MARKET 5: SPECIALTY PRODUCE

Q: Are Warrigal Greens an all-Australian speciality?

Having worked on premium food magazines for much of the last decade, I am fully able to appreciate the overwhelming momentum of the ‘foodie culture’ here in Australia. Whether you put it down to the rise of the ‘Celebrity Chef’, industry efforts to make great food more accessible or the influence of stunning food publications (think Gourmet Traveller, Vogue E&T, delicious) there is no doubt that Australian cuisine now boasts a definite gourmet leaning. The average Australian is much more adventurous in the kitchen, preparing dishes at home that demand complicated prep and obscure produce previously only braved by the professionals. So to put you on the front foot with these increasingly discerning foodies, this week we are profiling ‘specialty produce’ items, which being a little off beat, present a fantastic opportunity to create something truly different and special this Spring.  

 

SALTBUSH: aka Old Man Saltbush

Image: Outback Pride

A native plant previously used by indigenous Australians for its seeds (which were ground and roasted for making damper), this hardy shrub has taken on a new dimension in modern cuisine. Through careful selection and production in hothouses the bitter, wild plant used for rejuvenating land and grazing has been replaced by a much more user-friend large leaf variety.

Availability: all year

Use: blanch or use fresh as a salad leaf, stir-fry vegetable or similarly to a banana leaf

Supply: hits markets on Thursdays- production/supply steady and good quality

Health factor: good source of protein, mineral salts, antioxidants and calcium

 

JACKFRUIT:

Image: www.naturespride.eu

Originally from South Western India, the Jackfruit is the national fruit of both Bangladesh and Indonesia. The largest of all cultivated fruits it is renowned for its distinctively sweet aroma and flesh. While also enjoyed as an immature fruit, the jackfruit is at its best when its prickly skin softens and its characteristic sweet aroma comes through.

Availability: Jun - Apr

Use: lovely fresh, but can also be cooked (often used in SE Asian curries). The seeds are edible and when baked taste a little like chestnuts. Immature fruit is a healthy, meat substitute for vegetarians due to its texture.

Supply: quality & supply is currently good, however it’s worth noting that Jackfruit are generally a more expensive item

Health factor: free of cholesterol and saturated fats, jackfruit is a good source of energy, dietary fibre, minerals and vitamins

 

BETEL LEAVES: aka Wild Betel Leaf, Pepper Leaf, Cha Plu

Image: www.marketfresh.com.au

Heralding from the same family as pepper and kava, betel leaves are used widely in South East Asian cuisine. With its bold, peppery aroma and delicate flavour it is a wonderful herb that is both visually appealing and delicious.

Availability: all year, best in warmer months

Use: South East Asian cuisine- raw in salads, cooked in stir-fries, soups, meat dishes (used as a wrap)

Supply: Australian crops are grown in QLD the rest is imported- currently looking good across quality, supply and price

Health factor: good source of protein, potassium, nitrogen and minerals

 

WARRIGAL GREENS: aka Australian Spinach, tetragon

Image: Outback Pride

Another native plant worth a look, the warrigal green is grown along the East Coast of Australia and is a fantastic substitute for your more common greens such as silverbeet or spinach. While it tastes very similar to spinach when blanched, it has a slight salty, bitter edge that gives dishes a new dimension.

Availability: all year round, but as with all leaf lines poor weather may potentially slow supply

Use: blanch (2-3mins) before use due to high oxalate content, thenuse in dishes/sides where you would usually feature spinach, silverbeet or Asian greens

Supply: hits markets on Thursdays- production/supply steady and good quality

Health factor: a nutritional value similar to other leafy greens it also has anti-inflammatory properties and can prevent stomach ulcers

 

CHESTNUTS:

Image: www.marketfresh.com.au

While they may not be mysterious or unknown, their reputation for being difficult to prepare has meant chestnuts haven’t garnered the attention they deserve from home-cooks. The quality of the fresh chestnuts being produced in Australia at the moment is fantastic and with the season predicted to last another 6-8 weeks, why not take full advantage this Spring.

