finely chopped 2 tbsp lime juice 1 red birds eye chilli, finely chopped Enjoy with... Cooked vermicelli noodles, butter lettuce leaves, cabbage, carrot, mixed fresh herbs (such as coriander and mint) and lime wedges.

Serving suggestions 1. Place some salad and vegetables on the bottom of each bowl or plate. 2. Place a good handful of noodles on top of the salad. 3. Top with however many meatballs you like. Garnish with some herbs, roughly torn. 4. Generously drizzle some Vietnamese dipping sauce over the noodles and meatballs and use chopsticks to mix everything together. 5. Provide each person with a bowl of dipping sauce to drizzle over the noodles and to dip the meatballs into. Enjoy with family and friends!

MEET YOUR LOCAL

PRODUCERS

Steve’s Vegies WESLEY VALE, TASMANIA Steve’s Vegies sits on the volcanic red soil of Wesley Vale, east of Devonport where there is abundant sunshine, fresh air and crystal-clear water. Steve’s Vegies is a whole family operation, with all the children assisting on the farm– produce is carefully picked, washed, sorted, and packed the day before attending the Harvest Launceston Community Farmers’ Market. What are Steve and the family cooking this spring? Try char-grilled cabbage and pink eyes topped with a herby-shallot dressing—divine! @StevesVegies

CA B B AG E

Char-Grilled Cabbage, Pink Eyes & Parsley & Mustard Dressing Ingredients 1 sugar loaf (or green) cabbage Drizzle of olive oil Sprinkle of sea salt 4–5 mid-sized pink-eye potatoes 2 cloves of garlic Sprig of rosemary (or thyme, or a bay leaf, or all three!) ½ bunch of Italian (flat leaf) parsley (or ½ cup of picked leaves) For the Shalott Dressing 2 golden shallots (French shallots) 2 cloves of garlic 60mL (1/4 cup) cider vinegar 60mL (1/4 cup) sherry vinegar 1 tbsp Dijon mustard ½ tsp salt 1 tsp sugar 400mL olive oil

Method To make dressing: 1. Peel the shallots, leaving the root end intact. On a microplane or very fine grater, grate the shallots and garlic, you should have a fine paste. 2. In a suitably sized jar, mix the vinegars, grated shallots and garlic, Dijon, salt, and sugar. Steep for 30 minutes. Add the oil and shake vigorously. Store in the fridge for up to 4 days. To char-grill cabbage 1. Cut the cabbage into quarters, through the stem. The stem will ensure each quarter of cabbage maintains some structural integrity. Drizzle with the olive oil and sprinkle with the sea salt. 2. Put the potatoes, garlic, and herbs in a pot. Cover with cold water, season and bring to the boil. Once boiling turn down to simmer until tender and cooked. Once cooked set aside to keep warm 3. Finely chop the parsley. Then, in a bowl, mix with the seeded mustard and shallot dressing and set aside (not too early though, or the parsley will go brown!) 4. On a chargrill plate (or better yet, a BBQ) sear the cabbage quarters for 3 to 4 minutes on each face, until charred and al dente. Don’t be afraid of blackening them up reasonably heavily. 5. Cut the warm cooked potatoes into quarters. On your serving plate, place the charred cabbage quarters and the potatoes. Drizzle with the parsley dressing and serve.

M USH RO O M S Miso Mushroom Toasties Veg-Stuffed Portobello Mushrooms Mushroom Ragu Omelette Mushrooms are a great addition to omelettes or even bolognese sauce.

The hearty taste and texture of portobellos make them a flavourful vegetarian alternative; they can be grilled and served as “burgers” or roasted and use as burger buns.

Perfect partners    

garlic onion butter sage

TIP Mushrooms are 90% water, so they can handle plenty of heat without breaking down. Try pan-frying them with garlic, butter and sage.

Mushrooms can be frozen, we recommend steaming them first for 3-4 mins, then cool and freeze.

How to store Store mushrooms in their original packaging or in a porous paper bag. Some mushrooms may keep for up to one week in the refrigerator. Never store mushrooms in a plastic bag—they’ll sweat and turn bad.

