produce SPRING is in the soilWe plate up celery, asparagus, artichokes and carrots with Dirty Clean Food meats to celebrate spring harvests. Garlic-Marinated Celery Salad with White Anchovy and Wild Rocket Producer & Styling Anna Flanders Recipe Development Amanda Daniel Food Prep & Styling Fenella Peacock produce GROWER Chopped Asparagus and Leek with Kipfler Potatoes and Spring Herb Puree Chopped Asparagus, and Leek with Kipfler Potatoes and Spring Herb Puree Serves 2 as an entree or side dish An eloquent, yet simple, green spring starter with an inspired and cleansing dressing. Serve warm. Great with: fresh cheese, toasted pinenuts and grilled chicken. For the spring herb puree ¼ cup French tarragon leaves*¼ cup Italian parsley¼ cup mint leaves1 small green onion1 teaspoon honeyPinch saltWhite pepper¼ cup waterFor the asparagus 1 bunch asparagus3 tbsp extra-virgin olive oil (EVOO)1 leek, sliced 5mm thick4 kipfler potatoes, steamed or boiled with salt and cut in half¼ cup French tarragon, leaves picked*Grey salt Freshly ground black pepperTo prepare the spring herb puree: wash all the herbs and pick off leaves. Place leaves with green onion, honey, salt, pepper and water in a blender and puree until a fine consistency. Check seasoning. It should be herbaceous. Set aside. To prepare the asparagus: snap off woody ends, chop stalks into 2cm long pieces and leave tip ends longer. In a sauté pan, heat the EVOO, then add asparagus, leek, potato, tarragon and seasoning. Sauté until the asparagus is just tender and the leek starts to colour. Check seasoning and place on a platter.Finish the dish with a casual drizzle of the herb puree around the outside. Place excess herb puree on the side. Serve hot or room temperature. Note* If not in season, substitute French tarragon with Italian parsley. Please note that Russian tarragon is too bitter for these recipes, it must be French tarragon, if available.Garlic-Marinated Celery Salad with White Anchovy and Wild Rocket Serves 8 as a pickle salad or side This punchy, garlicky, tangy hit gives celery a whole new dimension. Prep it the day before. Great with: a rare steak, as an antipasto, on sourdough toast or toss with roast chicken. 6 large celery stalks, sliced 2cm thick½ large red onion, finely sliced6 small radishes, sliced4 or 5 cloves garlic, sliced10 large pitted green olives, halved½ cup fresh lemon juice3 slices of lemon with skin½ cup EVOO1 cup wild rocket½ cup rough-chopped Italian parsley12 or more white anchovy filletsGrey saltFreshly ground black pepperIn a large mixing bowl, add garlic, red onion, some salt and pepper, and mix it with lemon juice. Let this stand for a moment, then add celery, radish and olive, and mix. Add EVOO and check seasoning. Allow to marinate for a few hours or overnight in the fridge. To serve, check seasoning, then add parsley and rocket. Plate up and finish with anchovy fillets.If you want to keep it for 2 days, don’t add rocket until you’re ready to serve. Artichokes in Lemon Rosemary Brine with Peas and Mint Artichokes in Lemon Rosemary Brine with Peas and Mint Serves 4 as an entree or side Nothing says spring more than flowers and peas! Great with: grilled white fish, poached chicken or green hummus. For the brine2-3L water (enough to cover flowers)Grey salt1 lemon, cut into 2cm wedges1 tsp black peppercorns1 sprig rosemary or thyme4 peeled garlic cloves5 small artichoke flowersFor the peas and mint1 cup of peas, blanched4 spring onions, cut into 1cm piecesHandful of mint leaves (and extra for garnish)Good-quality salt Freshly ground black pepper EVOOFor the brine: in a medium-sized pot, add all ingredients (except artichokes) and bring to a simmer. Check seasoning. It should be mildly salty. To prepare the artichokes: cut the pointed top off the artichoke flower (about 2cm), and peel away the coarse outer leaves to expose the pale heart. Peel the bottom of the flower and stem with a paring knife to expose the pale tender green of the stem. Cut off the woody stem base. To check for choke, cut one flower in half to see if there are large fine bristles in the centre. If there are, you need to remove them with a paring knife (or a teaspoon works, too). Usually, with the smaller artichoke flowers, you do not need to do this step. For larger artichokes, use the same method and cook in halves or quarters. Adjust the poaching time accordingly. Once you have prepped all artichokes, poach/simmer gently in brine until the flowers are just tender (about 12 mins) in the centre, then turn off heat. Test with a skewer to ensure they are cooked. Allow to cool in the brine. Drain artichokes, lemon wedges and garlic cloves. Place in hot oil in a pan with the spring onion and some seasoning. Cook until the edges start to caramelise. Add a handful of mint leaves, then cook for a further minute. Toss in a cup of blanched peas, then sauté until they are cooked. Serve on a platter and finish with a splash of EVOO and extra mint. NoteArtichokes will keep in brine in a sealed contained for 2 weeks when refrigerated. To use, drain, cut in quarters and dress. Add to salads or antipasto. “ Taste is key for the consumer. They already know vegetables are healthy, but are they delicious? Roasted Baby Carrots with Cumin Seed, Curry Leaf and Turmeric Root on Greek Yoghurt Roasted Baby Carrots with Cumin Seed, Curry Leaf and Turmeric Root on Greek Yoghurt Serves 2 people as an entree or side dish A quick flavour-packed showy dish that proves carrots are never boring. Great with: basmati rice, baked fish and lime, and roast meats. 1 bunch baby heritage carrots, scrubbed with scourer (or peeled)Olive oil, for roastingGrey SaltFreshly cracked black pepper1 cup Greek yogurt, to plateFor the dressing ½ cup olive oil1 shallot, sliced1 tsp cumin seed3cm fresh turmeric root, thinly sliced¼ cup picked curry leaves (or 2 stems)½ tsp grey salt Freshly ground black pepperSqueeze of lemonEnsure carrots and tops are well washed and scrubbed. Scour the carrot (or peel) and place on baking paper in a roasting tray. Splash with oil and rub with seasoning. Roast at 220°C for about 25 mins. Test carrots with a fork to ensure they are cooked through. For the dressing: heat oil gently in a small frying pan with the shallot, salt and pepper. Gently fry. When the shallot starts to colour, add turmeric and cook for a minute, then add cumin seeds. Cook for another minute, then add curry leaves (be careful as they can spit in hot oil). Cook leaves until darker in colour, then quickly remove from heat and pour into a bowl. Don’t let the shallot burn.To serve, add a swish of Greek yogurt to the centre of a large plate and gently place carrots on top. Spoon over crispy dressing, then drizzle with oil and finish with a pinch of salt and a squeeze of lemon. “ Consumers want to be creative ... if we can educate and inspire, demand for fresh produce will increase