BUYER'S GUIDE: 29/11/11 - 05/12/11
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
BEST BUYS:
FRUIT:
Cavendish Bananas- large (QLD)
Plums (NSW)
R2E2 Mangoes (QLD)
Rockmelon (QLD)
Watermelon (QLD)
VEGETABLES:
Chat Potato - small (SA)
Cherry truss tomatoes (NSW)
Medium tomatoes (QLD)
New Season: Portabello Mushroom (NSW)
Telegraph Cucumber (QLD)
SOMETHING DIFFERENT:
Dragon Fruit (QLD)
Lychee (QLD)
Mangosteen (Imported)
Rambutan (QLD)
Red Currants (VIC)
Edible Flowers (VIC)
Popcorn Sprouts (VIC)
New Season: Heirloom Tomatoes (NSW)
Roma - Baby truss tomatoes (NSW)
Spring Onions (NSW)
SORRY NOT THIS WEEK:
END OF SEASON:
Mandarin
Red Tamarillo
SHORT SUPPLY:
Asparagus - No2
Lotus Root
NOT AVAILABLE:
Winter Melon
A FLOWER FOR EVERY OCCASION
Q: Are there any flowers that are better left off the plate??
The food service industry is just as vulnerable to ‘trending’ as fashion retail or twitter. While we may not update our dining habits as regularly as we tweet, social trends undeniably influence what appears on the menu.
Edible flowers are a prime example of how cultural trends can popularise an ingredient, whether that ingredient is something altogether new or rediscovered by a new generation. More than ever, consumers are actively seeking out food venues that showcase fresh, natural ingredients with a traceable history. The reasons vary; some want assurance that their food is chemical/hormone free, others want to support local farmers, while some just believe that fresh tastes best. Either way, chefs are increasingly under pressure to deliver top quality meals, that look the part, taste the part and play a part in the bigger picture. Edible flowers answer this cultural shift towards natural, sustainable, fresh ingredients, while offering chefs a simple means of adding colour, flavour and texture to their dish.
Simon George & Sons sells a wide range of edible flowers from Flowerdale Sprout Farm in Victoria. Flowerdale Sprout Farm has been producing top quality hydroponic sprouts since 1982 and diversified into edible flowers about five years ago. Grown outdoors, in a chemical free environment and picked by hand, their edible flowers have a good shelf life with many varieties available all year round.
BORAGE: aka Syrian Star, Starflower
Availability: September - April
Appearance: Star-shaped vivid blue and pure white flowers
Flavour: light cucumber, oyster flavour
Best for: Cocktails and drinks, garnish, herb salad or green leaf salad, stuffing for pastas, freezing in ice-cubes, candied cake decorations, cold soups and dips
Background: Believed to have originated in Syria, the use of Borage flowers can be traced back to Ancient Greek Mythology, when Helen of Troy was given them to help relieve her sorrow. Borage flowers and leaves were traditionally used as a garnish in Pimms, though this is mostly replaced with mint or cucumber.
Geranium: aka Regal Gem
Availability: September - April
Appearance: Available in white, pink, red and yellow
Flavour: Each variety is slightly different but generally citrusy
Best for: Desserts, cakes, jellies, teas
Background: A native of South Africa, this particular variety is a specialty line sold by Flowerdale. Geranium is actually an incorrect labelling of this flower which is actually called a Pelargonium
MARIGOLD: aka Monsoon Gold
Availability: September- April
Appearance: 100 petticoat petals, yellow, orange, white and red
Flavour: Anise
Best for: Garnish, add colour to salads, as a replacement for saffron.
Background: Originally from South East Europe, the common English name ‘Mary’s Gold’ was once exclusively used to describe Calendula, which is a sister species.
NASTURTIUM: aka Amazon Empress
Availability: September - April
Appearance: Available in a variety of sunset colours including red, orange and yellow. Soft, fragile with bright petals
Flavour: Spicy- crisp peppery taste
Best for: Garnish, salads, stir-fries, cure in vinegar
Background: Native to Central and South America, Nasturtium is the common name for a genus of stunning ornamental plants. It’s name literally means ‘nose twister’. The leaves, with their stronger flavour, are a particularly interesting addition to a green or herb salad.
