Food of the Polish markets

On the first day with any snow, it is nice to remember the beautiful fresh foods you can buy and make in Poland during the year. I love shopping at the markets anywhere in the world, but Poland has something special about it, the berries, the seasonality is certainly impressive.

Wiosna!

You know it is spring people, when the asparagus hits the bazarek. I recommend you all go and get some from a little local retailer. It is only in season for a short time and it tastes fabulous and it is high in B6, calcium, magnesium and zinc, and a very good source of dietary fibre, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium. (thanks Wikipedia).

I personally prefer the green to the white. This is how I prefer to prepare it:

Bend and snap all the asparagus, this removes the not so nice woody ends (although if it is the start of the season, like now, it shouldn't be a problem).
Then in a cold frying pan put about a tablespoon of olive oil, I then put in the asparagus and shake the pan to make the asparagus coated in oil.
I then put the pan onto the heat using 8 on my crappy electric stovetop (maximum is 9).
As it starts to sizzle away I sprinkle sea salt (just a pinch) and coarsely cracked black pepper (a big pinch). From time to time I will shake the pan so that the asparagus rolls around spreading the seasoning and also getting different sides to cook.
Then as there is a small transformation in colour I put in about 50mL of water. This softens the asparagus and spreads the flavours well, and if you are using sea salt flakes it helps dissolve them, as the pan is hot they will cook off quickly.
Then when the water is gone they should be ready to eat. You can eat them as they are, or toss into a salad or even throw onto some nice scrambled eggs. Or like I did this morning throw some lightly blued cheese onto it. Enjoy!

 It can then be part of a great breakfast.

My real love in Poland

Is this my real love? I think I can't tell my wife, but I think I am in love.

I am often asked by people "Of all the places you have lived what are the reasons you live in Poland?", there are of course many answers to this. However, one of the greatest things about Poland is the seasonal fruit and vegetables.

Being from Australia we do have season, but being so physically big we have the chance to produce almost everything the year round. The difference is that here you can get all these things year round, but with huge air miles attached to them and therefore no flavour. Hence, why I get so excited about certain times of the year because of the foods that the season brings.

Now is THE most magical time when all of my favourites co-exist! Raspberries, Strawberries, Cherries, Gooseberries, Dillberries, and the list goes on. Here is a mini tribute to what I am stuffing into my fat mouth nowadays. These were all bought from out local open air market the prices were roughly as follows:
Cherries:            8PLN/kg
Strawberries:      7PLN/kg
Dillberries:          20PLN/kg      
Gooseberries:     16PLN/kg
Raspberries:        16PLN/kg            
N.B. current exchange rates are 1AUD =PLN3.39, 1GBP=5.25, 1USD=3.37, 1NZD=2.66, 1EUR=4.24

The jagoda is often translated by Poles incorrectly as blueberry (which is actually Borówka) but is actually the Dillberry

Raspberry, delicate, sweet and fresh are unbeatable (with the exception of my favourite Blackberries)

Strawberries, always great, especially in jam.

We decided recently that cherries are to Poles what grapes are to Australians you get the bursting with freshness and flavour so that they actually make a popping sound in your mouth when fresh.

Agrest is the often maligned gooseberry

They go from green to purple and are really high in pectin, great for jams.

So slice 'em up

And whack 'em together with some greek joghurt and you are eating healthily and happily.

Some food finally

I haven't been putting up as many photos of food lately, compared to earlier in my time here in Poland. I have been in a bread baking frenzy over the last few months. Learning about different styles. Mostly focusing on the Polish traditional sour dough variety which is great for many reasons. It is filling, it is all natural, and it has low salt content. It also lasts a longer time than store bought "Western or French" style breads, and it toasts up an absolute treat.

My first ever ciabatta

cuts well

looks decent

Roast new season potatoes, anyone?

Massively mutant strawberry, but it sure tasted good.

Chocolate chocolate chocolate chip biscuits.

Potato pie

Oh yes, it was that good!

Spot of sparkling.

Blackberries, the best of the berries

How you eat them, with muesli, greek yoghurt, bran flakes and great organic honey

Slow cooked beef shank in leek and red wine

A traditional Saturday morning at the markets. Please excuse the plastic bags, but we do reuse and recycle them.... if that makes it mildly better......

I make most of my breads from starter, this is a starter originally given to me by an amazing student I have.  So thanks a lot Miss I.A and your fabulous sister for the starter.

 

 

The mixed milled grains I add for extra fibre

There are many ways to make them. This bread is coming from a well worked dough.

Let it rise then punch it down once or twice.

And you get a great crusty grainy sour dough loaf. Minus any chemicals and E numbers. Great with some home made jams!