We are now harvesting the late yellow peaches and although the early youngberries are long gone now and just a memory for another year, the thornless blackberries are in full swing and they integrate very pleasingly with the constant supply of blueberries. All the early season blueberries have finished, but the crop seamlessly flows into the mid season varieties and we still have un-ripe late-season berries slowly colouring up in the bushes. Either it’s a very good season for the blueberries, or after 10 years, the bushes are hitting their stride.
Breakfast is just the freshest and most delicious meal of the day. Mouthwateringly vitamin C tangy, crunchy, succulent and sweet. Each mouthful bursting with sunlight and vitamins. All the ingredients picked fresh every day, straight from the garden. They couldn’t be fresher or more vibrant. Such a refreshingly interesting way to wake up the taste buds and kick-start the day. We are now vegetarian this month, as the fish truck that comes up from the South Coast 2 days a week, is now on summer break for the whole month. We won’t be seeing him again until February. But as there is so much coming in from the garden each day, we haven’t noticed any lack in our diet.
Last night we picked tomatoes, capsicums, chillis, Zucchinis and fully formed scarlet runner beans. These are too coarse to eat whole now, so I peeled them and we added the fresh beans to the vegetable marsala mix. Starting off with my Xmas present of lemon myrtle infused olive oil, onion and garlic, then sweating down the vegetables in the juice of the tomatoes, aided by a little dash of white wine. To keep the lemony theme going I add a little sprig of lemon thyme, some basil leaves and two quarters of diced, preserved lemon rind. This is simmered down to a delicate crunchy softness.
I served this super-fresh garden passata-like sauce over soba noodles. I love watching soba noodles cook. They take one minute to soften, then as they loosen up, they start to roll in the boiling water, for about 2 minutes, and then as they swell and expand, they slowly stop rolling and tumbling, about one minute, and they are ready. To keep the fresh lemony zangy flavour profile going, I served the meal topped with a very tiny sprinkling of Japanese Sansho pepper.
This stuff is exceptional. It has a delicate lemony fragrance and initial taste. The taste is so good and so complex that I want to taste more, zingy, zesty, bright, savoury citrus-like flavour. It is so more-ish, but when you have that little bit more, it starts to make your tongue go numb. So I restrain my self adding just the very smallest amount. We buy this pepper in the markets in Japan each visit, freshly ground each day and then vacuum sealed in a foil sachet. We buy it on our last day before flying out and take it straight to the freezer compartment of out fridge. Here it keeps its freshness and full flavour for a year, or until we run out. last trip I bought several packets, some as gifts, but mostly because I’m greedy.
Now it just so happens that I have the perfect pot to serve the right amount of sansho pepper in. This tiny little dish was once an ancient, broken Chinese Bowl. The only part left in tact was the foot rim. The remnants of the bowl body was ground away down to just the undamaged foot itself. Measuring about 30mm across and 25 mm inside and just 6 mm deep. It is ideal for presenting just the smallest amount of sansho pepper. A perfect re-imagining, reworking and re-use of a remnant of a gorgeous ancient Chinese bowl. Perfect!