Slow Food Melbourne Stories

As appeared in the Westsider Newspaper 2019, 2020
The Artichoke By Niel Vaughan Not top of the pops for easy-to-cook veggies. But there is a reason why the artichoke has been cultivated and pondered since the time of Homer.  It might be because these armoured ambassadors of Spring have some of the highest antioxidant capacities of all vegetables. It might be because they …
The All-Conquering Cabbage By Niel Vaughan Cold crisp winter mornings mean it’s Brassica season. The Brassica family are a bunch of global culinary all-stars including Brussel sprouts, cauliflower, broccoli, Asian greens like bok choy, daikon, turnips and kale. But the family’s high achiever has to be the humble cabbage. Packed with Vitamin C and K1, …
Spring Brings the Asparagus By Niel Vaughan The spears of spring come in white, green and purple. The difference between the three varieties is light. Green asparagus sprouts in the delicate spring sunlight. The coveted white vampire of vegetables is grown in complete darkness, whereas the purple is allowed just enough sun to bruise.  The …
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