Sydney Markets Fresh Fruit Vegetable & Flower Report
29 June to 5 July 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.
Fragrant and sweet eating Queensland strawberry season has started and from now until August strawberries are just going to get better and better. Your local greengrocer has beautiful quality strawberries, depending on punnet size, which can range from 250 to 500g strawberries are $2-$6 a punnet. Rinse berries just before eating.
Australia’s love of sweet, healthy low kilojoule blueberries continues to grow. In 2019 over 17,000 tonnes of fresh blueberries were grown in Australia. Harvesting of new season ultra-healthy blueberries is underway, and your local greengrocer will have blueberries available for $3-$5 a punnet. However, the jumbo-sized blueberries are $7-$8 a punnet. Adding blueberries to your winter meals will boost your diets fibre, vitamin C and antioxidants. Add them to your breakfast for if you love to bake this easy and delicious banana, blueberry & chia loaf is a treat.
With the demand for raspberries down in the foodservice sector at the current time, your local greengrocer has raspberries on offer for as little as $3, but up to $6 a punnet, depending on quality and size.
Tangelos have a tangy flavour and a fragrant aroma. Use their juice and flesh in recipes as an alternative to oranges in winter. Team tangelos segments with baby spinach leaves and walnuts in a salad. They’re bursting with beneficial vitamin C. Grab a kilo for $3-$5 a kilo.
Dress up a winter salad with creamy nutrient-rich avocados. The nutty flavoured Hass avocados are in peak supply and selling for $2-$4 each, depending on size.
Navel oranges are in peak supply in winter. Your local greengrocer has Navels for $1-$5 a kilo, depending on size. We also highly recommend trying the attractive and juicy Cara Cara navels. This seedless, sweet pinkish orange-fleshed variety originated in South America is available June to August. Cara Cara navels are selling for $3-$5 a kilo. Both oranges would be delicious used in this quick dessert, Oranges with whiskey toffee dessert.
Lemons are tangy, refreshing and versatile. Eureka lemon is a firm, thick-skinned lemon with high juice content. Homemade lemon curd is a scrumptious way to use lemons or add lemon rind and juice to pastry, pancakes or puddings. Lemons are $3-$5 a kilo
Quince season is coming to an end very soon, so don’t miss out of cooking with this fragrant and alluring fruit. Discover the charm of quince this week for only $4-$5 a kilo.
Supplies of bananas are on the increase and prices are expected to be around $1.50-$3 a kilo, by mid-week.
Cauliflower stars in the kitchen during cooler weather and are only $3-$4 each. This adaptable vegetable is delicious roasted, braised, fried, mashed and steamed or eaten raw. Adding cauliflower to a winter classic, boosts the nutritional value and warms you up. Cauliflower mac’n cheese.
Savour the subtle sweet-onion flavour of plump flavoursome leeks. Use leeks as the bases for a tasty homemade vegetable soup such as leek and cauliflower, leek and zucchini or leek and pumpkin. Leeks are $2-$3 a stem.
Celeriac is a delicious, creamy-fleshed winter vegetable that tastes like celery. Select pale, small-sized celeriac that feels heavy for its size. To prepare celeriac, peel and cut into pieces then drop into a bowl of cold water. Add some lemon juice to prevent the flesh discolouring. Delicious and versatile celeriac is $6-$7 ahead.
Silverbeet sometimes mistakenly named spinach is distinguishable by its fleshly white stems and dark green leaves. Wilt silverbeet in a pan over medium heat and toss with crumbled feta, toasted pine nuts and a drizzle of olive oil. Silverbeet is $1.50-$2 a bunch, alternatively try Swiss Chard also known as rainbow chard at $3-$4 a bunch has the most attractive brightly coloured stems that make a delightful addition to a chunky vegetable soup.
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.
Broccoli is flourishing in the cooler weather and is $3-$4 a kilo. Steaming and stir-frying are ideal methods for cooking broccoli. If boiling, be sure to use small quantities of water and cook rapidly as overcooking reduces flavour and vitamin content. Spicy broccoli & chilli soup is a delicious choice in winter. It’s also a good week for bunching broccoli at $3-$4 a bunch.
With an overlap of supply from Bowen and Bundaberg Queensland grown red capsicums are a top buy at $2-$6 a kilo. Adding capsicum to a one-pot casserole like this Spanish inspired capsicum, tomato and chicken with chorizo as a sweetness and vibrant colour.
Winter is the peak time for root vegetables and cabbage, and what better way to enjoy these earth flavours than in a winter vegetable, barley and lamb shank soup. Loaded with flavour and nourishment this soup is warm and comforting.
Crinkly leaved Savoy cabbage is a winter favourite, and bargain at $3-$5 a head, depending on size. Alternatively, Cavolo nero also known as Black or Tuscan cabbage is $3.50- $4 a bunch. This Tuscan vegetable soup is rich in vegetables and flavour.
Brown onions from Tasmania and South Australia are plenty, and a must have for enriching winter soups (like a classic French onion soup) and casseroles. Onions are $2-$3 a kilo.
A 5-kilo bag of washed, brushed or Desiree potatoes purchased in 5 kilo bags is a thrifty buy at $3-$6. Delicious roasted, fried, mashed or baked potatoes are hearty and nutritious. Enjoy three potato favourites Crispy little potato gratins, Pan-fried new potatoes with garlic, parsley & lemon and Potato & sweetcorn croquettes
With a sweet, unique flavour, parsnips are a delicious alternative to potatoes. Try them roasted, 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 $7-$9 a kilo. 14 fabulous parsnip recipes to try this winter.
With a dazzling range of tulips, lilies, stock, poppies, purple iris, Queens Anne’s lace, kale, bird of paradise, ranunculas, alliums, wattle, protea and roses are a popular choice. For fragrance take home lavender, hyacinth and oriental lilies, while the jonquils and daffodils are a thrifty buy. Mix your flowers with interesting foliage to create a stunning display
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 or 9871 2520.
Published On 2020-06-29 16:15:00Print Page