Let me first begin with what could be the most exciting and joyful news that I have received so far this year… My beautiful Indian Running Ducks have finally started paying me back for all of the premium corn that I have been feeding them over the last 6 months by laying their first precious eggs!
It was only by chance that I stumbled upon my cherished find when I was surveying the area that my poultry based pets are intent on destroying, there disguised in thick globules of mud sat my first pretty green duck egg. The egg meant so much more to me than it did to the duck that had just laid it and hastily cast it to one side as if it was a shameful object that they had chosen to ignore. Wanting to indulge in the bright yellow concentrated eggy richness straight away I eagerly hovered over the stove where I watched it simmer away until it reached that perfect soft boiled gooeyness that I craved. As if it had be laid by an unidentified animal I was slightly hesitant to take my first bite, I’m not sure why, it didn’t look any different from a normal egg nor it smell irregular from my normal golden crested legbar eggs, it just seemed a bit odd. The only way I can describe my first bite is for you to try to imagine the taste of the sunbeam bright yolk of a normal free range chicken then times that by ten and you sort of come close to the intensely flavourful full bodied punch that you get from a duck egg – A relief to say the least given the abundant amount of produce my ladies are now laying!
On a Saturday morning I can be most often be found striding around a nearby town in pursuit of the many unearthed and hidden foodie treats and surprises that our local communities have on offer.
I’ll be hypnotically drawn in by the ruby red framed window of the butchers, that so intelligently places its most provocative looking pie in the most seducing manor, 10ft long queues trailing from the fish stall on the market entice me to stand in line and try and peek a glimpse of the mornings jewel coloured catch that drapes its self seductively over the diamond like crushed ice.
I have even got to know now the precise time when the most teasing and tempting looking bakeries lay a sample of their wares out on the counter for the most diet weak consumers to try, If timed correctly its possibly to get a generous slice of pie of the week in one establishment then head round the corner to another to receive a gracious sliver of their most popular sweetly baked treat! (Although I think my money saving greedy antics may be becoming noticed by the savvy and suspicious looking staff that seem to be recognising my face, note to self - a disguise may be needed in future).
My excitement was a little more feverish last weekend as the travelling stalls of one of the areas farmers markets was in town, and being the first one since Christmas I was eager to get my hands on some seriously good tasting, hand crafted and locally made edible goodies.
Armed with my partner in crime (my mum) we briskly made our way to the town centre wrapped up in an array of scarves, chunky knitted cardigans and layers of thick insulated socks given that the temperature was at the years lowest and the fact that even though I’ve faced arctic type conditions working outside for the past 15 years of my life I still remain to be as nesh as new born lamb.
Approaching the green and white flocked stalls of the market I was a little disappointed at the lack of public interest in our local providers, I know I can sometimes over exaggerate the lowness of temperature, but surely it wasn’t cold enough to prevent people from moving out of their central heated homes to get some fresh air and sample some of the talent that presides in our counties boundaries. Are people just disinterested by people’s hard working attempts at trying to earn a living in something other than the usual jobs available? Or cant people be bothered walking round a chirpy farmers market or even a normal market come to think of it, would they rather purchase all their weekly needs from one of the giant supermarkets that are more commonly being strategically dropped on the outskirts of towns so people don’t need to visit their loyal and longstanding markets, butchers, greengrocers and such like.
As I am on the brink of an almighty rant I will lay my vigorous feelings aside and get back to the matter at hand. Peering out between the small gap that started where my woolly hat ended and my tightly wrapped scarf began I spotted that the locally grown vegetable stall had an array of fresh winter vegetables all perfectly paraded. Generously bunched up posy’s of purple sprouting broccoli, stalks of candy coloured rainbow chard and un -seemingly peppery horseradish roots lay nestled in amongst all of the usual suspects you see at this time of year, but being someone who is always drawn to the characters looking most sorry for themselves (the one eyed dogs and the three legged cats of this world) I was charmed by the knobbly and grubby looking exterior of the Jerusalem artichoke. Some may call them ugly and shame them as a an unattractive looking vegetable, but what these unknowledgeable people don’t realise that given the right cosmetic surgery like treatment these little knoblets of goodness can become a staple in anyone’s diet.
