This month’s fruit are showing signs of summer but this October one spring vegetable is rising above the rest.
“Asparagus is the way to go … everyone should have it on their plates,” says Philip Palamara, the owner of Second Ave Grocer in south-west Melbourne.
“It’s very affordable right now, about $1.50 a bunch, or two for $3.”
Asparagus season has started early this year, with prices dropping in the warm spring weather. In supermarkets, you can find a good quality bunch for $1.50 or less. Put the spears to good use in Alice Zaslavsky’s shila plavi with adjika, her midweek take on the Georgian rice dish, or in Anna Jones’s beautiful asparagus mimosa salad.
Broccoli is also on special in supermarkets for less than $1 a kilo, and broccolini is as low as it has been in months at $2 a bunch. (Conveniently, Ottolenghi’s grilled broccolini and asparagus with butter beans and salsa marries two of October’s good-value vegetables.)
Cauliflower follows close behind at $2.50 for a head. Find a medium-sized one, roast it with mild curry powder, and toss it through with boiled eggs, yoghurt and tarragon – this recipe has all the flavours of coronation chicken, minus the chook.
For Ronnie Monet, the owner of Monets Grocer in south-east Melbourne, celery is also a pick of the month.
At $2.90 a bunch, it’s time to move away from celery as a mirepoix in winter soups and capitalise on its crunch. Case in point: Meera Sodha’s quick and easy salad with lentils, edamame, herbs and celery.
Eat shoots and leaves (and herbs)
Like last month, iceberg lettuce is still benefiting from the warm weather, and it’s ready for your future salads and sandwiches. Iceberg is also the leaf of choice for sang choi bau, including this vegetarian version by now-closed Melbourne restaurant Lau’s Family Kitchen.
As we come out of the Queensland growing season and into the Victorian season, Monet says leafy greens and Asian greens are also in good supply, as are herbs.
“Parsley, coriander and mint. There is plenty around and they’ll see you all the way through October,” he says.
At about $3 a bunch, let them shine in Nigel Slater’s herby rice, Yotam Ottolenghi’s herb-powered broad bean dip, or Felicity Cloake’s excellent salsa verde.
Luckily there is still no shortage of avocados, which are $1.50 or less each in supermarkets. If you want to go beyond avo on toast (and are sceptical about peas on toast), try the green fruit in this tabbouleh-ish salad with bulgur, cucumber and parsley.
Tomatoes remain a little high in price (all the more reason to try unconventional tabbouleh). Gourmet tomatoes are cheapest at about $4 a kilo, while truss tomatoes are about $5 a kilo.
If it is beans you’re hanging out for, you might have to wait a little longer for an abundant crop to bring down prices, which are currently hovering at about $5 or $6 a kilo. The supply of snow peas is also increasing, but they remain about $17 a kilo.
Mine golden nuggets, wait for watermelon
With the afourer and imperial varieties already on their way out, golden nugget mandarins are still the crown jewel in citrus.
“Golden nugget mandarins are gorgeous,” Palamara says. “They’re juicy and seedless … and they’ll be around for another month or so.”
You can find them for $2.99 to $4 a kilo depending on size.
At $2 a punnet, you can still make the most of the strawberry glut – roast them, turn them into ice-cream, or bake the into a strawberry, lemon and mint cake (with leftover syrup to use as you please).
But Palamara says the berries “are not as tasty at this point in time”. Strawberries are transitioning out of the Queensland growing season, and will sweeten up by the end of the month when the Victoria season starts.
Blueberries can also be found in supermarkets for about $3 a punnet. The jumbo varieties are excellent quality, with a price tag to match – they can fetch about $6 or $7 a punnet.
Watermelon is also in between growing seasons and prices remain expensive at about $4 or $5 a kilo. But in a few weeks, with warmer weather, the price should come down to about $3 a kilo.
Pineapples are still pricey, and the best of kiwifruit season is over. Although you might find the furry fruit for about $1 each in supermarkets, be wary, Palamara says.
“Kiwifruit is all coming out of atmosphere controlled rooms now … You have to be mindful that they’re not soft.”
Grocers are pleased with the eating quality for the first pick of Australian stone fruit season, but at the moment, prices are about $25 to $30 a kilo.
But in welcome news, mangoes from far north Queensland and are making their way into stores.
Says Monet: “They’re sweet and very good quality. They were selling for $7 each last week, but they’ll be down to $5 soon.” In supermarkets, you can find them for about $3.50 each.
Buy:
Apples
Asian greens
Asparagus
Avocados
Beans
Blueberries
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Lettuce
Mandarins
Oranges
Snow peas
Strawberries
Watch:
Corn: more expensive than usual
Mangoes: slowly coming into season
Pineapples: still more expensive than usual
Tomatoes
Avoid:
Kiwifruit, cheap but likely to be soft
Watermelon
