Different approach today lets get straight into it - Menu today is all about parsnips, pumpkins and wicked organics salad leaves.  Parsnips always get a bit of slack, actually they get pretty much overlooked as a main ingredient.  I am going to herb them up in a creamy mash, then i am going to roast some up and add to a some outdoor grown organic leaves and spiced up with a zesty dressing.  I have made an emergency pot of soup again as the weather is a little on the cold side.  I am using bones again but they are economical and full of flavour; i have added chickpeas, leeks, and handfuls of herbs, simmered for many hours and served steaming hot! 
The glorious quince are still on the menu and today they are teamed up with fresh walnuts from the nut company to produce an irresistible tart.  And sadly due to the weather Edmonds fresh fish can't get out fishing so i won't be able to roast off those plump, moist little flounders with a hint of fresh chilli, squeeze of lemon and a scattering of herbs - sorry got carried away.  Hopefully i can do this next week (weather permitting).

Ettrick Gardens

Produce is still in plentiful supply - Greens are robust and nourishing, pumpkins are sweet and silky, broccoli, caulis and brussels sprouts have started showing up at various vendors which is a welcoming addition.  Nuts are fresh and versatile, and yes berries are still available as are quinces.  Apples and pears are here to stay for many months so enjoy the many varieties on offer.  As your quite aware I'm only touching the surface of what is gracing our market.  Don't forget about the amazing array of meats, fish, cheese, cakes, coffee, beer, wines and mead.  Garlic and garlic products, honey, chillies, tofu and pies not to forget to mention the impressive collection of plants available.  Take the opportunity to look around some time you will be amazed at what you may find.

(Amazing) Cardrona Lamb

See you soon and have a great day!

Mashed parsnips are a great flavoursome alternative and it will go with pretty much anything that you would put mashed potatoes with.

Serves 4

600g parsnips

Method
Peel the parsnips and cut each into chunks. Put in a large pan, totally covered with salted water and bring to the boil. Put a lid on top, reduce the heat to medium and simmer for 20 minutes or until tender, then drain.

Meanwhile finely chop the spring onions and parsley. Strip the thyme leaves from the stems, place into a small pot with the cream and warm through to allow the flavours to mingle.
Return the parsnips to the pot with the butter; add the herb infused cream and seasoning. Vigorously mash and then use a spatula to make them really fluffy. Taste and adjust seasoning if necessary and serve.  Fantastic with a roast meats, fish or simple on its own!

Serves 4

2-4 parsnip's, peeled and cut into even sized rounds

Method

Preheat the oven 180C on bake

Place a suitable tray in the oven to heat up.

Place the parsnips, pumpkin, garlic and thyme together in a bowl. Drizzle lightly with a little oil, season with salt and pepper and toss together to coat all the ingredients in the oil and seasoning.

Place the parsnips onto the preheated hot oven tray and roast for about 20 minutes, remembering to turn half way through cooking. 

Add the walnuts to the same tray and roast until lightly golden (about 5 minutes).  Remove from the oven and cool.

In a small bowl mix together the Dijon mustard, vinegar, walnut oil and extra virgin, season lightly and mix to combine.
Pick through the salad leaves, removing any tough stalks, and discoloured leaves.  Try to avoid cutting the leaves with a knife as this will turn the leaves brown, tear with your fingers if needed.  Place them into a suitable size bowl and add the cooked parsnips etc.  Drizzle over the dressing and toss lightly with your fingers so every ingredient is coated in dressing.

Serve immediately - please note that if you want to get the salad prepared earlier do everything but do not add the dressing until right before service or your salad will go limp and eventually slimy looking.

QUINCE AND WALNUT TART

This is a fantastic tart to celebrate quinces and walnuts; this is truly an autumnal delight.

Makes one 23cm tart

ingredients

for the pastry  (or you can use ready rolled sweet pastry)
120g unsalted butter at room temperature, diced

75g icing sugar, sifted, plus extra for dusting

2 egg yolks

250g plain flour

2 Tbsp cold water

for the topping

Method

To begin sweet pastry - in a large bowl, mix the soft butter and icing sugar to a cream: then beat in   the egg yolks and add the flour, with your fingertips rub the butter mixture and flour together to achieve a crumbly texture (this can be done in the food processor). Add the water and press the mixture together to form a ball.
With the palms of your hands, knead the pastry on lightly floured work surface until it is blended (maximum 30 seconds). Wrap in gladwrap  and chill for 30 minutes (this helps the dough lose its elasticity).
Line a 23cm tart tin by rolling the pastry on a lightly floured bench, evenly roll out the pastry into a circle to fit you tart tin, about 3mm thick.
Roll the pastry over the rolling pin and unroll it over your tin. With one hand lift the pastry and with the other gently tuck it into the bottom edge of the tin so that it fits tightly. Be careful not to stretch it. Cut off excess pastry by rolling the pin over the top edge of the tin. Take a small ball of pastry and gently press it all around the base of the tart to ensure a snug fit. Prick the base of the pastry all over with a fork and refrigerate for 30minutes (this helps prevent shrinkage during cooking)

Preheat oven to 160C

Cooking the pastry; Line the pastry case with tin foil and fill with dried beans, pushing them against the side. Bake for 10 minutes, then remove from the oven and lift out both foil and beans. Return the tart tin to the oven and bake for a further 20 minutes.
Turn the oven down to 140C.

Meanwhile to make the walnut filling; in a medium size bowl soften the butter and cream together with the sugar until pale and creamy.  Add the eggs one at a time and beat well between each addition.  Add the ground walnuts (and almonds if using) and mix gently to combine.
To assemble; spread the quince paste evenly over the base of the pastry. Spoon on the walnut mixture and gently push around to cover most of the quince, as it cooks it will spread out.

Bake in preheat oven for 35- 45 minutes or until firm to touch.

Cool before serving.

Pumpkin season is well and truly here so why not make the most of the whole pumpkin; seeds and all!

One medium sized pumpkin

Salt

Olive oil

Method

1 portion

1 whole fresh flounder or sole

1 chilli, de-seeded (optional) cut thinly

1 clove garlic, sliced thinly

1 lemon

2 sprigs fresh thyme, parsley or coriander

Salt and freshly ground pepper

Good quality oil

ROSEDALE ORCHARDS – quince

WAIRUNA ORGANICS – parsnips

LEVITIO BAKERY – selection fresh baked goods

TE MAHENO – pumpkin

NUT COMPANY – fresh walnuts

JUDGE ROCK WINES – wine

BRYDONE ORGANICS - lettuce
EDMONDS FRESH fISH - fresh fish