IN SEASON
Rhubarb Rhubarb is grown for its tasty stalks, which range from pinkish-green to ruby red. The leaves should not be eaten due to their oxalic acid content. The tart flavour of the stalks needs to be balanced—it is often stewed with sugar, but orange juice, maple syrup and other sweeteners are also used. It is also made into savoury dishes, including relishes and compotes, salads or with chicken or pork.
VEG
LOOKING TO EXPAND YOUR MENU OR JAZZ UP SOME OLD FAVOURITES, TRY THESE VEGIES IN SEASON NOW. Okra pods Okra pods are sometimes called ladies' fingers (not to be confused with the bananas with a similar name). There are many varieties of okra—the most commonly found are green and white. Green okra is shorter and slightly stubby when compared with white okra, which is actually a light green colour. Popularly used in soups, stews and gumbo, it is excellent with lemon and accompanies lamb or chicken well. PAG E 2 2
