BUYER'S GUIDE: Asian/Exotics 6th - 12th Nov

ASIAN VEGETABLES:

Not Available: Luffas * Sin Que * Tamarind

Short Supply: Kachay * Water Spinach

EXOTIC FRUITS:

Short Supply: Figs * Pomelos * Starfruit

Not Available: Asian Plum * Buddha Hands * Cumquats * Custard Apple * Fuji Fruit * Gold Kiwifruit * Guava * Loquats * Persimmon * Rambutan *  Tamarillo (gold) * Tangellos * Winter Melon


GOING BANANAS

FRESH FACT:  Bananas (much like money) do NOT grow on trees. Related to the lily and orchid, the banana plant is actually a giant herb that produces edible fruit, known to reach 9m in height, it is the world’s largest perennial plant without a woody stem.

 

The banana is one of the most well known and easily recognisable fruits in Australia- we even have a really big one as a landmark up near Coffs Harbour. It’s not hard to understand why we’re so enamoured with the fruit, it is a healthy snack that is convenient to eat, tasty and affordable. But how can this everyday favourite dessert style fruit translate onto the menu? Today we’re taking a broader look at bananas, going beyond the dessert fruit to banana products that are lesser known yet, valuable in the kitchen. As an overgrown herb, the banana plant itself deserves some attention as the blossoms and leaves have their own unique flavour, character and purpose. Or for something different, why not include plantain (or cooking bananas) on the menu, found in Cuban, Caribbean cuisine they are a fabulous alternative to root vegetables being both versatile and interesting.

 

PLANTAIN BANANAS: aka Cooking Bananas

Image: www.specialtyproduce.com

Availability: all year

Use: used as a vegetable, popular in Caribbean, Mexican and Asian cuisine

Appearance: firm fruit with a thick green skin, they are longer and fatter than sweet bananas (Cavendish etc) .

Flavour: less sugar, more starch- these bananas boast a taste and texture somewhat similar to a potato, getting sweeter as they ripen

Preparation: must be cooked- can be fried, boiled, baked, pickled, sautéed, mashed and stewed

 

BANANA BUD/BELL/BLOSSOM:

www.marketfresh.com.au

Availability: all year

Use: the banana heart within the bud can be prepared like a vegetable and adds wonderful texture to dishes

Appearance: unopened, crimson red-purple bud

Flavour: rich, creamy, nutty flavour, however the stamens of the flowers inside can lend it a sharp/bitter edge

Preparation: once cut drizzle use lemon/lime mix to prevent discolouration. To soften the sometimes astringent edge, the heart is often soaked/steamed before use- then grilled, chopped into salads

 

BANANA ARMS:

image: www.uq.edu.au

Availability: all year- please note there is a minimum 7 day turnaround for orders of banana arms

Use: highly ornamental

Appearance: green dessert bananas still attached to the

Flavour: the bananas on the arm are Cavendish, therefore dessert bananas

 

LADYFINGER BANANAS: aka sugar bananas

Image: wwww.marketfresh.com.au

Availability: all year

Use: dessert banana

Appearance: short banana with a very thin skin

Flavour: very sweet

Preparation: eat fresh or sliced into desserts, salads etc

 

BANANA LEAVES:

Image: www.marketfresh.com.au

Available: all year

Appearance: bright green, ridged leaves

Use: ornamental or wrapping food into a parcel that is to be grilled, steamed, boiled

Flavour: not eaten but lend a flavour to the food they wrap/contain

Preparation: pass over a flame (heat source) before using as a wrap as this will make them more hardy and prevent them from tearing.

INSPIRED PRODUCE:

Grilled chicken and banana flower salad via SBS Food – see full recipe here

Image: SBS Food

BUYER'S GUIDE: Asian/Exotics 30th Oct- 5th Nov

ASIAN VEGETABLES:

Not Available: Luffas * Sin Que * Tamarind

Short Supply: Kachay * Water Spinach

 

EXOTIC FRUITS:

Short Supply: Figs

Not Available: Asian Plum * Buddha Hands * Cumquats * Custard Apple * Fuji Fruit * Guava (cooking) * Juju Fruit * Kaffir Limes * Persimmon * Rambutan *  Tamarillo (gold) * Tangellos * Winter Melon


Exotic Mushrooms

FRESH FACT: The oyster mushroom is used widely in Japanese, Chinese, Korean and Indian cooking and is often considered to be an ‘Asian mushroom’, in actual fact however the fungus was first cultivated in Germany (circa 1917) as a subsistence measure after WW1. Since this time, oyster mushrooms have gone on to become one of the world’s most important mushroom crops.

