In now: Blood plums are followed by a rainbow of plum varieties. Eat fresh, bake, grill, jam, or bake in pies, tarts, cakes and crumbles. I made a blood plum and tomato salad out of Matt Preston’s new book last week, on a bed of rocket, with mint and a red wine dressing spiked with white pepper.
At their best: Seedless black grapes are big, sweet and firm-bordering-on-crunchy. Choose bunches with fresh-looking stems and store in a ziplock bag or closed plastic container in the fridge.
Best buy: Australians buy more carrots than any other vegetable, even potatoes. Good news then that the Tasmanian carrot harvest is underway.
In the vegie patch: Keep pinching off basil flowers to promote more growth. They are edible, with a stronger flavour than the leaves, so use judiciously.
- I don’t usually shop at Woolies, but research calls, and yesterday I noticed that it is marketing grey zucchini as white zucchini. Wonder if that will increase the price?
- drought in the north has affected supplies of lychees, hence that stubborn price. They are a delicious treat eaten straight from the fridge on a hot night.
- look out for golden queen peaches. These are firm peaches so don’t wait for them to soften. They are the traditional canning peach, but don’t let that put you off – the flavour is great.
- good times for seedless watermelon salads, both sweet and savoury.