W Tree First Food Challenge
22 Mar 09
Ingredients:
The available local ingredients were:
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Green leaves: pok choi, silver beet, celery, cabbage
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Summer vegetables & cucurbits: tomatoes, zucchini, cucumbers, eggplants, green capsicum, pumpkins & squash.
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Beans, pulses & tubers: French beans, broad beans, onions, spring onions, beetroot, potatoes, parsnips, leeks, garlic & carrots
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Cereals & nuts: walnuts & chestnuts
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Fruits: apples, lemons, limes & raspberries.
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Herbs & beverages: basil, Vietnamese coriander, rosemary, dill, parsley, mint
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Dairy & meat: eggs, beef & mutton.
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Preserved food & others: preserved apricots, figs and plums.
all coming from the veggie gardens, orchards and paddocks of the local residents.
The meal
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albondigas (Spanish meatballs)
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eggplant and zucchini omelet
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Greek salad (without feta)
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cabbage salad
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mashed potatoes and parsnips
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stir fry
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roasted veggies
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and for desert chestnut crumble, preserved and fresh fruit
The sky
