This gorgeous array of fresh green produce comes in various varieties, and are often known by different names. All of them, however, are cheap, easily available and very tasty too.
BRING ON THE BOK CHOY
Bok choi, Pak choi, bok choy… however you say it, this crunchy cool weather Chinese cabbage is super versatile, packed with Vitamin C (100g will give you half your daily Vitamin C requirement) and a tasty addition to most meals. Add a head of bok choy to your favourite stir fry – add the chopped white stems slightly earlier than the green leaves to ensure even cooking – or simply steam it and serve with a simple seasoning of salt, pepper and a squeeze of lemon. Bok choy is particularly delicious paired with roast pork and steamed rice; just steam it and mix with a little soy sauce, rice vinegar and sugar.
PANTRY STAPLE: MAKRUT LIME LEAVES
Also known as kaffir or Thai lime leaves, if you know someone with a Makrut lime tree, hit them up for the leaves! Fragrant and tasty, cooking with kaffir lime leaves is like aromatherapy. Best of all they don’t even need any preparation. Keep a bunch of them in the freezer, and simply pop one in the pan next time you’re making a curry or Asian dish for an intense lime flavour. For an extra citrus hit, remove the main stem and slice leaves thinly to use as a garnish.
PERFECT PEARS
Pears have been part of our landscape forever; New Zealand’s oldest fruit tree is a pear that was planted in Kerikeri in 1819 by Samuel Marsden. The main varieties grown here are Beurre Bosc, Taylors Gold, Winter Nelis and Packham’s Triumph, but we’re seeing more colours and varieties all the time – most recently, bright red Piqa Boo pears have been appearing in stores. Full of fibre, a pear is a great way to start the day; chop it into your smoothie or serve with muesli and yoghurt for a tasty breakfast. Pears also act as a great meat tenderiser; mix with garlic, ginger and sesame oil for a delicious steak marinade.