Availability: traditional season Mar - June

Use: soups, stir-fries, cakes, salads, stuffing

Supply: quality & price holding steady with the season ending in 6-8 weeks

Health factor: no cholesterol, low in sodium and fat. Good source of mineral salts, vitamins C, B1, B2 and folate.

 

A: Unfortunately not, Warrigal Greens are also native to New Zealand, Norfolk Island, Japan and some parts of South America. While native to Australia and NZ, it is believed that the Aboriginals and Maori didn’t use Warrigal Greens as a leaf vegetable like we do today, rather this trend was started by Captain Cook and the first settlers who popularised it use due to its ready availability and ability to prevent scurvy.


START YOUR ENGINES

Q: Could you fuel a V8 from your kitchen?

After the slow and steady pace of Winter, Spring is a time of supercharged activity for the horticultural and food service sectors. The V8 supercars may set the pace at Eastern Creek but they fall well short of the speed at which the markets turnover between September and January. To help you keep track of the changes ahead, below is a concise calendar of key produce lines that hit full throttle during Spring and others that fall off the pace in terms of quality, supply and price. To see the markets in action this Spring, contact us to organise your guided tour of the Sydney Produce and Growers markets with SG&S  Director, Damian George.

FULL THROTTLE:

The below produce lines hit their natural peak in Spring and will therefore offer great buying and quality over the coming months

 

OFF THE PACE:

While we are fortunate enough to have a relatively unbroken supply of produce throughout the year in Australia, that being said, you can expect the following items to increase in price, become limited in availability or finish altogether during Spring as their natural season ends.

Buddha Hands- while supply has been inconsistent this year, the traditional season ends in October

Celeriac- while still available, peak season ends September

Gold Kiwifruit – start to drop our in September/October

Limes – while supply is still steady, prices will start to rise considerably over the coming weeks

Mandarins- start to phase out in October

Oranges- Blood Oranges drop off in September while Seville Oranges drop off in October, though Navels will be available until November

Root Vegetables-peak season for most winter root vegetables ends in September

Tangellos- start to wind up November

Taro Root- drops off for a few months in Oct/Nov

 

A: Well maybe not, but in 2009 a British team did design a Formula 3 race car powered entirely by vegetable oil and waste chocolate. In fact vegetables played a key role in the car’s overall design- the turbocharged engine ran on biodiesel and lubricants derived from plant oil, the wing endplates were made of potato starch covered with flax fibre and the steering wheel was made of curran (carrot fibres said to be equally as strong as carbon fibre). Even closer to home, Australia’s V8s are also vege powered (to a degree) with the racing competition being exclusively powered by E85 – an 85% ethanol-based fuel- since 2009.


PUTTING ON A SHOW

“If you have an apple and I have an apple and we exchange these apples, then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.” Bernard Shaw

While Bernard Shaw has been dead for over 60 years and was Irish to boot, this quote could not be more relevant to the Food Service industry in Australia.

As far as industries go, Food Service has to be one of the most competitive, dynamic and unpredictable. It demands constant self-appraisal and reinvention with little room for error. At a time when margins are so tight that it makes running a profitable restaurant nigh on impossible, I can’t help but think that it will be our ability to work together as a ‘food community’ and share knowledge/ideas that will propel the industry forward. 

With this in mind, Simon George & Sons invites you to join us at the FOOD SERVICE AUSTRALIA event being held at the Royal Hall of Industries, Moore Pk between Sunday,  27th May and Tuesday 29th May, 2012. Food Service Australia is a show dedicated to the Food Service industry; where everyone from producers to chefs can come to network, be inspired and find products and services relevant to their business needs.

For our part, Simon George & Sons will be hosting a killer stand at the event! You will find us in the thick of the action, halfway between the Restaurant and Chef theatres. Come join us for a chat about our speciality lines, processing plant and online ordering or simply come recharge the batteries and enjoy some fresh produce.

