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Walking around the organic market on Saturday was so tempting and thought provoking, I could have bought so many lovely things but there is only so much one can eat before what you buy starts to spoil.
Spring and summer can be seen everywhere in the wonderful selection of fruit and vegetables on display. Beautiful fresh broad beans piled high on shelves, super fresh, bright pale green, and sweet tasting. When selecting broad beans I like to choose the smaller ones with pods that are heavy for their size and unblemished. Although their season is brief, they can be frozen as raw beans quite successfully. But why bother, just enjoy them for the short time in which they are available. I sometimes enjoy serving them raw, tossed with flakes of good quality salt, extra virgin olive oil and a few shavings of pecorino. Nice with a glass of wine served as a little appetizer just before dinner.
My favourite handy food is Avocado, high in natural healthy oil content, protein, minerals and vitamins. Many varieties are available throughout the year, but the Hass is currently at its peak. It has a yellow creamy flesh and a nutty subtle flavour. I enjoy avocado cut into squares, dressed with finely diced chilli, lime juice, coriander leaves and a good splash of fish sauce. Sometimes I add a little crab or cooked chicken. On other occasions I dress avocado with mirin, pickled ginger, soy sauce, rice wine vinegar and a few drops of toasted sesame oil. Delicious!
Also in season are:
Pineapples, strawberries, cumquats, grapefruit, lemons, mangoes, oranges, papaya
artichokes, Asian greens, asparagus, broccoli, capsicum, cucumbers, garlic, lettuce, onions, peas, silver beat, spinach