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January
Many fruit and vegetables are available year round but these are what's freshest
this month.
Apricots, Avocados, Bananas, Berries (blackberries, blueberries, raspberries,
strawberries), Cherries, Grapes, Limes, Lychees, Mangoes, Melons, Nectarines,
Oranges – Valencia, Passionfruit, Peaches, Pears – Williams, Pineapple, Plums,
Rambutans.
Look in January out for Butter
Beans, Eggplant, Celery and Celeriac and lettuces of all varieties.
FABULOUS CHERRIES!
Did you know that some of the world's finest cherries are grown on Bruny Island,
south of Hobart, Tasmania? American born John Grunseth owns Lennonville Orchards
home of the now famous Black Devil Tasmanian cherries. John says the temperate
maritime climate of the island is perfect for slow-ripening of large dark
cherries with a beautiful rich flavour. He's also using natural fertilizers like
Canadian sea weed and Australian kelp to produce these high quality world class
cherries. During January and February don't miss wonderful Tasmanian cherries
which include the Van, Sylvia, Stella, heart-shaped Kordia and Lapin varieties.
Why not take a walk down cherry lane and visit the home of Black Devil Cherries
at www.lennonvilleorchards.com.au
* Top breakfast muesli with yoghurt
(Harris Farm of course!) and pitted cherries.
* Dip cherries into yoghurt flavoured with honey and toasted chopped almonds.
* Serve pitted cherries with sweetened ricotta cheese on toasted waffles.
* Cherries are delicious in a salad with smoked or roast chicken.
* For an after dinner treat, dip cherries into dark chocolate combined with a
little desiccated coconut and serve with Harris Farm espresso coffee.
AVOCADOES
Try these quick and easy salads using nutritious avocadoes. Try the interesting,
good value Reed avocado for a change.
*Avocado and Lime Salad – combine mixed salad leaves with chopped chives,
parsley, basil, sliced avocado and shreds of lime zest. Make a tangy dressing
with lime juice, caster sugar, salt and freshly ground pepper. Spoon over salad
and serve.
*Prawn, Avocado and Grapefruit Salad – arrange rocket leaves on a platter. Top
with sliced avocado, cooked peeled prawns, segments from ruby grapefruit and
chopped chives. Drizzle with a French dressing and serve.
*Oriental Avocado Salad - combine crisp watercress sprigs with finely sliced snow
peas, celery and long green onions. Add bean sprouts and toasted almonds. Top
with a dressing made from soy sauce, caster sugar, finely chopped ginger and
mirin or lemon juice. Terrific with barbecued prawns, fish fillets or chicken
kebabs.
TOMATOES ARE PERFECT
Tomatoes have never been more flavoursome. Ripe Egg (Roma) tomatoes grown in hot
houses have an intense flavour, appealing low acid and exceptional shelf life.
These good value tomatoes are superb for salads, salsas and for barbecues. They
make a rich tomato sauce for spaghetti or other pasta. Also try mini Roma
tomatoes, truss and cherry truss tomatoes as all have a place in summer meals.
*Summer Tomato Salad - cut ripe egg tomatoes in halves, add sliced cucumber, red,
green and yellow capsicum and sliced red onion. Top with marinated artichokes,
black olives, anchovies, capers and shredded basil. Drizzle with the marinade
from artichokes and scatter with pine nuts. Great with any meat or fish.
PEACHES
Enjoy top quality yellow and white peaches in January and February. Most are
consumer-friendly slip-stone varieties. Excellent fruit is arriving from Batlow
and Forbes and there are exquisite white peaches from Shepparton and Mildura.
Look for yellow flesh varieties such as Zee Lady, Elegant Lady, O'Henry and Ryan
Sun.
* Don't let summer pass without sipping a refreshing Bellini cocktail made from
one part fresh sweet peach puree to three parts chilled Italian prosecco or use
an Australian white sparkling wine.
NECTARINES
* Serve barbecued nectarines with chicken or pork. Remove stones and cut
nectarines into quarters. Add a basil leave and wrap in a thin slice of
proscuitto or pancetta. Brush lightly with olive oil and barbecue for a few
minutes only.
* Poach yellow nectarines until just tender in a ‘sticky' dessert wine with
honey and a vanilla bean. Remove fruit then boil liquid until syrupy. Cool, add
fruit and serve.
APRICOTS
Have a unique tangy flavour. This season has been the best in recent years but
unfortunately some crops were destroyed by rain and hail. Early season apricots
were from northern Victoria but now we have luscious apricots from Orange in
NSW, also from Tasmania and New Zealand. Look out for delicious ‘Rival' variety.
* Nibble on apricot or plumcot halves stuffed with a creamy blue cheese or fresh
goat's cheese and topped with chopped walnuts.
PLUMCOTS
As the name suggests, Plumcots are a cross between a plum and apricot. Juicy and
very sweet, their season is short so try some today. Use plumcots in any recipe
that calls for apricots.
Happy New Year from all at Harris Farm!
Regards,
David Harris. © Harris Farm Markets P/L
Seasons’ Best information comes from our market visits, information provided
by interstate readers and from Harris Farm Markets. |
