Sydney Markets Fresh Fruit Vegetable & Flower Report
14 - 20 May 2018
Dress up a simple salad or pizza topping with sliced or diced avocados. Both Hass and Shepard avocados are well supplied and selling for $2-$3 each, depending on size. Team avocados with citrus, pepper flavoured baby rocket leaves and a drizzle of olive oil for a quick salad or have a café style breakie at home with Avocado Smash, Tomatoes & Egg on Toast.
Wrap washed, cored and halved quince in foil with orange rind, cinnamon and butter and bake until tender for the easiest of desserts. Baked or roasted quinces is delicious teamed with lamb, duck or roast pork. Quinces are $3-$5 a kilo.
Mandarins are sweet and juicy. Imperial mandarins are the most prevalent variety however keep an eye out for the Afourer mandarins, they have a highly coloured skin and are extra juicy. Imperials are selling for $2.50-$5 and Afourer are $3-$5 a kilo.
Eaten, firm and crunchy sweet persimmons are delicious served sliced, cut into wedges or julienne. Add sweet persimmon to a cheese board or a salad. Sweet persimmons are $4-$10 kilo.
Soft, fleshy custard apples ripen at room temperature and are ready to eat when they yield to gentle pressure. Custard apples are $4-$8 a kilo.
Crunchy new season apples include Pink Lady and Fuji are sweet eating but try the new Kanzi apples, a cross between Royal Gala and Braeburn varieties. Kanzi has glossy colourful reddish pink skin and quite juicy crunchy flesh with a refreshing tart flavour. Most apples are retailing at $2-$8 a kilo, depending on variety and size.
Bursting with flavour cherry tomatoes are a thrifty buy at $1.50-$3 a punnet.
Leeks won’t make you cry but they will add a delicious, onion flavour to soups, casseroles, stir fries and pasta dishes. Pick up a large single stem for $1.50-$2.50 each. Choose leeks that have crisp long white stems with bright green tops. Store them in the vegetable crisper for up to 1 week.
Rediscover just how versatile and tasty cauliflower can be. Traditionally steamed or boiled and enjoyed as a Mornay or soup, cauliflower is also easily grated and sautéed and used as a rice replacement. Another popular way to enliven cauliflower is to roast florets with a sprinkling of cumin or Moroccan seasoning. Cauliflower is a thrifty at $4-$5 a head.
Warm up with nourishing bowl or mug of homemade Creamy cauliflower & chestnut soup. Chestnuts are plentiful and they impart a rich, sweet-nutty flavour to this cauliflower blend. Chestnuts are $5-$12 a kilo and only take 20 minutes to roast in the oven.
Build up your immunity against winter colds and flues with Brussels sprouts; they are a good source of vitamin. For something a little bit different, finely shred Brussels sprouts and stir-fry with chopped bacon, pine nuts and garlic. Brussels sprouts are $3-$6 a kilo.
Pumpkins are at their best during cold winter months. Purchase a whole pumpkin for around $1-$2 a kilo. Whip up a pumpkin soup with Asian flavours, add a little chopped coriander, grated ginger, chilli and finish with coconut milk.
With its lively flavour, fennel brings a fresh Mediterranean taste to autumn dishes. Crunchy and delicious eaten raw, it is said that raw fennel aids digestion. Once cooked, its aniseed flavour mellows. Use fennel in salads, pasta dishes roast or added to a one pot dinner, this tomato, fennel & chicken one pan dinner is a quick to make and delicious mid-week meal. Fennel is a fabulous buy at $1.50-$2.50 a head.
Economical, healthy and modestly delicious, fresh celery is a stable vegetables that rarely the hero ingredient, yet when teamed with carrots and onions it creates a delicious flavour base for soups and casseroles. The best way to store celery is to trim bulbs, and place unwashed into a plastic container lidded with absorbent paper and keep refrigerated. Celery is $2-$3 a bunch, depending on size.
Celebrate the cooler weather with earthy root vegetables. Roasting root vegetables concentrates their inherent sweetness, delicious served with cooked meats or simply enjoy serve them in a bowl topped with hummus and chopped parsley. This week’s best valued root veg is Tasmania and Victorian grown carrots at $1.50-$2.50 a kilo.
For a more earth flavour roast up a whole beetroot that are sprinkled in cumin until tender. Serve warm topped with a Greek yoghurt. Beetroot are $2.50-$3 a bunch.
Fresh green beans are short supplied this week and prices are a bit firmer. Machine harvested green beans are a $3-$4 a kilo and handpicked beans are $7-$10. Bright and brimming with flavour beans can be boil or steam until tender then tossed with olive oil, sautéed garlic and finely grated lemon zest.
This week’s superb selection of Autumn bloom includes tiger lily, lisianthus imports, kale, Iris, freesia, banksia and chrysanthemums, roses, freesia, celosia, hyacinths, sea holly, snap dragons, rose hip, Trixs, sunflower, heleconia, calla lilies, ivy berry, peppercorn, billy button, stirlingia and dusty miller, red and green leucadendron, tetra nuts and poppies are starting.
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 2018-05-14 15:35:00Print Page