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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?

Papaya

Luscious, tropical-tasting papaya is rich in many antioxidants which help protect body tissues against some aspects of ageing, it is also high in vitamin C (200g would provide 3-4 day's supply) and beta carotene, which the body converts to vitamin A. Ripen at room temperature, then refrigerate. Use within 2 days.

Why not try...

+ Papaya
+ Red Papaya Salad with Pan Fried Haloumi
+ Papaya Lassi

Mangoes

Luscious tropical flavoured mangoes are eating deliciously and very reasonably priced. Select from Kensington Pride, R2E2 and Calypso. Allow firm mangoes to ripen at room temperature until flesh yields to gentle pressure around the stem. Consider buying a tray.

Why not try...

+ Mangoes
+ Agar Agar Fruit Jelly
+ Italian Summer Pudding

Strawberries

Weather is impacting on Victorian strawberries so use them up quickly as the shelf life is reduced.

Why not try...

+ Strawberries
+ Berry Pancakes with maple infused Sheep's yoghurt
+ Buckwheat Pancakes with Strawberries, Rhubarb, Yoghurt and Ginger

Berries

Naturally sweet and irresistible blueberries, and raspberries are superb quality. Blackberries season has also started.

Why not try...

+ Berries
+ Lime Pie with Berries
+ Skin Tonic Frappe

Banana

Ideal for before and after sport snack bananas provide a sustained energy boost and are an excellent source of vitamin B6 and contain vitamin C. Whip up a banana split or muffins.

Why not try...

+ Banana
+ Wholemeal Pancakes
+ Banana, Spinach, Mango, Coconut Water Smoothie

Peaches

When it comes to peaches and nectarines, the old saying “you get what you pay for” rings true. When purchasing stone fruit select highly coloured fruit that is aromatic. To ensure the stone fruit develops its potential flavour, ripen and eat fruit at room temperature.

Why not try...

+ Peaches
+ Berry and fruit trifle with pistachio dust
+ Peach, raspberry and chia smoothie

Apricots

From November until January Aussie grown apricots will be in season. Fresh, ripe apricots are juicy and taste both sweet and a bit tart. If unripe, place apricots in a paper bag at room temperature for one to two days. Fully ripe apricots should be used or eaten immediately.

Why not try...

+ Apricots
+ Christmas Mince Pies
+ Christmas Cake

Avocado

Creamy Hass avocados are enticing and naturally good for you. Add slices to salad, pasta dishes or dice and use to create a salsa.

Why not try...

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

Cherries

One of the delights of late spring and summer is Australian grown cherries. Loved for their succulent texture, sweet flavour and glamorous glossy looks, juicy cherries can be firm or soft fleshed and vary in sweetness, depending on which variety. Early cherry varieties tend to be the softer eating delicately flavoured.

Why not try...

+ Cherries
+ Cherry chia and ricotta wrap
+ Goats cheese and rocket salad with cherry dressing

Capsicums

Super sweet yellow capsicums from Queensland are a bargain this week

Why not try...

+ Capsicums
+ Roast Capsicum and Ricotta Tart
+ Fennel, Chilli, Garlic & Pumpkin Pasta

Asparagus

For value, taste and versatility fresh asparagus is a winner; its delicate nutty flavour can be enjoyed raw or cooked. Asparagus is a top buy this week. Look for crisp asparagus spears with tightly-closed tips. Choose bunches with even-sized spears that require the same cooking time.

Why not try...

+ Asparagus
+ Barbequed Haloumi and Asparagus with Lemon Salsa Verde
+ Asparagus egg and nasturtium salad

Zucchini

Zucchinis are a choice buy. Try slicing them in half lengthwise, score, then brush with a little olive oil and place on the barbecue or grill plate, cook turning once until tender

Why not try...

+ Zucchini
+ Zucchini Vellutata
+ Chilli Con Pavo

Carrots

One kilo bags of carrots are a bargain this week. Add carrots to salad, grate or thinly julienne carrots for serving raw in a salad. Alternatively cut carrots into quarters and roast carrots to intensify the flavour then toss through salad.

Why not try...

+ Carrots
+ Chinese cauliflower fried rice
+ Vegetarian Spring Rolls

Asian Greens

Asian leafy greens are quick to cook, versatile and super nutritious. Add a bunch or two of bok choy or choy sum to your shopping basket, to enjoy in stir-fries or steam to serve as a side veg.

Why not try...

+ Asian Greens
+ Maple and miso salmon with stir-fried Asian greens
+ Thai Chicken Broth

Tomatoes

Tasty tomato season has started. Choose from salad tomatoes, Truss, Roma, or pick up a punnet or two of bite-size cherry and grape tomatoes. Oxheart and heirloom tomatoes make for an exotic change.

Why not try...

+ Tomatoes
+ Tabouleh
+ Lentil and Zucchini Vegan Lasagne

Cucumbers

Tender, juicy and full of flavour Lebanese cucumbers are a top buy. Combine diced cucumber with ripe ox heart or medley tomatoes, olives, thinly sliced onion and feta cheese to make a traditional Greek salad.

Why not try...

+ Cucumbers
+ Vegetarian gado gado
+ Hot Chilli Tuna Rice Salad

Kumera

Kumara or orange sweet potatoes are a bargain. Kumara is delicious served as a mash or thinly slice and layer with cream and sliced spring onions into a baking dish and cook until tender.

Why not try...

+ Kumera
+ Shepherds Pie
+ Aduki Bean & Sweet Potato Salad

Beetroot

Fresh beetroot is a good buy this week. Bake, steam or microwave, the cooking times will vary depending on the size of the bulbs - it helps to choose bulbs of a similar size so they will cook at the same time. Add diced beetroot to a salad.

Why not try...

+ Beetroot
+ Berry and beetroot (beet) ice-cream/sorbet
+ Beetroot with chicken mango and feta cups

Celery

Select firm, pale green celery with crisp stalks and fresh-looking leafy tops. Avoid celery with split or damaged stalks. Toss finely sliced celery with sliced green onions, chopped boiled new potatoes, capers and reduced-fat mayonnaise in a salad.

Why not try...

+ Celery
+ Broccoli and potato soup
+ Broccoli and potato soup

Mushrooms

Springtime is the time to dust of the BBQ and enjoy outdoor cooking. Jumbo flat mushroom burgers provide plenty of juicy flavour, a rich source of B group vitamins and a boost of vitamin D, simply brush with olive oil, add chopped garlic or chilli and cook for a few minutes on a heated barbecue plate or frying pan.

Why not try...

+ Mushrooms
+ Aussie mushroom burgers
+ Beef, Mushroom and Noodle salad