In season: May
Vegetables
Asian greens, beetroots, broccoli, Brussels sprouts, green cabbage, red cabbage, carrots, cauliflower, celeriac, chestnuts, corn, fennel, leeks, cultivated mushrooms, field mushrooms, pine mushrooms (aka saffron milkcap), slippery jack mushrooms, shiitake mushrooms, okra, onions, parsnips, pumpkin, silverbeet, spinach, sweet potatoes, swedes, turnip, witlof, zucchini
Herbs, spices and aromatics
basil, chervil, chillies, coriander, curly parsley, dill, flat leaf parsley, Italian Purple garlic, ginger, majoram, mint, oregano, rocket, sage, spring onions (aka green onions, aka shallots – not eschallots), tarragon, thyme, watercress
Fruits, berries and nuts
almonds, golden delicious apples, Granny Smith apples, jonathan apples, red delicious apples, avocados, chestnuts, fejoias, hazelnuts, kiwifruit, mandarins (Imperial), nashi, oranges (Navel), Packenham pears, persimmon, quince, rhubarb, tamarillo, walnuts
TALES OF A CONFECTIONIST 
Not in Paris they are not , but you should see the strawberries and the size of The asparagus , three time the thickness of what we get at home fresh.
There are 4 patisseries with 50 metres of my apartment, quiche to die for , do the French know how to use custard they do indeed, interesting to see not much cream apparent on /in pastries… not a complaint though.
Regards wayne f
Sent from Surface
Hello Wayne! Wow that all sounds amazing! I cannot wait to be there. Any particular patisserie I should definitely go to? I’m going to need some deets!
and………I’m in season! I turn 50 today hahahaha
Oh wow!!
Happy birthday Gary!
I hope you’ll be eating delicious things all day!
Yum cha and then the test man at Lang Park