In season this month – get it while its fresh!
From the Melbourne Farmers Market newsletter:
What to cook with these seasonal beauties?
Asparagus in: stir fries, frittatas, blanched in salads, steamed and dipped into a little wasabi mayonnaise.
Salads with lettuces, radishes, thinly sliced fennel, sugar snaps and asparagus. If you’re stuck in a rut, this spring salad guide will help you get your mojo back!
Steamed broad beans tossed in lemon juice, garlic and a dash of olive oil.
Roasted beetroot and fennel. Add leftover beetroot in salads. How to roast vegetables and five different dishes to make with the leftovers.
Strawberries – eaten just as they are, at room temperature. Though I’m still waiting for the locally grown berries to hit the stores as strawberries are exposed to a lot of sprays.
What are you eating this October?