M USH RO O M S

Miso Mushroom Toastie Ingredients

Method

2 slices of wholemeal bread

1. Heat a medium-sized fry pan to medium heat and drizzle with olive oil and add chopped mushrooms to pan. Cook for 5-10 minutes until mushrooms are brown and softened.

1 clove of crushed garlic 150g mushrooms of choice 1 tbsp miso paste 1 tsp sesame oil

2. Add miso paste, crushed garlic, soy sauce, spring onions and sesame seeds to pan, stir through.

2 tbsp sesame seeds (optional)

3. Toast bread.

1 tsp soy sauce or tamari

4. Reduce heat to low. Add spinach and a drizzle of sesame oil to the pan, stir through mushrooms until spinach is wilted. Remove from heat.

A handful of fresh spinach 2 spring onions 1 tsp Tasmanian olive oil

5. Place mushroom and spinach mix on a piece of toast and make a sandwich. Enjoy straight away.

Any excess mushroom and spinach mixture can be stored in the fridge for up to three days and used in omelettes and stir fries.

M USH RO O M S

Veg-Stuffed Portobello Mushrooms Ingredients

Method

4 large portobello mushrooms, stems removed

1. Preheat oven to 180°C. Line a baking sheet with parchment paper and place the mushrooms cap-side down onto the tray. Whisk together three teaspoons olive oil with the garlic, pinch of sea salt and black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.

4 tsp Tasmanian olive oil 1 tbsp crushed garlic Pinch of sea salt ½ teaspoon black pepper, divided 2 medium-sized shallots, chopped 2 cloves garlic, minced 1 tsp fresh rosemary, chopped 2 cups spinach, chopped and tightly packed ¼ cup vegetable or mushroom stock 1 ½ cups cooked/canned cannellini beans (can be substituted for whatever canned beans you have in the pantry) 2 tbsp flat-leaved parsley, chopped 2 tbsp breadcrumbs, plus more if desired ½ cup grated cheese, plus more if desired

2. In a large fry-pan over medium-high heat, warm a generous dash of olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the rosemary and cook for another minute or two. Stir in the spinach and stock. Remove from heat as soon as the spinach begins to wilt. 3. In a large bowl, mix the shallot-spinach mixture, beans, parsley, breadcrumbs and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and cheese for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

Portobello mushrooms can be stuffed with almost anything—if you have leftover rice, roast veg or meat in the fridge, substitute these leftovers instead of the bean recipe above.

MEET YOUR LOCAL

PRODUCERS

West Tamar Fungi LEGANA, TASMANIA West Tamar Fungi is an urban mushroom farm based at Legana, in Northern Tasmania. Tim Murch with help from his wife Kylie and young family produce high quality fungi for the local hospitality and market communities. Tim and Kylie produce everything from Agar cultures, grain spawn, grow your own mushroom bags, along with their delicious range of mushrooms. The family oversee the entire production process, ensuring the highest quality fungi end up on Tasmanian plates. What are the team at West Tamar Fungi cooking this spring? Mushrooms and eggs are a quintessential breakfast duo and pair perfectly in this mushroom ragu omelette. @WestTamarFungi

M USH RO O M S

Mushroom Ragu Omelette Ingredients

Method

For the Ragu

3 cloves garlic, finely diced

1. In a wide, heavy based saucepan, on a low heat, sauté the onions and garlic in a tablespoon of olive oil until very tender and translucent.

1 onion, finely diced 3 cups mushrooms of choice, finely diced 2 tbsp Tasmanian olive oil 1 tsp butter Salt, pepper, spring thyme to season Omelette for 1 3 eggs

2. Slice the mushrooms, add to the pan, and increase the heat to med-high (we’re trying to cook the water from the mushrooms as quickly as possible, to avoid stewing them). Add a teaspoon of butter. 3. Once the mixture in the pan is cooked, add the chopped thyme and season with pepper and a touch more salt if necessary. Stir well and remove from the heat, and allow to stand, covered, for 5 minutes.

1 tbsp milk

For the Omelette

1 tbsp water

1. In a bowl combine the eggs, milk and water using a fork until combined.

1 tsp butter ¼ cup mushroom ragu, warmed Small handful of cheese

TIP You can store the Mushroom ragu mixture in the fridge for up to four days, to use as you please—in omelettes or as a side to roast meats and veg.

