Flavours from the Garden
Being married to Dianne, who generally prefers vegetarian food, has presented challenges for me as someone who is more naturally carnivorous. However my tastes have certainly flexed over the years and I am passionate about several plant and fruit items grown in NZ. I’m also involved in vegetable growing as a Director of a large-scale Hawkes Bay-based cropping operator.
Here I introduce certain vegetables and fruit I love for both nutritional and taste profiles.
Avocado – The creamy, versatile powerhouse
Avocado is super versatile and accompanies many dishes perfectly. The combination of avocado and fresh lemon juice is a strong match, with lemon cutting through the buttery/creamy texture of the avocado. Rock salt and chilli flakes are also natural accompaniments.
A tip for checking ripeness is to move the stem around and note the degree of looseness. If the stem is easy to move, your fruit is probably ripe. We have a 5-year-old avocado tree on our Whitianga Waterways property. Despite the impact of Gabrielle, and associated repair job, we are getting some of the best fruit I have tasted and quite heavy crops. The health benefits of avocado are broad – great for quality fats/cholesterol levels and high in fibre and nutrients.
Lemon – The zesty king of freshness
NZ grows amazing lemons packed with zesty juice and beautiful lively acidity. I will always remember Peter Gordon telling me fresh NZ lemons taste like no other.
Lemons contain abundant Vitamin C, an important component of supporting the immune system. I am particularly fond of lemon with seafood, and a small amount brings many salads to life. Adding lemon to your baking will enhance flavour and give complexity.
Lemon is great in drinks and very refreshing. The proliferation of high-end gin in NZ is well served by our quality local lemons.
Kiwifruit – Nature’s sweet and nutritious gem
Kiwifruit is another incredibly tasty and healthy fruit. My favourite is the gold variety. This fruit can become a little mushy if over-ripe, but when presented well the sweet flavours are delightful (despite relatively low sugar levels). This is a seriously healthy fruit packed with fibre. I mix gold kiwi with a low-sugar cereal and yoghurt, and can easily get through a morning on that.
Butternut Squash – Caramelised comfort
The Hawkes Bay business with which I am involved is a significant producer of butternut squash. Most of this is exported to Japan and Korea through the NZ summer and autumn. This fills a gap in Japan when their own local crops have been largely consumed. Squash are beautiful and highly nutritious, full of Vitamin A and C.
Amongst other things, this provides benefits for your eyes and skin. My three favourite ways to eat squash are: roasted until a little caramelised (use plenty of olive oil and a sprig of rosemary); as soup, sometimes adding grated onion and mashed kumara; and as a component of any vegetable salads served at room temperature (crumbly feta cheese works nicely in these dishes).
Onion – A humble staple with big flavour
We also grow onions In Hawkes Bay. Onions, produced in many parts of NZ, are a globally-traded product and NZ is a net exporter. They store well and are staple in many countries. I never get tired of eating onions and use them as a base in various dishes. I like pairing them with leeks (similar but different) and of course tomatoes.
Onions are an excellent base in curries; I particularly like fish curries with a strong underpinning onion component. Slow-roasted onions are great – and unlikely to dry out too much. Onions contain antioxidants and have anti-inflammatory effects. Importantly they are a tasty/healthy vegetable that will not stretch your wallet.
Coriander – Fragrant and full of flavour
My favourite herb, coriander, grows vigorously in our garden and is the perfect accompaniment for Asian or Middle Eastern cooking. I love the fragrant aromas that lift a dish and also help it look great. If you like it, use it generously; it’s another very healthy item, with antioxidant properties and other benefits.
Meat Alternative – A surprising twist
Finally, a tasty meat alternative is the Bean Supreme Wholefood Mince (available locally). We make pies from it, using filo pastry; add chilli beans and onion with some cheese for a great pie and a nutritious filling meal. I believe these alternative products, when well prepared, have the potential to turn around carnivorous types (like me), having flavour and texture that will surprise.
Eating and growing food are two of the great things in life. I hope you take the time to enjoy both.
Words by Mike Taylor
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