Skip Navigation Links
Recipe Contents Menu
Specials

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. At10 for $3 you can't go wrong.

DELIVERY TIMES OVER EASTER

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

Classic Potato Salad


classic potato salad

Ingredients

· 600g potatoes, unpeeled

· 2 middle bacon rashers, rind removed, chopped

· 1 medium brown onion, finely chopped

· 3 hard-boiled eggs, chopped (see note)

· 1/2 cup whole-egg mayonnaise

· 1 tablespoon cider vinegar

3 green onions, thinly sliced

How to make

1. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.

2. Meanwhile, heat a large nonstick frying pan over high heat. Add bacon and brown onion. Cook for 2 to 3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl. Add to potato mixture. Season with salt and pepper. Toss to combine.

Serve topped with gherkins and green onion. Serve. To hard-boil eggs, place in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.



2012 Copyright fruitnveg4u.com.au Home delivery software by fruitnveg4u