Learn more about the various fruit, veges and other produce we supply and how to incorporate them into your meals and diet.
Apples driedTramping,lunch box ,morning tea snacks
Artichokes jerusalemscrub 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.
CHERVILthis 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"
EPAZOTEiT can be used to replace coriander ,it has a similar pungency.
Fennel Bulb ###delicious raw with walnuts , dried tomatoes and lots of chopped parsley: or oranges and black olives.!! use fresh fruity vinegar such as cider or moscatel and lots of Olive oil when dressing.
Potato and fennel soup
2 diced onions 5 fresh bay leaves two bulbs of fennel sliced,sautee in 80mls of olive oil with 50g of butter and 2 tspns of salt until lightly golden.Add1 kg of peeled sliced heather potatoes then2 lts of chicken stock or water and bouillon.simmer until soft then mash or puree to desired soup consistency Check seasoning finish with chopped young fennel greens and
yoghurt with crushed garlic.
Tomato fennel pasta.
make a rich diced onion and fennel tomato sauce with lots of olive oil finish with chopped green garlic and chives serve with your favourite pasta.
LEEKSLots 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.
Poire Tapee; squashed pearsserve 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,.
Pumpkin,5 crown wedgethe sky is the limit .even more versatile than a zuccini!!!
QUINCE PASTEDELICOUS 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.
RHUBARBRhubarb, 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.
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 SauceLifts a sausage into gourmet status.
tomatoes driedantipasto 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.