Getting the kids cooking
Put vegies at the centre
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.