2. In a small non-stick pan, on a medium heat, melt the butter until foaming and add the egg mixture to the pan. 3. Wait until a thin layer has cooked on the bottom of the pan then, using a rubber spatula, drag the egg mixture from the edges to the centre, releasing uncooked mixture back onto the bottom of the pan, creating folds. Do this two or three more times, until there is still a thin layer of raw mixture on top of the folds. 4. Turn the heat to low and place the mushroom mixture in a line across the centre of the pan, sprinkle the grated cheese onto the mushroom mixture. 5. Using your spatula, fold the omelette over the mushrooms and cheese to produce a semi-circle. 6. Leave on the heat for 15 to 20 seconds, to finish cooking the eggs gently and melt the cheese. Flip the finished omelette onto a plate and serve immediately.

DA I KO N Quick Daikon & Spring Veg Pickle Daikon Relish Garlic Roasted Radish

In a hurry? Raw radishes make a great crudité. Try them dipped in hummus or pesto.

Daikons have a ‘bite’ to their flavour, this comes from their skin, so if you’re after less heat or ‘bite’, peel the skin off.

Perfect partners     

miso sesame soy sauce spring onion vinegar

Drizzle a dash of olive oil over leftover radish, add a pinch of salt, and roast in the oven.

Finely slice radishes and toss them in salads for brilliant peppery contrast.

How to store Store your radish and daikon in the fridge, wrapped in a damp tea-towel or cloth.

DA I KO N

Quick Radish Pickle

Ingredients

Method

1 bunch radishes

1. Sterilise your jars: Pickling is a great way to use

¾ cup white wine vinegar or apple cider vinegar ¾ cup water 3 tbsp honey or maple syrup 2 tsp salt 1 tsp red pepper flakes (this makes a very spicy pickles, so use ½ tsp for medium heat or use none for no heat) ½ tsp whole mustard seeds (optional) Optional add-ins Pickles can take on many different flavours, add spices and herbs to your liking. We recommend garlic, cloves, black peppercorns, fennel seeds, coriander seeds.

up old jars, just make sure they aren’t cracked or chipped. Select your jars and give them a good wash in hot soapy water. Then place them on a rack set in the bottom of a deep pot and cover with hot water. If you do not have a rack, make a small ring with aluminium foil on which to balance the jar. Bring the water to a boil then lower the heat and boil the jars for a full 15 minutes with the lid on the pot. At the end of the boiling time turn off the heat and let the jars stand in the hot water. Place the lids or rubber seals in a separate pot of hot water and bring to a boil. Five minutes simmering is fine for the seals and lids. When you are ready to fill the jars place them upside down on a rack or clean kitchen towel to dry. Resist the temptation to dry them out with a towel since this would recontaminate them. 2. Prepare the radishes: Wash radishes well and

remove leaves and stems. Slice the radishes thinly and place in a sterilised jar. 3. Make the pickling liquid: Heat vinegar, spices,

sugar and salt in a saucepan until boiling then pour over the radishes. 4. Seal and store: Seal the jar and allow to cool.

Allow the radishes to pickle for at least 2-3 days but up to four months in the fridge.

DA I KO N

Daikon Relish

Ingredients 1kg daikon radish, grated 100g ginger 1 bunch of coriander 25g palm sugar Juice of 1 lime ½ tsp sea salt 2 green chilli, halved and deseeded 3 Kaffir lime leaves (or lemon leaves) 1 tbsp shrimp paste (or miso if vegan)

Method 1. Trim, peel and grate the daikon. 2. Place the grated daikon in a colander, using your hands squeeze out as much juice as possible. 3. Place the remaining ingredients in a food processor, and blitz to a paste. 4. In a large mixing bowl, rub the paste mix into the drained and grated daikon until combined. 5. Sterilise your storage jars. See page 39. 6. Pack the mixture into the sterilised jars and refrigerate immediately. 7. Allow a week before opening and serving, once open, use within two weeks.

