Dashing through the farm,
in a wagon packed with kids,
books tucked under arm,
berry coated lips.
Plants and flowers glistening,
banter fills the air,
what fun it is to laugh and bring,
some gardening tips and fare.
When it comes to the silly season and the jolly madness that is back to back festivities, family gatherings and kids causing a hoarding calamity about the food table…well…I have to confess…
…I’m a totally devoted and enthusiastic lover of the whole, Jingle Bells, shebang.
This years’ sleigh load of party going events was whip started into action by a newcomer to our family’s list: The Community Garden Christmas Gathering. Organised by a naturally glamorous green-thumbed mother of three, our family clan was greeted at “The Farm” by tables elegantly adorned with water jars – suffused with an array of native plants and flowers – and replete with all manner of home made and grown food items.
While the adults quaffed and dined, the kids took to the red wagon – borrowed from our local Toy Library – like elves to Santa’s production line, taking turns to daringly cart each other about the acre of growing land. Even the goats, penned in the adjacent school agricultural plot, took to the festive atmosphere with gay abandon, ensuring they had their fill of hand picked couch and comfrey.
Of course, no festive party would ever be complete without a touch of gift giving. As the children sat, ensconced about the present sack, tearing at the paper covering the newest edition to their reading libraries, the rest of the attendees got busy trading gardening tips and exchanging recipes until the setting sun signaled the Dashering and Dancering call to set the family members on a course for home.
Charged with the task of using any produce that still remained in the plot of our gallant and vivacious Community Garden Coordinator, my contribution to the gastronomic events of the evenings frivolities included a unique take on a traditional, country cooking style, slice. I present to you, my recipe for…
Santa’s Streusal Slice (Beet and Rhubarb Streusal Slice; Makes a sack load).
½ c plain flour
¼ c rolled oats
1/3 c coconut sugar
½ tsp cinnamon, ground
80 g butter
3 – 4 coarsely chopped stems rhubarb
1 medium sized beetroot, peeled and coarsley chopped
1 tbs honey
½ c caster sugar
1 c self raising flour
1 tbs coconut flour
Make the streusel by mixing together the oats, flour, sugar and cinnamon. Rub the butter into the oat mix and bring together to form a dough. Place in an airtight container and freeze for 2-3 hours or until very firm. To make the filling, place the beetroot and rhubarb in a small saucepan with ½ cup water. Bring to simmering point with the lid on. Simmer for 20 minutes or until the fruit is soft. Cool. Stir through the honey then puree’ the fruit. Place the fruit mixture in the fridge till cold.
Cream together the butter and sugar. Whisk in the egg. In a separate bowl, mix together the self raising and coconut flours. Add the flours to the creamed ingredients and mix thoroughly to create a crumbly dough. Press the dough into the bottom of a 19cm square cake tin. Bake at 180oC for approximately 20 minutes or until golden brown on top. Leave to cool for 10 minutes.
Spread the fruit evenly over the slice base. Grate the streusel over the top. Bake at 180oC for approximately 15 minutes or until golden brown on top. Cool then place in the fridge overnight. Using a bread knife, cut the slice into 3 cm squares then serve to your merry band of Santa’s Slice loving friends.
Ho, ho, ho…struesel all the way!
Note: this article was inspired by the song Jingle Bells. Some of the lyrics from this song have been included in the article.