"ideas on the freshest produce this season coupled with gourmet recipes for the freshest produce in town
Delicious Queensland strawberries, rinse and eat them straight from the punnet or add to your favourite home-baked goodies. Now is the time to cook with these rosy treats they are delicious in crumbles, cupcakes, muffins, pies and puddings
Arriving in greengrocers in July for a short season, blood oranges are prized for their ruby flesh and tangy raspberry-citrus flavour. Deep ruby red skin generally indicates a more intense coloured flesh. Now is the time to enjoy the best quality blood oranges available by the kilo and box at your local greengrocers.
Vibrant coloured beetroot comes into its own in winter. Select bunches with small to medium-sized bulbs with crisp, green leaves. Roast or boil whole beets. Serve fresh young leaves or boiled, diced beetroot in swish winter salads.
A powerhouse of nutrients and vitamins, crisp red cabbage is packed with antioxidants. It is perfect for autumn slaws, salads, stir-fries and pickling. Red cabbage is available at your local greengrocer
Create nutritious and tasty winter dishes with versatile mushrooms. Add mushrooms to flavour-packed cottage pie or finely dice mushrooms into Bolognese sauce, chilli con carne or meatballs to enhance the nutritional value of these hearty winter meals
Super-healthy, kohlrabi is from the same family as cabbage, broccoli, kale and Brussels sprouts; it is crunchy like broccoli stems and has a mild turnip taste. Kohlrabi can be eaten raw or cooked. The leaves and stems are edible but must be very fresh and crisp. Trim then finely slice or shred the bulb using a V-slicer or sharp knife. Alternatively, cut kohlrabi into matchsticks
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.