For a crunchy snack, you can’t beat a Kanzi, Jazz, and Pink Lady apple or get cooking with Granny Smith apples

This week enjoy juicy, sweet eating and easy to peel Imperial and Daisy mandarins

Supplies of a salad tomatoes are lower this week as Bundaberg harvesting is wrapping up and Bowen crops due to start shortly.

Crimson seedless grapes are crunchy and sweet. Pop a few in the kid’s lunch box

Ward off winter flues with a healthy dose of vitamin A and C. A good source of these vitamins can be sourced from papaya. This tropical fruit is a fabulous breakfast fruit or add to fruit salads.

Choose crisp celery with pale green stems and fresh leaves. Avoid damaged or cracked stems. Trim celery and refrigerate in an airtight container. Wash celery just before use.

Vibrant, crunchy carrots are now in season. Choose from traditional orange, baby (Dutch), purple, white and yellow carrots. The abundance of orange carrots makes them the thriftiest buy

Warm up with a hearty serve of delicious mashed potatoes. Desiree, Pontiac and brushed Sebago are ideal for creamy mashed potatoes or make a pot of easy potato and leek soup. For added flavour add finely chopped fresh herbs or crushed garlic, hot milk, butter and a pinch of salt.

Cauliflower stars in the kitchen during cooler weather, this adaptable vegetable is delicious roasted, braised, fried, mashed and steamed or eaten raw in salads and slaws

The natural goodness of Brussels sprouts and cabbage shine in winter, sautéed, steamed or tossed in a hot wok, these easy-to-prepare vegetables require minimum cooking.

Subtle, sweet onion-flavoured leek is ideal for combining with potatoes, eggs, mushrooms. Add leeks to soups, frittata and quiche fillings.

Parsnips add a unique sweetness to soups and casseroles and are scrumptious when roasted

Freshly picked vibrant green broccolini is a good buy this week

Jerusalem artichokes have an interesting nutty flavour and a texture similar to a potato. Ideal for soups and winter salads, they are also delightful roasted. Select firm, smooth even-sized artichokes, which are free of soft spots. Scrub well or peel before cooking