SPRING So this is the beginning of new life on the coast as the dark clouds roll away and the blossoms begin to bloom in shades of pink and white throughout the hinterland. The smell of lavender fills the air as the bees busily pollinate the fruit trees, their hardworking wings buzzing in and out of the hives that are being transported from one orchard to the next by dedicated beekeepers. Edible flowers are plentiful as the birds begin raising their young, the cockatoos screeching before sleeping as the orchardists spend days battling against their incessant obsession with plucking the new sweet fruit growing from the trees’ branches. Like white floating ghosts, the fruit trees spread across the land with their nets draping as the sun stays in the sky for longer each day and children wander outside for hours on end. Dedicated gardeners are planting their seeds while market gardeners are establishing their summer crops in the fecund soil, which provides endless plenteousness. Spring’s cool weather, wind and intermittent rain make it feel like four seasons are colliding in one day as the sun becomes covered in cloud and then bursts through like a beacon again and again. As the buds on the vines in the vineyards billow and rupture, releasing new green vines, and Asian greens, asparagus and rocket begin to be harvested, this is the place where the cycle of life can clearly be seen. The eggplants, corn and beans are in the ground waiting and the cafes are full of excited coffee-loving conversationalists gathering. During spring on the Peninsula.
Balsamic roasted baby carrots Ingredients: 700g baby carrots 30ml olive oil 30ml balsamic vinegar 1 pinch salt 1 pinch pepper 1 tsp fresh parsley Method: 1. Preheat oven to 200C 2. Line a tray with baking paper. Rinse carrots, pat dry and place on tray 3. Put balsamic vinegar in a small glass bowl, slowly add olive oil and whisk until ingredients combine perfectly. Pour mix over the carrots and toss until well coated 4. Place tray in oven and roast for 30-40 minutes, depending on how crisp or soft you like them, and flip them halfway through 5. Remove from oven, transfer to a bowl and sprinkle with salt, pepper and parsley Provided by Hawkes Farm www.eatdrinkmorningtonpeninsula.com.au
13 )
