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Oranges and Lemons

Phil comes every weekend from the Riverland and sets up his stall on Pultney Street in the empty block opposite the petrol station. His family has orchards in Renmark and he brings citrus, stone fruit, almonds, walnuts, dried fruit, honey, jam, olives and oil and grapes to us city folk. He has been doing this for years and now people are seeking him out more than ever. It's a cheap and healthy way to shop where we can directly support a farmer with the added bonus of being outside with social distancing!





Every week we buy a big bag of oranges. At the moment they are Valencias at the end of their season so we squeeze them for juice every morning. Navels are on their way and we are looking forward to these sweet juicy oranges to eat on their own or in a salad with fennel and walnuts. We roast the almonds and have them as healthy snacks.


The lemons are just coming into season and we used these to make a dish from Rachel Roddy's second book Two Kitchens, family recipes from Sicily and Rome. Rachel Roddy brilliantly captures the simplicity and secret of Italian cuisine. That is: use fresh seasonal produce and don't complicate things. This lemon pasta recipe is fast, simple and delicious. There are two lemon pasta recipes in her book. I prefer this one.


Tagiatelle with lemon and Parmesan

For 2 people you will need about 220g of dried tagliatelle.

Bring a big pot of salted water to the boil then put in the pasta. While the pasta is cooking, warm a bowl under the hot water tap and dry it. In this bowl put put half a glass of olive, the grated zest and juice of one small lemon and 100 grams of grated Parmesan and whisk everything together to make it creamy.

Cook the pasta, drain it, then add it to the mixture in the bowl and coat the pasta well.

Serve with some more cheese on the top and eat plain or with some torn leaves of basil or rocket on the top and a glass of crisp white wine!
















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