Asparagus - select and store
Look for asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Check the base of the stems to make sure it is not dried out, split or wrinkled. Be aware of the miles this vegetable has travelled: the closer to home and the fresher, the better. The green and purple varieties should be bright and shiny when purchased. Endeavour to select spears of the same thickness to ensure a similar cooking time. Asparagus can be stored in a vegetable bag in the crisper for a couple of days.
Produce
Asparagus Asparagus - select and store Autumn - fruit, vegies & seafood Basil Beetroot Beetroot - select and store Buffalo Mozzarella Chilli Coriander Eggs Garlic Mushroom Mushroom - enoki Mushroom - oyster Mushroom - select and store Mushroom - shiitake Mushroom - Swiss brown Parsley Potato Potato - maincrop Potato - select and store Potato – early or new crop Potato – floury varieties and their uses Potato – waxy varieties and their uses Pumpkin Spring - fruit, vegies & seafood Summer - fruit, vegies & seafood Tomato Tomato - heirloom Winter - fruit, vegies & seafood
Methods
Asparagus - cook Beetroot - cook Capsicum - peeling and de-seeding Garlic - cooking with Potato - boil or steam Tomato - peeling and de-seeding
Miscellaneous
Approximate metric cup/tablespoon conversions International cup and spoon conversions Metric/imperial volume conversions Metric/imperial weight conversions Oven temperature conversions
Methods
Miscellaneous
