The Northern Star - - WEEKEND -


The warmer weather has brought on a glut of toma­toes at Coop­ers Shoot Toma­toes, so it’s a great time to pick up a bar­gain on bulk lots and make into sauces. Cher­ries, Roma, gourmet truss and a va­ri­ety of heir­looms avail­able. Coop­ers Shoot is also har­vest­ing cucumbers and egg­plants. Avail­able from New Brighton/Mul­lumbimby Farm­ers Mar­kets.

Brazil­ian cher­ries

Also known as pi­tanga, these lit­tle an­tiox­i­dant-rich fruit are about the same size as a cherry, but are ribbed and have a bright or­ange/ma­roon colour. You can eat them fresh, or de-seed and sprin­kle with sugar and add whipped cream as a deca­dent dessert. They can also be made into jam, or pre­served in syrup. Avail­able from Pi­cone Ex­otics, New Brighton/Mul­lumbimby.

Fruit shrub syrups

You’ve heard of kom­bucha and ke­fir – what about fruit shrubs? Also known as drink­ing vine­gars, fruit shrubs are be­com­ing the next big thing for cock­tail mix­ers, and blended with soda wa­ter, they make one of the most re­fresh­ing sum­mer drinks around. Nu­mulgi cit­rus grower Jane Boni­face, of Rancho Limes (New Brighton) has just launched a range of home made shrub syrups us­ing pro­duce from her farm and lo­cally sourced fruit, in­clud­ing a Blue­berry with Ginger and Blood Or­ange shrub, Straw­berry and Rose­mary, and Man­darin and Car­damom. She’s also de­vel­op­ing a Cus­tard Ap­ple shrub.

Also in sea­son: av­o­ca­dos, ba­nanas. basil, black sapote, blue­ber­ries, broc­coli, car­rots, potato, sweet potato, cel­ery, rhubarb, spinach, let­tuce, radish, straw­ber­ries, shal­lots, turnips, pa­paya

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