ROSE PETAL: aka Turkish Delight
Availability: September – April
Appearance: All the stunning colours and fragrances of the rose family are here in varying intensities
Flavour: Aromatic, slightly sweet
Best for: Desserts, Turkish delight, cocktails, salads, syrups
Background: Make sure to remove the bitter white base of the petal before use. Flavour will be strongest in darker varieties.
PANSY: aka Vivid Velvet
Availability: All Year
Appearance: Available in a variety of colours, the pansy has large petals and a downward facing flower
Flavour: Mildly grassy, subtly sweet (blues & yellows most fragrant). The petals are mild, however if you eat the whole flower is has a stronger green overtone.
Best for: Garnish, salads, fruit salads, desserts, soups
Background: Derived from the viola family, the Pansy received its name from the French ‘pensee’ meaning thought. It is believed it was given this name due to the down- turned face of the flower resembling a person bowed in thought.
SNAPDRAGON: aka Summer Smile
Availability: September - April
Appearance: A stunning flower that appears like a mouth opening
Flavour: Distinct melon flavour, though can sometimes be a little bitter
Best for: Garnish
Background: Named due to its resemblance to a dragon opening and closing its mouth.
VIOLA: aka Merry Melody
Availability: All Year
Appearance: Variety of colours with heart shaped leaves
Flavour: Sweet, perfumed and grassy
Best for: Stuffing poultry or fish, garnish, salads, fruit salads, cocktails, punch, desserts
Background: There are around 400-500 viola species worldwide.
We also have a limited edition range that are well worth a sample.
- Pink Ballerina (variety of Fuschia)
- Chive Flowers
- Elderflowers
- Geraniums
To find out more or to request a sample of the edible flowers featured above, please contact Simon George & Sons.
A: We eat flowers all the time (broccoli and cauliflower to name a few) but when it comes to serving up finer blooms such as the ones listed above, it is important to note that not all flowers are edible (and even if they are you may not want to eat them as they can cause stomach irritation or simply taste revolting) so it’s best to stick to the varieties approved for consumption. For example, Borage is a wonderful edible flower but is not recommended for consumption in large doses by pregnant or lactating women. The Daylily is widely used in Chinese cuisine but is not currently approved for consumption by the Food Authority of Australia and New Zealand.
It is also important to note that the impact of pesticides or pollution on consumed flowers has not been evaluated, therefore it is not recommended to eat flowers unless the plant has been grown under controlled conditions for the purpose of consumption.
For best flavour, it is recommended that you remove the stamens and pistils from flowers before use. It is also recommended to remove the sepal, with the exception of pansies and violas as the sepal actually adds to the flavour.
BUYER'S GUIDE: 22/11/11 - 28/11/11
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
BEST BUYS:
FRUIT:
Red delicious apples - small (NSW)
Cavendish Bananas (QLD)
Honeydew Melon (QLD)
Mango (NT)
Nectarine (NSW)
VEGETABLES:
Green Bean (QLD)
New Season: Lebanese Cucumber (NSW)
Iceberg Lettuce (NSW)
Pontiac Potato (NSW)
New Season: Red Cherry Tomatoes (NSW)
SOMETHING DIFFERENT:
Assorted Micro-herbs (VIC)
Blackberries (NSW)
Cherries (NSW- Ronn's)
Chestnuts (VIC)
Dragon Fruit (QLD)
Edible Flowers (VIC)
Lychees (QLD)
New Season: Heirloom Tomatoes (NSW)
Popcorn Sprouts (VIC)
Rambutan (QLD)
SORRY NOT THIS WEEK:
SHORT SUPPLY:
Green Cooking Papaya
Lotus Root
NOT AVAILABLE:
Gold Kiwifruit
Winter Melon
THE APPLE OF LOVE
Q: They’re tasty, but are tomatoes good for you?