DA I KO N

Garlic Roasted Radish

Ingredients

Method

1 bunch of fresh radishes

1. Preheat oven to 180°C.

2 tbsp Tasmanian olive oil

2. In a bowl, combine the radishes, olive oil, dried herbs, salt and pepper; toss until the radishes are evenly coated.

Salt and pepper for seasoning 2 cloves garlic, crushed 1 tbsp each of dried parsley, chives and dried dill 1 cup fresh parsley, chopped

3. Spread radishes out in a single layer in a large baking tray. 4. Bake for 20-25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork. 5. Serve with fresh parsley, dill or chives.

LETTUCE Lamb Koftas with Lettuce Wraps Grilled Cos with Shallot Dressing Crispy Tofu Lettuce Wraps

Use cos lettuce leaves as taco shells or wraps.

L VE FOOD

HATE WASTE

Add leftover leaves to your smoothie as you would spinach.

Perfect partners     

salt olive oil vinegar lemon parsley

Blitz leftover or old leaves in a blender with cashews, extra virgin olive oil, lemon juice and zest, garlic and salt for a delicious salad dressing.

How to store Proper air circulation and a small amount of moisture will keep your lettuce crisp and fresh. Line a sturdy glass or plastic container with a few paper towels, then scatter your leaves on top. Top with a lid and refrigerate.

Restore wilted lettuce by soaking it in iced water for a few minutes. 45

MEET YOUR LOCAL

PRODUCERS

Thirlstane Gardens NORTH WEST COAST, TASMANIA Thirlstane Gardens sits in the heart of the vegetable growing region on the North West Coast of Tasmania. A small family business, the Thirlstane Gardens team is led by Graeme Lodge with his wife Kym and their three daughters. The family grow delicious salad greens and herbs—with quality and freshness a trademark. What are the Thirlstane team cooking this spring? Lamb Koftas with lettuce wraps are a quick and easy dinner option—plus, leftovers make for a tasty work or school lunch. @ThirlstaneGardens

LETTUCE

Lamb Koftas with Lettuce Wraps Ingredients

Method

Koftas

1. In a large bowl, mix all the kofta ingredients and knead together until well blended and the meat starts to feel sticky. You are aiming for a smooth mix. Divide into 12 portions then, using wet hands, roll into footy-shaped ovals and place on a plate.

500g lamb mince 1/4 cup toasted hazelnuts, finely chopped 1 shallot, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 1/4 cup Italian parsley, finely chopped ¼ cup fresh mint leaves, finely chopped 1 tsp ground coriander 1 tsp ground cumin 1 tsp cinnamon ½ tsp ground allspice 1 tsp salt

2. Combine the yogurt sauce ingredients in a small bowl and pop in the fridge while you cook the koftas. 3. Heat a chargrill pan or BBQ over medium high heat and smear with a little olive oil. Add the koftas and cook for 3-4 minutes. Don’t move them until a crust develops, then turn over and cook each side. Remove from heat. 4. To serve, do a DIY spread by piling everything onto a platter and let everyone serve themselves. Place a kofta and seasonal veg such as spring onions and grated carrot in a lettuce leaf, top with yoghurt, garnish with torn mint leaves and sprouts, wrap then eat!

Lemon Yoghurt Sauce 1 cup Greek yoghurt 1 tbsp olive oil 1 clove garlic, crushed 1 tsp cumin 1 tbsp lemon juice Salt and pepper to taste

LETTUCE

Grilled Cos with Shallot Dressing Ingredients

Method

For Grilled Cos

To make Shallot Dressing

2 baby cos lettuce, quartered

1. Peel the shallots, leaving the root end intact.

1 tbsp Tasmanian olive oil

2. On a microplane or very fine grater, grate the shallots and garlic, you should have a fine paste.

¼ cup shaved Parmesan cheese

3. In a suitably sized jar, mix the vinegars, grated shallots and garlic, Dijon, salt and sugar. Steep for 30 minutes.

For Shallot Dressing 2 golden shallots (French shallots)

4. Add the oil and shake vigorously.

2 cloves garlic 60 mL (1/4 cup) cider vinegar

To Grill Cos Lettuce

60 mL (1/4 cup) sherry vinegar

5. Drizzle lettuce with oil. Heat a barbecue grill or grill pan on medium. Cook lettuce for 3-4 mins each side or until lightly charred.

1 tbsp Dijon mustard ½ tsp salt

6. Arrange lettuce on a serving plate. Sprinkle with Parmesan and drizzle dressing over top and serve.

1 tsp sugar 400 mL Tasmanian olive oil

Leftover dressing can be stored in the fridge for up to three days.

