In now: Broad beans are at their deliciously nutty best. Expect 250g of unshelled beans to yield a cup of shelled beans. If you’re picking your own, trying harvesting the very young pods, no thicker than a finger, and cooking them as you would snowpeas, pod-and-all.
At its best: Pineapples don’t ripen after they are picked, so cut and eat, refrigerate or freeze before they start to dehydrate.
Best buy: It’s peak harvest time for red capsicum grown in Queensland so the crisp crimson bells can be found at bargain prices.
In the vegie patch: Harvest the central head of broccoli to allow the side shoots to develop for a second harvest.
- broccoli is a bargain at the moment. I recently steamed some and doused it in a walnut, lemon butter I found in the new book by Gregory Lleywellyn and Naomi Hart, Fried Chicken and Friends: The Hartsyard Family Cookbook, published by Murdoch. To make the butter, slowly cook a big lump of butter and a handful of walnuts so both brown at the same time. When they are both smelling deliciously nutty, smash the nuts into the butter with a pestle, add the zest of a lemon, season with salt and pepper and mix into steamed broccoli.
- globe artichokes are in season now
- drowning in cumquats needing to be jammed? Try salting some as you would lemons, and preserving others in brandy and sugar.
- Make another apple crumble before the weather warms up.