PRODUCE REPORT
With Labour Weekend looming it’s time to put that lovely spring produce to good use. A few bunches of fine looking
asparagus and a bag of courgettes are good places to start. They are lowering in price. Courgettes are the star turn in Angela Casley’s great summer
tart, a handy, made-ahead lunch that’s easy to transport. Or peel those baby marrows into ribbons to add to Josh Emett’s spinach,
courgette, ricotta and free-range egg bake. It makes a nutritious, tasty breakfast or a quick dinner after a long day out. Both recipes are on bite.co. nz
Capsicums and eggplants are becoming more affordable too, although not as affordable as they will be later on. Capsicums should be refrigerated, unwashed, in the vegetable crisper ( they don’t like it too cold) and will keep for about a week. In cold weather you can get away with storing them at room temperature. They freeze well too — no need to blanch, but wash them first. Capsicums are rich in vitamin C and B- carotene, along with other B vitamins, folate and potassium. Green and red capsicums are the same thing — the green being less ripe, so not as sweet — but yellow and orange capsicums are a different variety. Red capsicums have even more vitamin C and carotenoids than yellow or orange ones.
When a recipe uses them skinned, you’ll need to blister it first to remove. This can be done in a hot oven, as for our Lisa’s Sweet Chilli Peppers and Roasted Capsicum Whipped Dip rolls on page 7. Rub, don’t wash, the skin away. You’ll take some of the flavour with you. If you don’t want to use your oven and you have gas hobs, simply place your whole capsicum straight on to the flame, turned up high. Or place it on to the grill part of your barbecue, turning as each side blackens. Nadia Lim marries capsicums and eggplant in her parmigiana below. It’s an accommodating dish that can be served hot or at room temperature, and is just as good the next day.