Custard Apples

Cut this heart-shaped, bumpy green fruit in half and you’ll discover a sweet and creamy white flesh with a unique flavour and texture. It’s delicious eaten as is, but is also great in desserts, cakes, pies and smoothies.  If you’re adding it to a dessert, it’s best to puree first – simply remove the large black seeds and add to a blender or food processor. For an easy dessert, freeze custard apple in a bowl with plain yoghurt and honey, then blend in a food processor until smooth. To tell if your custard apple is ripe, give it a gentle squeeze as you would an avocado. If it is soft to the touch (but not too soft), it’s ready. It’s OK to buy harder fruit as it will ripen in a few days in your fruit bowl at home. Local custard apple growers include Glenyce Creighton, Jane at Rancho Relaxo, and Kate Thompson of The Organic Avocado.



Many people associate lettuce with summer salads, but in our neck of the woods they’re actually at their best and tastiest during the cooler months.  Try Denise Latham for sweet, crisp organically grown cos, mini cos and other fancy lettuce, or choose from the big range of hydroponic lettuces at the Salad Hut.

Creamed honey

After a break in production, Gary at the Honey Wagon has his famous Creamed Honey back in stock. As its name suggests, creamed honey has a creamy, velvety and spreadable texture like butter that is just gorgeous spread on fresh bread or toast.


The local corn season is in its final weeks, but you can keep up your winter supply by freezing a batch. If you want to leave your corn on the cob, just remove the husk and silk and blanch in boiling water for 5-10 minutes (the bigger the cobs, the longer they need). When they are done, place them in a bowl of ice-cold water immediately and leave for two minutes or until they are completely cool.  Put them in freezer bags, remove as much air as possible, then pop them in the freezer and you’ll be enjoying sweet corn all winter long!


This leafy green has been getting a lot of attention in recent years among the health conscious. It’s one of the most nutrient dense foods on the planet, loaded with Vitamin A, and C and K, along with high levels of iron, potassium and other minerals. Adding kale to your diet can help in the prevention of heart disease and cancer, aid digestion and improve the health of your skin and hair.  Add raw kale to salads, sandwiches or green smoothies, cook it in minestrone or other soups, sauté with garlic and onions, or try kale chips:  remove the leafy parts from the stem, coat them in olive oil, sprinkle with herbs and salt and bake in a low oven for 15 min.  There are several kale varieties, including curly and flat, and the fresher it is the more of a nutritional punch it will pack. Local growers include Gourmet Salad Hut and Summit Organics.

Granny Smith and Pink Lady Apples

Who doesn’t love a Granny Smith? These bright green- skinned, tart and tangy flavoured apples are just perfect in pies, crumbles, sauces, or the kid’s lunchbox. Also in season, the crisp and sweet Pink Lady. Find both varieties at Costanzo Apples (next to Nomadic Kitchen).


Autumn means avocados, and the thin skinned Fuerte (pronounced Fwertee) variety are the first off the tree. These nutty flavoured avocados are delicious in guacamole, and like all avocados, incredibly good for you! Get your avo fix from Kate at the Organic Avocado or from mixed produce stall Jumping Red Ant.

Also in season :Limes, quince, chokoes, radishes,  macadamias, bananas, coriander, potatoes, sweet potato, pumpkin.