LETTUCE

Crispy Tofu Lettuce Wraps Ingredients For the Crispy Teriyaki Tofu 150g firm tofu, patted dry 1 tsp Tasmanian olive oil 1 tbsp cornflour (corn-starch) 1 tbsp miso paste 1 tsp garlic paste 1 tsp soy sauce or tamari ½ tsp chilli flakes For the Lettuce Wraps 1 baby gem lettuce 1/2 small carrot, grated Small handful fresh coriander Small handful roasted cashews (optional) 1 large spring onion, roughly chopped 1 tsp sesame seeds Sweet chilli sauce, for serving

Method 1. Pre-heat the oven to 200°C. Drain and pat the tofu down with a piece of kitchen towel. Remove as much moisture as possible for the crispiest tofu. Cut the tofu into bite-size cubes. Toss in a bowl first with the oil, then the cornflour until well coated. Be careful not to break the tofu up with your spoon! 2. Line a baking sheet with baking parchment and toss on the tofu, making sure the pieces are well spaced out. Bake in the oven for 20 minutes until golden and crisp. 3. Meanwhile, in a small bowl combine miso paste, garlic, soy sauce and chilli and stir until combined. 4. Transfer the roasted tofu to a small bowl, toss with the chilli-soy sauce until the pieces are completely coated, and return to the baking sheet to bake for a further 5 minutes until sticky and golden. 5. To assemble the lettuce wraps, pile each with carrot, coriander, cashews, tofu pieces and spring onion slices. Sprinkle each with sesame seeds and serve immediately with a small bowl of sweet chilli sauce on the side for dipping and drizzling.

AS PA R AG U S Asparagus & Spring Greens Quiche Green Goddess Salad Asparagus Galette

Add blanched asparagus to spring salads or fold it into scrambled eggs.

Perfect partners

TIP

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The longer your asparagus is out of the ground the lower it’s nutrient density. We recommend eating them straight away or within 1-2 days of picking.

When trimming your asparagus, use the ‘bend-and-snap’ test. Bend your asparagus and watch how it naturally snaps where the veg is freshest. Cook the top half and save the bottom half for vegetable stocks.

butter goat's cheese eggs garlic lemon

Blanch and freeze leftover asparagus. Asparagus will lose some its crispness in the freezer, so when adding It to dishes, we recommend trying soups, risotto, and pasta sauce.

How to store Store them as you would store cut flowers: trim the bottoms and stand the spears up in a glass or jar with about an inch of water.

AS PA R AG U S

Asparagus & Spring Greens Quiche Ingredients

Method

6 eggs

1. Preheat oven to 180°C.

½ cup milk

2. Whisk together in a bowl: eggs and milk.

3 tbsp butter, melted

3. In a medium saucepan, over medium heat and add olive oil, onions, mushrooms, rosemary, and thyme. Sautee for 5-7 minutes. Remove pan from heat and stir through chopped greens until wilted.

3 cups spring greens, roughly chopped (e.g., kale, silver beet, spinach) 150g feta or goat’s cheese 1 bunch asparagus

4. Grease a 24cm quiche dish and line with pastry. Pour in greens mixture and evenly spread over dish.

1 tbsp thyme, chopped

5. Trim the asparagus, removing the woody ends and arrange ontop of the green’s mixture in the quiche dish. Crumble goats’ cheese or feta and then pour the egg mixture evenly across the dish.

½ cup mushrooms of choice

6. Bake for 40 minutes or until set.

1 tbsp of Tasmanian olive oil

7. Serve hot with vegetables or cold with salad.

1 brown onion 1 tbsp rosemary, chopped

Wholemeal short-crust pastry Pepper and salt to season

AS PA R AG U S

Green Goddess Salad

Ingredients

Method

For the Salad

1. Prepare the dressing by combining all the ingredients in a blender. Set aside.

Butter or olive oil for frying 1 bunch of asparagus 1 bunch of radishes (5 to 8 medium to large radishes) 1 loosely packed cup fresh mint leaves, stems removed For the Dressing 3 cups of fresh herbs (such as dill, parsley, coriander, basil, mint and chives) ½ cup mayonnaise ½ cup plain yogurt 2 tbsp extra-virgin olive oil

2. Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces. Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 2 to 3 minutes, until it's warmed through and tender but still crisp. 3. Slice the radishes into thin rounds using a mandolin or sharp knife. Toss with the asparagus in a large bowl. Optional to add a sprinkling of pumpkin or flax seeds to the salad for crunch and texture. 4. Pour the dressing over the vegetables and toss. Season with salt and black pepper. Slice the mint leaves very fine and toss them with the vegetables.

