This dish came about because I had some bacon in the fridge that needed using – doesn’t happen often, but somehow it just hadn’t been used.
Some of the capsicum ‘seconds’!
I also had a bag of lovely capsicums which I had picked up at the
market last weekend – “you realise they are seconds” the grower said to me. I have no objections to seconds especially when they are at a good price and you know that they will be used within a few days. This so called bag of seconds were beautiful fruit – the
differences between them and the ‘firsts’? A bit smaller and not quite so perfectly shaped.
Buying seconds in-season is a great way to save on food costs and it is a win-win – you get produce at a good price and the grower or producer receives at least something for all the effort which has gone in producing even the “seconds”.
I recently came across a lovely blog called City Hippy Farm Girl –
author Brydie lives in Sydney and says about her blog “…this is a blog about trying to live a simple life, city style.”
When I was looking through Brydie’s blog I saw her “Eat Local
Challenge” and this really made me connect with her as eating
locally and seasonally is something I am passionate about.
Whenever possible I buy from local farmers, growers and producers – to see why read one of my early posts Six Reasons to Shop at Your Farmers’ Market and while this post is specific to Farmers’ Markets you can see how the same principals can be applied to the wider community.
Inspired by Brydie and her “Eat Local Challenge” I am now going to include at the end of each recipe where the ingredients came from – this is one small way I can acknowledge and thank our wonderful
local farmers, growers and producers.
For those who do not know Hawke’s Bay, where I live, we are very lucky to have a wonderful climate which means we have a good
supply of local produce year round, it is, however, seasonal.
We also have two Farmers’ Markets held every weekend, several other seasonal markets and numerous farm shops and Napier, one of the two cities in the area, is by the sea and there are a number of fishing boats which call it home, so we also have a ready source of seafood.
Store cupboard items are those that are not grown or produced
locally, but I usually purchase them from local speciality food stores such as Vetro or Bellantio’s – both of which are locally owned and operated – and if possible will chose New Zealand made, grown or produced over imported.
I know my challenge to “Eat Local” is much easier than Brydie’s and many others.
For those who do not know Hawke’s Bay check out this map. I live in Clive – Hastings, Napier and Havelock North, the three main
shopping centres are only a 10-minute drive away and I pass many farm shops whichever direction I drive in.
Find out more about Hawke’s Bay and what it is like.
Roasted Potato, Capsicum & Bacon Salad
500g new potatoes, left whole, halved or quartered, depending on the size
4 large capsicums, thickly sliced – I used 2 red and 2 yellow
4 rashers middle bacon, cut into thick strips
1 Preheat oven to 200°C.
2 Place potatoes, capsicum and bacon in a bowl and toss to combine. Drizzle with olive oil and toss again to coat vegetables with oil. Tip vegetables onto a baking tray and spread out evenly. Roast for 30 minutes, tossing after 15 minutes, or until potatoes are cooked.
3 Transfer cooked vegetables to a serving bowl, drizzle with vinegar, scatter with basil and toss to combine. Serve warm or at room temperature.
Where did the ingredients for this dish come from:
Potatoes: JJ’s Organics – Napier; Capsicums: Krismaw Gardens – Hastings; Bacon: Holly Bacon Company – Hastings; Olive oil: The Village Press – Hastings; Basil: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard Ingredients: balsamic vinegar, sea salt
Note: Many of the local producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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