Produce report

FRESH IN: Recent wet weather may have put a bit of a dampener on our salad greens, but quality and supply should improve as the weather warms up. “We’re keeping an eye on the spring rain which could affect leafy greens like spinach, silverbeet and lettuce,” says New World Fresh Expert Brigit Corson. “Mesclun is a great choice instead as it’s a lot faster-growing by comparison, so any weather effects are short-lived.” When picking up your greens, grab a couple of affordable, early season capsicums to add to salads or to slow-cook, Mediterranean-style, into meltingly sweet side dishes for meals. “Hothouse tomatoes are great buying this week and telegraph and Lebanese cucumbers are at a good price too,” Brigit says. Keep those cucumbers dry and wrapped to help prevent moisture loss. Stored in the warmest part of the fridge they should stay fresh for at least a week. Asparagus is getting cheaper, the size of the spears becoming more consistent as the season progresses. Local tangelos (above left) should be in a supermarket near you too. Avocados remain super-affordable and plentiful, just what we want as we dream of summery salsas and Mexican meals. The price of local courgettes will start lowering soon as we get closer to summer.

LOOK FOR: “Local berries are beginning to trickle into stores, but the best time to buy will be when they’re plentiful, with the big harvest arriving in November,” Brigit says. Meanwhile, look out for imported pomegranate arils (right) — the bright, crunchy edible seeds — to add a sweet/ tart tang to salads and desserts. New season Ilam Hardy potatoes have arrived too, joining the other newbie spuds, Baby Perlas, which stay until March or so. MOVING ON: Tamarillos are nearing the end of the season. They’ll be available to the end of November, but in smaller quantities.