1 tbsp drained capers 1 garlic clove Pinch of salt

TIP This salad can be refrigerated for up to 4 hours before serving. Serve cold or at room temperature.

MEET YOUR LOCAL

PRODUCERS

Headlam Farm Asparagus PIPERS BROOK, TASMANIA For Lucy and Philip Headlam, their asparagus romance is in its second phase. In 2008 the Headlams relocated to Pipers Brook in Northern Tasmania. After a long break from asparagus production, Lucy and Philip felt that the timing was right to produce again and planted a new crop of asparagus, this time with a focus on feeding local Tasmanian markets and consumers. You can find Headlam asparagus at the Harvest Launceston Community Farmers’ Market, during spring. What are the Headlams cooking this spring? Take advantage of the short but brilliant asparagus season with our quick and easy asparagus galette. @headlam_farm_fresh_asparagus @HeadlamFarmTasmanianFreshAsparagus

AS PA R AG U S

Asparagus Galette

Ingredients

Method

Fat-reduced puff pastry (enough to line a 24cm x 12xm rectangle, drop-base pastry tin, or something of a similar size)

1. Preheat an oven to 180°C.

2 bunches asparagus 200g sour cream or mascarpone Zest of 1 lemon

2. In a small bowl, mix the mascarpone or sour cream, 1 tsp Aleppo pepper, ½ the lemon zest, salt, and some pepper until incorporated. 3. Line your baking tin with the puff pastry. 4. Trim the woody ends from the asparagus. 5. Spread the mascarpone/sour cream mix onto the bottom of the puff pastry.

½ tsp salt Freshly ground pepper ¼ bunch of chives

6. Place the asparagus spears on top, alternating their orientation (this ensures even cooking and presentation!)

1 tbsp Tasmanian olive oil

7. Bake in the oven to cook for 16-20 minutes.

50g shaved Parmesan cheese (or any cheese you have in the fridge)

8. Chop the toasted hazelnuts coarsely and finely chop the chives.

2 tbsp toasted hazelnuts

*Optional: 1 tsp + a pinch of Aleppo pepper flakes

9. In another small bowl, mix the hazelnuts, chives, the rest of the lemon zest, the pinch of Aleppo pepper, olive oil and a small squeeze of the lemon juice (about a tablespoon worth). 10. Remove the galette from the tin and dress with the hazelnut mixture, top with the shaved Parmesan. Serve immediately—enjoy!

TIP

If your hazelnuts are raw with the skin on, toast them for 7 minutes in a 1800C oven, place inside a tea-towel and rub vigorously to remove the skins (they’re bitter).

Sp ri ng – IN TASMANIA –

SEPTEMBER

FRUIT Apples Blackberries Blueberries Lemons Limes Pears Raspberries Strawberries

HERBS

Basil Basil Mint Calendula Coriander Dill French Tarragon Galangal Italian Parsley Kunzea Lemon Thyme Mint Nasturtium Native Pepper Leaf Oregano Rosemary Sage Thyme

HONEY

Honey

NUTS & SEEDS

Hazelnuts (cracked, raw, butters) Linseeds Walnuts (cracked, raw, butters, pickled)

VEGETABLES

Asian Greens & Vegetables (buk choy, chinese broccoli, chinese cabbage, choy sum, dwarf buk choy, mustard greens, tatsoi, tong ho) Asparagus (purple, green) Bean shoots

