Who else shivered through the weekend with the cold snap with this week? It has certainly been a hard slog crawling out of bed this week. I imagine the snow bunnies among us are probably rejoicing after Mt Kosciuszko was blanketed with a layer of snow.
A little late with my market update and no dinner ideas this week as I played hooky on Friday to indulge in a day of cooking for my birthday celebration.
Parts of Queensland have shivered through the coldest morning of the year on Monday with Stanthorpe and the Lockyer Valley affected and sent prices soaring on the fruit and veggie front with prices rising every day.
Let’s jump into your box and this week, make sure you scroll right to the bottom, I have included my quick tips for best eating of Brussels sprout, written especially for those who think they hate Brussel Sprouts.
Apples – continuing with pink ladies from Batlow. For Aussies Pink Lady apples are the APPLE OF YOUR EYE as it is by far the most popular apple we eat. It is the last apple to be picked. In some growing areas the harvest is either still happening or even yet to happen so still many weeks of pink ladies to come
Bananas – It’s a bit of a BANANA REPUBLIC with the colder weather, the cyclonic winds in March, recent QLD rains and the struggle to get pickers has the prices rising week on week.
Mandarins – What a juicy season mandarins are having, they are just delicious. My grower commented “the best thing about mandarins this season is that dry mandy’s are almost non-existent!” Enjoy every single one in your box this week.
Oranges – ORANGE you glad to see Navels back in season, it’s the PEARfect Vitamin C hit to combat the start of the winter chills. This week’s oranges are from a wonderful grower called Venus Citrus in Riverland, South Australia. Don’t get caught up on the imperfect skin, the taste and flavour are still second to none.
Grapes – I’m GRAPEFUL that there are still lots of grape varieties around, I went with Red Crimson this week as they are my preferred pick this late in the season. They are a trusty, flavour packed grape that is great to eat.
Broccoli – Stanthorpe, where I’m sourcing your broccoli from shivered with minus 2.3 degrees on Monday but thankfully conditions warmed up from the middle of the week. Broccoli was up in price.
Cauliflower – Monday morning cauliflowers were good value but kept rising each day due to the cold snap.
Tomato – Early in the week, Truss came down in price so I put back in your box. The cold snap restricted supply by the end of the week so I had to swap with grape tomatoes.
Beans – Queensland is FULL OF BEANS with the season moving into full gear and machine picks are as good as hand-picked. I know I generally go on about handpicked, but the machine-picked were good value, great quality – so good you can’t tell the difference.
Sweet Potato – If you need another reason to enjoy some sweet potatoes, you will be happy to know that just 150g of baked sweet potato contains 100% of your daily intake of Vitamin C! Oranges in the morning and sweet potato for dinner and you be all set to BEET the winter flu. Your immune system will love you for it.
Leeks – Shall we call it? Yes, I think we should. The weather is NOW cold enough for soup season and leeks are needed.
Baby Spinach – These are the only salad items in your box this week as we switch to more wintery veggies like root vegetables over the cooler months. Along the way I will still throw some salad options to mix things up. Baby spinach is so versatile, sauté it, add it to your curries or casserole’s and so much more.
Cucumber – COOL AS A CUCUMBER is a little harder in the winter and this week’s temperature sent prices soaring so I swapped to the baby cucumbers as they offered something a little different for you.
Brussels Sprout- While sprout season started way back in March, I have waited for the PEARfect time to put them back in your box and the weekend cold snap made sense. I promise I won’t inundate you with them this winter, but I also promise they are much sweeter than the bitter varieties you and I both grew up with.
If your family aren’t fans, here are my quick tips for best eating:
- Always cut them in half – (A non-negotiable) When you cut a Brussels sprout in half, you release the bitter taste from chemical compounds called Glucosinolates which are part of the plant’s defence against bugs. The growing area is the centre of the sprout, and that’s where the bitterness is.
- Most flavoursome when roasted or fried (I prefer roasted)
- Roast or fry them longer than you’d think – This will make them sweeter and crispier.
For more inspiration, look up my Pinterest account for more recipes.
I try to give you easy, everyday recipes as I know there is often not a lot of time to cook dinner.
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THIS WEEK’S FOOD PUN