Mushrooms have been a prized food for thousands of years. Today we wanted to showcase the mushroom varieties- used widely in Asian cuisine- that are now enjoying broader culinary use and a growing popularity in Australia. Thanks to modern farming techniques, many of these varieties are now cultivated on our shores and with their unique flavour, texture and appearance they are an ideal complement to the lighter, delicate flavours of the Spring/Summer months.

AVAILABILITY: exotic mushroom varieties are available in varying quantities year round in Australia- with domestic produce farmed in controlled conditions and imported produce on hand we experience few significant breaks in supply. Please note: due to the highly perishable nature of these items SG&S buy fresh from the markets based on demand, therefore notice (minimum 24-48 hours) is required for the exotic mushroom range- in particular Namenko and Chestnut Mushrooms.

 

ENOKI MUSHROOMS: aka Enok, Enokitake, Enokidake, Golden Needle, Golden, Snow Puff, Vel

Image: www.mushroomchef.com.au

Appearance: beige to off white, spaghetti like stems with a small cap on top (wild varieties are light brown and bigger)

Flavour: mild flavour and crisp texture

Preparation: enoki can be eaten raw or cooked (think Shabu Shabu- hot pot), trim base and prepare as desired, if cooking add just prior to serving

 

OYSTER MUSHROOMS: aka Abalone mushroom, Pleurote, Hiratake, Tree Oyster

Image: www.mushroomchef.com.au

Appearance: fan/shell shaped with prominent gills on the underside (reminiscent of an oyster)- range in colour from white, to yellow to pink

Flavour: delicate, subtly sweet and very versatile- velvety texture they absorbs surrounding flavours

Preparation: best after a flash in the pan– team with fish, white meats & noodles- avoid washing, wipe with a damp cloth & trim ends. Order as required, highly perishable

 

KING OYSTER: aka King Brown, King Trumpet, Trumpet Royale

Image: www.mushroomchef.com.au

Appearance: stout mushroom with a small flat cap (creamy-tan in colour)- giving it a trumpet like shape

Flavour: hearty mushroom flavour

Preparation: trim end of stem before use- cooked it reaches its true ‘almond’ flavour potential- retains its firm, meaty texture under heat

 

NAMENKO MUSHROOMS: aka Nameko mushrooms, butterscotch mushroom

Image: www.li-sunexoticmushrooms.com.au

Appearance: sticky looking mushroom with slender white stem and amber- yellow rounded cap

Flavour: slightly nutty flavour, silky texture

Preparation: essential in Japanese cuisine, often cooked in stir-fries and miso soup- alternatively sauté, grill or roast

 

SHIMEJI MUSHROOMS:

Appearance: cluster of bunched mushrooms with off-white stems and small brown-grey cap that get whiter as they mature

Flavour: when cooked they boast a mild, slightly nutty flavour with a firm yet tender texture

Preparation: cut stems off base before cooking- great in soups, stir-fries, sauces, casseroles, tempura

 

SHITAKI MUSHROOMS: aka Shiitake, Black Forest Mushroom, Brown Oak, Oriental Black

Image: www.mushroomchef.com.au

Appearance: broad umbrella cap ranging in colour from brown to black with light brown gills

Flavour: with a meaty texture and an aromatic, woody flavour this is a firm favourite

Preparation: remove stalk before cooking- pair with white meats, fish, pastas anything that wont overpower its distinctive, rich flavour. While too tough to eat, the stalks of shitake mushrooms lend a rich flavour to stocks/broths/soups.

 

WOOD EAR: aka Black Fungus, Ear Cloud

Image: www.mushroomchef.com.au

Appearance: grey-brown, shaped like an ear

Flavour: used mainly for their distinctive texture and ability to soak up neighbouring flavours

Preparation: available fresh, this is a favourite in Asian cuisine – think small pieces in soups, stir-fries and risottos

 

Market Insight- Pine Mushrooms, Ghost Mushrooms, Chestnuts and Pig Ear Mushrooms should be starting/becoming more consistent soon, we will keep you informed as to when they are available. For further information on mushroom varieties please visit our previous bulletins – Packed to the Gills and Into the Wild.

