by Denise Fernie
As per the Noongar six seasons calendar, we are now in the season of Djeran, with the beginning of the cooler weather, which sees warm days with cooler nights, and dew on the plants in the morning.
The winds have changed, they are lighter and are now predominantly coming from the south (south-east/south-west). It is the season of adulthood, and is known as the Ant season. Often, flying ants can be seen in the air.
Djeran is the time of red flowers, especially the red flowering gum. At this time, the red ‘rust’ and seed cones are forming on the male and female she oaks (Allocasuarina fraseriana). Banksias are starting to flower also.
Source: http://www.bom.gov.au/iwk/calendars/nyoongar.shtml
We are coming to the end of our summer harvest: zucchini, eggplant, chard/spinach, pumpkins and beans. We have had a bumper crop of lima beans, which we store as a dry bean for use over the winter months in soups, stews, dips and salads.
Fruits in season now include: melons, plums, apples and pears.
Here is one of my favourite recipes for produce in season at the moment.
Plum Custard Tart
12 plums, ripe and in season, halved and pitted
sprinkle of cinnamon
1 egg
1 egg yolk
½ sugar
1 tbsp cornflour
1 tsp vanilla extract
½ cup milk
50 ml cream
a portion of hazelnut pastry, a below
Preheat oven to 220°C. Place plums cut side down on a baking tray and roast for 10 to 15 minutes, turning over halfway through cooking and giving a light sprinkle of cinnamon. Remove from the oven and let cool. Reduce oven temperature to 190°C.
Pastry:
½ cup hazelnut meal
2 cups plain flour
2 tbsp sugar
pinch salt
5 tbsp cold butter, cut into pieces
6 – 7 tbsp cold water, as necessary
Combine hazelnut meal, flour, sugar and salt in food processor. Add butter and process until incorporated. Transfer to a large bowl and add water, one tablespoon at a time, mixing with a fork, until dough is crumbly and holds together when pressed. Cover and refrigerate for 20 minutes.
On a lightly floured surface, roll out pastry dough into a circle big enough for an 11” tart tin with a removable bottom. Lightly grease tart tin.
Gently press dough into the tart tin and up the sides. Arrange roasted plums, skin side down, in a single layer in the tart shell.
Whisk egg, egg yolk, sugar, cornflour, vanilla, milk and cream until smooth. Slowly pour custard over plums.
Bake in the oven for approximately 30 minutes, until custard has set. Let sit for 5 minutes before removing from tin and placing on a platter. Dust with icing sugar, and serve warm or cold.