There's less than a fortnight until winter ends but cold-weather produce is going nowhere fast. That means brussels sprouts, leeks,carrots,kale and agria potatoes are all still the buys of the week. Fennel and cauliflowerare also in tip top shape andhelp to keep variety and nutrition up (both are good sources of vitamin C).
However, as the days slowly warm, some of those winter comforts - thick cheesy sauces, stews and hearty puds - will begin to lose their appeal (well, perhaps they will lose only some of their appeal) so it's timely to look at lighter ways to use the produce we still have. For inspiration, check out our three winter salads below. All recipes are on bite.co.nz
Thinking new, the first of the local asparagus will be here in a week or so, with main supplies arriving later in September. Next month too we'll see the first of those super juicy, tangy tangeloswhich, in New Zealand, are a hybrid of the mandarin and grapefruit. And, for the hat trick, Farro shoppers can expect the arrival of the first of the new season garlic.While local garlic is available year round and is traditionally harvested on the longest day, these new bulbs are more delicately flavoured than the assertive types that follow. Remember when buying garlic, that New Zealand grown bulbs will still have their trimmed roots attached. No roots at all? That means the garlic is imported.
Most varieties of garlic contain 10 cloves and, as a rule, the smaller they are, the stronger the flavour. Be careful not to detach the cloves from the bulb until you intend to use them or they will dry out. The same goes if you store garlic next to ginger. And good to know: a broken head of garlic will last about 10 days at room temperature but it will be good for a few months if left intact. Avoid storing garlic in the fridge: it will taint everything else in there and a cold environment will force it to sprout. Sure you can still eat sprouted garlic but it will have lost some of its sweetness. Store garlic in a cool, dry place away from sunlight.
