"ideas on the freshest produce this season coupled with gourmet recipes for the freshest produce in town
Indulge in sweet luscious Tasmanian cherries. Look for plump cherries with glossy skin and green stems. Store cherries in a vegetable storage bag or a bowl covered with plastic wrap in the fridge. Wash just before eating or cooking and use within 2–3 days.
Richly coloured plums are in season and with supplies peaking in February. For maximum flavour, leave firm plums at room temperature until they yield to gentle pressure. Once fully ripe, eat or cook them within two days.
Don’t miss out on the flavoursome premium quality peaches and nectarines again this week, they are great value of. The fruit is coming from Forbes, Swan Hill, Cobram, Shepparton and small quantities from Bilpin.
There are some top eating rockmelons out of the Riverina in the market this week. They are sweet, juicy and a bargain. A good rockmelon will have a characteristic melon aroma and feel heavy for its size.
Add Asian leafy greens to your healthy weekly shop for quick and easy stir-fries. On choy also known as Kang kong is a leafy green veggie, sold in bunches with a mild spinach flavour. Steam or stir-fry and serve topped with garlic, shrimp or oyster sauce.
Versatile and tasty snake beans are in season and ideal for adding to your favourite stir-fries.. Stir-fry snake beans with garlic, green onions, thinly sliced rump steak and oyster or black bean sauce.
Reed avocados from South Australia are the best eating avocado to enjoy at this time of year. You will recognise them by their round almost cannonball shape. With a delicate nutty flavour and smooth, creamy flesh, they’re a top choice for easy salads, salsas and sandwiches. Leave avocados to ripen at room temperature.
Toss a handful of basil leaves into freshly-cooked spaghetti with chopped red chillies and extra virgin olive oil, or fresh tomato sauce. For a quick entrée, team basil with sliced ripe tomatoes, drizzle with olive oil and serve with grilled garlic bread
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