INSPIRED PRODUCE:

Dandelion, Melbourne- Tofu and mushroom pho with lily buds via Gourmet Traveller- see full recipe here

Image: www.gourmettraveller.com.au

 

 


BUYER'S GUIDE: Asian/Exotics 23rd- 29th October

Asian Vegetables: Not Available

Luffas * Sin Que * Sugar Cane * Tamarind

Asian Vegetables: Short Supply

Gai Choy * Kachay * Water Spinach

Exotic Fruits: Short Supply

Banana Buds/Bell * Figs * Juju Fruit * Mangosteen * Pomelos

Exotic Fruits: Not Available

Asian Plum * Buddha Hands * Cumquats * Custard Apple * Dragonfruit * Fuji Fruit * Guava (cooking) * Kaffir Limes * Loquats * Lychee * Persimmon * Pomelos- red * Rambutan *  Starfruit (Carambola) * Tamarillo (gold) * Tangellos * Winter Melon


BUYER'S GUIDE: Asian/Exotics 16th - 22nd October

Asian Vegetables: Not Available

Lotus Root * Sugar Cane * Tamarind

Asian Vegetables: Short Supply

Gai Choy * Kachay * Luffas * Water Spinach

Exotic Fruits: Short Supply

Banana Buds/Bell * Cumquats * Dragonfruit * Figs * Loquats

Exotic Fruits: Not Available

Asian Plum * Buddha Hands * Fuji Fruit * Guava (cooking) * Kaffir Limes * Lychee * Mangosteen * Persimmon * Pomelos * Rambutan *  Starfruit (Carambola) * Tamarillo (gold) * Winter Melon


BUYER'S GUIDE: Asian/Exotics 9th - 15th Oct

Asian Vegetables: Short Supply

Gai Choy * Kachay * Luffas * Tamarind * Water Spinach

Exotic Fruits: Short Supply

Banana Buds/Bell * Kaffir Limes * Pomelos

Exotic Fruits: Not Available

Asian Plum * Buddha Hands * Dragonfruit * Fuji Fruit * Guava * Lychee * Persimmon * Rambutan *  Starfuit (Carambola) * Tamarillo (gold)


BUYER'S GUIDE: Asian/Exotics 3rd Oct-8th Oct

Asian Vegetables: Short Supply

Gai Choy * Kachay * Luffas * Tamarind * Water Spinach

Exotic Fruits: Short Supply

Banana Buds/Bell * Kaffir Limes * Pomelos

Exotic Fruits: Not Available

Asian Plum * Buddha Hands * Dragonfruit * Fuji Fruit * Guava * Longans * Lychee * Persimmon * Pomelos- red * Rambutan *  Starfuit (Carambola) * Tamarillo (gold)


USE YOUR MELON

Q: What is the difference between 'summer' and 'winter' squash?

In the time that I have been producing these bulletins for Simon George & Sons I have covered a broad range of topics, though I don’t think I have tackled anything as daunting as the important produce group I am profiling this week- the Cucurbitaceae. Made up of around 960 species, the Cucurbit family produces a fabulously diverse range of fruits (many thought to be vegetables) which have the rare privilege of being considered both everyday items and gourmet favourites in Australia. The Cucurbitaceae family includes Melons (Winter and Summer), Squash, Pumpkins, Cucumbers and Zucchini. Our bulletin this week provides a snapshot of how these products are performing in the markets this Spring, plus links and information on Cucurbit varieties worth a second look as the weather heats up.

GENUS: CUCUMIS

ROCKMELON aka Cantaloupe

Image: freepik

Rockmelons are available all year but are at their sweet, musky best during Summer (roughly Nov- Mar). 

Buyer’s Update: sweet, good quality fruit is well supplied making it one of our best buys this week – (QLD/NT)

HONEYDEW: 

Honeydews are available all year round, enjoying a natural peak in Summer (Dec-Jan). The yellow honeydew is a hybrid variety with smooth flesh that is sweet and luscious 

Buyer’s Update: sweet, good quality fruit is well supplied making white Honeydew one of our best buys this week – (QLD/NT). Yellow Honeydew is currently available and pricing well

CASABA: 

Image: www.specialtyproduce.com

The Casaba looks like a wrinkled, pointy yellow honeydew and boasts a mild, sweet flavour distinct from the musky tones of a rockmelon

Buyer’s Update: not yet available- Casaba is at its best Dec/Feb

CUCUMBER

Available all year, cucumbers peak in production Dec-May just in time for summer salads. It is the seeds that give a good cucumber its essence, medium sized fruit tend to be best 

Buyer’s Update: QLD telegraphs are abundant and good quality making them a BB this week, meanwhile green cucumbers and Lebanese cucumbers are in good supply, good quality and reasonably priced

HORNED MELON aka Kiwano, African Horned Cucumber, Prickly Cucumber 

Image: wikipedia

The immature green fruit tends to be referred to as a prickly cucumber and used as vegetable, whereas the mature fruit (distinctive yellow-orange skin) is called a horned melon and used as a fruit

Buyer’s Update: not currently available, in Australia it is grown in QLD with fruit usually available Dec – Mar 

