WINTER’S BOUNTY
FRUIT
Apples
Avocados
Grapefruit
Kiwifruit
Lemons
Mandarins
Nashi
Oranges: navel
Pears
Quince
Rhubarb
Strawberries
VEGETABLES
Beetroot
Broccoli
Brussels sprouts
Cabbages
Cauliflower
Celeriac
Celery
Fennel
Kohlrabi
Leeks
Parsnips
Potatoes
Pumpkins
Silverbeet
Turnips
BEETROOT
Varieties
• Mature varieties are about the size of a cricket ball. When cooked, beetroot stays firm, but is less crisp than when raw.
• Baby beetroot are picked when immature, and are usually the size of a golf ball. They do not bleed as much as their mature counterpart, and can be slightly sweeter. Good to use whole.
• Golden baby beetroot are slightly milder in flavour and are prepared the same way as red beetroot. The pigment does not stain as deeply as the red.
• Baby beetroot leaves look like baby spinach leaves, but with red stems and veins. Often found in mesclun salad mix, they have a peppery, earthy taste. Use them as you would baby spinach leaves.
Beetroot tips
• Choose firm, unblemished beetroot without any mould. Buy beetroot with some of the stem intact, as any cut into the bulb will cause excess ‘bleeding’ during cooking.
• Store for up to 4 days in the crisper.
• To prepare, trim stems to 2cm and scrub clean with a soft-bristled brush. Don’t trim the beard at the base.
• Wear disposable gloves to avoid staining your hands. Scrub chopping boards with a little kitchen salt to help remove any stains.
POTATOES
Varieties
• Waxy: have a smooth, buttery texture and hold their shape when cooked. Best for boiling, potato salads, stews and soups, or recipes that require slicing or cutting before cooking. Varieties include kipfler, pink fir, bintje and Dutch
