Produce report June 4: Fruit and vege buys of the week
Grab those persimmons while you can before the season finishes at the end of the month. They are our fruit buy of the week, alongside zingy limes, which we plan on putting to good use making chipotle and lime nut clusters (recipe below) — perfect as a pass-around TV sports snack.
In supermarkets, satsuma mandarins are filling up the produce bins as feijoas get set to depart. Tamarillos have lowered slightly in price but are still looking a tad pale. That said, they have a long way to go: Their season peaks in July and August.
Vegetable-wise, curly kale, cavolo nero, spinach and chard are back in top form. Cauliflower, pumpkin, carrots, broccoli and leeks are good buying. Remember to ensure your leeks are really soft when you are cooking with them. They are stringy and tough when undercooked. Add some chorizo to this baked leeks with prosciutto and ciabatta crumble and it becomes a meal on its own. Otherwise it makes a fine side dish or comforting lunch on one of those too-brisk days that winter has in mind.
Chipotle and lime nut clusters
Crush the zest of 2 limes with 2 tsp chipotle salt (or use salt and ¼ tsp chilli powder or cayenne) and 2 Tbsp brown sugar in a mortar and pestle until a smooth paste. Place in a bowl and whisk with 2 egg whites until fluffy. Fold in 500g mixed nuts and spread out on a baking tray lined with baking paper. Season with freshly ground black pepper and roast in a 200C oven for 20 minutes until golden brown. Remove from the oven, add a squeeze of lime juice, cool and break into clusters. Warren Elwin