A member of the nightshade family, tomatoes, or apples of love as they were once known, were introduced to the world following the Spanish conquest of Central America in the 1500s. While it is now a staple ingredient in cuisines the world over, the last 500 years has seen this lush fruit compete with the rosebud as a token of love, named as the subject of numerous court battles and decreed as poisonous. Despite its controversial history, 2008 saw 130 million tonnes of tomatoes produced worldwide, with China leading the charge at a staggering 33 million tonnes per annum.
Technically a fruit, the tomato is most commonly used as a vegetable. This is due to the glusamate content of the tomato which gives it a rich flavour that sits somewhere between sweet and savoury, making them perfect for eating both fresh and cooked.
The tomatoes we see today are nothing like the fruit first cultivated in the Americas. Over the years, tomatoes have been specifically bred for the purposes of increased disease resistance and aesthetic appeal. These programs have resulted in higher yields for farmers and the dominance of tomatoes that are uniform of shape and intense of colour i.e. the round, red fruit we see today. Unfortunately, many people believe that these programs have also resulted in loss of flavour and texture.
With this in mind, we have seen a widespread increase in demand for heirloom (heritage) varieties, organic, truss and vine-ripened fruits, as they offer the most authentic tomato experience.
Beyond these distinctions, there are many other tomato varieties that are worth including on the plate:
BEEFSTEAK OXHEART (Heirloom):
Availability: One of the favourite heirlooms, the oxheart is currently in short supply (as are all heirlooms) but is about to hit peak
Description: Large, very fragrant heirlooms. Tend to have a stripy skin with background
Flavour: Juicy with solid meat
Best Use: Slicing, sandwiches
BELLA ROSSA (loose):
Availability: Generally available, though supply can fluctuate throughout the year
Description: Appear similar to baby roma but are more square than egg shaped.
Flavour: Firm and sweet
Best Use: Salads, snacking, roasting whole
BLACK KUMATO:
Availability: Generally available, though supply can fluctuate throughout the year
Description: Dark brown/red when ripe
Flavour: Low in acid which makes them very sweet with a distinctive ‘kumato’ flavour
Best Use: Colour adds a unique twist to gourmet dishes. Dark brown are good for gourmet dishes, salads, sandwiches. Dark red is good for soups and sauces.
BLACK KUMATO- GRAPE:
Availability: Generally available
Description: Hydroponically grown these are a new variety. Dark chocolate.
Flavour: Low in acid which makes them very sweet with a distinctive ‘kumato’ flavour
Best Use: Snacking, salads, pasta sauces
BLACK RUSSIAN (Heirloom):
Availability: December - March
Description: Medium sized with dark olive skin and chocolate, red flesh
Flavour: Sweet
Best Use: Adding colour to a gourmet dish, salad
CHERRY (available loose or truss):
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small variety, around 2cm in diameter. Mainly sold as yellow or red fruit, though it is possible to get heirloom cherry and grape medley packs
Flavour: Sweet and crunchy. The yellow fruit tends to have less acid and therefore be sweeter again
Best Use: Salads, roasting whole, snacking
GOURMET/FIELD/ROUND:
Availability: Generally available
Description: These are the standard round, red tomato we know and love
Flavour: Rich, full flavour
Best Use: All rounder
GRAPE:
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small oval (approx 4cm) that comes to a point. Mainly sold as red or yellow fruit (yellow is slightly smaller), though it is possible to get heirloom cherry and grape medley packs
Flavour: The red and yellow varieties are very sweet due to their high sugar content
Best Use: Snacking
ROMA: (available loose or truss)
Availability: Generally available, though supply can fluctuate throughout the year
Description: Medium sized, elongated oval fruit that is rich red when ripe
Flavour: Sweet and juicy
Best Use: A plum tomato, low water and seed content make them perfect for cooking. Hold shape well under heat.
ROMA- BABY
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small, generally about half the size of full Romas
Flavour: Intensely sweet, not as sweet as cherry tomatoes but still tasty
Best Use: Salads, sandwiches, antipasto, roasting, BBQ
TEARDROP/PEAR:
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small fruit shaped like a pear/teardrop, this tomato can be red or yellow
Flavour: Mild and juicy, yellow teardrops have no acid and are very sweet
Best Use: Salads, snacking
MEDLEY:
Medley punnets showcase a variety of heirloom cherry and grape tomatoes, that bring a fantastic array of flavours, textures and colours to the plate.
