TOPICS : bellysisters' travels - San Francisco (slow food) and Southern Africa, market prices, edible groundcovers, organic China, in season in September
 
GUESTS : Debbie Shortis, belly herbologist, from the Byron Bay Herb Nursery
Cath Ford, presenter of Don't Panic it's organic on bayfm
 
RECIPES :
 
RADIOTHON CRUMBLE
 
A sister Tess recipe for crazy busy times
 
Slow Roasted Veggies
 
Ideally, make these the day before, maybe eat a bit as a side dish, or let them cook while you do something else for dinner
 
Take any roastable veg and cut into big chunks, include onions and whole garlic cloves (lots). Less roastable things like peas and beans can go in too.  Add oil and a flavouring of your choice - I go olive oil, balsamic vinegar, salt pepper, chillies and solid herbs like rosemary or sage, but you could go Indian or S.E. Asian or N. African.
 
Put everything in a COVERED oven casserole/ pot of some kind - ideally cook long and slow, but you can do high temp and faster too - I like to leave them in till they are pretty mushy - just turn them a couple of times so your flavourings are getting to know all the veg.
 
The Crumble
 
1 tsp baking powder
60 g. butter (or go with oil for a vegan version)
150 g flour
2 tbs grated cheese (opt)
salt & pepper
dry spices (opt)
 
mix dry ingredients together
rub in butter (and cheese if using) with your fingertips until it goes roughly together, with some big and some small lumps, averaging about pea size
cover veg, and cook uncovered in 180C oven for about 30 minutes or until golden brown and bubbly - maybe add a little more cheese for the last few minutes
 
reheats ok
can do a pile of the veg and freeze, then do crumble bit on the day
 
 
SMOKED TROUT AND POTATO SALAD FROM BANGALOW MARKETS FOR FOUR PEOPLE - by Cath
 
500 GRAMS SMOKED TROUT
$4.00 WORTH OF MIXED RED EYE CHAT POTATOES.
ONE BUNCH OF CRESS
ONE BUNCH OR CORIANDER.
MIXED LENTILS, BEANS AND SPROUTS
 
PAR BOIL THE CHAT POTATOES, DON'T PEEL AND LEAVE TO COOL
DIVIDE THE SMOKED TROUT INTO SMALL PORTIONS.
MIX ALL THE GREEN VEGETABLES TOGETHER WITH A BALANCE OF BITTER/BLAND.
PLACE THE POTATOES AND GREENS TOGETHER
 
MIX A DRESSING FROM THE PANTRY- I USED POPPY SEEDS,PAPRIKA,ONION,VINEGAR,MUSTARD OIL,SUGAR & SALT
AND COMBINE WITH THE GREENS AND POTATOES THEN SMOKED TROUT ON TOP -DONE AND DELICIOUS!
 
 
CONTACTS
 
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http://www.byronherbs.com.au/ - the Byron Bay Herb Nursery - see info on celeriac, one of the herbs/veg in season
 
www.slowfoodnation.org
 
http://www.byron.nsw.gov.au/PublicExhibition/#id1163. - to comment to council on Mullum Community Garden - urgent
 
Jeannette Martin
Coordinator
Mullumbimby Community Garden
66844876
0412322255
http://mullumcommunitygarden.wordpress.com