Appearance: prickly skin that turns a bright yellow-orange on maturity

Flesh: similar to a cucumber with it has small white seeds enclosed in a green jelly like flesh throughout

Flavour: sweet and tart, these are amazing served chilled

Selection: a general rule is- the brighter the orange colour, the sweeter the flesh

 

GENUS: CITRULLUS

WATERMELON: 

Image: freepik

Buyer’s Update: one of our best buys this week after a period of high pricing- seedless and long both performing well  (QLD)

 

GENUS: CUCURBITA

BUTTERNUT SQUASH 

Image: www.moraitis.com.au

From the Moschata species of the Cucurbita genus, the butternut is very popular in Australia due to its versatility and nutty flavour. For further information on butternut squash please visit our previous bulletin – Pumpkin Patch by clicking HERE.

Buyer’s Update:: Butternut is the best buying of the ‘pumpkins’ or rather Cucurbita genus at the moment, 

PUMPKINS

Image: www.moraitis.com.au

For further information on Pumpkin varieties, their seasonality and usage please visit our previous bulletin – Pumpkin Patch by clicking HERE.

Buyer’s Update: The Jap is limited & expensive at the moment however it is better buying than Jarrahdale which is currently very high in price

YELLOW SQUASH aka button, scallopini, pattypan squash 

Image: www.woolworths.com.au

Button squash remind me of baked dinners, which in turn inspires thoughts of Yorkshire puds but with their sweet, succulent flesh and bright colour button squash are capable of so much more. Available year round with peak fruit arriving Jul-Nov

Buyer’s Update: in consistent supply at the moment, yellow squash is performing well in terms of quality and pricing fair 

ZUCCHINI aka Courgette (green/baby/yellow)

Brought to Australia by Italian migrants in the 50s, today zucchinis are available all year and typically best value Jun-Nov

Buyer’s Update: moderate supply of green, yellow limited

ZUCCHINI FLOWERS

Image: SG&S

Male flowers are not only more economical but the long stems make preparation and cooking much easier if the fruit isn’t required. For more information on zucchini flowers please visit our previous bulletin – Battle of the Sexes by clicking HERE

Buyer’s Update: good supply just in time for spring/summer sides -  both female (with fruit) and male (no fruit) are currently available

 

GENUS: BENINCASA

ASIAN MELONS: 

Long, Hairy and Winter melons are (despite appearances) all the same species.  For further information on Asian Melon varieties and their usage please visit our previous bulletin – Asian Melons by clicking HERE.

Buyer’s Update: 

Hairy melon- in season supply & price good

Long Melon- season just started, the small amount of fruit available however is reasonably priced 

Winter Melon- season hasjust started and only limited fruit available however prices fair. Supply peaks late spring/summer 

 

GENUS: MOMORDICA 

BITTER MELON aka Fu Qua, Balsam Pear, Bitter Gourd, Bitter Cucumber

Image: www.dpi.nsw.gov.au/

Buyer’s Update: bitter melons are in season with quality and pricing currently good

 

GENUS: LUFFA

SPONGE (SMOOTH) LUFFA and RIDGED LUFFA

Luffas are perfect for dishes where the sauce will be soaked up into the fruit. They absorb the flavours literally ‘like’ sponges. For further information on Luffas and their usage please visit our previous bulletin – Asian Melons by clicking HERE

Buyer’s Update: – both sponge (smooth) and ridged luffas are currently available but not in large quantities, with prices sitting a little high

 

A: The terms 'summer' and 'winter' when discussing squash are as straightforward as they seem, being a direct reference to the seasonality of different varieties.  While advances in farming have made this seasonal distinction more or less redundant, it does provide an insight into the characteristics of the fruit. 'Summer squash' are picked immature while the skin is still edible (button squash, zucchinis, crookneck squash etc) whereas winter squash are harvested mature a thick, hard rind and fully matured seeds. 'Winter squash' originally picked up the moniker as their characteristic hard, thick rind meant they could be stored for longer periods and enjoyed in the depths of winter, unlike their summer counterparts.


BUYER'S GUIDE: Asian/Exotics 25th Sept - 3rd Oct

Asian Vegetables: Short Supply

Gai Choy * Kachay * Tamarind * Water Spinach

Asian Vegetables: Not Available

 Asian Celery

Exotic Fruits: Short Supply

Banana Buds/Bell

Exotic Fruits: Not Available

Asian Plum * Buddha Hands * Dragonfruit * Fuji Fruit * Guava * Longans * Lychee * Persimmon * Pomelos- red * Rambutan *  Tamarillo (gold)