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Fresh Food Club - What's in season?



"ideas on the freshest produce this season coupled with gourmet recipes for the freshest produce in town

What's fresh?

Grapes

There is a fabulous selection of quality grapes to enjoy this week, including, Crimson seedless, Red Globe, Thompson seedless, Adora seedless and, Sultana grapes

Why not try...

+ Grapes
+ Grape and caper salad
+ Blueberry and grape muffins

Persimmons

Soft and sweet eating persimmons are a seasonal fruit available from April to July. Persimmons are ready to eat when the flesh is soft, gooey and resembling apricot jam. Persimmons team well with yoghurt, custard, sponge, honey, cinnamon.

Why not try...

+ Persimmons
+ Persimmon, Burrata and Pistachio Salad
+ Warm Chicken and Persimmon Salad

Quinces

Take home a few quinces this week. You will be seduced by their musky perfume as they sit in your fruit bowl, waiting to be poached or baked. Quinces are complemented by flavourings like cinnamon, vanilla, honey, almonds, red wine, cream or star anise.

Why not try...

+ Quinces
+ Quince frangipani tart
+ Maple and rooibos baked quince

Pomegranate

A favourite addition to classic rices and couscous dishes of the Middle East and in ground meat dishes of India and Pakistan pomegranates add sweetness and something special to a dish. The Australian season has just started and the quality is excellent.

Why not try...

+ Pomegranate
+ Persimmon, Burrata and Pistachio Salad
+ Yoghurt Panna Cotta with Pomegranate and Almonds

Pears

Cook up a scrumptious dessert with pears while they are such good value. Williams, Packham and Buerru Bosc pears are a bargain.

Why not try...

+ Pears
+ Christmas Pears
+ Pear, Almond and Ricotta Flan

Apples

Cooking apples – like Granny Smith and Golden Delicious are a perfect for using in baked goods like muffins.

Why not try...

+ Apples
+ Apple & Pork Tagine
+ Halloumi & Pink Lady® Apple Wedges with Caper, Anchovy & Herb Dressing

Avocado

There are two varieties to select from Shepard and Hass. Avocados contain ‘good’ unsaturated fat and are the richest source of vitamin E of all fruits and vegetables.

Why not try...

+ Avocado
+ Mango salad with seeds and quinoa
+ Chicken and sesame buddha bowl

Chestnut

Easter is a fabulous time to enjoy chestnuts. Cooked chestnuts have a sweet, taste and a texture similar to roast potato. Chestnuts can be boiled, baked, grilled or roasted. Pick up a kilo and enjoy delicious chestnuts over Easter.

Why not try...

+ Chestnut
+ Easy Roasted Chestnut, Pumpkin and Ricotta Salad
+ Easy roasted chestnut, pumpkin and ricotta salad

Carrots

Don’t forget the carrots for the Easter Bunny and for using in salads, soups, roasting, mashing, casseroles and stir-fries.

Why not try...

+ Carrots
+ Chinese cauliflower fried rice
+ Vegetarian Spring Rolls

Fennel

Fennel is a crisp, root vegetable with a delicate aniseed flavour that complements lamb and seafood, fennel also teams deliciously with pears and plums. Serve thinly sliced fennel as an accompaniment to a hot curry or simmer in vegetable stock and serve with chicken.

Why not try...

+ Fennel
+ Red cabbage and fennel coleslaw
+ Fennel, Chilli, Garlic & Pumpkin Pasta

Sweetcorn

Sweet by name and sweet by nature – sweetcorn is a choice buy

Why not try...

+ Sweetcorn
+ Creamy fish chowder with cauliflower mash
+ Asparagus egg and nasturtium salad

Cauliflower

Cooler autumn nights are yielding a delicious crop of premium quality, milky-white cauliflowers. Locally grown and on trend. Have you tried cauliflower rice? It’s surprising just how tasty it is and how low in calories cauliflowers are.

Why not try...

+ Cauliflower
+ Chinese cauliflower fried rice
+ Creamy fish chowder with cauliflower mash

Zucchini

Delicate flavoured zucchinis are tasty grilled, sautéed, stuffed, deep-fried or cooked as fritters.

Why not try...

+ Zucchini
+ Chilli Con Pavo
+ Vegetable Lasagna by Jody Vassallo from her book The Yogic Kitchen

Eggplant

Autumn is peak time for quality eggplants. Choose eggplant that is firm, heavy fruit has a taut glossy deeply coloured skin and a fresh green stem. Eggplants can be stored in refrigerator for up to 1 week, but handle with care as they bruise easily.

Why not try...

+ Eggplant
+ Vietnamese grilled chicken in kaffir lime leaves with broccoli and eggplant
+ Roast lamb with spicy ratatouille

Brussels sprouts

Loaded with healthy goodness Brussels sprouts are also good value. Select compact Brussels sprouts about the size of a ping-pong ball. Leaves should be firm, bright green and fresh looking without signs of yellowing

Why not try...

+ Brussels sprouts
+ Chicken and sesame buddha bowl
+ Roast Chicken with Carrots and Brussels Sprouts

English Spinach

Add English spinach and silverbeet to your shopping list both are bargains

Why not try...

+ English Spinach
+ Vegetable Lasagna by Jody Vassallo from her book The Yogic Kitchen
+ Banana, Spinach, Mango, Coconut Water Smoothie

Mushrooms

If you enjoy mushrooms and let’s face it who doesn’t? Than autumn is the perfect time to use mushrooms with other seasonal favourites, like chestnuts, pumpkin, leeks or Asian leafy greens. Team with jumbo flats or mild flavoured buttons in omelettes, sauté sliced mushrooms over crisp toasted and top with a poached eg

Why not try...

+ Mushrooms
+ Lamb Souvlaki with zucchini pasta and babaganoush
+ Easy steamed tofu stir fry