WINTER Fruit
• APPLES• BANANAS• BERRIES —STRAWBERRIES• CUMQUATS• CUSTARD APPLES• GRAPEFRUIT• KIWIFRUIT• LEMONS• MANDARINS• NASHI• ORANGES, NAVEL;BLOOD• PASSIONFRUIT, PANAMA• PEARS• POMELO• QUINCE• RHUBARB• TANGELOS WINTER Vegetables
• AVOCADOS• BEETROOT (BEETS)• BROCCOLI• BRUSSELS SPROUTS• CABBAGE• CARROTS• CAULIFLOWER• CELERIAC (CELERY ROOT)• CELERY• FENNEL• JERUSALEM ARTICHOKES(SUNCHOKES)• KOHLRABI• KUMARA (ORANGESWEET POTATO)• LEEK• OKRA• OLIVES• ONIONS• PARSNIP• POTATOES• PUMPKIN• SILVER BEET (SWISSCHARD)• SPINACH• SWEDE• TURNIPS• WITLOF (BELGIANENDIVE) Quince
This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyable raw. It takes long, slow cooking, but its glorious scent and lovely musky flavour are well worth it. Its flesh is cream when raw, but turns deep pink as it is cooked.
Quinces are excellent simply sliced, poached and served with cream, or the slices can be used as a tart filling, served beside a panna cotta or crème caramel or folded through a plain butter cake batter. They are also good served with pork, duck or roasted quail or chicken. Middle Eastern cooks often pair quince with meat in…
