IN SEASON.

The author discusses a way to eat prawns and radishes, gives his pick of the goat's milk cheese and shares a pungent garlic cure-all. On radishes, he considers them at their best during spring. He urges those who do not want imported Chinese garlic to buy braids of local garlic and storing them in a dry spot to properly dry so they are good for at least two months. He chooses the king prawns caught from the Spencer Gulf in South Australia and prefers goat's milk cheeses produced during spring.