JULY
Give these delicious in-season vegies and fruits a go!
V E G I E S
Tasmanian:
Asian Greens, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Leek, Mushrooms, Onions, Parsnips, Potatoes, Pumpkins, Silverbeet, Spinach, Swedes
Other Australian:
Artichokes, Avocados, Beetroot, Capsicums, Garlic, Ginger, Green Beans, Lettuce, Shallots, Sweet Corn, Turnips, Sweet Potatoes, Witlof, Zucchinis
F R U I T
Tasmanian:
Apples (Fuji, Jonagold, Golden Delicious, Royal Gala, Pink Lady, Red Delicious), Nashi, Pears (Packham, Beaure Bosc, Cornice, William)
Other Australian:
Banana, Custard Apple, Grapefruit, Lemon, Lime, Mandarin, Melons (Champagne), Oranges (Navel, Blood, Seville), Papaya, Pineapple, Rhubarb, Strawberries, Tamarillo, Tangelo
Please note that there may be some variation based on local market availability.
Seasonal Recipe Idea:
OPEN MUSHROOM AND THYME OMELETTE Serves 4
Ingredients:
8 Field Mushrooms
8 Thyme branches
1 Garlic clove
Olive or Canola spray
Ground pepper and sea salt, to taste
8 small eggs
1/2 cup continental parsley
Method:
1. Set oven to 170C. Clean mushrooms and remove stalks. Place on a baking tray with the mushroom tops facing down. On each mushroom place the leaves of one thyme branch, a few pieces of minced garlic and spray with olive/canola oil. Season with freshly ground pepper and sea salt. Bake for 10min until cooked firm.
2. Whisk eggs in a large mixing bowl. Heat a large frypan with olive/canola oil spray. Add eggs to the frypan and gently with a wooden spoon mix eggs around the pan for 30sec.
3. Place the mushrooms evenly around the pan on top of the eggs and leave over a low flame to cook and set.
Source: Go for your Life, State of Victoria, 2009
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