Asparagus, Avocado and Cavolo Nero
I love colour although these are not my colour choices for a new bathroom. These beauties are the mainstays of my current eating regime. Fortunately, my skin does not resemble that wonderful shade of Shrek green. Put simply, I’m ever hopeful that eating good things will result in amazing outcomes. I’m counting the days until the English asparagus season (traditionally 23rd April) and heartened that my local grower is promising something very soon. If you live in East Sussex, then check out this farm shop near Uckfield, South Brockwells farm . I may just be first in the queue this week.
There’s something magical about freshly picked English asparagus. It barely needs cooking (just gentle steaming) and for me there’s nothing more delicious than tender asparagus spears dipped in freshly boiled free-range farm eggs. Who needs Toast soldiers when you can have asparagus? Another favourite of mine is steamed asparagus tips with poached eggs, lightly sprinkled with parmesan cheese or black truffle (or maybe black truffle salt). But please don’t get me thinking about hollandaise sauce or melted butter!
I’m so pleased that I discovered Cavolo Nero, although my first helping was smothered in butter. It was originally grown in Italy hence it’s other names, Italian or Tuscan kale. It’s less soggy that cooked spinach and so much more interesting. I’m fascinated by the dark green to almost black, crinkled leaves, straight stems and the way that water collects on the leaves in droplets like jewels. I’ve read that Cavolo Nero is rich in nutrients, with high levels of iron and vitamins A, B, and C. But a word of warning if you’ve not prepared it before, remember to remove the tough central stem from each leaf before steaming or stir-frying. Like asparagus, it barely needs cooking and if you’re adventurous, try shredded Cavolo Nero (again leaves only) in Winter salads. My favourite is lightly steamed leaves with lemon zest and a drizzle of olive oil.
I’ve mentioned previously that I am not qualified to provide nutrition advice, although I understand avocados are frequently referred to as a versatile and “nutritionally rich fruit packed with fibre and “good” oil”. They grow on evergreen trees from the laurel family. The downside being their popularity leading to deforestation and the thousands of miles they travel from Mexico, Peru, South Africa, Chile, Israel and Spain. I’m not proud that my love of avocados encourages poor working conditions or environmental damage, but I’m pleased that this morning I went to another local farm shop to buy Sussex grown vegetables. My destination was the Oaks Farm.
This was my first trip to this farm and what an amazing experience. It’s one of those places which it’s easy to drive past, or maybe I should say, easy for Mr. Watt to drive past? Today I was out and about on my own. Inspired by James Martin’s masterclass in lamb, his plea to support local farmers and talk of growing vegetables at home, I ditched the supermarket notion and made for a farm shop I’d spotted previously near Ditchling. I was met at the door by a welcoming smile and invited to sit on a well-worn wooden stool.
I was introduced to the team and to the produce. I was overwhelmed with the feel of the place, although a certain irony transcended my arrival. My current regime excludes lamb yet it was on parade today in abundance, along with all the other meat from the farm. I opted for two radiant sirloin steaks instead – the epitome of home farming.
It wasn’t long before I heard that Audrey’s son was previously in television. He called himself “the apprentice” and introduced me to Gill who carefully packed my bags of produce, including a couple of geese eggs – perfect for a breakfast omelette on Sunday (tomorrow). Audrey explained that they’d started the farm in the late 60s and built their house in the early 70s. Such a great experience and old-fashioned customer service. I’d love to spend a day sitting on that stool listening to Audrey’s stories and meeting the regulars.
I didn’t try the little café next door to the shop but I was introduced to the baker (the apprentice’s wife). I simply couldn’t face the promise of homemade cakes but settled for a takeaway coffee (a local roast). Gill placed my tray of hens’ eggs in the footwell of my car with absolute precision and coffee in hand, I set off smiling. Memories of my customer experience kept me smiling all the way home. Yes, this had been a truly inspirational shopping experience. No surprises, I’ll be back next Saturday to pick up my pre-ordered Beef filet, Spring greens and local Sussex produce. But in the meantime, here’s something to try.
Another of my favourite combinations right now is a baked egg in Avocado with Chilli flakes, black pepper and a little Harissa. So simple and oh so tasty. Halve the Avocado and remove the stone before nestling in a snug ovenproof dish. Spoon a little Harissa into the void and add an Egg. Bake in the oven until the Egg is to your taste. Then sprinkle with Chilli flakes (or a little Parmesan), some black Pepper and finely chopped Parsley. I usually serve with a drizzle of Olive Oil and a handful of peppery Rocket.
Have a happy, healthy Sunday and if you’re in the mood for tasty snack ideas or just want to chat Let’s talk
