In now: Green garlic is the name given to the shoots and developing bulbs of garlic when they are harvested to eat fresh, not cured. The whole lot is edible: stem, leaves and the mild crunchy bulb.
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At its best: Homegrown lemons are at their peak. Unwaxed lemons are best for preserving so beg from friends if not harvesting your own.
Best buy: Bullhorn peppers are red, yellow, dark green or lime green. They live on the sweet side of the pepper family rather and carry just a mild bite.
In the vegie patch: Pick fallen leaves off vegetable and herb seedlings to prevent them being smothered.
