It might be a bit chilly on occasion, but July is a great time to explore some of New Zealand’s secret spots. Keep your eyes peeled for local farmers markets, honesty boxes, and roadside stalls, as that’s often where you’ll find some of the best seasonal fare, says Catherine Milford.
Grapefruit
Available from July to December, the tart citrus zing of a New Zealand grapefruit is a great fruit to have on hand for an easy Vitamin C hit. Delicious as a breakfast with some yoghurt or ricotta cheese, alongside seafood as part of a salad, in a juice or smoothie or in a cheeky cocktail, eating grapefruit can boost your immunity and enhance iron absorption. For a simple dessert, cut in half, sprinkle with a little coconut sugar and cinnamon, and grill, or freeze the rind in ice cubes with some water to add a little zest to your drinks. It’s worth noting that grapefruit is contraindicated, if you are on certain medications, including some statins, anti-anxiety medications, and high blood pressure meds. Check with your pharmacist if you’re not sure.
Jerusalem artichoke
Boiled, roasted, cooked, or puréed and added to soups, Jerusalem artichokes are available for the next couple of months, so make the most of them. This bumpy root tuber is most often found at farmers markets and roadside stalls, and because the carbohydrate is inulin rather than starch, it’s often a good choice for diabetics. High in iron and fibre, Jerusalem artichokes have a low glycaemic index, meaning it’ll leave you feeling fuller for longer than something like a potato. They can be a bit tricky to clean because of their shape, so peel them well, and grate them into salads, or slice them up and fry as part of a good breakfast. Be aware though – too many Jerusalem artichokes could lead to excess wind.
Pantry staple: eggs
As the saying goes, if you have an egg, you have a meal, and finding local free-range eggs is one of the joys of camping. Scrambled with some leafy greens, a bit of chilli, and seasoning, this is a five-minute, protein-packed meal for any time of day. Or grab a few leftovers, such as sausages, mushrooms, and greens, add to potatoes and cook up in a frying pan. When everything’s cooked, add a couple of whisked eggs and hey presto – a nourishing frittata.
Camping tip: A great space-saving trick is to crack a dozen eggs (or however many you need) into a bowl, season, and mix well with a fork. Pour into a sealable bag (double-bag it for added protection against spills) and freeze it flat. It’ll defrost quickly when needed.
