Field-grown tomatoes from Queensland a good buy this week. For a richer flavour roast tomatoes, cut in half, season and add a drizzle of olive oil. Toss cooked tomatoes into pasta dishes, soups and casseroles.
Winter is the ideal time to add woody herbs to meals. Their leaves infuse meals with an aromatic flavour. Try adding oregano, rosemary, sage and marjoram to soups, casseroles, roasts or roasted veggies.
Decorative red speckled borlotti beans are in season. Shell the beans from their pod and cook in salted water. Pureed they make a tasty dip, combined with lemon juice, garlic and olive oil. Add cooked beans to pasta dishes and salads and raw beans to chunky style vegetable soups and beef casseroles.
Winter is a great time to enjoy the fabulous selection of potatoes; you will find varieties such as Dutch Cream, Nicola, Kipfler and Pink Eye in store.
Vibrant beetroot soup is so easy to make with fresh beetroot. The flavour is authentic and packed with goodness. Alternatively for a tasty salad, toss warm roasted beetroot with baby spinach leaves and crumbled goats cheese, drizzle with balsamic vinegar and serve.
Vibrant carrots are in abundance in winter. Carrots are delicious roasted, used in spicy or chunky veggie soups and curries or add grated carrot to rissoles and meatloaf for sweetness
