Culinary tips

Learn more about the various fruit, veges and other produce we supply and how to incorporate them into your meals and diet.

Apples dried

Tramping,lunch box ,morning tea snacks

Artichokes jerusalem

scrub slice in half soak in acidulated water (lemon juice or cider vinegar for 12 hours prior to cooking.
long slow baking in lots of oil until caramelized is best.
YOU CAN USE THEM FOR A Potage which is basically A genuine chowder base :onoins sliced artichokes and Potatoes cooked in butter and olive oil with Bay leaves add chicken ,fish or vegetable stock simmer until tender and puree THEN LIGHT COOK SOME SMOKED FISH, SHEllfish Or just season with sour cream and parsley.

BEETROOT BABY RED FLESH###

These have delicous edible tops :sautee with onions and garlic finish with a little natural yoghurt and lots of chopped parsley SCrumptous with Penne and a few good salted capers.

Cabbage cour a la gallego

Look up the Portuguese recipe.

CHERVIL

this herb only grows in the cooler months its sort of an opposite of basil
the main thing is it is added at the end of preparation not during cooking
goes well with Tomatoe
leeks and butter with orichette pasta ,Marriage made in heaven!!
All egg dishes
chicken and fish
One of the french 'FINE HERBES"

Chilli Green

There is no cuisine that does not have a speciality for a chilli, green ones add a fresh sappy fire to dishes.

EPAZOTE

iT can be used to replace coriander ,it has a similar pungency.

LEEKS

Lots of recipes call for the white part only: don't listen to them that's an old puritan European tradition. the tender green parts are also delicious.can be sautéed separately at the end to add vibrant finish to a dish. Washing tip is to split the leek in half from the beginning of the green leaves and then carefully rinse them before chopping.

Lemon balm

for a refreshing tea on a hot day.

Mizuna Baby leaf

light dressing ie light soy,rice vinegar and a splash of sesame oil.

Poire Tapee; squashed pears

serve with excellent black coffee, eat everything except the stalk the seed s will delivery you great levels of potassium boron and vitamin b12!! as nature intended,.

Potatoes Lisetta

very versatile potato not so good for boiling at this time of year.

Pumpkin,5 crown wedge

the sky is the limit .even more versatile than a zuccini!!!

QUINCE PASTE

DELICOUS SNACK= slivers of quince topped with  walnuts and a rich BLACK coffee keep you going all afternoon.
Traditional Argentine and spanish use is on top of a slice of cheese after dinner.

RHUBARB

Rhubarb, if you don't want to cook with sugar use 1/2 a cup of chopped dry dates the juice of two oranges and the zest of one simmer gently and let stand overnight.

Salad mixed baby leaf .# limited to one per customer.

good red wine and olive oil dressing. or balsamic vinegar.

SPINACH

Not only is this spinach fabulous cooked, but the first way I was introduced to it was by an Italian lady who cooked with me. Every Sunday she made this salad for her parents!

Shred the spinach superfine, like lettuce of old. Dress with chopped garlic Dijon mustard, red wine vinegar, olive oil and S&P. Eat after a hearty dinner.


Tomato Sauce

Lifts a sausage into gourmet status.

tomatoes dried

antipasto snack, add to mixed grain salads. drop in a braise towards the end.
cook with onions garlic capers and white wine for a pasta dressing.

Tomatoes GREEN ####

pickles or chutney. But if you want an experience here is a recipe we used to do in Mg garage  in Sydney:
1kg tomatoes cut into chunks,200g onions shallot or green onion bulbs cut into chunks ,3 cloves of garlic sliced 4 bay leaves
place in a glass casserole ,cover with 1 cup white wine and 1/2 cup olive oil  salt and black pepper.bake uncovered at 170 for 30-45 mins most juice should be evaporated. delicious with a good roast chicken or fried haloumi.
Janni Kyritsis.

Tomatoes Salad

I suggest a balsamic vinegar olive oil dressing. Delicious with some raw chopped garlic ,green onions and Tons of parsley.
a good way to farewell Autumn.