While you’re at it, why not enter ‘Chef of the Year 2012’ and take home $10,000 prize money! Won by Nicolas Poelaert from Embrasse in 2011, ‘Chef of the Year’ sees Australia’s best battling to create three knockout dishes from a ‘black box’ of ingredients in just one hour. As a sponsor of ‘Chef of the Year’ in 2012, Simon George & Sons is looking forward to seeing the wonderful talent of Australia’s chefs on show. Entries close tomorrow, click here to enter or find out more.

To join us in trading ideas and apples Food Service professionals can register at www.foodserviceaustralia.com.au

We hope to see you there.


LIFE'S LITTLE TREASURES

Q: What is the difference between a baby leek and a pencil leek? 

Often in winter, we find pleasure in the oversized;  big coats, big coffees, big portions. But bigger isn’t always better, in fact this week we are paying homage to a range of fresh veggies that are desirable because they are small

Baby vegetable lines have been on the increase in popularity for a number of years. Not only are they more delicate in appearance, but they also tend to have a milder (or sweeter) flavour than their large scale brethren. Versatile and delicious, they are a fantastic addition to the menu as they are both practical and inspirational. So downsize with pleasure and enjoy our range of baby veges this winter: 

 

BABY BEETROOT: 

Image Source: www.marketfresh.com.au

Availability: best May – Nov

Appearance: small purple beetroot with long green and purple leaves similar in texture to spinach

Preparation: use leafy stalks like spinach/silverbeet or purple tuber as per regular beetroot

Flavour: sweeter, more delicate flavour than regular beetroot

Big deal: beyond its more delicate appearance, baby beets are more tender and have a finer texture than regular beetroot

 

BABY GOLD BEETROOT:

Image Source: biovia.com

Availability: best May – Nov

Appearance: yellow coloured baby beetroot

Preparation: use leafy stalks like spinach/silverbeet or purple tuber as per regular beetroot- steam or roast to get the most out of their flavour and texture

Flavour: creamy beetroot flavour, though they are earthier and not as sweet red varieties

Big deal: offers a wonderful contrast of colour, more tender and has a finer texture than regular beetroot 

 

BELLA ROSSA CAPSICUM: aka baby red capsicum 

Image source: www.perfection.com.au

Availability: all year

Appearance: small, round, red capsicum- approx 1/3rd of the size of regular capsicum

Preparation: roast, bake, stir-fry, casseroles, salads 

Flavour: sweet, crunchy

Big deal: thinner skin than regular caps and perfect for single serve use

 

BABY CAPSICUM: Vine Sweet

Image Source: www.perfection.com.au

Availability: all year

Appearance: elongated thin caps (approx 6cm)- red, orange or yellow

Preparation: minimal prep needed, use raw in salads or use in casseroles, stews, stir-fries

Flavour: crunchy, sweet and juicy

Big deal: ripened on the vine, full of moist, sweet flavour. Vibrant colour and holds shape well when cooked

  

DUTCH CARROTS: aka baby carrots

Image Source: www.marketfresh.com.au

Availability: best Mar - Aug

Appearance: small purple, white, yellow or orange carrots, still attached to the green leaves & sold in bunches

Preparation: perfect for baking, roasting, raw – even for pickling/brining

Flavour: sweet (purple are even sweeter)

Big deal: very tender, dutch carrots are perfect for serving whole as a side dish

 

GOLFBALL CARROTS:

Image Source: www.marketfresh.com.au

Availability: Mar - Aug

Appearance: small, orange round ball-shaped carrots with leaves still attached

Preparation: perfect for all types of cooking and roasting

Flavour: sweet, crisp

Big deal: look fantastic on the plate and are fantastic for cooking 

 

CONTINENTAL EGGPLANT: aka baby eggplant, oriental eggplant

Image Source: www.marketfresh.com.au

Availability: all year- best Jan - Jul

Appearance: thin, long eggplants varying in colour from light green to purple

Preparation: stew, fry, bake or grill 

Flavour: moist and succulent, not as acidic as full size eggplant

Big deal: cooks quickly, has a much thinner skin than regular eggplant 

 

