Ultra-healthy Gai Lum (Chinese broccoli) is perfect for stir-frying or steaming. Choose bunches with crisp, deep green leaves and firm stems.
This week, eggplant is a good choice. There are many ways to enjoy eggplant, roasted, grilled, barbecued or added to a curry. Layer cooked eggplant slices with a rich tomato passata and mozzarella cheese and baked until warm and bubbly.
Small-sized new potatoes (also known as cocktail potatoes) have a shiny creamy-yellow skin colour and moist white flesh.
Whole Jap pumpkins are a top buy this week.
One of the most popular and great value varieties, brown onions have an intense, sharp flavour when used raw but develop a delicious sweetness with cooking because the volatile oils convert to sugar. Use brown onions for casseroles, stocks, risotto, and soups.
Carrots rank highly when it comes to their versatility, value, and flavour. Carrots are rich in vitamins and minerals and delicious cooked or raw. Try them roasted with garlic, grated orange rind and fresh thyme, mash carrots (just like potatoes) with a nob of butter and season salt and pepper, or microwave sliced carrots with a drizzle of maple syrup and orange juice.