Fruit

We’re coming to the end of apple and pear season, though apple growers have had a good year, so expect apples for a few more weeks yet. Not so for pears, which are down in quantity and quality. Luckily there’s still plenty of citrus, including blood and navel oranges, lemons, grapefruits, tangelos and mandarins.

There are also plenty of bananas, papayas, rockmelons and honeydew. We are also seeing a second year of avocado over-supply so take advantage of these.

Look out for the last of the winter rhubarb. This is really easy to prepare.

Just cut the red stalk (the leaves are toxic) into short lengths and lay in a baking tray. Squeeze over some orange juice and don’t waste the zest – either grate over the top or peel in strips (just the orange part) and nestle in beside the rhubarb. Sprinkle over brown sugar and cinnamon. You can add grated ginger or juice (grate the ginger finely and squeeze out the juice). Cover the baking tray with foil and bake at 180˚ for 10 minutes.

Veggies

You may have noticed that winter veggies such as cabbage, cauliflower and broccoli are very cheap at the moment and this will continue for a little longer. Kale, silverbeet, celery and salad greens are also plentiful. Pumpkins and potatoes are good at the moment.

As the weather warms up cucumber, zucchinis and tomatoes will improve.