Brisbane Local Food

Growing local

Thanks to Dave Riley who alerted me to the other uses of Turmeric!

I'd only ever used the powder or when I had some tubers, added them to Indian food. And much as I love Indian food, it's not something I eat very often. So the Turmeric was being under-used; wasted really.

These days I wash, dry and cut to size my Turmeric harvest. Place in labelled ziploc bags and into the freezer. It thaws quickly and doesn't need peeling. Chop it up into small pieces - the pix make the pieces look bigger than they are:

Turmeric goes together well with Potatoes, Sweet Potatoes, Choko and Eggplant. There is no really strong Turmeric taste that you get with the powder. Rather a nutty, sweetish and somehow tangy flavour which enhances the food and doesn't overwhelm it.

Chopped ready for cooking  L to R: Listada di Gandia eggplant, Choko, King Edward potatoes, Hawaiian Sunrise sweet potato and the chopped Turmeric. Most home grown and all organic.

Favourite way of cooking is using the Tefal hot-air thingy. Add a little oil and let 'er rip. The size I cut the veges means they cook in 20 minutes.

After cooking:

Read the growing notes from Green Harvest but they don't say whether the plant should flower before harvest or not. 

Ginger flower buds:

Turmeric leaves:

Time to harvest then!

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Comment by CHERYL SLAPP on May 21, 2015 at 18:17

After looking at your video Andy, I think I have tumeric growing - wah hooo - now to wait and see if it flowers or just dies back.

Comment by Andrew Cumberland on May 21, 2015 at 15:43

I got the flower at the start of my video: https://www.youtube.com/watch?v=BkKLMXa0l9c

Comment by Dianne Caswell on May 21, 2015 at 12:15

Sorry I should have said they are the Ginger Flowers same as Elaine's.

Comment by Dianne Caswell on May 21, 2015 at 11:06

My plant is flowering as well and it has only been in about 3 months.

Comment by Elaine de Saxe on May 21, 2015 at 10:57

Wish I knew. Mine is budding and Ginger has never flowered before although Turmeric has.

Perhaps we need to search the net and publish our results here so it's on record.

Comment by CHERYL SLAPP on May 21, 2015 at 10:21

I've been growing ginger for a few years and this is the first time I have had flower buds on it - what does it mean?  is there something I should do?

Comment by Mark Braz on May 20, 2015 at 20:15

Hey Andy, you made it out the other side, the wedding stuff is behind you now.

Rehab may take a while.

Check out the specials at T Bones with the pork ribs. I think we may be able to come up with some rum / tumeric wood fired ribs, may take a few go's tp get right

Comment by Rob Collings on May 20, 2015 at 20:11
Persian, chicken & turmeric, sounds like it might be time to add Freekeh to the menu.
Comment by Andrew Cumberland on May 20, 2015 at 20:01

Persian chicken is a slow pan fried job with tumeric and garlic salt.  A version of the yellow chicken I guess but no flour. 

Comment by Mark Braz on May 20, 2015 at 19:16

Freeze your Kaffia lime leaf when it is at its best, they freeze very well in a zip lock bag.

Add one to your cooking this time of year, its also the business ( great oil, great taste of zing with out the heat)

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