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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?

Blood

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

Strawberries

Luscious Queensland grown strawberry bring a burst of sunshine. Now in peak supply

Bananas

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.

Tangelos

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

Why not try...

Kiwifruit

Green fleshed kiwifruit are in plentiful supply. Kiwifruit adds glorious colour to winter fruit salads or scoop out the flesh with a spoon for the perfect snack.

Blueberries

Supplies of antioxidant-rich blueberries from Caboolture and Coffs Harbour

Lemons

When life hands you lemons, make something zesty and delicious.

Pineapple

Pineapple is low in kilojoules and rich in vitamin C, it also contains an enzyme that aids digestion, making it an ideal fruit to serve after a heavy meal

Pears

Nutritious and natural sweet pears are perfect for creating simple elegant desserts or enjoy poached pears for breakfast. Poached, roasted, baked or stewed pears are great value

Herbs

Fresh herbs add flair to winter fare. Sage, oregano, marjoram, parsley and lemon thyme - add them in combination or use on their own to enliven soups, casseroles and pasta sauces

Brown onions

Brown onions have a strong, pungent flavour and are ideal for use as a flavour base for winter soups, casseroles and roasting. Sold loose, and in pre-packed bags

Fennel

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

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.

Pumpkin

Inexpensive and ultra-versatile pumpkin has an inherent natural sweetness, which works deliciously with sweet and savoury dishes. Choose between Jap, Jarrahdale and Butternut

Broccoli

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.

Green beans

Crispy machine harvested green beans from Queensland are a good buy this week.

Red capsicum

Glossy red capsicums from Bowen and Bundaberg are a bargain

Silverbeet

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

Chestnuts

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

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.

Cabbage

The natural goodness of cabbage shines in winter. Sautéed, steamed or tossed in a hot wok, these easy-to-prepare vegetables require minimum cooking

Brussels sprouts

Select small, even-sized compact Brussels sprouts. Cut in half, quarters or slice Brussels sprouts, cook quickly and never over cook.