BABY FENNEL: 

Image source: www.fruitezy.com.au

Availability: Mar – Sept 

Appearance: small fennel bulbs

Preparation: both leaves and base are edible. Fantastic in Mediterranean dishes, they are compatible with sweet and salty flavours. Think salads, soups, casseroles, fish dishes

Flavour: slightly richer aniseed flavour than regular fennel. Leaves are stronger, base is sweeter and less pungent

Big deal: beautiful flavour coupled with a more delicate appearance on the plate

 

PENCIL LEEKS:

Image: www.allotmentplanplotter.blogspot.com

Availability: Mar - Oct

Appearance: pencil thin, small leeks (different to baby leek which are thicker)

Preparation: often used as a steamed side-dish or chopped into a salad in place of salads onions 

Flavour: milder leek flavour

Big deal: more delicate appearance and flavour than large leeks and therefore perfect as a side-dish or salad ingredient

 

BABY TURNIP:

Image Source: www.naturespride.eu

Availability: May - Oct

Appearance: small white or purple top turnips (approx 5cm) 

Preparation: great for salads, roasting, in casseroles, stews etc – or slice into stir-fry

Flavour: can be eaten raw as not as strong as regular turnip- sweet and peppery

Big deal: milder flavour, not as bitter as full grown counterpart 

 

A: It really does come down to a matter of millimeters. Pencil leeks are literally ‘pencil thin’ (approx 7-8mm in diameter), while baby leeks are a touch broader (average 11-15mm in diameter). While it may seem inconsequential, both pencil leeks and baby leeks boast a sweet, subtle onion flavour, this kind of distinction can make all the difference in achieving the desired aesthetic and balance of flavours on the plate. 




FEEL GOOD FACTOR

Q: How do colds and flus impact our ability to enjoy food? 

This week’s bulletin was inspired by this week’s SMH article on natural remedies and the validity of using food as medicine. There is no doubt that over the last decade there has been a significant cultural shift towards wellness, so much so that Australians last year spent $1.4 billion dollars on vitamins and dietary supplements. For those of use not keen on lining up our pills every morning or drinking 15 cups of herbal tea a day, this week’s bulletin is dedicated to fresh produce that not only serves up a powerful flavour hit in the kitchen but also offers impressive health benefits. 

HABANERO CHILLI:

Image: www.chillies-down-under.com

Flavour hit: very spicy but with a distinctive, almost fruity aroma

Appearance: current stock is hydroponic- look like very small, red lanterns 

Availability: all year, best Nov - Mar

Selection: look for taut, even skin with a bright colour 

Storage: wrap in paper towel and store in fridge

Preparation: chop into an angry sauce, be careful to protect eyes as it is very strong

Health bonus: helps prevent artherosclerosis (heart disease). For those with a cold, the spicy heat will clear the nose, while the beta carotene (Vit A) in red chillies keeps the skin/mucus membranes healthy. The capsaicin in chillies is also proven to reduce inflammation 

 

GINGER:

www.freepik.com

Flavour hit: hot, spicy aromatic and pungent with a smooth texture 

Appearance: firm, striated root with light-brown skin and light-yellow flesh 

Availability: all year, best Mar - Nov

Selection: firm, smooth, plump rhizomes

Storage: unpeeled in a zip lock back in the refrigerator

Preparation: peel then chop, grate or slice into soups, stir fries, curries etc 

Health bonus: nature’s wonder drug - anti-nausea (carminative), anti-inflammatory (arthritis), anti-bacterial and anti-microbial (colds/antiseptic), proven anti-cancer properties, stimulates circulation and combats chills/fevers and heart disease

 

GALANGAL: aka Siamese Ginger

Image: www.taste.com.au

Flavour hit: pungent mustard with slight fruit undertones- popular in South East Asian cuisine

