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  Persimmons in abundance....

Lovely homegrown non-astringent Persimmons are in full swing at the moment. Unlike the old fashion variety, these persimmons are beautiful to eat just like an apple. Crunchy and full of flavour they are a great addition to kids lunchboxes or slice them up and toss through a salad for some extra pizzazz. Now available either singly, in 1kg lots or for an excellent deal you can grab 4 beautiful, orange persimmons for $5.00.

Local Black Passionfruit are still around, so grab yours before they run out. At 10 for $3 you can't go wrong.


Normal Friday Deliveries will be on Thursday 17th April and Thursday 24th April.

Tuesday Deliveries as per usual.

Have a safe and Happy Easter!


Recipes ideas for Vegetables

Braised Swede and Leek

Braised leeks and swede are delicious accompaniments to roast lamb or pork.

Ingredients (serves 4)

  • 1 cup chicken stock
  • 1 (550g) swede, peeled, cut into thin wedges
  • 1 leek, trimmed, halved, washed, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley leaves


1. Preheat oven to 200°C/180°C fan-forced. Bring stock to the boil in a saucepan over high heat.

2. Arrange swede and leek in a single layer in a 5.5cm-deep, 15cm x 25cm baking dish. Add stock. Cover. Bake for 30 minutes. Remove cover. Bake for 30 minutes or until swede is tender. Season with pepper. Top with parsley. Serve.

Notes: Serve with roast lamb or roast pork.

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