Get­ting the kids cook­ing

Put ve­g­ies at the cen­tre

Central and North Burnett Times - - LIFE - Bris­bane Mar­kets

SCHOOL hol­i­days is a great time to get the kids cook­ing with a va­ri­ety of af­ford­able win­ter fruits and veg­eta­bles avail­able, par­tic­u­larly now that the qual­ity is out­stand­ing and their abun­dance means most prices are re­duced.

Veg­eta­bles should be the star of the dish in the cooler months with Asian veg­eta­bles, im­ported as­para­gus, beet­root, broc­coli, cab­bage, cau­li­flower, cap­sicum, car­rot, cel­ery, fen­nel, sil­ver­beet, squash, zuc­chini, onions, pota­toes, sweet pota­toes and pump­kin eat­ing well and value-for-money.

Egg­plant can be found at rea­son­able prices but the glam­our fruit will cost you more.

Beans have fallen in price but are still con­sid­ered costly.

Leeks are firmly priced and strug­gling with qual­ity. Look for ones that are straight, with dark green leaves and white necks, avoid­ing those that are soft or with yel­lowed or wilted leaves and cracked or bruised bulbs. Leave them un­washed and untrimmed in your re­frig­er­a­tor to keep them fresh for one or two weeks.

You will pay more than usual for parsnips, snow peas, sweet corn and mush­rooms.

In the salad aisle, toma­toes have re­duced in price but are still con­sid­ered ex­pen­sive. How­ever, prices on all va­ri­eties are ex­pected to fall over the com­ing week as the har­vest be­gins in Bowen, Aus­tralia’s largest win­ter crop­ping re­gion. To gain the best taste from your toma­toes, keep them on the bench or fruit bowl rather than in your re­frig­er­a­tor.

For bar­gain hunters, fill your sal­ads with let­tuce or mixed salad leaves, es­hal­lots, cu­cum­bers, with the ex­cep­tion of the le­banese va­ri­ety that are firmly priced, and a range of herbs. Co­rian­der and basil will be harder to find and may cost you more than usual.

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