Availability: Generally available, though supply can fluctuate throughout the year
Best Use: Salads, snacking
A: Tomatoes are a nutritionist's dream. Generally a good source of vitamin C, E, A and fibre, they are set apart by their high lycopene content. One of the most powerful, natural antioxidants, lycopene has been proven to ward off various types of cancer by preventing the growth of cancerous cells. In fact, scientists believe that just one glass of tomato juice a day could have a huge impact on your future health. Interestingly, the lycopene in a tomato is not compromised by the cooking process, in fact the lycopene levels increase making it even more beneficial to the consumer.
BUYER'S GUIDE - 15/11/11-21/11/11
As your eyes at the markets, here's this week's seasonal update from our buyers:
BEST BUYS:
FRUIT:
Cavendish Bananas (QLD)
Cherries (NSW)
Mango (NT)
Peach (NSW)
Blueberries (QLD)
VEGETABLES:
Broccolini (VIC)
Red Capsicum (QLD)
Eggplant (QLD)
Rhubarb (NSW)
Yellow Squash (QLD)
SOMETHING DIFFERENT:
Dragon Fruit
Green mangoes
Habanero Chillies
Hawaiian Sweet Potato
Micro Herbs
Plums
Rambutan
SORRY NOT THIS WEEK:
SHORT SUPPLY:
Small Granny Smith apples
Lotus Root
Purple Basil
NOT AVAILABLE:
Borlotti Beans
Yellow Zucchini
BOIL 'EM, MASH 'EM, STICK 'EM IN A STEW
Q: How do you prolong the shelf life of potatoes?
They may be getting a bad rap from peppy, anti-carb personal trainers the world over at the moment, but the humble ‘taiter’ is still one of the most versatile and cost-effective foods on the market. Yet another successful member of the Nightshade family, potatoes are the world’s largest vegetable crop and fourth largest food crop, with over 330 million tonnes produced worldwide in 2009. While consumption varies per region and the latest fad diet, the average global citizen consumes 33kg of the starchy tuber every year.
There are thousands of potato varieties, hundreds of which are edible, with more being developed all the time. Commercial varieties are categorised and bought in a number of ways; whether they are washed or brushed, size, texture and/or specific variety.
Washed potatoes are efficient, no washing on site means less man hours and a shiny skin on arrival. The washed potatoes sold by Simon George & Sons are mostly Coliban which is a tasty, all rounder which is available in a variety of sizes. Varieties can vary under the ‘washed’ banner and all potatoes can be pre-washed or peeled on request. Meanwhile, the ever faithful Sebago represents for the ‘dirty brushed’ and ‘chipped’ category. Keeping the dirt on the skin helps protect the potato from moisture and light, which prolongs shelf life and balances the effort involved in washing at a later date.
Size matters when it comes to potatoes. Cocktails and Chat potatoes are bought purely on size, not variety. When you buy these sizes, you can expect washed, all-rounders that have white skin and flesh. The main size classifications you will see for spuds include:
- Large
- Medium (Table)
- Small (Chat)- over 70grams but smaller than medium (table)
- Cocktail Chat - under 70grams, usually 2-3cm in diameter
The texture of the spud is determined by the amount of starch in the potato and therefore directly influences its preparation. Textures range from waxy to floury, with all-rounders falling somewhere in-between:
- Waxy- less starch (16-18%) and higher moisture, therefore best for salads, stews, soups or anything where you want the potato to hold shape
- All Rounder: Are neither definitively waxy or floury and therefore tend to be good for most types of cooking.
- Floury/Starchy: higher starch (20-22%) and less moisture. Release starch when boiled or fried, therefore best for baking in skins and mashing as they fluff up beautifully. If you want to whip up freedom fries or a salad with floury varieties, they will need to be soaked first.
