Some people get excited when their partner surprises them with flowers, or chocolates, or jewellery...
Me? I get excited when SJ brings me home tasty, tasty foods that are otherwise considered a treat, such as these wonderfully ripe Lady Finger Bananas.
Their fat little bodies have so much more flavour than standard bananas, and to make sure none went to waste I baked the first loaf of banana bread for the season (a breakfast favourite during the cooler months). Now that SJ is doing some part-time work for a local green grocer, I'm hoping for some more!
The capsicum plants are still loaded with fruit, although they were late bloomers. I've plans for roasted stuffed capsicums to grace the menu this weekend, along with the last of the homegrown baby carrots from the summer crop.
And since we do not have enough beets to pickle, I've been roasting them instead.
At first it felt a little strange to be eating beetroot warm, but they were packed full of flavour. I wasn't sure what to roast them with, so I went with the classics: Threw in some rosemary, onion and garlic, and sprinkled them with a little sea salt and they worked out great!
A bit messy to prepare, but you can always leave the skins on if you want to avoid it. And they do take a little while to cook right through, just so you know.
In My Kitchen is a monthly feature hosted by Fig Jam & Lime Cordial.
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