The gentle coolness of autumn has rolled into the kitchen, bringing with it thoughts of soups, minestrone, and baked dishes like parmeggiana. As we pick the very last of our tomatoes and cucumbers, the garden is looking very bare and I need to swot up on what to plant next.
We also picked our last baby beetroot, which I gently roasted in the oven.
One of the Small People has also been tending lovingly to a strawberry plant, of which he is very proud. He insisted I take a photo!
Last month I mentioned I was germinating white dragon fruit. Now teeny sprouts, they are looking very healthy. My latest challenge has been to try and germinate mulberries. I adore mulberries, but the season is short and they are very hard to find. I occasionally stumble across them at a farmers market. I planted 10 seeds each of the black and white varieties, and waited the prescribed 40 days, and nothing. When 50 then 60 days passed, I knew it was a fail. Undeterred, I tried again, planting another 6 seeds of each. I have one tiny sprout of the black variety!
For those who don’t like carbs, now is the time to look away.
In my kitchen is a variety of Molisana pasta that we all really like. It is a really tight curl, Shirley Temple ringlet style, and “holds the sauce” very well. If you haven’t tried the Molisana brand of pasta, I recommend it.
One night I used it to make a “pasta forno”, or baked pasta, with peas and eggplant.
In my kitchen is this lovely plate of biscuits from my darling Godmother. Her savoiardi were divine, I must ask her for the recipe.
A fellow bread baking friend and I went up to Victoria’s Basement to get enamel roasters. Other breadbakers and IMK’ers swear by them. I was very happy with the result.
I’m loving these crispy Afghani Dippits made by a local family company in Sydney. With a smear of avocado or a gooey cheese they are great.
In my kitchen is also some fresh Afghani bread from a local grocer. Its kind of like a squashed Turkish bread, really thin but springy at the same time. The Marito was a big fan.
I found a panettone lurking in the pantry from Christmas, I’m thinking I’ll make a dessert with it rather than have it straight up. I’m sure I’ll also put the tin to good use.
What’s happening in your kitchen? Thanks to Liz at Bizzy Lizzy’s Good Things for hosting this month’s link up of kitchens around the world.