Broccoli, a member of the Brassica family is available all year round but in season from end of July until October. Broccoli is at its best when blanched as it keeps its colour and bite. It is an excellent source of Vitamin A and C as well as folic acid and fibre. Loose broccoli will last longer than pre-wrapped. Works well in stir fry’s, blanch and refresh first and add at the last minute.
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Broccoli stalks can also be eaten raw and can add flavour and bite to salads.
Apples are one of the most widely grown tree fruits. They have been grown in Asia and Europe for thousands of years and were brought to North America by European colonists. There are over 7,500 varieties but only about 12 been stocked in supermarkets. The difference between cooking and eating apples is that the latter is more tart in flavour as a result of higher levels of malic acid. Apples are a good source of vitamins A and C, as well as fibre and are at their best from September to November.
New potatoes are in season earlier than the main crop which is at its best from September to November. Potatoes as early back on the 1700’s began to replace wheat as the most important crop. They are a good source of Vitamin C, thiamin, Vitamin B6 and folic acid. Most of their vitamins are contained in or just below the skin, so scrubbing as oppose to peeling will help them contain their nutrients.