You know it's fresh when...

Got to love organics, lucky I am not vegetarian!

Safeway tells fibs

"The only fresh baby corn in Australia", Safeways claim on a current television commercial

No, I don't shop at Safeway (unless it is for cheap Coopers)

The new ads on tv for Safeways baby corn make me furious, I am not usually this easily mad but when a multinational takes advantage of a dumbed down eating public, then I get mad. Don't get me wrong, I am sad that people are some what dumbed down about food now, but it is the truth, my great grandmother and grandmother cooked from memory, I don't know if my grandmother even owns a cook book; apart from the Aussie house wife classic "The Common Sense Cookery Book" (and doesn't that title just sum it up...) People now generally have very high food expectations and very low skills or basic knowledge to cook from, it is sad.

I digress, Safeway do not have Australia's only baby corn, I brought some this morning at Gasworks market, and to further thumb my nose at Safeway, I bet mine are fresher and not in unnecessary packaging.

I am still tossing up how to prepare mine, if I stop eating them raw. Perhaps sauteed with anchovies and then melting on top some butter, perhaps slightly pickled and served to nibble on, maybe even... its not important. The important thing is, please don't believe what Safeway tells you about food.

Jack

Poached rhubarb and strawberries

The rhubarb lady, Di I believe her name is, that frequents the local farmers markets is very passionate about her rhubarb, perhaps to the point of being a bit bossy about the way it is prepared... She has a little printed slip of paper that she gives out about how to prepare it which I think is great, but she can also be over heard constantly saying, "don't add anything to my rhubarb, no apples, just the rhubarb..." on and on. Of course, I and I'm sure many others comply, and have been rewarded with what has to be a some of the best stewed rhubarb on the planet (trust me it really is that good!).
When I was queuing to get my hands on some at the St Kilda markets last weekend, Di was advising that due to the lack of rain the rhubarb may need some orange juice to stop it sticking. I felt like I had been given premission to fiddle with 'the rhubarb'.

Poached rhubarb and strawberries
A bag of Di's fabulous rhubarb (or about 500g of the ordinary stuff)
A punnet of strawberries
A couple of tablespoons of brown sugar

Cut the rhubarb into bits as long as your thumb
Place in a large saucepan with the brown sugar and gently heat on the lowest stove top setting.
Once a little liquid has dropped, place the strawberries on top of the rhubarb in the pot, cut the larger ones in half, don't stir
Cover and gently cook until just before the rhubarb pulps down

I love this rhubarb for breakfast with bircher muesli or perhaps with some custard for dessert.
Jack