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Category: What’s at the farmers’ markets

Witloof – just the right crunch for salad

Sort out the riddle: witloof, endive, chicory …

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Cardoons the new artichoke

Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.

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Zucchini (courgettes)

Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!). Goat’s cheese seasoned with lemon and herbs or with anchovies, a spicy almondy chilli paste, and a fresh pea puree lightened with mascarpone are three ways we like, but the possibilities are endless. Just keep the filling light and don’t over-fill the flowers.

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My life of corn

Sweet corn is at its sweetest when just picked.

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Useful to know – green beans

Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.

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Summer’s here. Yippee! Handfuls of beans from the garden every day!

Beans and beer in the afternoon.

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About this blog

Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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