Sydney Markets Fresh Fruit Vegetable & Flower Report
4 - 10 June 2018
Crisp, fresh fennel imparts a rich aniseed flavour to winter casseroles, soups and bakes. It softens deliciously on cooking and compliments a variety of chicken and fish dishes. This aromatic bulb can also be eaten raw, either shredded or finely sliced on a V-slicer and tossed into coleslaws and crunchy winter salads. Fennel is $1.50-$2 a bulb.
Craving a sweet pick-me-up? Nibble on crunchy raw carrot sticks for a nutritious energy burst. For a deliciously warming lunch or light dinner, indulge in a rich creamy Carrot, Chilli & Ginger Soup. Carrots are $1.50-$2.50a kilo.
What celeriac lacks in appearance it certainly makes up for in flavour and versatility. Celeriac has a delicate celery flavour and starchy texture which makes it ideal for making a heavenly mush or creamy soup. Celeriac is $4-$6 a bulb, the small to medium sized bulbs are the better buy.
Warm up with immune boosting kumara is packed with vitamins and fibre. Delicious roasted, chopped orange sweet potato (kumara) with red onion wedges in olive oil flavoured with cumin and coriander for 30 minutes or until tender. Mashed kumara is a delicious and vibrant coloured topping for a Cottage Pie. Kumara is $2-$4 a kilo.
Mushrooms are a powerhouse of natural flavour and goodness. Fill a paper bag with mushrooms to enjoy at breakfast, lunch or dinner. Button, cup and flat mushrooms are selling for $9-$12 a kilo.
Broccoli is flourishing in the cooler weather and is $3-$5 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.
Winter is the perfect time to discover the flavour and versatility of parsnips. Sweet and nutty flavoured parsnips team deliciously with pears, pork, carrots or potatoes. Toss parsnips in maple syrup and olive oil then season. Roast in a non-stick baking pan @ 200°C until caramelised and tender. Parsnips are $7-$10 a kilo for large.
Extra-large Hass avocadoes are plentiful and top value at $2-$3 each. This power-packed Green Veggie, Avocado & Egg Bowl is great for breakfast, brunch or a light weeknight dinner. Adding avocado boosts, the overall nutritional value and flavour.
In peak season during winter, Navel oranges are characterised by their vibrant orange colour and little belly button-like dimple on their base. These juicy oranges have virtually no seeds, sweet dense flesh and are easy to peel and naturally nourish your body with beneficial vitamin C. Navels are retailing at $2-$5 a kilo, depending on size.
Eaten raw or cooked, Fuji apples are crisp, sweet dense-fleshed apples are the most versatile winter fruit! Medium in size with thin red skin, the Fuji originated in Japan. It’s in peak supply throughout the colder months. Add grated Fuji apple to pancake batters or toss julienned Fuji apple with a drizzle of lemon juice and add to crunchy winter coleslaws. Fuji are $5-$6 a kilo.
Queensland strawberries as the season is about to get underway. Expect to pay $2-$4 a punnet.
Unzip a juicy mandarin, they are easy to peel and make an ideal snack at $2-$6 a kilo. There are four varieties to choose from Imperial, Daisy and Afourer. Mandarins are $3-$5 a kilo.
Green fleshed kiwifruit $4-$5, the sweeter gold kiwifruits are $7-$10 a kilo and super sweet red kiwifruit are $6-$7 a punnet.
Fresh California dates taste like caramel and make the most scrumptious desserts and puddings. Gluten and dairy free – these Medjool Date & Cacao Bliss Balls are delicious little treats make a satisfying portable snack. Adding dates to a warm salad like this Roasted carrot, Medjool Date & Feta Salad is also the perfect way to add natural sweetness. Fresh dates are $12-$24 a kilo depending on the grade.
Brighten your home with a bunch or two of fresh cut flowers. In season are Queen Anne’s lace, stock, ornamental kale, ping pong chrysanthemums, pink ice protea, vanda blooms, stock and poppies, carnations, hyacinth, tulips, snap dragons, sunflower, sea holly, delphiniums, calla lily, white jonquils and glossy magnolia leaves.
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 2018-06-04 15:35:00Print Page