🌿 June 8th - June 21st | Seasonal Sydney Produce
Hi all,
Winter has properly settled in now, and the markets are really showing it. Everything tastes a little sweeter and a little earthier. It’s the season where roasting trays earn their keep and the kitchen feels like the cosiest room in the house!
This fortnight’s box has a beautiful mix of hearty roots, crisp greens and a few bright things to keep dinners interesting. King Edward potatoes are back and these really are the king of potatoes; fluffy, creamy and perfect for roasting or mashing.Â
Radicchio is looking stunning right now: deep red, slightly bitter, and brilliant in salads or grilled with olive oil. Eggplants are still holding on with good flavour, and the zucchinis are tender and easy to cook with. Baby broccoli bunches are a highlight this week, with the tender stems still attached; great for using in stir-fries, or simply boiled and dressed with lemon, extra-virgin olive oil and some seasoning. Hass avocados are at that perfect early‑winter stage where they’re rich without being overly soft.
Turnips are mild and sweet at the moment, especially the young bunches. Leeks are beautiful too; perfect for slow cooking in a pie. The special seasonal item this fortnight is sugarloaf cabbage: tightly packed, sweet, and lovely shaved raw or cooked gently until silky.
For greens, you’ve got cime di rapa (rapini), which brings that slightly bitter, peppery note that works so well with garlic and chilli. Mushrooms, yellow beans and fioretto cauliflower round things out, and the fruit is a bright mix of Afourer mandarins, Pink Lady apples and bananas.
Here’s what’s in your box this fortnight:
Please note produce may vary slightly between Week 1 and Week 2 depending on what’s freshest from our growers. We update this page as soon as we know what’s being delivered.
Week 1:
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A couple of recipe ideas:
Roasted King Edwards with Rosemary
Cut potatoes into chunks, par-boil, drain well then toss with olive oil, rosemary and salt, and roast until crisp. King Edwards get wonderfully fluffy inside. Add smashed garlic cloves for extra depth.
Cime di Rapa with Garlic, Chilli and Lemon
Blanch the greens briefly, then sauté with garlic, chilli flakes and olive oil. Finish with lemon. Perfect with pasta, grilled fish or on toast with ricotta. A little anchovy works really well here too.
Grilled Radicchio with Stracciatella (or Ricotta) and Toasted Nuts
Cut radicchio into wedges, keeping the core intact so it holds together. Brush with olive oil and grill until the edges char and the leaves soften. Spread stracciatella (or good ricotta) on a plate and sit the warm radicchio on top. Drizzle with olive oil and a little balsamic or sherry vinegar, then finish with toasted hazelnuts or walnuts for crunch. Bitter, creamy, smoky, sweet: a perfect early‑winter combination.
Zucchini, Lemon and Oregano Fritters
Grate zucchinis and squeeze out the liquid. Mix with chopped oregano, lemon zest, a little flour, egg, salt and pepper. Pan‑fry spoonfuls until golden. Serve with yoghurt or ricotta and a squeeze of lemon. Light, bright and great for quick dinners or a good brekkie with some poached eggs.
Fioretto Cauliflower with Brown Butter and Lemon
Roast fioretto until lightly golden, then spoon over brown butter with lemon zest and a pinch of salt. The nuttiness of the butter works beautifully with its natural sweetness.
A quick note on storage
-Leafy greens (mesclun, cavolo nero, cime di rapa) keep best in an airtight container with a paper towel.
-Mushrooms prefer a paper bag in the fridge.
-Potatoes and onions store best in a cool, dark place.
-Citrus and apples can stay on the bench for flavour or in the fridge for longer life.
-Tomatoes and avocados are happiest at room temperature until ripe.
Hope you enjoy this fortnight’s selection.Â
Kim x