I’ve mentioned them before where I have most commonly used them pureed to provide a creamy white plump cushion for a regal French trimmed cutlet of lamb to rest its bottom on, but the list of possibilities for this vegetable can go on and not be just pre judged as a one trick pony. Like a potato they can be almost waxy in texture and tend to break down when boiled to oblivion, so if cooking them in liquid leave in quite big chunks and allow for a little less cooking time so they do not disintegrate too easily. Nutty and honey like in taste they partner well with smoked bacon, most types of fish (especially anchovies) and salty black olives. When roasted they seem to produce a similar sweet tasting crust to that of a honey roast parsnip a pleasure that will ignite any roasted vegetable lovers fire.
Jerusalem artichokes will make a fantastic velvety soup when whizzed together with some chicken or vegetable stock, a little cream and drizzled tentatively with some luxurious truffle oil. Layer them with potatoes and celeriac to give a third dimension to the crowd pleasing dauphinoise potatoes slice thinly and toss with some bitter winter salad leaves, hazelnuts and some slices of parmesan cheese for a curve ball on a winter salad. Whichever way you decide to use them just don’t cast them to one side and be prejudice to their sometimes unsightly looks and their fetching ability to cause a little flatulence once digested. Like the farmers markets and artisan food producers of our towns that seem to go unnoticed and forgotten about, give them a go, you never know you might just fall in love and feel as passionate as I do about these lesser known hidden beauties that sit patiently and await our undivided attention and care.
Jerusalem artichoke Tortilla Recipe
A tortilla is a Spanish version of an omelette that is normally made with potatoes, this bright and inspiring dish can make a welcome lunchbox favourite or a light suppertime snack. Only use this recipe as a guide, tortillas can be used to take the remnants of most leftovers that have been pushed to the back of the fridge. Olives, sundried tomatoes, chorizo, cooked chicken and smoked fish all make a superb entry into this Mediterranean dish. Serve with a simple dressed salad and even a spicy tomato relish.
150g Jerusalem artichokes – scrubbed well, don’t bother peeling it’s a faff and unnecessary.
1 small white onion – peeled and sliced
1tblsp olive oil
Thin slice of butter
3 roasted red peppers out of a jar – chopped
Half a block of feta cheese – chopped into small square pieces
6 duck eggs or normal eggs (free range is a must!)
Handful of fresh chopped parsley
Salt and pepper
Place the butter and the oil into a large frying pan and heat gently.
Cut the scrubbed Jerusalem Artichokes into pound coin thick slices and add them to the pan along with the onions, leave them to cook over a medium heat for around 20 minutes until all the vegetables have softened and coloured slightly.
Add the roasted red peppers and cook for a further 5 minutes.
Crack all of your eggs into a jug, season with the salt and pepper then whisk briefly and add your chopped parsley. Add your cubes of feta to the frying pan then your eggs immediately after.
Stir your ingredients carefully just to mix them together then leave to cook for around 10 minutes just until the eggs start to set.
When your eggs are still quivering in the middle place the pan under a medium – hot grill for ten minutes, just so it briefly firms up the top.
Once done leave the tortilla in the pan for a couple of minutes, once cooled turn out onto a plate.
Slice into as big a chunk as you can manage and enjoy!
Roasted Jerusalem Artichoke with Purple Sprouting Broccoli and Melted Cheshire Blue Cheese
2 more fabulous products that I retrieved from my local farmers market – Purple Sprouting Broccoli that I found on the same fabulous stall as the Jerusalem Artichokes, and some locally made soft blue Cheshire cheese by H.S Bourne, a family from Malpas, Cheshire that has been ‘Producing varieties of Cheshire cheese since the 1930’s ‘, as told to me by the friendly elderly gentleman with a toothless grin whilst he wrapped up my purchase.
150g scrubbed Jerusalem artichokes, sliced into pound thick like slices
Olive oil / rapeseed oil
Salt & Pepper
A bunch of fresh purple sprouting broccoli
Any soft blue cheese, preferably one that is locally made
Preheat the oven to 180oc
Place the Jerusalem artichoke slices into a roasting tin and drizzle with the oil and season with salt and pepper, place in the oven for around 25 mins turning half way to ensure crispy edges all over.
Meanwhile steam the broccoli until just tender.
Once both are cooked place both portions in vegetables in a suitable serving dish then top with chunks of the soft blue cheese.
Briefly place under a hot grill or into a warm oven until the cheese has melted all of its blue veined goodness all over the vegetables.
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