Summer has undoubtedly morphed into autumn with an abundance of autumn vegetables, including cauliflower, cabbage, zucchini, broccoli and eggplants, making their way to Lamberts Fresh Produce.
Cabbages and cauliflowers from Werribee in Victoria are coming through and we expect more produce from Queensland in the coming weeks. Broccoli is coming from Tasmania, South Australia, and Stanthorpe in Queensland and represents great buying. Zucchini is also well supplied from Bundaberg, as are carrots from the Granite Belt and Western Australia, with carrots, in particular, representing great buying.
Green beans are in good supply from the Lockyer Valley and represent good buying value as do red capsicums. Why not combine both with some protein to make a tasty stir-fry or a healthy, flavoursome soup?
While the juicy plum represents the last vestiges of summer and will be in stores for a short while longer, the stonefruit season is pretty much over until the new season.
Custard apples from the South Kolan region are a treat, as are the new ‘hot buy’, delicious pomegranates from Karingal. Both are in good supply. Grapes from Victoria are seeing the last of the season, hence the low supply. Bananas from Innisfail are in good supply, with more produce starting to arrive from Far North Queensland, previously affected by cyclonic winds in March. Shepard avocadoes from Atherton and Mareeba are also in good supply.
There is an abundance of tomatoes due to the heavy rainfall in local growing regions. Did you know that tomatoes are a great source of vitamin C, potassium, folate, and vitamin K?
Citrus fruits are hitting the Market in a big way and are a great addition to our diet in the lead up to winter. Lemons, limes, imperial mandarins and new season navel oranges are available in good supply. Indulge yourself over the Easter break by baking some lemon blossom cupcakes or a key lime pie. Both are guaranteed to please the tastebuds of family and friends.
This week’s top pick is broccoli. Did you know broccoli is related to cabbage, kale, cauliflower, and Brussels sprouts? This vibrant green vegetable is packed with nutrients and has wide appeal. Broccoli can be eaten raw but blanching it quickly in boiling water helps give it a more crisp-tender texture and bring out its flavour. Broccoli can also be steamed, sautéed and roasted. Try tossing broccoli through a parmesan pasta or roast with tomatoes. Enjoy!