Spring broad beans are a seasonal favourite. Apart from being a tasty and versatile legume, broad beans are a source of protein, iron and B group vitamins making them especially valuable for those who choose a vegetarian diet
Bunches of premium quality and ultra-thrifty Victorian grown asparagus is in peak supply. Make the most of the extremely adaptable and super nutritious vegetable.
Golden coloured and round in shape, Jack-o-lanterns or Halloween pumpkins from Western Australia’s Ord River area, Mareeba and Bowen in Queensland are now available. Pumpkin carving for Halloween is becoming increasingly popular and pumpkins sell out fast, so don’t miss out, get in early.
Nutritious, versatile, thrifty and quick to cook, leafy Asian vegetables continue to grow in popularity. Spring is a fabulous time of the year to enjoy bok choy, gai lum, choy sum, gai choy and pak choy. Steamed or stir-fried they team deliciously with seafood, chicken, pork or beef. Pick up a few bunches this week.
Love your peas? Then now is the time to make the most of crisp, easy to prepare fresh spring peas. For the tastiest peas choose bright pods that are firm and plump, but not bulging. Add shelled peas to a salad, serve them with spring lamb or toss through pasta.
Broccoli is a year-round favourite that is a powerhouse of nutrients and a very good source of fibre. This week broccoli is coming from two states. Premium Victorian broccoli , is rich in colour, tight and has a week’s shelf life.