Fruit and Vegetables in Season in August

Fruit and Vegetables in Season in August

Fruit and Vegetables in Season in August

With the winter chill well and truly set in, Harris Farm Markets is reminding shoppers that they don't have to be left out in the cold when it comes to packing their homes with prime quality produce at a good price.

Long-standing and passionate experts in sourcing and delivering only the best to our plates, Harris Farm Markets advises customers to fill their baskets with what's in season - and reap the rewards in both cost savings and taste.

Key seasonal lines, including cabbage, cauliflower, herbs, kohlrabi, white turnip, rhubarb, yellow, white and purple carrots, are available in store within 15 hours of being picked - and don't have to be chilled. This means they are fresh, packed full of natural flavour and nutrients, and offer the best quality.

But the journey doesn't end there. Every store has an experienced team of experts who advise shoppers on how to select what's in season, how to store it to keep it at its best and how to cook it - with a free in-store winter recipe book offering delicious meal ideas.

Tristan Harris, Director for Buying and Marketing at Harris Farm Markets, says, "Buying seasonal is a tried and tested method and means we don't have to compromise taste for affordability - we can have both. We've been working closely with farmers for over 40 years to perfect the journey from farm to plate, and we're passionate about passing this knowledge onto our customers."

For more information on seasonal produce, head in-store and seek inspiration from the new winter recipe posters or ask one of our seasonal experts - sporting new uniforms complete with cosy hats and scarves. For a complete list of store locations, visit www.Harrisfarm.com.au

Selection, Storage and Cooking Tips
Broccoli: Usually boiled or steamed, broccoli is so versatile it can also be blanched, stir-fried, sautéed or roasted. When selecting look for dark green heads, firm stalks and tightly bunched florets.
Whilst many people assume broccoli is a vegetable, it is in fact a flower! Keep it cool and eat soon after purchase.
Cooking suggestions: Broccoli quiche is delicious and simple to make, whilst broccoli, chickpea and chorizo casserole is the perfect winter warming dish.

Cauliflower: When choosing cauliflower, look for ones that are creamy-white, with compact florets. Cauliflower is wonderful in soups, homemade pickles or battered and quick fried.
To store, remove all but the innermost leaves and refrigerate in a vegetable storage bag in the crisper. This will be fine for a few days.
Cooking suggestions: You can't beat a cauliflower and lentil curry, or for a dish that all the family will love, try a cauliflower and leek bake with divinely gooey cheese.

Celeriac: Enjoyed either cooked or raw, it's a great addition to winter salads, sliced finely or shredded. For best flavour, select a medium sized, firm celeriac, with clean roots and no soft spots.
Celeriac can keep for around two weeks in an unsealed plastic bag in the vegetable crisper of the refrigerator.
Cooking suggestions: Try cooking a hearty celeriac and blue cheese soup, served with some warm, crusty bread.

Kohlrabi: Abundant in winter, this vegetable is delicious cooked or raw. Stick to small/medium bulbs as the large ones will be fibrous and strong tasting. If stalks and leaves are attached, select those that appear strong, crisp and glossy-green in colour.
After removing the leaf stems, kohlrabi can be stored in an airtight plastic bag in the refrigerator crisper for up to five days. It can also be frozen for longer storage.
Cooking suggestions: Kohlrabi and apple slaw makes a refreshing side to meals, or use it to add flavour to stews and soups.

Pears:Choose pears that are smooth and firm, but not overly ripe. They should be free of bruises and blemishes, and will smell aromatic when ripe.
Store your pears in the vegetable crisper of the refrigerator in a paper bag.
Cooking suggestions: Pear and rosemary chutney is surprisingly quick and simple to prepare, and a perfect accompaniment to lamb.

Red Capsicum: Look for capsicums that have firm, smooth skin with no wrinkles, and fresh looking green stems.
Capsicums have a shelf life of around twelve days and are best stored in the refrigerator crisper, in an airtight plastic bag.
Cooking suggestions: Capsicum and walnut dip makes a great entrée. They are deliciously sweet roasted in the oven or cooked on a barbecue.




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