So it is that fantastic time of year overwhelmed with mangoes and hot air- and wishing for more of that beautiful rain to visit your dreams. But as we wait and sweat we might as well make some delicious things with the crazy abundance of mango. It is good to make sure they are spray free, meaning no fungicides or pesticide are sprayed near and grown without chemical fertilisers is of course even better. Each mango variety is a little different. There are over 500 varieties of mango in the world. The most popular grown here are R2E2, KP ( Kensington Pride) or Bowen, Nam Doc, Thai sweet and Calypso! Boxes of the juicy things are on sale at the side of the road, it almost makes the sweatiness worth it.
Mangoes can be used in salads, or just cut into cubes and cut off the skin..The one below is really simply cucumber (still hanging on there, available at the local markets and from Mim, through Greenies) mint, mango and fresh coconut from our back yard, with a touch of chill and lime and spring onion- all growing now. When putting them in a salad, I think ripe but firm is the best, a little tart if you like that too. They make great salsa if you cut them fine (red onion, mint cucumber or capsicum) and any other delights you think of. You can add local seafood or chicken if that’s your thing, even crocodile… Green mangoes are delicious with a chilli dip (popular in Central America) and mangoes in smoothies are the best, or lassies with a touch of yoghurt, mango and lime sorbet is amazing. There are so many mango deserts it’s not funny. And for smoothies and deserts you can always freeze them, because by the New Year there is a 10 month wait!
Save the date- Sunday 2ndDecember 4pm- 7pm. Alawa/ Moil You are invited to our next food share and the last of the year. The idea of food share is to share and learn about tropical local food, by having friendly workshops and sharing recipe ideas by sharing food with local ingredients. There is also a “feature ingredient” for each food share and those interested can enter the informal “cook off” to share and compare interesting ways of preparing a particular ingredient. The afternoon accumulates in eating food together. These backyard community events are open to anyone interested in local food, and those who would like to to know more about local food. So at this next food care share we are celebrating the humble but amazing banana! Please Bring- A plate of food to share using local ingredients preferably including a banana plant part (e.g. ripe fruit/ green fruit/ banana leaf ) and / or A BANANA FLOWER taster dish for the “cook off”
Any gardening tips, interesting facts, poems, jokes etc about bananas or even banana suckers if you have them.. Program-
Banana leaf workshop for cooking and eating and Making nut milk for banana smoothies
Banana circle and Sharing banana gardening ideas
Discussion circle- any questions/ sharing of ideas about wet season produce. Bring a local ingredient you would like to know more about
6pm- Sharing of food dishes Please reply if you are going to attend, so the host (Emma/ Cassi) know many people to expect. When you reply I will send you the full address..
Really looking forward to seeing you there and the delicious food. Feel free to forward this to anyone interested and think about if you would like to be a host in the future and any informal workshop ideas! Thanks The food care share people
The end of year Art Display at CDU was great… now onto the next “Waste of The Top End” art project to explore more waste that is unnecessary.. It certainly made me try and avoid monsters of the fridge late in the week.
These photographs explore the world of the food forgotten in fridges in Darwin. All subject matter is genuine finds in friends’ fridges and of the photographer and her house dwellers.
The once wonderful food items are arranged as delicious delights that maybe found in a food magazine with romantic light and wholesome composition. Although the decomposing food is in fact visually intriguing, this ironic stance highlights the Western world’s excessive attitude towards food and energy. The wealth and complacency of the everyday person in our region, our friends, and ourselves is underpinned in the photograph and exposes the devaluation of food. This is especially true in such a place such as Darwin, so removed from many of its food sources, which increases the embodied energy in most food, from transportation and refrigeration
So a couple of weeks ago, we were very very excited. The Jackfruit we planted in a “Grow your Own” workshop which we hosted, when we had first moved in 2 and half years ago, was ready. It was so huge and amazing. The scene very much reminded me of Jon and a huge Marrow photo from his child hood
Very cute. The problem was we hadn’t waited long enough…. and when our jackfruit was eventually soft, it had gone straight to well off- oh dear! a major case of “Waste of The Tope End”. Luckily 2 huge more are coming along, so the tip of the week is (which I did know but we were just too keen) wait till the Jack fruit has a bit of bounce and really smells sweet and get it just before the bats!
The Jack fruit, Atrocarpus heterophyllus is the biggest TREE fruit in the world, it was as big as Danny’s head..and weighing in at over 13kg…
and as big as our huge watermelon, from a local farm in Daly River… ahh shame the watermelons are over, well at least the jackfruits can continue..