Quinces: Now ripe and fragrant. Photo: Marina Oliphant
Quinces are ripe and fragrant. For easy cooking, simply scrub, quarter and roast. Deal with the detritus of peel and core when they are cool.
At their best
The green and gold apples are great right now. Firmgold and golden delicious are sweet and crisp; grannys still have a tart edge to make your mouth water.
Make the most of the local basil before it finishes.
In the vegie patch
Harvest the chillies and convert some to jam, tie some into bunches to dry, and freeze a few in zip-lock bags. Don’t forget to save the seed of favourite varieties.