HAWKESBURY INDEPENDENT IND 181 JUNE 2025 | Seite 23

Supporting Local Farmers & the Local Community Since 1985

Open 7 Days

Mon-Fri 8am- 6pm Sat & Sun 8am- 4pm

RICHMOND

FRUIT MARKET

For a different shopping experience visit Richmond Fruit Market

FRUIT & VEG DELI GROCERIES www. richmondfruitmarket. com. au

Online shopping

available

Click and Collect or Delivery

Support Local, Shop Small,

Buy Fresh www. richmondfruitmarket. com. au

IN SEASON NOW...

FRUIT Apples • Haas Avocadoes • Custard Apples • Grapefruit • Kiwifruit

• Mandarins • Nashi Pears • Corella Pears • Navel Oranges • Quince • Rhubarb New Season Queensland Strawberries have started now and are full of flavour!

VEGETABLES Broccoli • broccolini • Brussel Sprouts • Cauliflower • Carrots • Celery • Celeriac • Jerusalem Artichoke • Kale • Kohlrabi • Leeks

• Onions • Parsnips • Potatoes • Pumpkin • Silverbeet • Spinach

• Swede • Sweet Potato • Turnips

CHEESE OF THE MONTH L’ Artisan Raclette

Matthieu Megard grew up in the French Alps surrounded by classic Alpine cheeses. Soon after moving to Australia he set up his own dairy to share the cheeses from his childhood. Matthieu personally selects the finest organic milk from family owned dairies found in the South West of Victoria- a celebrated dairy region of Australia. This milk is handled with the utmost care at every step of the cheese making process. Everything is done by hand at L’ Artisan Cheese- Organic, which means every batch, and every cheese receives very special attention. Each wheel of L’ Artisan Raclette is pressed for 12 hours in cloth before being salted in a brine bath. During maturation on special oak boards, a brine solution is carefully applied to its rind every second day imparting a reddish tinge after 12 weeks. Each wheel is aged until it develops a semihard texture, smooth paste and robust flavour with nutty notes and a buttery finish. Whilst it can be served as a table cheese, it truly comes into its own when melted. The sweet, nutty flavour is delicious when melted in a fondue and even better, when served in the traditional French manner; melted and spooned over potatoes with cornichons on the side.

Make your own vegetable stock

Don’ t waste your vegetable trimmings – use them to make stock!

Nourishing home-made vegetable stock is all natural and free of any preservatives. Use any leftover veggies in your fridge and remember, all your vegetable trimmings can be frozen over time until you are ready to make your stock.

• Pack a large saucepan with washed vegetable trimmings from leeks, celery, carrots, mushrooms and onions.

• Add a few black peppercorns, a couple of bay leaves and some sprigs of fresh herbs like thyme and flat-leaf parsley. Add a little lemon rind if liked.

• Cover with cold water. Bring to the boil over medium heat. Reduce heat and gently simmer for 1 hour( skim off any scum that comes to the surface).

• Strain the stock through a fine sieve into a large heatproof bowl. Cover and refrigerate until cold. Store in the fridge for up to 5 days or freeze in airtight containers.

Perfect persimmons

A persimmon contains twice the dietary fibre of an apple and higher levels of many minerals and antioxidants. Persimmons are a good source of vitamin C and beta carotene and are high in fibre and fat free! There are two very different types of persimmon, the traditional astringent variety and the sweet persimmon. It’ s easy to confuse the two; both are delicious and nutritious however they each have a unique flavour and texture. Traditional persimmon( astringent): Is heart shaped with a glossy orange skin which changes to a deep red-orange, becomes almost translucent when fully ripe and the pulp turns into a jelly-like texture. Once ripe cut open, remove the seeds( if there are any) and spoon out the lusciously sweet soft flesh. If eaten before ripened the astringency will be quite unpleasant. Try as a dessert or healthy snack: Simply halve ripe persimmons crossways through the centre. Scoop out the flesh and enjoy with vanilla ice-cream, Greek yoghurt or serve over warm porridge. Sweet persimmon( non-astringent): Is round with a slightly flattened top at the stem and is pale to deep orange. These can be eaten firm and crunchy like an apple( the peel is edible) and can be cut into wedges or slices that reveal a decorative star pattern. Or you can also eat them after allowed to soften. Fuyu is a common variety. Try in salads, cheese board and cereals: Slice and toss sweet persimmons into salads with chopped hazelnuts and leafy greens. Or cut into wedges and serve with cheese platters. For a honey-flavoured addition add slices to hot or cold cereals.

10 % Discount for Seniors Card holders EVERY TUESDAY & WEDNESDAY *

Shop 10 Park Mall Windsor Street RICHMOND P 4578 4200

* Senior’ s Card Discount is valid on Tuesday and Wednesdays with presentation of a valid Senior’ s Card. Discount applies to full price Fruit and vegetables only.

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