Eating fruit and veggies that are in season doesn't just taste better - it often costs less and it's healthier, too (produce loses nutrients as it makes its way over long distances).
Here's what's fresh from the fields right now, and how to make the most of it.
Vegetables
Green vegetables are at their peak this time of year. They're fresh, tender and most of them taste just as great raw as they do cooked.
Asparagus
Tender, crunchy asparagus is one of those veggies that tastes great on its own, it doesn't need a lot of dressing up. Cooking it is a breeze: steam it, pan-fry it or throw it on the BBQ.
Buy: Choose firm, crisp stalks with bright green tips. To ensure even cooking, select a bunch of similar-sized stalks.
Store: To keep asparagus crisp, wrap it in a damp cloth or paper towel, then seal in a perforated plastic bag. Use within three or four days.
Try: Steam and toss with a little butter and balsamic vinegar, or brush with your favourite vinaigrette and lightly char it on the barbie. For something out of the ordinary, try our Asparagus bruschetta.
Cucumbers
Cool, crunchy cukes will make a summer salad taste even better. Their cool mellow flavour tempers the stickiest summer day - and they're great for a quick home facial, too.
Buy: It's tempting to choose the biggest one you can find, but buy medium-sized cucumbers instead - they're more flavourful and tend to be less bitter. Look for cucumbers that feel firm when gently squeezed and don't have any yellowing of the skin.
Store: Cucumbers keep well refrigerated for three to four days. If you've already cut it up, wrap it to prevent it from picking up other aromas in the fridge.
Try: Add slices to your favourite sandwich - I love cucumber and hummus on crusty French stick. For a refreshing cold soup, whirl cucumber pieces with a bit of sour cream in the food processor. For a classic picnic salad with a tangy crunch, try our Crispy Cucumber Salad.
Snow Peas
I always think of these as the lazy-man's pea - no shelling required! I love to eat tender, sweet snow peas raw this time of year.
Buy: Fresh snow peas should be bright green. As they lose freshness, they tend to curl up or twist, so look for ones that are shiny and flat. For the sweetest snow peas, look for pods that have tiny peas that are barely visible through the pod.
Store: Snow peas will keep for up to five days refrigerated in a perforated plastic bag.
Try: Steam snow peas, then pan-fry with mushrooms and lemon peel for a colourful side dish. Or thinly slice raw snow peas into long threads to add crunch and colour to our Succulent scallops in saffron sauce.
Green Peas
Fresh peas in the pod are a summer staple. Buy them shelled or in the pod.
Buy: Pick medium-sized pods, not the jumbo ones. Peas should be shiny, bright green and relatively smooth, so don't pick any that are puffy, dull, yellowed or dark-spotted.
Store: Refrigerate as soon as possible to preserve texture and nutrients. Otherwise, the sugar content in peas quickly turns to starch, resulting in less flavourful, mealy peas. Store in a perforated plastic bag up to five days.