As there are so many different types of potatoes available, we have broken them down into something more palatable:
Needless to say we haven’t included every potato in the list above. Other spud favourites that deserve a mention are:
- Waxy: Patrone, Bintje, Ruby Lou
- All Rounder: Golden Delight, Red Rascal, Spunta, Toolangi Delight
- Floury: Russet Burbank, Kennebec
To discuss these and other tasty potato varieties, contact Simon George & Sons on (02) 9519 1411.
A: Potatoes are a demanding lot when it comes to storage. To maximise shelf life and ensure they don’t darken when cooking, they should be stored in a cool (not cold), dry, dark environment with good airflow and no onions! (When onions and potatoes are stored together, they release gases that can cause rot.) Check stock regularly and remove any that are soft, shrivelled or sprouting, like bad apples they will taint the lot.
Also, watch for ‘greening’. To maximise the tubers chance of producing more potato plants, they contain low levels of toxic chemicals (glycoalkaloids) which deter predators from eating the tuber when unearthed. If a potato is exposed to light or damaged, it triggers this protective measure and the production of glycoalkaloids increases. At their most potent in the sprouts, these chemicals can cause anything from food poisoning to death. Green spots on the skin (greening) are a good indicator of light exposure and are therefore a warning sign of toxicity. While all green potatoes won’t kill you, it’s best to toss them.
SOME LIKE IT HOT
Q: Explosive chillies?? How hot are we talking?
South American food has seen a major revival in Sydney over the last few years. The strong South American contingent at this year’s Crave’s World Chef Showcase was a clear indication of the interest in South American flavours among foodies, while a Masterchef appearance by the 2 hatted Porteno team has seen Aussie barbies flaring to life.
The pepper (capsicum) is one of the most important seasoning ingredients in South American food, both the sweet and hot varieties are treasured and used widely. Unfortunately, the meaning of pepper tends to get lost in translation. Many varieties look very similar, and depending on where you are and who you talk to, peppers can be chillies, chillies can be capsicums and capsicums can be sweet peppers?! Clear as mud!
While Australians refer to Bell Pepper/Sweet Pepper as a capsicum, ‘capsicum’ is actually the genus name for the flowering plants that produce sweet peppers and their fiery cousins, chillies. Capsicums fall under the umbrella of the Nightshade family, which also includes tomatoes, eggplants and the pepino. As we are now coming into peak season for Capsicums in Australia, below is a list of the main varieties you’ll see cropping up at the markets.
OH SO SWEET: These capsicums have a zero to low Scoville rating. A recessive gene in bell peppers actually eliminates capsaicin
CAPSICUM
Alias: Bell Pepper, Sweet Pepper
- COLOURS: Green, Red, Orange, Yellow, Red.
- APPEARANCE: Large, block shaped fruit with 4-6 lobes and seeds on the inside
- AVAILABILITY: All year, best between November - June
- FLAVOUR: Sweet
- Green is less sweet and slightly more bitter
- Red fruit can contain up to 2 tablespoons of natural sugar
- BEST FOR: Everything, as long as you aren’t looking for heat
- TASTY FACT: Red capsicums are the most nutritious, having more carotene, lycopene, and vitamins than their younger green siblings.
GOURMET ORANGE/YELLOW:
Alias: Paprika
- COLOURS: Orange and Yellow
- APPEARANCE: Similar to regular bell peppers, however ½ to 2/3rd the size
- AVAILABILITY: All Year, best between October and April
- FLAVOUR: Sweet
- BEST FOR: A sweet, colourful addition to salads, also good for stuffing or roasting
HUNGARIAN CAPSICUM:
- COLOUR: White to cream
- APPEARANCE: Similar in size and shape to Gourmet Capsicum range
- AVAILABILITY: All Year, best between November to March
- BEST FOR: Goulash! Salads, stuffing or roasting
BULLHORN:
- COLOUR: Red, Green, Yellow
- APPEARANCE: Long, curved and tapered to a point
- AVAILABILITY: October to March
- FLAVOUR: Sweet, fruity
- BEST FOR: Stuffing or as a substitute for bell peppers
BABY CAPSICUM- VINE SWEET:
- COLOUR: Yellow to Red
- APPEARANCE: Mini capsicums between 5-7cms
- AVAILABILITY: All Year
- FLAVOUR: Sweet and crunchy
- BEST FOR: Salads, Stir fries, gourmet presentation
IL BELLO ROSSO (BABY RED CAPSICUMS):
- COLOUR: Red
- APPEARANCE: Mini capsicums between 5-7cms
- AVAILABILITY: All Year
- FLAVOUR: Sweet and mild
- BEST FOR: Salads, Stir fries, gourmet presentation
BRING ON THE HEAT: These chillies have capsaicin present in the white pith around the seeds and the seeds themselves, the capsaicin is what brings on the burn.
