Lime - Locally grown

Spray-free limes from Solum Farm in Mororo, where the land is tended by Peta from Pigface Farm. They're harvested in small batches at peak ripeness.

The zest is intensely fragrant and the juice has that lovely balance of sharp and sweet. In the Northern Rivers, a lime goes into just about everything, so buy a few.

In the kitchen

• Squeezed over curries, tacos, grilled fish and roast veg
• Mixed into dressings, marinades and dipping sauces
• Zested into cakes, slices and biscuits
• Sliced into sparkling water on a warm afternoon

How to prepare

Roll each lime firmly on the bench before cutting, so it gives up more juice. Zest before you squeeze.

Spring recipe: Lime and chilli prawns

Toss local prawns with lime zest, a little chopped chilli, garlic and olive oil. Cook in a very hot pan or on the barbecue for a couple of minutes each side, then squeeze over plenty of lime and scatter with coriander. Eat outside with your fingers.

How to store

Keep them at room temperature for up to a week, or in the fridge for up to three weeks. Zest before you refrigerate, and freeze any spare juice in ice cube trays.

Priced per lime.