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Gardening Australia - - KITCHEN GARDEN -

ese recipes come from pre­vi­ous is­sues of Healthy Food Guide, and are de­vel­oped in con­sul­ta­tion with a di­eti­tian. healthy­

Beans Pick when pods have formed but seeds have not fully de­vel­oped. Pods quickly be­come fi­brous as they ma­ture, so check plants every two days and col­lect what’s ready. Use scis­sors or care­fully snap off, so you don’t dam­age the bean or the plant.

Blue­berry Ripe blue­ber­ries are plump and uni­formly blue, and should fall into your hand with­out tug­ging. The longer they stay on the bush, the sweeter they are. Keep what you don’t im­me­di­ately eat for up to a week in the fridge, and freeze ex­cess for later use.

Radish Th­ese ma­ture very quickly and are best eaten young (above). Don’t leave in the ground too long or they be­come tough and bit­ter. Check reg­u­larly and pull up any­thing that has reached ma­ture size. Wash and store in the fridge if you are not ready to use them.

apri­cot asian greens as­para­gus ba­nana black­berry black­cur­rant cab­bage car­rot cel­ery cherry cu­cum­ber egg­plant goose­berry hon­ey­dew let­tuce ly­chee mango onion pas­sion­fruit paw­paw peach pineap­ple rambu­tan rocket rock­melon sil­ver­beet snow pea spring onion straw­berry wa­ter­melon

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