This week’s weather has brought a sense of relief and relaxation. Finally the pressures of garden watering and keeping plants alive through the summer is over as we get showers and the sun loses its potency.
Most people grieve for the lost summer days, but not farmers! The Tasmanian summer, with its long hot days and minimal rainfall, is a stressful time of year and this year was made so much worse by the threat of bushfires.
Now fire takes on a different meaning – early, cosy nights descend and bring with them rest and contemplation in front of the hearth. Long wintry nights and cool wet days mean time can finally be
spent away from the garden and headspace for reading, hobbies and reflection can be reclaimed.
This is reflected in the seasonal change in food in the boxes – potatoes, leeks and kale suggest comforting winter stews and soups, with more winter heroes coming on in the garden.
We hope everyone else in the valley is also breathing a sigh of collective relief that we survived another summer – this time by the skin of our teeth.
This punchy sauce can be made with any combination of green leafy herbs. It is a great accompaniment to meat, fish, potatoes or even a simple snack drizzled over thinly sliced toast. This version is Vegan but for extra kick you can substitute capers for anchovies
Step 1: Put all of the ingredients in a blender or food processor and whizz.
The consistency should be reasonably liquid, rather than a paste like a pesto, so adjust with more olive oil and lemon juice to taste if needed to loosen the sauce.