Summer Seasonal Produce Range and Storage Tips

Bananas

Bananas are the third most eaten fruit in the world. There are over 500 varieties however in Australia the Cavendish banana is the most popular. They can be eaten as a fruit or like a vegetable in curries or fried.

Store: At room temperature. Eat when skin is yellow & lightly flecked with black dots, If over ripe they are perfect to peel, mash &

freeze for use in smoothies, cakes or desserts.

Beetroot

Beetroots have had a resurgence in popularity with good reason. They are rich in vitamins & fibre and contain no fat. The leaves make fabulous salad greens or pan fry with garlic, anchovies, capers & lemon.  Store: Trimmed beetroot will keep well in the fridge for up to 2 weeks.  Beetroot chips link

Broccoli

Broccoli has been around for over 2000 years. Originally by the Italians and then the English. Broccoli is super high in Vit C & is a good source of potassium, Vit E, folate, beta carotene & dietary fibre. Store: It stores best in the fridge in a paper bag for up to 1 week. Freeze: Cut into small floret & blanch for 2 minutes. Drain & rinse under cold water. Pack in your choice of freezer container & freeze for up to 3 months.

Carrots

Carrots or Daucus carota tend to be part of our essential vegetables. We tend to eat the long tapered orange variety though they do come in many shapes & colours. They are an excellent source of beta-carotene, folate and dietary fibre.

Store: In the fridge for up to a week. The mall leaves can be used in salads, they have quite a mild spicy flavour.

Medjool Dates

They are often called the king of dates. Medjool Dates are considered soft dates & they are picked early in the ripening season.. They are soft & easy to eat. They make a great snack & are full of dietary fibre, potassium, magnesium, copper, vitamin A, lots of B family vitamins & calcium.

Storage: In the fridge in an air tight container to help maintain moisture for up to 6 months. Can be frozen for up to 1 year.

Dutch Cream & Sebago Potatoes

Possibly the most versatile of all the potatoes. They are a long oval shape with both white flesh & skin. They are perfect for mashing, boiling, roasting, baking & chips. They are the king for raosting as they will soak up all the roast juices whilst still keeping a crispy skin..

Storage: In a well ventilated container, hessian bag or paper bag, vege bag in a dark cook well ventilated area or cupbaoard in your kitchen for up to 3 weeks. Mashed potato will freeze well for up to a month.