Bounty-Fall

RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Autumn is a season of abundance and this is no more evident than at the Tauranga Farmers Market. Market manager Trixie Allen says, “Finally all those loaded trees we see during summer can be picked. Paddocks can be harvested. Best of all, some summer crops extend into the autumn allowing for further freezing and preserving.” So, with your market basket full of fresh local goodness, here are a few ideas to enjoy it.

ROAST PUMPKIN PASTA

Autumn is pumpkin season. Pick yours up from Te Teko Vegetables, and with a pasta from Real Pasta you’ve got the makings of this super quick and tasty meal. If you want you can pick up some hot Goan chorizo from The Hungarian Artisan Co. and add this in when sautéing the onions.

2 tbsp Katikati Frantoio extra virgin olive oil 1 onion, finely chopped from Abundant Backyard 1 tbsp fresh thyme or rosemary, from Liberty Growers 2 garlic cloves, crushed, from Pirongia Mountain Vegetables 1 kg piece of pumpkin, skin and seeds included (or 1½ cups pumpkin puree) ½ cup tomato passata ½ cup cream ½ tsp salt 2x 150g packets pasta, from Real Pasta

To make the pumpkin puree, roast a whole unpeeled piece of pumpkin, covered with some foil, until it is soft. Allow to cool then scoop out the flesh and mash. You can also use leftover roast pumpkin. To make the pasta sauce, heat the oil in a pan, add the onion, garlic and thyme (as well as chorizo if using) and cook until the onion goes translucent. Add the pumpkin puree and passata and season to taste. While the sauce simmers on low, cook your pasta in a large pot of salted water.

When the pasta is nearly cooked, add the cream to the sauce and stir well.

Drain the pasta and add to the sauce before serving with a sprinkle of Parmesan cheese.

ZUCCHINI BABA GANOUSH

Traditionally made from eggplants, this version is perfect for those zucchini that got away and overnight went from a zucchini to a marrow.

2 very large zucchini, from Riverside Growers 1 tbsp Katikati Frantoio olive oil 1 garlic clove, peeled, from Pirongia Mountain Vegetables 2–3 tbsp tahini (sesame paste) (find this at Vetro) 2 tbsp fresh lemon juice, from Riverside Growers 2 tbsp parsley, chopped, from Liberty Growers salt and pepper to taste

Cut off the ends of each zucchini, slice in half, lengthwise, place on a baking sheet lined with parchment paper and drizzle on the olive oil. Roast in a 200°C oven for 30 minutes or until the zucchinis are completely soft. Allow the zucchini to cool enough to handle and then scoop the flesh out.

Add the flesh to a food processor along with the garlic clove, tahini and lemon juice. Puree the mixture until smooth. Stir in the chopped parsley and season. Serve with lavosh bread from Zand Kitchen.

KASUNDI

This is a great way to use eggplants, which are at their best right now along with the beautiful end of season tomatoes. Serve it as a chutney with cheese, like Mount Eliza’s Red Leicester or some Pirongia Bacon sausages. I have used it as a wholesome brunch served on sourdough from Flaveur Breads and topped with one of Nicki’s free range eggs.

1 large eggplant, cut into 2cm pieces, from Riverside Growers ½ cup extra virgin olive oil, from Katikati Frantoio 10–15 curry leaves ½ tsp each yellow mustard and fenugreek seeds 10cm piece (50g) ginger, finely grated 2 garlic cloves, finely chopped, from Pirongia Mountain Vegetables 2 long red chillies, thinly sliced, from Southern Belle Orchards 1 tsp ground turmeric ¼ tsp ground cumin ½ tsp garam masala 500g vine-ripened tomatoes, chopped, from Rivendale Gardens ½ cup apple cider vinegar 1 tbsp brown sugar 1 tsp salt

Place eggplant in a colander and toss with 2 tsp salt. Stand for 15 minutes, then rinse, drain and pat dry. Heat the oil in a heavy-based saucepan over high heat. Add curry leaves and mustard and fenugreek seeds, and cook, stirring constantly, for 1 minute or until mustard seeds start to pop. Add ginger, garlic and chilli, and cook, stirring occasionally, for 2–3 minutes or until garlic is golden. Add spices, and cook, continuing to stir, for 30 seconds or until fragrant. Add eggplant, tomato, apple cider vinegar, brown sugar and salt, and cook, stirring occasionally, for 18–20 minutes or until thickened slightly and eggplant is tender. Store covered and chilled for up to three weeks. Make the most of the end of blueberry season and the start of apple season with this easy sauce. Perfect served over pancakes or ice cream, with yoghurt.

1kg apples, peeled, cored and diced, from Divine Fruit 4 cups blueberries, from Flame Lily Orchard ¼ cup sugar ¼ cup water 1 lemon, peel and juice, from Riverside Growers 1 tsp vanilla ¼ tsp salt Place all the ingredients in a large pot and bring to a simmer. Cook until the apples are soft (20–25 minutes). Fish out the lemon peels, then use an immersion blender to puree the applesauce to desired consistency. If the sauce is too thick, add a little extra water. If the sauce is too thin, simmer uncovered over medium low heat until desired consistency. Portion the apple sauce into hot sterilised jars and seal. Or cool in the fridge before portioning and freezing.

SHOP LOCAL

Every Saturday 7.45am to 12noon

Tauranga Primary School, Fifth Ave, Tauranga | www.tgafarmersmarket.org.nz