Sydney Markets Fresh Fruit Vegetable & Flower Report
3 - 9 July 2017
The natural goodness of Brussels sprouts, cauliflower and cabbage shines in winter. Sautéed, steamed or tossed in a hot wok, these easy-to-prepare vegetables require minimum cooking. Expect to pay $3-$5 a kilo for Brussels sprouts, $3-$4 for a cauliflower and $2-$4 for cabbage, depending on variety.
Roast chopped orange sweet potato (kumara) with red onion wedges in olive oil flavoured with cumin and coriander for 30 minutes or until tender. Serve with lamb or beef. Kumara is $2-$4 a kilo. 20 tasty ways to use kumara.
Glossy red capsicums from Bundaberg are a savvy buy this week as prices are $3-$4 a kilo.
Crunchy Iceberg lettuce is a thrifty buy this week at $1.50-$2.50 each. Use the lettuce cups for serving with San choy bai, shred lettuce to serve with tacos or braise shred lettuce in butter with finely sliced leek and a little chicken stock to serve a side vegetable.
Carrots, celery and onions are winter staples. This versatile and tasty trio are the foundation vegies for tasty soup, casseroles, risottos and sauces. Stock up this week as carrots are $1.50-$2.50 a kilo, celery is $2-$3 a bunch and brown onions $1.50-$3 a kilo.
With its glowing colour and sweet flavour, pumpkin is the quintessential winter veggie. It’s also super healthy with even more fibre than kale. Whip up smooth pumpkin mash and add a handful of grated parmesan. Team pumpkin with carrots in an antioxidant-rich soup. Butternuts, Jarrahdale and Jap pumpkin varieties are retailing at $1-$3 a kilo for a wedge or half. For bigger savings buy pumpkins whole.
With a sweet unique flavour, parsnips are a delicious alternative to potatoes. Try them roasted or mashed, as wedges or fried crisps. Peel and halve parsnips lengthways, toss in olive oil, garlic and a drizzle of maple syrup then roast until tender and golden. Parsnips are $5-$7 a kilo. 7 fabulous parsnip recipes to try this winter.
Winter is the peak season for celeriac. This tasty root veg packs loads of flavour and is ideal for adding chopped celeriac to soups, casseroles and roasts. Team celeriac with potatoes to make a creamy mash. Grate raw celeriac and add to a winter slaw. Celeriac retails for $6-$8 a bulb, depending on size.
Quality Hass avocados are super value at $2-$3 each. Their creamy texture and buttery-nutty flavour is complemented by tomatoes, ham, prosciutto, green onions, lemon and pepper. Team avocado with citrus and fennel in a winter salad or serve avocados with chilli con carne.
Fragrant and sweet tasting strawberries from Queensland are $2-$5 a punnet depending on quality and size.
Nothing is more alluring the than the warming aroma of cooking with apples. When stewed together with a little sugar apples are ideal for pie fillings, serve with your porridge for breakfast, or swirl through natural yoghurt, or serve with ice cream or team apples and rhubarb for a delicious dessert like this apple and rhubarb sponge pudding. Rhubarb is $3-$4 a bunch and Granny Smith apples are $2-$5 a kilo.
Grown in Australia, Cara Cara navels are delicious oranges with a deep rosy-orange juicy flesh. This naturally sweet variety is low in acidity and has a refreshingly tart taste, similar to cranberry. Cara Cara navels are seedless with vivid orange thin skin and resemble the common Washington navel orange. They’re in season from mid-June to July. Pop a kilo in the trolley this week for $2-$4. Alternative Washington or Leng navel oranges are $2-$5 a kilo.
Delicious fresh Medjool dates have soft sweet flesh with a delicate hint of caramel. Eat dates fresh for a sweet snack or add seeded, chopped dates to cakes, puddings or porridge.Store in an airtight container in the fridge for several months, or freeze for up to 12 months. This Medjool date & banana self-saucing pudding is a winning winter dessert. Dates are $15-$20 a kilo, depending on grade.
Fragrant golden skinned quince have a musky flavour and there is something quiet alluring about the way their pale flesh transforms to a soft pin to rich claret colour on long slow cooking. Discover the charm of quince this week for only $3-$4 a kilo.
Sweet and tangy tangelos have a unique citrus flavour and fruit contains few if any seeds. Tangelos are in season from June to September and are selling for $3-$5 a kilo, depending on size.
There is a wonderful selection of cut flowers available in winter. Now is the time to fill a vase with rose lily, trix carnations, tulips, poppies and roses, lavender, spider orchids, sweet peas, hyacinth, sea holly, freesia, leucadendron, snap dragon, sunflower, oriental lilies, jonquils, daffodils, kale, amaranth, delphinium. Mix flowers with interesting foliage to create a superb display.
For more information, recipes and stories visit Sydney Markets blog.
Prices quoted in this report are only relevant for the week of the report. All prices are estimates only as prices vary depending on variety, size and quality of produce and the trading area. For further information please contact Sue Dodd, Retail Support Manager on tel 0438 725 453.
Published On 2017-07-03 00:30:00Print Page