IN SEASON - GO GREEN FOR GOODNESS THIS WINTER

GO GREEN FOR GOODNESS THIS WINTER In season

CABBAGE Winter Legend

This well-loved vegetable is perfect for those Winter dinners, it goes with anything, is easy to prepare and packed full of goodness.

BROAD BEANS The King Of Beans

Known as the King of beans not only because of their taste but also their nutritional quality. The flattened light green beans are contained in a leathery pod. Larger beans may require double podding, while young, tender beans only require the very outer layer to be remove. Although beans are know as a cooked food you should try some straight from the crisper, peel and eat raw, a delicious healthy snack.

SILVERBEET Need to Increase your fibre Silverbeet could do the trick

Silverbeet, it looks like large spinach leaves but is actually part of the beetroot family. The main variety of silverbeet has a white stalk but coloured varieties are also available. Rainbow chard has green leaves but the stems and veins can be red, orange or yellow, causing confusion with rhubarb. Green silverbeet can be sliced thinly, dressed with olive oil and eaten raw. It can also be sauteed or cooked into frittatas, pies, soups and gratins. Known for its strong flavour and excellent source of Fibre.

ZUCCHINI

The zucchini is a member of the squash family. Some people also refer to them as baby marrows; marrows are mature or large zucchini. Do not peel. Trim before use. Keep in vegetable drawer of fridge. Oven-baking makes the energy and fibre of vegetables available, and caramelises the sugars for tastiness. While the heat can reduce some vitamins, the lack of water maintains others. The addition of oil makes fatsoluble vitamins more available to your body. Cut your vegetables into large chunks, coat with a small amount of oil and place into a conventional oven on 180°C or fan-forced oven on 160°C and leave for 20–45 minutes—it depends on the size of your cut vegetables.

SPINACH Small Leaf With Big Benefits

Spinach is a versatile leafy green, used in almost all cuisines. Mature and baby leaf types are available. Its delicate flavour allows it to be used treated simply either raw or cooked. It pairs well with garlic, cheese, lemon, chicken, fish, eggs, cream, rice and more. Spinach a great source vitamins and minerals especially Iron.

FENNEL

Fennel is a light green coloured, short, bulbous, celery-like shoot. Its feathery green leaves are used as a herb, the bulb can be eaten raw or cooked, and its seeds are also used. Fennel has a characteristic aniseed flavour and aroma. Save the stalks of fennel for using in soups, stocks and stews, and use the leaves as a herb. Also try slicing the bulb finely into a salad or cook whole on grill.

BRUSSEL SPROUTS

You either love them or hate them. If you are a lover you probably enjoy them boiled, roasted or baked. Brussel sprouts resemble miniature cabbages for reason, yes they are related to the cabbage family, and yes they are named after the city of Brussels in Belgium.