The offer of free Hawkes Bay Gala apples along the way certainly kept me going.
|My photo of apples at Te Koha Organics|
We had warnings of possible hazards.....
|Cycling past at first glance I thought this was a paddock of|
stones but on a closer look...
|It was a field of pumpkins ready for harvest|
But to digress... to the Hastings Farmers Market.
|Many varieties of squash for sale at the|
Hastings Farmers Market every Sunday.
I went to the market to find inspiration for an easy autumn produce dinner. So many delicious products to choose from! I couldn't go past the locally produced artisan dried pasta from Pasta Love and I chose a Pappardelle made with Rosemary picked from the pasta maker's garden.
|Pappardelle is a flat broad pasta usually 2-3 cm wide.|
Next I was attracted by the vivid colours of Orcona Chilli 'n Peppers. Their site has some good information on the health properties of chillis.
|I especially like the orange peppers and this one shaped with my initial.|
And to keep with the autumn harvest theme what better choice than mushrooms from The Te Mata Mushroom Company
|The Te Mata Mushroom company website has some good information|
on vitamin D and mushrooms
|While cutting up the vegetables get ready a pot of boiling|
water to cook the pasta (this is the longest part of the process)
With the addition of spring onions and basil from Monica's home garden I was ready to start the Pappardelle. Slice up 4 small spring onions, and two orange peppers, a good handful of basil and as slice as many mushrooms as you like. This was enough for three of us.
I don't usually peel mushrooms - just wipe their surface with a damp paper towel - but if the mushrooms were a little older then I would peel them.
While chopping up the vegetables, put on a large pot of water and bring to the boil, add about 1 Tbsp of salt once the water is boiling.
First of all heat from cold a couple of cloves of garlic in olive oil. Once the garlic begins to sizzle, add the spring onion and then the sliced peppers.
The pasta takes about 9 minutes to cook so now would be a good time to add the pasta to the boiling water (ideally feeding it into the water so that the water doesnt stop boiling).
Now add the sliced mushrooms and cook until juicy and soft. If you think the mix needs some more liquid then add a half cup of water from the pasta water. Pasta water is good because the flour gives the water a light thickening quality. When the pasta is cooked, keep aside some pasta water to add to the sauce. Just before serving add the basil and about 1/4 cup of grated parmesan to the sauce. The cheese gives a creamy-ness without adding cream.
I prefer to keep the mushroom flavour rich and not diluted by cream but you could add a dollop of cream, sour cream or creme fraiche if you like a creamy sauce.
Pappardelle is derived from the verb "pappare" which means to gobble up. The three of us certainly gobbled up this light and tasty sauce on top of the really good pasta.
Back on track with the Big Easy
The day before on The Big Easy bike ride after the 30 km mark, we were looking for time off the saddle and for an opportunity to gobble something more substantial than the free apples offered on the trail.
|These grapes had just been uncovered from their|
netting protection ready for harvest at The Bivvy vineyard
How special it is to buy wine from the winemaker and to be in among the vines, with a food truck serving up fresh food. We enjoyed a glass of 2010 Bivvy Voignier and a salmon and salad wrap or a late summer salad with melon, salmon and feta.
|Looking up from The Bivvy to the cycle track|
|43 kms was about 13 kms too far for me - I was exhausted.|
Harvest time is a lovely time to visit The Bay. If the organisers decide to do The Big Easy Cycle trail again next Easter, I am sure this would attract bike riders from all over the country.