Appearance: similar to ginger but with pink-tan skin and white flesh

Availability: all year

Selection: firm, smooth, plump rhizomes

Storage: do not refrigerate as it will blacken the galangal. wrap in absorbent paper and place in a plastic bag in cool, dry area

Preparation: peel then chop, grate or slice into soups, stir fries, curries etc

Health bonus: similarly to ginger- anti-nausea (carminative), anti-inflammatory (arthritis), anti-bacterial and anti-microbial (colds/antiseptic), stimulates circulation and combats chills/fevers

 

GARLIC:

Image: herbnursery.com.au

Flavour hit: rich & pungent, onion tones though roasting brings our nutty flavours  

Appearance: white, purple or pink bulbs with a thin neck, covered in a papery skin

Availability: all year - Australian seasons are Oct - May

Selection: choose dry, firm, plump bulbs

Storage: store in cool, dark well ventilated place

Preparation: as per wasabi/horseradish it is the chemical reaction caused by preparing garlic that gives it its flavour. Crushing results in an intense aroma and taste while slicing will cause a milder reaction and therefore flavour

Health bonus: natural antibiotic, also assists in management of blood pressure & cholesterol 

 

TURMERIC:

www.tumericwhole.com.au

Flavour hit: strong peppery taste with hints of ginger & orange - used widely in Indian cuisine

Appearance: appears similar to ginger but distinct deep yellow-orange flesh 

Availability: All Year

Selection: firm, smooth, plump rhizome

Storage: store unwashed in the fridge, wrapped in a paper towel in a plastic bag

Preparation: unless you want orange hands handle with care, can be ground, chopped, minced, grated or sliced into dishes

Health bonus: reduces risk of Alzheimers by 50%, anti-inflammatory, gargled with water its anti-bacterial properties ease a sore throat

 

HORSERADISH: 

Image: www.marketfresh.com.au

Flavour hit: spicy mustard hit- bright, pungent and aromatic - used mainly as a condiment 

Appearance: white, tapered root covered in light-brown, hairy skin 

Availability: Mar - Nov 

Selection: avoid shrivelled or dry roots with soft, green spots 

Storage: loosely wrapped in plastic in the refrigerator

Preperation: fresh roots aren’t pungent but (similar to wasabi) the process of cutting, grating or grinding causes a chemical reaction and releases oils responsible for the pungent aroma and taste. Once prepared, use quickly or it will lose potency (and if left exposed a bitter taste)

Health bonus: anti-oxidant and detoxification functions-great for colds as it has high vitamin C content is a strong antibiotic, bronchodilator (asthma, bronchitis) and stimulates the immune system

 

KAFFIR LIME LEAVES:

Image: www.marketfresh.com.au

Flavour hit: intense, acidic, citrus flavour used in Thai, Indonesian and Cambodian cuisine

Appearance: dark green glossy leaves in figure of eight shape

Availability: All Year

Selection: look for a deep, glossy colour on the leaf

Storage: store in zip lock bag in refrigerator

Preparation: remove centre vein, slice finely or tear into stir fries, soups, curries or salads 

Health bonus: small amounts of beta-carotene 

 

LEMONGRASS: aka Takrai 

Image: www.foodsubs.com

Flavour hit: pungent, distinctive lemon hit features heavily in South East Asian cuisine

Appearance: long grass-like stalks 

Availability: All Year - peaks in warm weather

Selection: look for plump, firm stalks

Storage: keep in a sealed plastic bag in the refrigerator

Preparation: peel tough outer layers of stem and trim base. If using as an infusion, bruise the stem to release oils before adding. Or finely chop into stir-fries, curries etc

Health bonus: the citral in lemon grass has anti-bacterial properties that help to ward of colds & coughs, it is also moderately high in folate and helps detoxify the body

 

SAW TOOTH CORIANDER: aka Saw leaf herb, Ngo Gai, Thai Coriander, long leaf coriander

Image: www.us.123rf com

Flavour hit: intense coriander - peppery & pungent, used Vietnamese, Thai & Punjabi cuisine

Appearance: thick, long, serrated green leaves

Availability: Apr - Sept

Selection: choose vibrant green leaves that look fresh and not wilted

Storage: good shelf life, store as per other cut herbs (either refrigerate dry in sealed bag or cut stems and sit in water then refrigerate)

Preparation: tougher than usual coriander it is torn or chopped into soups, stir-fries, curries and salads. Good for drying as it holds flavour & colour better than regular coriander. 