Beetroots Black Winter Truffle Broad Beans Broccoli Brussel Sprouts Cabbages (green, red, golden acre, savoy) Carrots Cauliflowers Celeriac Celery Chard (rainbow, swiss) Chicory Chillies Chives Corn (baby, sweet) Cucumbers Edible Flowers Fennel Garlic Garlic Chives Globe Artichokes Green Beans Green Peas Kales (baby, purple, curly, flat) Leeks Lettuces (head, salad mix, mizuna) Micro Greens Mix Mushrooms (lions mane, nameko, nicola, oyster, shimeji, shitake, woodear) NZ Yams/Oca Onions (brown, red) Parsnips Potatoes (bismark, dutch cream, king edwards, mozart, pink eye, purple congo, russet, Tas gourmet) Pumpkins (butternut, grey) Radishes Rhubarb Ricoto Chillies

Rocket Shallots Silverbeets Snow Peas Spinach (baby) Sprouts (alfalfa, fenugreek, lentil, sunﬂower, wheatgrass) Spring/Summer Micro Greens Swedes Tomatoes (cherry, large) Turnips Wasabi Wasabi Flowers

DAIRY

Cow’s Dairy (milk, yoghurts, butters, hard cheeses, mould cheeses) Goat’s Dairy (yoghurts, hard cheeses, mould cheeses) Sheep’s Dairy (yoghurts, hard cheeses, mould cheeses)

OILS

Canola Oil Cold Pressed Extra Virgin Olive Oil

CONDIMENTS

Black Garlic Chutneys Fruit Jams Kimchi (beetroot, chinese cabbage, green cabbage and kale) Pickled Vegetable Condiments Table Olives

Enjoy Tasmanian seasonal food every day.

For more inspiration visit eatwelltas.org.au This is a guide to Tasmanian seasonal foods that are likely to be available. Not all foods may be available for a variety of reasons.

Available all year-round Frozen Be quick ! # Limited availability + Peak availability

GRAINS & LEGUMES

Buckwheat Flour Buckwheat Kernels Plain Flour Quinoa Quinoa Flour Rolled Oats Self-raising Flour Spelt Flour & Kernels

SEAFOOD

Giant Crab Southern Rock Lobster Australian Salmon (wild catch) Banded Morwong Blue-eye Trevalla Blue Grenadier Blue Mackerel Flathead (various) Flounder (various) Jackass Morwong Latchet Pink Ling Red Mullet Salmon (farmed) Southern Garfish Ocean Trout (farmed) Silver Warehou (spotted trevally) Trumpeter - Stripey Tuna Whiting - Eastern School Wrasse Eel Abalone Commercial Scallop Gould's Squid Mussels Oysters Octopus Sea Urchin Roe Southern Calamari Gummy Shark

Sp ri ng – IN TASMANIA –

OCTOBER

FRUIT Apples Blackberries Blueberries Lemons Limes Pears Raspberries Strawberries

HERBS

Basil Basil Mint Calendula Coriander Dill French Tarragon Galangal Italian Parsley Kunzea Lemon Thyme Mint Nasturtium Native Pepper Leaf Oregano Rosemary Sage Thyme

HONEY

Honey

NUTS & SEEDS

Hazelnuts (cracked, raw, butters) Linseeds Walnuts (cracked, raw, butters, pickled)

VEGETABLES

Asian Greens & Vegetables (buk choy, chinese broccoli, chinese cabbage, choy sum, dwarf buk choy, mustard greens, tatsoi, tong ho) Asparagus (green, purple) Bean shoots

Beetroots Black Winter Truffle Broad Beans Broccoli Brussel Sprouts (frozen) Cabbages (green, red, savoy) Capsicums Carrots Cauliflowers Celeriac Celery Chard (swiss, rainbow) Chicory Chillies Chives Corn (baby, sweet) Cucumbers Edible Flowers Eggplants Fennel Garlic Garlic Chives Globe Artichokes Green Beans Green Peas Kales (baby, purple, curly, flat) Leeks Lettuces (head, salad mix, mizuna) Micro Greens Mix Mushrooms (lions mane, nameko, oyster, pink oyster, shimeji, shitake, woodear) NZ Yams/Oca Onions Potatoes (bismark, dutch cream, king edwards, mozart, nicola, pink eye, purple congo, russet, Tas gourmet) Parsnips Pumpkins (butternut, grey) Radishes

