My pick this week is Lebanese cucumbers. The most commonly produced vegetable in the world. Annual global production now exceeds 60 million tonnes.
Here in Australia, this veg hits its peak for taste and quality in the springtime. They are grown in glasshouses all over the country and become more and more popular every year. The old-fashioned green cucumber that my generation grew up with is very close to being a thing of the past.
Traditionally, Lebanese cucumbers can be (and this year has been), very dear in winter. With the onset of warmer weather in spring, they just abound all over the country. So this week - a fantastic spring vegetable that is great quality, and great prices that is high in antioxidants and vitamins A, C, and K.
HOW TO PICK
Choose those with bright-green skins and a firm, fresh appearance. Avoid those with soft spots or yellowing colour.
HOW TO STORE
Store in a bag in the vegetable crisper for up to five days.