Health bonus: often prepared in tea to stimulate appetite & soothes stomach ache

 

VIETNAMESE MINT: aka laksa leaf

www.foodlovers.co.nz

Flavour hit: spicy, citrusy, pepper flavour - common in South East Asian, Vietnamese cuisine

Appearance: long, narrow leaves with red-brown tint at base & green tip

Availability: All Year

Selection: choose vibrant green leaves that look fresh and not wilted

Storage: wrap loosely in paper towel & store in zip-lock back in fridge

Preparation: rinse gently and used raw in salads, summer rolls, shredded into laksa or stews

Health bonus: traditionally used to treat stomach complaints and reduce swelling.

 

WASABI STEMS:

Image: www.shimawasabi.com.au

Flavour hit: intensely hot, peppery, sweet mustard - similar to horseradish

Appearance: short, thick, green knobbly stems 

Availability: All Year

Selection: choose fresh, firm stems

Storage: wrap unused stems in a paper towel and store in a sealed bag in the refrigerator

Preparation: similarly to horseradish it is the chemical reaction caused by grating that releases the signature flavour of wasabi. grate to a fine paste allow to rest for 2-3 minutes to achieve full flavour then serve 

Health bonus: many believe wasabi is good for clearing the sinuses however the opposite it true. It is the anti-microbial, anti-inflammatory and anti-cancer properties of wasabi that are notable

 

A: Approximately 80-90% of what we taste is thanks to our sense of smell. The taste receptors on the tongue only distinguish between sweet, salty, sour and bitter,  it is actually the scent or aroma of the food that allows us to enjoy  complex, subtle flavour combinations. Therefore when you suffer from a cold/flu or any condition that interferes with your ability to detect these scent particles, it stops the brain being able to communicate the usual taste information stored for that food.    



ASIAN MELONS

Q: How do Asian Melons relate to sweeter melon varieties? 

If there’s one food trend that is getting a lot of airplay this year, it’s ‘authenticity’. At the heart of the trend is the consumer's preference for traditional cooking methods, flavour combinations and produce- all of which result in an authentic dining experience not easily replicated at home.

The produce markets show clear evidence of this trend, with Asian and exotic produce lines in particular taking up more of the market floor and increasing in abundance.  In the spirit of authenticity, we have dedicated our bulletin this week to Asian Melons, which are abundant and fantastic eating at this time of year. Asian Melons are affordable and at their peak in summer, so now is the ideal time to use their unique texture and flavour to full effect.

ASIAN MELON VARIETIES: 

CHI QUA: (Hairy Melon, Fuzzy gourd)- staple of the Chinese diet

Image: chinese-food-recipes.net

Appearance: 20-25 cm long cylindrical fruit

Skin: green with fine hairs covering the rind

Look for: HAIR! Hair is a sign of freshness

Storage/Shelf life: Store in a cool place (not fridge) where they will stay fresh for several weeks

Flavour: Mild, not unlike zucchini

Usage: Peel- slice, dice, shred or stuff. Add to soups, steam, stir-fry or bake

 

DONG QUA: (Winter Melon)- closely related to Chi Qua

Image: specialtyproduce.com

Appearance: large and heavy, round to oblong (akin to a watermelon if not bigger)

Skin: green with white blotches, caused by a layer of wax (easily removed)

Storage/Shelf life: whole melons with the wax coat intact will keep for over a month refrigerated, once cut best use them in under a week