LONG CHILLIES:
Alias: Cayenne Pepper
- COLOUR: Green to Red, depending on stage of maturity. Green is immature, red is ripe.
- APPEARANCE: Long and slender, tapering to a point.
- AVAILABILITY: All Year, best between September and March as cooler months affect the heat of the chilli
- FLAVOUR: Range from Mild and Sweet to moderately hot
- Green: Hot
- Red: Sweet and spicy
- THE BURN: Hot. Similar to Tabasco. Scoville = 30,000- 60,000
- BEST FOR: Indian, Chinese, Indonesian and Thai Cuisine
JALAPENO:
- COLOUR: Green (sometimes allowed to mature to red)
- APPEARANCE: Medium sized, 5-9cm long, firm
- AVAILABILITY: All Year
- FLAVOUR: Spicy capsicum
- THE BURN: Medium- Hot. Scoville = 10,000
- BEST FOR: Seasoning, spicing up sauces, salsa, soups
HABANERO:
- COLOUR: Unripe habaneros are green but when mature can be orange, red, brown, pink or even white
- APPEARANCE: Habaneros are short and look like a small bell pepper with the air sucked out.
- AVAILABILITY: All year, best in Nov-Mar
- FLAVOUR: Hot and Spicy with a hint of citrus/tropical
- THE BURN: The deep burn, the Habanero is one of the hottest available averaging between 100,000-350,000 on the Scoville scale (some have been known to hit 600,000)
- BEST FOR: An angry sauce!
BIRDS EYE:
Alias: Thai Chilli
- COLOUR: Red when mature, but can also be yellow, purple or black
- APPEARANCE: Small and round, lots of seeds
- AVAILABILITY: All Year
- FLAVOUR: Punchy
- THE BURN: Hot!! Scoville = 50-000 to 100,000
- BEST FOR: Thai, Vietnamese and Cambodian dishes- adding heat to pasta, soups, sauces, salads and dips
BANANA CHILLI
Alias: Hungarian Yellow Wax
- COLOUR: Yellow to orange.
- APPEARANCE: Curved, comes to a point. Thick, waxy flesh
- AVAILABILITY: All Year
- FLAVOUR: Sweet and Hot, similar in heat to a Jalapeno
- THE BURN: Medium-Hot. Scoville = 5,000 – 10,000
- BEST FOR: Stuffing, soups, sauces and salads
BISHOP’S CROWN:
Alias: Christmas Bell
- COLOUR: Immature is pale green, matures to red
- APPEARANCE: Distinct wings on 3 to 4 pods
- AVAILABILITY: In height of season
- FLAVOUR: Fruity and spicy
- THE BURN: Medium- Hot. Scoville = 5,000- 30,000
- BEST FOR: Salsa, stir fries, drying or pickling
A: The hottest chilli recorded to date is the Trinidad Scorpion Butch T Pepper which recorded over 1,400,000 on the Scoville rating. They’re so hot they come with a safety warning! “Exposure to the eye or skin near the eyes when handling this pepper could cause temporary blindness. While preparing the Butch T, one should wear a chemical mask or a body suit to defend against fumes given off in the cooking process.” To give you an idea of how hot that is, the second strongest chilli in the world, the Bhut Jolokia, is being used by the Indian military as an anti-terrorist measure. Used as Chilli Grenades they choke the enemy's respiratory tract, leaving targets barely able to breathe, while their eyes, throat and skin, burn and sting. Now that’s explosive.