With the winter chill well and truly set in, Harris Farm Markets is reminding shoppers that they don’t have to be left out in the cold when it comes to packing their homes with prime quality produce at a good price.
Tristan Harris, Director for Buying and Marketing at Harris Farm Markets, says, “Buying seasonal is a tried and tested method and means we don’t have to compromise taste for affordability – we can have both. We’ve been working closely with farmers for over 40 years to perfect the journey from farm to plate, and we’re passionate about passing this knowledge onto our customers.”
Selection, Storage and Cooking Tips
Usually boiled or steamed, broccoli is so versatile it can also be blanched, stir-fried, sautéed or roasted. When selecting look for dark green heads, firm stalks and tightly bunched florets.
Whilst many people assume broccoli is a vegetable, it is in fact a flower! Keep it cool and eat soon after purchase.
Cooking suggestions: Broccoli quiche is delicious and simple to make, whilst broccoli, chickpea and chorizo casserole is the perfect winter warming dish.
When choosing cauliflower, look for ones that are creamy-white, with compact florets. Cauliflower is wonderful in soups, homemade pickles or battered and quick fried.
To store, remove all but the innermost leaves and refrigerate in a vegetable storage bag in the crisper. This will be fine for a few days.
Cooking suggestions: You can’t beat a cauliflower and lentil curry, or for a dish that all the family will love, try a cauliflower and leek bake with divinely gooey cheese.
Enjoyed either cooked or raw, it’s a great addition to winter salads, sliced finely or shredded. For best flavour, select a medium sized, firm celeriac, with clean roots and no soft spots.
Celeriac can keep for around two weeks in an unsealed plastic bag in the vegetable crisper of the refrigerator.
Cooking suggestions: Try cooking a hearty celeriac and blue cheese soup, served with some warm, crusty bread.
Abundant in winter, this vegetable is delicious cooked or raw. Stick to small/medium bulbs as the large ones will be fibrous and strong tasting. If stalks and leaves are attached, select those that appear strong, crisp and glossy-green in colour.
After removing the leaf stems, kohlrabi can be stored in an airtight plastic bag in the refrigerator crisper for up to five days. It can also be frozen for longer storage.
Cooking suggestions: Kohlrabi and apple slaw makes a refreshing side to meals, or use it to add flavour to stews and soups.
Choose pears that are smooth and firm, but not overly ripe. They should be free of bruises and blemishes, and will smell aromatic when ripe.
Store your pears in the vegetable crisper of the refrigerator in a paper bag.
Cooking suggestions: Pear and rosemary chutney is surprisingly quick and simple to prepare, and a perfect accompaniment to lamb.
Look for capsicums that have firm, smooth skin with no wrinkles, and fresh looking green stems.
Capsicums have a shelf life of around twelve days and are best stored in the refrigerator crisper, in an airtight plastic bag.
Cooking suggestions: Capsicum and walnut dip makes a great entrée. They are deliciously sweet roasted in the oven or cooked on a barbecue.