Flavour: mild to bland – texture like a zucchini

Usage: holds shape well when cooked- used in may Asian soups, stews and curries. Also, stuffed and baked, pickled and candied

 

LONG MELON: (opo squash) - closely related to the Hairy Melon

Image: www.marketfresh.com.au

Appearance: thin, large, cylindrical – like a cucumber

Skin: light green with a waxy coating (young melons have fuzz but this is lost with maturity)

Storage/Shelf life: whole melons with the wax coat intact will keep for a week or so, once cut best use them in a few days

Flavour: Similar to zucchini or squash when young however as matures gets more bitter

Usage: Peel- slice, dice, shred or stuff. Add to soups, steam, stir-fry or bake

 

SZE QUA: (Smooth luffa, Sponge luffa, Sponge Gourd)

Image: www.marketfresh.com.au

Appearance: large, green, cylindrical fruit

Skin: smooth (slightly ribbed) with pale stripes

Storage/Shelf life: Store in a cool place (not fridge) where it will keep for 2-3 weeks

Flavour: mild flavour and slightly spongy texture

Usage: young smooth luffas are used much like a zucchini or squash. Usage varies from soups, stews and curries to drying and frying. Very small fruits can also be eaten raw or pickled

 

SIN QUA: (Angled luffa, Silk Gourd, Chinese Okra)

Image: Department of Primary Industries- NSW

Appearance: long, slender fruit, between 15-40cm in length

Skin: 10 deep ridges running from end to end

Storage/Shelf life: while they can be stored for a time, they lose water easily so it is best to use them promptly

Look for: bright, glossy, firm fruit

Flavour: mild flavour and slightly spongy texture. The younger fruits are less fibrous and taste slightly sweeter

Usage: once hard ridges have been removed (potato peeler works a treat) they can be steamed, stir-fried, grated or added to soups or curries

 

FU QUA: (Bitter Melon, Balsam Pear, Bitter Gourd, Bitter Cucumber)- considered a medicinal fruit due to its high vitamin and mineral content

Image: Department of Primary Industries- NSW

Appearance: oblong shape

Skin: warty skin with ridges down the length of the fruit. The bumps are characteristic to variety, Chinese/Japanese cuisine tends to favour the smoother light green varieties, while the Vietnamese and Indians prefer the darker, narrower fruit with very prominent ridges and warts

Storage/Shelf life: fruit continues to ripen after harvest and should be used promptly as the more mature the fruit the more bitter it will be. Bitter Melon also emits ethylene and should not be stored with bananas, tomatoes, mango, papaya and guava

Look for: fruit that is uniform of colour (green) and 15-25cm long. As they mature they turn yellow- at this stage they can be nigh on inedible

Flavour: All parts of the bitter melon are extremely ‘bitter’

Usage: While not usually peeled, rough parts of the skin can be scraped off. The pith of the green fruit should be removed as the seeds can have a purgative effect.  The bitterness can be eased by salting the flesh and rinsing (like with eggplant). Fu Qua can be boiled, stuffed and baked, steamed, stir-fried or ever used in salads when sliced thinly. Their flavour suits strong flavoured ingredients such as black bean paste, garlic or chilli.

 

A:  They may taste very different but they are all in fact one big happy family. Each of the Asian Melons listed above belong the Cucurbitaceae family which also includes rockmelons, watermelons, muskmelons (honeydew), pumpkin, squash and cucumbers. Despite appearances, the Hairy Melon, Winter Melon and Long Melon are even more closely related, for while they may look very different they are varieties of the same species. 



GOOD THINGS COME IN SMALL PACKAGES

Q: Which herb did Shakespeare say improved recollection? 

A recent spell of bad weather in NSW has affected the quality of local herb crops, with varieties such as sage and oregano tending to blacken quickly.  So, while we wait for the summer weather to catch up to the summer menu, why not let our delicious range of microgreens step up to the plate?!

