JUly 2020 NEWSLETTER

 

a new season brings with it change for a brighter day

WITH  MayiHarvests  Native foods COMMUNITY.

Mayi Harvests Native Foods living off the land and teaching our younger generation to live, love and respect the land. Taking only what you need and looking after what has been provided for all of us.

Our family has always believed in sharing what we have and educating those who are interested in our culture and the ancient knowledge we hold, that has been hand down to us from generation to generation.

 

Weekend camping trip on our land - 'Winnawaal' Sandy Point

 PICKLED

SEA-BLITE & SAMPHIRE

are salty from the sea, sun-ripened, hand picked and pickled using Mayi Harvests native spices.

Our native seaside herbs and sea greens bring intriguing flavours to your plate. But you don't have to wade the shores to taste this harvest. We source all our native ingredients for people who do not have the opportunity to source these ingredients for themselves.

Our pickled Sea Blite is marinated in apple cider vinegar and native spices. This coastal plant is related to Samphire. This green fern like succulent perennial shrub has often rich red stems and during autumn,red foliage .

Because this herb absorbs salt from the soil and only grows on salty soils, the flavour of Sea blite is very salty.

 

Sea blite can be eaten raw, blanched or fried. Because of its high salt content, this herb can also be used as seasoning in a salad or for the preparation of other vegetables. It is often combined with samphire.

The younger shoots can be marinated in vinegar and then made into a delicious relish.

 

https://www.mayiharvests.com.au/product-page/sea-blite-fresh-or-pickled

Samphire (Aussie Sea Asparagus) with vibrant green fleshy stalks and finger-like leaves. It has a distinctively crisp and salty flavour. This unique vegetable, to be used steamed, in stir-frys or blanched, and used as a bed under seafood.

 

Samphire can be used raw in salad if it's rinsed well, but because it tends to be very salty, it's more often cooked – either briefly fried in butter, for a couple of minutes in simmering water, or in a steamer for a few minutes. Whatever you do, don’t add any more salt to the water.

 

Buy samphire as you need it, because it doesn't keep for long. Wrap it tightly, and refrigerate for not longer than a few days if bought loose.

 

https://www.mayiharvests.com.au/product-page/samphire-fresh-or-pickled

RECIPE OF THE MONTH

 

Sweet and Spicy Pickle Relish Recipe

using Salty Sea-Blite

 

It's time to shake off the lowbrow reputation that pickle relish has been saddled with for so long and bring out into the limelight. Since it's essentially a chopped pickle, you can use it anywhere that a bit of sliced or minced dill pickle might go. Spread it on a sandwich, stir it into tuna or chicken salad or even put it out on a cheese tray along with a dish of tapenade.

 

Ingredients

3 cups grated green pepper (about 2 large)

1 cups grated pickling cucumber  

 2 cups chopped fresh or pickled Sea-Blite (Mayi Harvests Native Foods)  

1 cup minced or grated onion (about 1 medium)

2 cups apple cider vinegar, divided 

1 cup granulated sugar

1 tablespoon kosher salt

1 tablespoon mustard seed 

1/2 teaspoon celery seed 

1 teaspoon red chili flakes

 

Directions

1.

Combine prepared green pepper, cucumber, Sea-Blite, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot. 

 

2.

Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.

 

3.

Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop. 

 

4.

When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.

 

To purchase our fresh or pickled Sea-Blite visit our online store:

https://www.mayiharvests.com.au/product-page/sea-blite-fresh-or-pickled

 

Recipe taken from:

https://www.seriouseats.com/recipes/2012/07/sweet-and-spicy-pickle-relish-recipe.html

Follow Mayi Harvests
20 Clementson St, Broome WA 6725, Australia
0403 486 955

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