Raymond from Freemans Reach, north of Sydney, will have Tuscan Kale, great in a creamy Carbonara sauce over pasta.
This is the first supply in large numbers he’s been able to bring to the market, with most of his crop of silverbeet, beetroot, broccoli and cauliflower having slowed down to a crawl thanks to the prolonged cold snap.
His income over the past month is down a massive 70% on the same time last year, and we know of several local growers who are doing it tough right now. So we support them where we can.
- 3 eggs, lightly beaten
- 50gm parmesan, finely grated
- Salt, pepper
- 1 tsp olive oil
- 2 garlic cloves, crushed
- 150gms pancetta or bacon, chopped
- Herbs of choice: parsley, chives, oregano take handful, chop finely
- In a bowl combine the eggs and parmesan cheese seasoning with salt and pepper. In a fry pan add the olive oil adding the meat then when crisp add the garlic. Remove from the heat and let cool slightly then stir in the egg mixture. Add the herbs and serve with stir-fried or steamed sliced Tuscan Kale