Select brilliant cauliflowers with compact heads. Caulies are a good source of vitamin C. Add cauliflower to curries or roast until tender and serve is a salad. Cauliflowers are a top buy this week.
Leafy kale is versatile and tasty. Wash leaves; remove the stem and shred finely. Toss into a hot pan and cook until just wilted.
Carrots are plentiful and selling at a great price this week.
It is the ideal time to make the most of aromatic fresh herbs. Enjoy sage with fish, pork, duck, cheese, bread, potato, pumpkin, peas, leeks, veal, chicken and mushroom. Thyme is wonderful teamed with chicken, roast vegetables and casseroles and soups, lemons, parsnip, potatoes, zucchini, squash and sausages.
Victorian grown fennel is at its prime. The aniseed flavour is stronger when raw and becomes milder when cooked. Sautee, bake or add to casseroles and soups. Fennel is delicious married with milder cheeses and is a tasty addition to risotto and casseroles.
Versatile mushrooms can be combined with just about anything to produce a tasty, ‘quick & easy’ meal. Firm, mild buttons are excellent in pasta dishes and salads, while full flavoured jumbo flats are scrumptious grilled or barbecued. Keep mushrooms in a paper bag in the refrigerator.