Encourage your customers to be adventurous and think outside of the box this winter by choosing vegetables they generally wouldn’t! Eating with the seasons means you’re eating when produce is at its peak in terms of quality and affordability. While your traditional root vegetables are classic favourites this time of year, we share some equally interesting, delicious, and unique produce that’s also on offer.
Check out the vibrancy of coloured cauliflower and no, they’re not painted or dyed! Available all winter long, these colourful cauli’s have a nuttier, sweeter flavour than the customary white variety which your customers know and love.
Orange cauliflower is also known as ‘cheddar’ cauliflower because of its similarity to cheddar cheese. It is important to note that it tastes nothing like cheese, rather it is mild, slightly sweet, and creamy. The orange variety also becomes more intense in colour when cooked.
Purple cauliflower gets its beautiful hue, from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine. Slightly sweet with nutty nuances, this variety is equally firm and crumbly. Squeeze some lemon on these and watch them turn hot pink!
Perfect for colour blocking and adding some zing to your displays.
Stealing the show with those echoing spirals! This beautiful geometric vegetable it is pretty hard to ignore, in fact, it is quite mesmerizing. It is a member of the Brassica family, alongside cabbage, kale and cauliflower. Comparable to broccoli, it has a firm texture and is described as possessing a somewhat earthy flavour with nuances of garlic, white wine, and chilli peppers.
This variety is only around for 2 months so take advantage of the short supply window. These are sure to sit pretty on your shelves so order up!
Let rainbow carrots steal the show this season. From yellow to magenta and purple, it’s no secret that the typical orange carrot is a staple in the average Aussie household. Purple carrots in particular are loaded with nutrients. They may look different, but there’s no trick to cooking purple carrots, in fact they are intensely sweet and sometimes also peppery in taste. Let these beauties speak for themselves.
Purple Congo Potatoes
Purple Congo Potatoes hailing from a small farm in South Australia are cutting deep purple and look and taste incredible. Their flavour is sweet and their shape, size, and flavour can be compared to a Kipfler Potato. Packed full of antioxidants, this stunning variety is a vivid showstopper on both shelves and plates! There is no better time to swap the Dutch Cream for the Congo and go for something that is wonderfully unusual.
The humble artichoke is underappreciated and beautiful.
When raw, globe artichokes retain a firm texture and are bitter in taste. Artichokes have a comparable taste to that of asparagus and brussel sprouts with a mild, nutty flavour. Since this vegetable is a similar texture to celery and parsnips, it is a great opportunity to experiment with the leaves and centre.
Overall, the taste is not overpowering, making artichokes an excellent addition to many dishes, lending itself well to many cooking methods and recipes too.
From purple to green and all the colours in between, winter produce is worth celebrating! So go on, convince your customers to add some excitement and colour to their shopping trolley this season!