Fill your basket in october with the following items. Click on the produc to find out more.

Apple

Preparation and cooking tips
Because apples oxidize and turn brown when they are cut, they should be prepared just before serving and dipped in lemon juice if not cooked. Stewing is a simple and delicious way to use overripe apples. Simply cut them into cubes and simmer on the stovetop with a little water and cinnamon. For variety, add raisins, rhubarb or pears. Apples are a natural way to sweeten cooked cereals, add a crunchy texture to fruit salads and they make wonderful desserts when baked whole, in pies, cakes, muffins and cobblers.

Olive

Preparation and cooking tips
Olives are one of the few fruits that are not enjoyed in their raw state. Used mainly as finger foods, olives can also be used in salads, spreads such as tapenades, and breads, and make a great visual and flavour accent in meat, grain and vegetable dishes. Olives are also a familiar topping on pizza. The flavour of an olive depends upon its variety, the climate and soil where it’s grown, the time of harvest and the curing method—and also whether it was processed whole, cracked or pitted. Experiment and discover which ones you like best!

Almonds
 
Preparation and cooking tips
Because of their mild flavour, almonds are used both as a garnish and as an ingredient in a variety of both sweet and savoury dishes. Sweetened almond paste, called marzipan, is used to make candies and to decorate cakes. Almonds coated with caramelised sugar are called pralines. Almonds can also be quickly fried, made into almond butter, be ground into a powder and made into an almond milk drink. Raw or roasted, with or without the skin, almonds are frequently smoked or sugared and sold as snacks.

Pumpkin

Preparation and cooking tips
Very large pumpkins are decorative and fun to carve, but the smaller sizes are more tender and juicy. Best known when cooked, pureed, and well-spiced in holiday pies, pumpkins are also great in soups, breads and many other dishes. In the Caribbean, pumpkin is braised into spicy, fragrant stews with chillies, legumes and sometimes meat. The French cook it into soup and serve it decoratively in its own shell. Pumpkin seed oil is dark brown, pleasantly flavoured and popular in Austrian cuisine.

Cauliflower

Preparation and cooking tips
Wash cauliflower well just before using. Cut it into florets by pulling away the leaves and cutting around the core on the underside. Separate the florets by cutting them apart from the inside of the cauliflower. The green leaves at the base are edible, but have a stronger flavour than the florets. Adding a tablespoon of lemon juice or a cup of milk to the cooking water will prevent discoloration. Cut cauliflower into large florets, toss with olive oil and fresh thyme and roast or steam it and serve with butter, a light cream or cheese sauce.

Guinea Fowl

Preparation and cooking tips
Guinea fowl should always be cooked until well done best by braising, grilling or roasting. For roasting, mix together 1 teaspoon salt and 1/4 teaspoon pepper; sprinkle over outside of whole guinea fowl and inside body cavity. Roast in 180°C/350°F oven for 1 hour or until internal temperature reaches 82.2°C/180°F, basting occasionally. To check visually to see if guinea fowl is done, pierce it with a fork. You should be able to insert the fork with ease and wiggle the leg with ease. Guinea fowl dries out quickly; do not overcook.

Cod

Preparation and cooking tips
The secret to successful cod cookery is to not overcook. Whichever of the cooking methods you choose: baking, grilling, pan frying, deep frying, poaching or broiling, your cod will be cooked when the flesh becomes opaque and is easily pierced with a fork. For deep frying, pour at least 3.8 cm/1 1/2 inches of oil into a wok; the cooker should be less than half full of oil. Heat oil to 190°C/375°F. Cut cod into similar sized pieces, 3cm/1 1/4 inch thick. Dip in batter, drain and then slip pieces into the hot oil. Cook until brown, about 2 to 3 minutes.

Pecorino Cheese

Preparation and cooking tips
This sharp, salty, hard cheese is one of the oldest Italian cheeses, ideal for grating, and, for those who like a full-flavoured cheese. As a grating cheese, Pecorino can be served simply, perhaps dressed with a fine olive oil, and with the possible addition of a few drops of lemon juice or aged balsamic vinegar, which tends to have a sweet flavour that harmonizes well with the cheese. A robust Sicilian dish made with fresh grilled sardines features a Pecorino and fresh-garlic filling.