 

Simon George & Sons sources our microgreens from Flowerdale Sprout Farm in Victoria as they produce top quality plants that are consistent in size, flavour and presentation all year round. Microgreens are herbs (or brassicas) that are harvested when the first adult leaves begin to appear. Picking at this immature stage has two benefits. Firstly, the natural oils in the plant are still highly concentrated resulting in a more intense, less bitter/woody flavour than the mature herb. Secondly, the plants are beautifully presented with small leaves, buds and delicate stalks that make them suitable for even the finest gourmet presentation. Also with over 40 varieties currently available, chefs are able to blend different herbs to create signature dishes full of vibrant colour and authentic flavour.

TOP SELLERS

 

GREEN BASIL:

Flavour: Intense, clean clove flavour and fragrance

Best use: Italian- fresh or added late in the cooking process

Background: One of the most popular herbs in the world, Basil is synonymous with Italian cuisine (though in actuality it originated in far east Asia across India, Pakistan and Thailand)

 

CHARD: aka Bull’s Blood

Flavour: Beety, earthy flavour

Best use: Fresh in salads

Background: Considered to be one of the most nutritious vegetables in the world, as a microgreen it offers exciting colours and delicate earthy undertone to a variety of dishes

 

CORIANDER LEAVES: aka Cilantro/Chinese Parsley

Flavour: Intense and distinct spicy flavour, (touch of anise and pepper)

Best use: Asian or South American cuisine-  garnish on curries or chillies- fresh in salads, sushi, rice-paper rolls 

Background: A member of the carrot family, Coriander is native to Southern Europe and the Middle East. The leaves are often referred to as Cilantro while Coriander is the names for the seeds.

 

 

RED SHISO: aka Purple Mint, Japanese basil or Wild Coelus

Flavour: Sweet and spicy

Best use: Fresh in salads, soup or as a garnish.

Background: Shiso is the Japanese name for this plant which was traditionally used to dye pickled ume or mix with ume paste in sushi

 

WATERCRESS:

Flavour: Nutty, peppery flavour

Best use: Salads, sandwiches garnish

Background: Only raw broccoli (yum) has more vitamin C and magnesium than watercress gram for gram

 

INSPIRATION FROM OUTSIDE THE BOX (PUNNET):

Carrot: Boast a delicate carrot flavour, perfect for salads or garnish

 

Chives: A fantastic way of adding that onion flavour to a dish without the pungency. Boasts a strong, slightly sweet flavour

 

Dandelion: Far from the Dandelion & Burdock of yesteryear, these wide flat leaves can be used as an alternative to rocket as they have a slight peppery finish

 

Lemon Balm: These beautiful furry, serrated leaves deliver a citrus aroma and flavour that is perfect for desserts or beverages (cocktails)

 

Mache: Also called Cornsalad, Mache has sweet, nutty leaves that are velvety and bright and therefore perfect as a garnish

 

COMING ATTRACTIONS:

Borage Cress- perfect for adding that cucumber edge to a G&T

Shallot Cress- mix with grassy Australian olive oil to add a nutty, onion flavour to a salad

Melon Cress- a great option for desserts, this as a definite rockmelon flavour perfect for use in sorbets or a garnish

 

The Flowerdale microgreens stocked by Simon George & Sons are supplied in ‘Living Open Pots’, which offer good shelf life and convenience of use. The plant sits in a composted bark mix with nutrients essential to its growth delivered in a liquid form during the watering process. Being soil free you can just snip them out of the pot using scissors and give them a gentle wash prior to use. Its best to store the pots out of the fridge (somewhere cool) and use within five days. Once cut, store in a sealed container in the refrigerator where they will keep for up to two weeks.

For more information on our microgreen range please contact Simon George & Sons.

 

A: Can’t remember? Then you need some rosemary! Long before Red Bull gave you wings, the Ancient Greeks and Romans wore garlands of rosemary to help improve their memory and revive the spirits. To this day it is still worn as a symbol of remembrance.

 


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.