As we come into spring there are lots of fresh fruit and vege to look out for. Find out what to expect in the produce department this week with inside tips from our friends at New World.
FRESH IN: Feathery, aniseed-flavoured dill can be hard to find over winter so its appearance in the herb section is another welcome sign of warmer days. Although they often get confused, dill is milder and finer than fennel and is great with fish, especially salmon in gravadlax, with eggs dishes and in new-potato salads. Thyme is also returning to form now; it will still grow slowly over winter but tends to be woody and sparse. To store dill, roll it up in a damp paper towel. It should last about a week in the fridge's veg crisper. Thyme will keep well that way too or else pop it like a bunch of flowers in water on the kitchen bench.
Salmon cakes with dill and lime aioli and micro greens
Carrots are very good buying now. Look for purple ones in New World supermarkets as well as the hard-working orange ones. Along with beta-carotene (a cancer-fighting antioxidant), the regally-hued purple roots contain anthocyanins, the pigments which have antioxidant, anti-inflammatory, antimicrobial and anti-carcinogenic properties. Like other purple veges, these carrots may lose colour when cooked, so use them raw or just lightly steam. Broccoli, avocados, cauliflowers and kumara are having a great, affordable run so add them to the trolley, along with plentiful Asian greens, spinach and silverbeet. Kiwifruit and navel oranges are top fruit buys.
LOOK FOR: Sweet, juicy and practically-pip-free tangelos in your local New World. They will be trickling into stores about now, in greater volumes from October for their end-of-year run. "The new season Tangelos at New World are from Gisborne – they love the sun," says New World Fresh Expert Brigit Corson. Local hothouse courgettes (the season is expected to be good) have replaced Australian imports, joining the local hothouse capsicums.
MOVING ON: "Mandarins are almost all gone with only a limited supply of the Afourer variety," says Brigit. Although available all year, rhubarb is better in the cooler months so make crumble while the going is still good. It's a last call for brussels sprouts.