Produce report: June 10
Each week we feel like the winter fruit and vege bounty just gets more and more exciting, especially with our friends at New World giving us their expert tips on what is coming in, and what is going out, of season.
Fresh in: Vary the menu and pick up a few stalks of fresh rhubarb on your next trip to the supermarket and delight everyone with crumble for dessert. Although available all year round, rhubarb is at its best from May to October (it dislikes very hot summer weather). It will store in the fridge for about a week and, cut into short lengths, can also be frozen for around three months. When next in New World look out for Western Harvest’s fresh pack selection of sliced rhubarb for added convenience. Rhubarb is a good source of vitamin K and fibre but remember its leaves are poisonous and, because it is high in oxalic acid, probably should be avoided by people prone to kidney stones.
Look for: Silverbeet and kale on your next shop. Both are plentiful and well-priced now. “Most of our fresh kale and silverbeet is grown in the rich soils of Pukekohe and Levin says Fresh Expert Brigit Corson. “Overall, green veg is having a great season so look for some great specials this week on broccoli and cabbage too”. Green kiwifruit is abundant for a healthy, vibrant addition to desserts and breakfast bowls along with satsuma mandarins which are super affordable now. The price of tamarillos is lowering as the season progresses and you can look forward to their peak in July.
Moving on: Persimmons are good buying but their season will end in a few weeks. The local chilli harvest is drawing to a close. Passionfruit are in shorter supply.