Sydney Markets Fresh Fruit Vegetable & Flower Report
1 to 6 June 2020
Market Report Podcast on 2GB
Tune in to discover what's in season at your local greengrocer as Sue Dodd shares tips, hints and cooking ideas for this week’s fresh fruit and veggie best buys with Michael McLaren on 2GB's Wake Up Australia program.
Ruby red rhubarb has a distinct tangy flavour that teams superbly with apples, nashi, pears, cinnamon, lemon rind, ginger or cream to make warming winter desserts. Rhubarb is a popular buy and selling for $4-$5 a bunch.
Creamy and delicious Cavendish bananas are nourishing and satisfying. Serve banana smoothies to kids as an after school refreshing energy-packed drink, add banana slices to you’re a bowl of your favourite breakfast cereal, or top a toasted English muffin with fresh ricotta banana slices and a drizzle of honey. Go bananas for only $2-$4 a kilo.
Hass avocados have a butter-like texture and rich nutty flavour. Winter is the peak time, to make the most of avocados as the quality and price $1.50-$4 each, depending on size. Get mashing.
It is a top year for sweet, juicy oranges. Navels oranges are ranging in price from $2-$5 a kilo, depending on size.
Scoop up a kiwifruit and enjoy this fabulous source of vitamin C. Purchase firm kiwifruit and allow to ripen at room temperature until slightly soft. Green kiwifruits are $4-$6 a kilo, depending on size.
Traditionally limes are not plentiful in winter and tend to be more expensive than lemons. However, due to an extra mild autumn we are now seeing a good supply of limes harvested in Queensland. That’s great news for shoppers as both lemons and limes are now great value. Limes are retailing at 50¢- $1 each or ($5-$8 a kilo) and lemons $3-$6 a kilo.
Mix it up this week and crunch into a Papple, which looks every bit like an apple, is not an apple at all. It is actually a hybrid of European and Asian pears. The fruit is round with a red-orange blush over a yellow background. It is crunchy and juicy, like an Asian pear, but has the more robust flavour of a European pear. Originally from New Zealand Papples are now grown in Australia and are retailing for $5-$6 a kilo.
Also new to the market place and from New Zealand is the Piqa Boo pear. This pear is a classic pear shape has a beautiful orangey-red skin, it has a crisp texture and can be eaten crisp or if you prefer let it soften slightly. Its flavour is similar to William’s pears. Piqa Boo pear is available at quality greengrocers for $6-$10 a kilo.
Flavoursome with a firm crunchy texture, Crimson seedless grapes delicious sweet. Grab a bunch this week as they are good value at $3-$10 a kilo, depending in size. Add roasted grapes to your winter salads for a boost of sweetness.
Select glossy Imperial mandarins that feel heavy for its size as this indicates good juice content. In peak season from April to July, Imperial mandarins are virtually seedless and are very easy to peel. Mandarins are $3-$6 a kilo
Purchasing carrots in a kilo bag is thrifty and convenient for only $2-$2.50. Carrots add a lovely sweetness to soups, casseroles, try them pureed or mashed, roasted or steamed.
Stir-fries are packed with fresh produce and fast to cook, making them are the ideal meal for busy people. For a quick and easy meal; toss a medley of Asian leafy greens such as bok choy and choy sum with marinated beef or chicken. Locally grown Asian greens are $1.50-$2 a bunch. Wombok (Chinese cabbage) is a bargain at $$2-$5 a head.
Premium quality parsnips are in season and $8-$10 a kilo at your local greengrocer. Parsnips are delicious roasted and add a unique sweetness to soups and casseroles or try cooking in milk and pureeing with a dollop of cream, season and serve with steak, chicken or fish. This slow-cooker Moroccan parsnip & lamb casserole is flavoursome. Delicious served cooked or raw, fennel teams deliciously with cheese, tomato, orange, ham, lemon, seafood, garlic, chicken stock, pasta, Pernod, cream, olive oil or lamb. Try pan-frying slices of baby fennel in oil and garlic until tender. Toss cooked fennel through cooked spaghetti with chopped fonds and toasted pine nuts with grape tomatoes. Fennel is selling for $1.50-$2.50 a bulb.
Warm-up your winter cooking with feisty chillies. Freshly harvested from Bundaberg and Bowen, chillies are plentiful. The mild long red chillies are ideal for adding a gentle kick or if you want to spice it up try the green Jalapeño variety.
Broccoli supplies are coming from NSW, Victoria and Queensland, and most of the growing areas are experiencing extra cold overnight temperatures, this slows up the growing time and turns broccoli heads purple. Prices are up this week are supplies are reduced. Broccoli is retailing for $3-$5 a kilo.
Pumpkin is an inexpensive vegetable that is versatile and nutritious. Toss together, steam diced pumpkin, with baby spinach leaves with a sesame oil and mirin, soy and lemon dressing or whip up a pot of creamy pumpkin soup. Jap and grey skinned Jarrahdale pumpkins are sell for $1.50-$2 a kilo whole, once cut expect to pay around 50¢ extra.
Chilly days call for bowls or mugs of soul warming soups, rich in flavour and high in nutritional value. When caramelized, leeks add a delightful sweetness and depth of flavour. Leeks teams superbly with cauliflower, celeriac, carrots, pumpkin, sweet potato and tomato. Leeks are $2-$3 each. Try our delicious Leek, potato & chicken casserole.
Premium quality Brussels sprouts are a top buy at $5-$10 a kilo, depending on size. Select Brussels sprouts that are a similar size to ensure that all Brussels sprouts cook in the same amount of time.
Orange fleshed sweet potato, also known as kumara good value at $2-$4 a kilo, depending on size. Delicious mashed, diced and roasted or baked in peeled chunks kumara has a pleasant sweet flavour. Try out breakfast Kumara, spinach & bacon hash with eggs & feta.
With their rich purple-red colour and delicate, almost sweet flavour, beetroot provide stunning colour for winter meals. Beetroot are in heaviest supply from May to November. With their rich purple-red colour and delicate, almost sweet flavour, beetroot provide stunning colour for winter meals. Beetroot are $2-$3 a bunch.
Winter is the ideal time to make the most of fresh herbs. Enjoy sage with fish, pork, duck, cheese, breads, potato, pumpkin, peas, leeks, veal, chicken and mushroom. Thyme is enjoyable teamed with chicken, stock, lemons, parsnip, potatoes, zucchini, squash and sausages. At $2-$2.50 a bunch, fresh herbs are a top way to add flavour to your cooking.
Economical and healthy leafy kale is a popular choice. Use raw in salads or juices or add to a frittata which is delicious served hot or cold. Kale is a bargain at $1.50-$3 a bunch.
Vibrant rainbow chard also known as Swiss Chard is now in season and $4-$5 a bunch. Similar siverbeet, this leafy green veggie is a show stopper with its vibrant coloured stems. Sold in bunches the stems can vary in shades of yellow, orange or pink. Use leaves and stems separately or in combination. Add to soups, stir-fries, and lentil, rice and couscous dishes.
Sweet-smelling jonquils and freesia are now in season, brightly coloured gerberas, lavender, ranunculi, stock, tulips, chrysanthemums and lisianthus come in a range of soft colours and have a long vase life. Also popular at your local florist are iris, snapdragon, protea, ornamental kale, freesias, local roses and both potted hyacinths and cyclamen.
Published On 2020-06-02 10:36:00Print Page