"ideas on the freshest produce this season coupled with gourmet recipes for the freshest produce in town
Arriving in July and finishing in September, ruby-fleshed blood oranges have become a popular choice. Their attractive juicy and flesh colour has a tangy raspberry-like flavour, with the flesh colour varying in depth of colour depending on variety and growing conditions. Select blood oranges that have a distinct reddish blush on the rind, as they are more likely to have a richly coloured flesh and juice. Grown in NSW Riverina and Waikerie in South Australia
Creamy Queensland bananas are an energy-boosting fruit that is a healthy choice for the whole family. Bananas are perfect for snacks or serve them sliced with your favourite breakfast cereal; they provide are a rich source of energy and B vitamins.
Sweet and tangy Minneola tangelos are a bell-shaped citrus have a vibrant orange rind. Fruit can range in size from mandarin size to as big as an orange. Each tangelo has 12 large juicy brilliant orange-coloured segments that are easy to separate and very few seeds. They are perfect for juicing; add segments to a winter salad. Tangelos are in season until September
Fennel's, firm, crisp bulbs with a delicate aniseed flavour are winter favourite, delicious enjoyed raw or cooked. Shredded fennel as a delightful crunch to winter salads. If cooking, enjoy fennel cut into wedges, braised or baked and served with lamb shanks or a leg of lamb
Celery is economical, healthy and discreetly delicious. Raw celery is crisp, tasty and low in kilojoules. Serve celery sticks with peanut butter, whip up a creamy celery soup or add flavour and fibre to hearty winter soups with celery.
One of the most nutritious of all vegetables, broccoli provides us with iron, potassium and vitamin C. When exposed to cold temperatures broccoli heads become tinged with a purple colour so expect to see a bit of purple broccoli instore this week.
Leafy silverbeet has large, fleshy white stems and dark green leaves. Sometimes mistakenly named spinach
To maximize flavour and colour, cook rapidly until just wilted. For a quick side dish wilt silverbeet in a pan over medium-high heat and toss with crumbled feta cheese, toasted pinenuts and olive oil
July is the ideal time to make the most of the last of the seasons chestnut harvest. Before the season finishes in late August, cook up a kilo of chestnuts. Peel and freeze them, that way you will have them on hand to use when the season finishes and even in your Christmas fare.
Jerusalem artichokes are in season, scrub well and leave skins on for cooking as the skin adds a nutty flavour. Roast whole washed Jerusalem artichokes until tender with a golden crust. Or cook them with potatoes and mash until smooth. Jerusalem artichokes have a pleasing nutty flavour and a texture similar to a potato. The tubers are ideal for soups and winter salads. Select firm, smooth even-sized artichokes, which are free of soft spots.
The Fresh Food Club provides all content as is, without warranty.
The Fresh Food Club is not
responsible for errors or omissions, or consequences of improper preparation,
user allergies, or any other consequence of food preparation or consumption.