WalnutsWalnuts featured regularly in my mother's kitchen and she was quite fastidious about quality and freshness. There would be no rancid walnuts used in any of her baking, thank you very much!
To my huge delight, the Robertson family, who grow walnuts in the Bright region of Victoria, are back at the Capital Region Farmer's Markets with their Alpine Nuts stall, so I can stock up on extra fresh walnuts direct from the farm. Nutritionist, Catherine Saxelby, reminds us that around half the weight of walnuts is fat, but it is 60% polyunsaturated and they contain no cholesterol. In fact, you are allowed to eat walnuts on diets for lowering your cholesterol, provided you are not overweight. As a bonus, walnuts contain Vitamins E, B group, as well as potassium, phosphorous and moderate amounts of iron, calcium and zinc. I have previously shared some beautiful walnut recipes: a salad, a torte, and a slice that you might like to add to your repertoire. Pop into my recipes pages for those. Make sure you check the freshness of your walnuts and pop some into the market basket this week. To contact Alpine Nuts, telephone 03 575721 612. Summer is over and we have bid mangoes and other tropical and stone fruits goodbye. Pears, apples and quinces take centre stage during Autumn. This season is a show stopper for pears and they are in abundant supply.
Pears will ripen naturally at room temperature but will stay fresher and last longer when stored, uncovered in a refrigerator. To test for ripeness check around the stem, if the flesh gives slightly, the pear is ready to eat. Perfect as a light and refreshing, healthy snack, pears are simple to prepare, just wash and eat, or peel first if preferred. Try serving slices of ripe pear with a platter of good Australian cheese, or in a crisp salad. Combine your favourite salad greens and nuts with pear slices, blue cheese and a nut-flavoured vinaigrette dressing. To prevent browning, sprinkle a little lemon juice over the cut slices of pear. Pears are also delicious stewed, poached, grilled or baked, teamed with piquant spices, or almonds, citrus zest, vanilla, port, honey or coconut. You can also substitute pears in most apple recipes. Try my luscious pear recipes for tarte tatin and poached pears with vanilla and saffron on my recipe pages. Pop an armful of pears into your market basket this weekend and support your local grower! Apples — tree-ripened, fragrant and juicy are in season during Autumn months in Australia. Our varieties include Royal Gala, Jonathan, Golden Delicious, Red Delicious, Jonagold, Fuji, Braeburn, Pink Lady, Granny Smith, Jazz and Sundowner.
Apples are perfect for eating raw and can also be used in sweet or savoury dishes. Serve them for breakfast and pop one into the lunchbox. Enjoy them fresh and whole, or diced in salads, baked, stewed, roasted or grated. If you want apples to break up in cooking, cook with a little water but no sugar. To keep the shape of apple pieces, cook in a syrup (1/2 cup of sugar for 1 cup tart apples, less sugar for sweeter ones). The sugar acts in the same way as salt, withdrawing moisture from the apple so that the pieces hold together. Apples need very little water. Just a little in the bottom of a saucepan to prevent scorching. When shopping for apples, look for a good, bright appearance and a firm, tight skin. To maintain their freshness, store in a cool place such as the crisper section of your refrigerator. Look for the Aussie Apples sticker when buying from a supermarket or greengrocer. |
Market BasketGood Things in season and ripe for the market basket each month. |