Rhubarb Ricoto Chillies Rocket Shallots Silverbeets Snow Peas Spinach (baby) Sprouts (alfalfa, fenugreek, lentil, sunﬂower, wheatgrass) Spring/Summer Micro Greens Swedes Tomatoes (cherry, heritage, large) Turnips Wasabi Zucchini

DAIRY

Cow’s Dairy (milk, yoghurts, butters, soft cheeses, hard cheeses, mould cheeses) Goat’s Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses) Sheep’s Dairy (yoghurts, soft cheeses, hard cheeses, mould cheeses)

OILS

Canola Oil Cold Pressed Extra Virgin Olive Oil

CONDIMENTS

Black Garlic Chutneys Fruit Jams Kimchi (beetroot, chinese cabbage, green cabbage and kale) Pickled Vegetable Condiments Table Olives

Enjoy Tasmanian seasonal food every day.

For more inspiration visit eatwelltas.org.au This is a guide to Tasmanian seasonal foods that are likely to be available. Not all foods may be available for a variety of reasons.

Available all year-round Frozen Be quick ! # Limited availability + Peak availability

GRAINS & LEGUMES

Buckwheat Flour Buckwheat Kernels Plain Flour Quinoa Quinoa Flour Rolled Oats Self-raising Flour Spelt Flour & Kernels

SEAFOOD

Sp ri ng – IN TASMANIA –

NOVEMBER

FRUIT Apples Blackberries Blueberries Lemons Limes Raspberries Strawberries

HERBS

Basil Basil Mint Calendula Coriander Dill French Tarragon Galangal Italian Parsley Kunzea Lemon Thyme Mint Nasturtium Native Pepper Leaf Oregano Parsley Rosemary Sage Thyme

HONEY

Honey

NUTS & SEEDS

Hazelnuts (cracked, raw, butters) Linseeds Walnuts (cracked, raw, butters, pickled)

VEGETABLES

Asian Greens & Vegetables (buk choy, chinese broccoli, chinese cabbage, choy sum, dwarf buk choy, mustard greens, tatsoi, tong ho) Asparagus Bean shoots Beetroots

Black Winter Truffle Broad Beans Broccoli Brussel Sprouts (frozen) Cabbages (green, red, savoy) Capsicums (all colours) Carrots Cauliflowers Celery Chard (swiss, rainbow) Chillies Chives Corn (baby, sweet) Cucumbers Edible Flowers Eggplants Fennel Garlic Garlic Chives Green Beans Green Peas Kales (baby, purple, curly, flat) Leeks Lettuces (head, salad mix, mizuna) Micro Greens Mix Mushrooms (lions mane, oyster, pink oyster, shimeji, shitake) Onions Potatoes (bismark, dutch cream, king edwards, mozart, nicola, pink eye, purple congo, russet, Tas gourmet) Radishes Rhubarb Ricoto Chillies Rocket Shallots Snow peas Spinach (baby) Spring Onions Spring/Summer Micro Greens

Sprouts (alfalfa, fenugreek, lentil, sunﬂower, wheatgrass) Squash Swedes Tomatoes (cherry, heritage) Turnips Wasabi Zucchini

DAIRY

OILS

Canola Oil Cold Pressed Extra Virgin Olive Oil

CONDIMENTS

Black Garlic Chutneys Fruit Jams Kimchi (beetroot, chinese cabbage, green cabbage and kale) Pickled Vegetable Condiments Table Olives

GRAINS & LEGUMES

Buckwheat Flour Buckwheat Kernels Plain Flour Quinoa Quinoa Flour Rolled Oats Self-raising Flour Spelt Flour & Kernels

Enjoy Tasmanian seasonal food every day.

For more inspiration visit eatwelltas.org.au This is a guide to Tasmanian seasonal foods that are likely to be available. Not all foods may be available for a variety of reasons.

Available all year-round Frozen Be quick ! # Limited availability + Peak availability

SEAFOOD

Acknowledgements Thank you to the State Government Healthy Tasmania Grants Scheme for funding the What’s In Season Campaign. We thank Chef Rhys Hannan and Michelle Crawford for contributing to the wonderful collection of recipes. We are grateful to our spring-featured producers, who also contributed recipes. Photography: Eat Well Tasmania, Michelle Crawford & Rhys Hannan Design: Holly Webber

E AT W E L LTA S .O R G . A U #WHATSINSEASON