Summer Harvest: Fruit

FRESH FACT: The Sydney Festival is a key event on the Sydney summer calendar bringing a constant stream of interstate travellers and diverse cultural events to Sydney for three weeks every January. Last year the festival contributed $56.8 million to the NSW economy and with an estimated 650,000 expected to attend in 2013 and additional events being hosted beyond the city centre, it is an exciting time for foodservice and hospitality businesses.

It may be hard to believe but Spring is on the wind up for another year, meaning the long days (and even longer nights) of summer are just around the corner. With the warmer temperatures encouraging more and more patrons to eat out, Summer is undoubtedly an important season for the food service/hospitality industries. With resources stretched to capacity, we thought we would profile the summer produce lines sure to bring both vibrant colour and fresh flavours to your menu with minimal fuss.  

SUMMER FLAVOURS:

CURRANTS (red /black):

Red currant

My English sensibilities (even after 20 odd years) have yet to come to terms with celebrating Christmas in summer and while pulling together a traditional Christmas turkey on a 40 degree day is akin to torture for many of us, we can at least be grateful that fresh red currants are available as a show stopping decoration or tasty addition to an Aussie Christmas menu.  

Seasonality: difficult to predict availability for this product, traditionally availablefrom mid-late Dec to mid Jan

Flavour: red currants are more sour than their black counterparts, but still boast the distinctively sweet, tart currant flavour that makes them ideal for both sweet and savoury dishes

Inspiration: Roast Pork with crackling and apples in red currant jelly - Steffan Jensen via SBS Food

Click here for full recipe

 

BERRIES:

Image: www.when-is-now.com

While some berry varieties have already started, the best is yet to come with the main berry season (and its vast range of flavours/colours and textures) starting in December.

Seasonality: uncommonly cool weather has slowed the growing process of many fruits, so there is a chance that some berry varieties may appear on the markets late or inconsistently this year.

Early season (Dec onwards): Blackberries, Blueberries (already in good form), Boysenberries, Loganberry, Raspberries (red), Gold raspberries (Dec only), Strawberries (VIC), Youngberries (Dec only)

Inspiration: Elderflower jelly with summer berries and strawberry sorbet - Martin Wishart via Great British Chefs

Click here for full recipe

 

NATIVE FINGERLIMES (fresh):

Image: www.abc.net.au

It’s fantastic to see native produce gaining traction in the industry and with stunning fruits such as fingerlimes, it isn’t hard to see why they are in demand.

Seasonality: weshould see the first of the fresh fingerlimes around  Xmas/early January. Season lasts until May/June, peaking Mar - May

Flavour: same tangy, citrus flavour as common limes however the flesh is made up of small, translucent pearls which lend a unique texture and stunning aesthetic

Inspiration: Finger Lime Tart with Coconut Cream – Justine Schofield via LIfestyleFood

Click here for full recipe

 

FIGS:

Fresh Figs

Figs are a highlight of  the Summer, Autumn season for many of our chefs and with their rich colour, flavour and unique texture we can only lament that the season doesn’t last longer.

For more detailed information on fig varieties, please refer to our previous bulletin ‘Figs: The hidden treasure’- or click here

Seasonality: the main commercial variety – Black Genoa- is available late Dec – May

Flavour: distinctive rich, sweet flavour

Inspiration: Quail with cracked wheat, figs and aged balsamic vinegar – Gourmet Traveller

Click here for full recipe

 

DRAGONFRUIT:

Dragonfruit

When it comes to visual appeal, you really can’t go past the brightly coloured skin, white flesh and little black seeds of a dragonfruit. While subtle in flavour, their refreshing, crisp character makes them ideal for summer.

Seasonality: Oct – Apr (red with white flesh), red fleshed fruit start December/Xmas

Flavour: crisp, refreshing, sweet flavour- the flavour of red dragonfruit is often said to have a hint of raspberry

Inspiration: Dragon Fruit Caipirinha – Quantum Cocktails

Click here for full recipe

 

EXOTIC FRUITS:

These exotic fruits are hard to go past in summer- not only do they boast symbolism and tradition (e.g. Chinese New Year) but also refreshing, unique and wonderfully exotic flavours

 

For more information on these varieties, please refer to our previous bulletin ‘Escape to the Tropics’- or click here

Other items of note for Summer: Stonefruit, Bananas, Mangoes, Pineapples, Salad greens,  Australian Grapes,Tomatoes.


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

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

 

 


FRESH FLAVOURS FROM THE MARKETS

Q: Stephanie Alexander says she can’t a few days without cooking one, but what is a mad apple?

October is the time of year when we start to get quietly excited about the ‘different’ produce lines showing up at that markets. Beyond the New Season Australian white asparagus (just in and exceptional quality), Halloween Pumpkins (ready for carving) and the new season NSW/VIC peaches gracing the quote this week, we wanted to showcase the fresh flavours of some lesser known, quiet achievers of Spring produce. There is a short seasonal window for most of these lines, so why not spring into action and make the most of their unique flavour, texture and aesthetic.

CHAMPAGNE MELON: aka Orange watermelon

Buyer Update: season predicted to last 8 weeks- supply good, quality good & price very reasonable

Availability: sporadic, usually late Spring to early Summer

Appearance:  light green skin with darker stripes and golden flesh

Flavour:  mild and sweet, less sweet than regular watermelon

Selection: look for symmetry and a heaviness compared to size

Preparation: same as regular watermelon – fresh or great in cocktails, juices, sorbets, even salads

Nutrition: pure hydration being 90% water, orange watermelons are high in Vitamin A and beta-carotene

 

BELL APPLES: aka water apple, water cherry, rose apple

Buyer Update: quality andsupply are both good, price reasonable- season is fairly short lasting for around 3-4 more weeks

Availability: Sept – end Nov

Appearance: bell shaped fruit with white-red waxy skin. The flesh iscrunchy, juicy and varies in colour

Flavour: Flesh is crisp, sweet, watery and mild in taste – reminiscent of watermelon

Selection: look for a light sheen and firm fruit

Preparation: fruit is often served cored and uncut for aesthetic purposes. Frequently used in salads but can be lightly sautéed

Nutrition: high water content so refreshing and hydrating.

 

SOYA BEANS: aka Soybean

Buyer Update: available but not in big quantities so there will be weeks when not available, expecting full supply this December- quality good & prices reasonable

Availability: very short – late Spring/Summer

Appearance: smallgreen furry pod with 2-3 small green beans inside

Flavour: delicious, fresh bean flavour- some people say they taste part bean, part pea

Selection: look for relatively crisp beans free that are from blemishes

Preparation: must be cooked with ‘wet’ heat to be edible to humans- as Edamame with oil, chilli and salt or perhaps a soy hummus?

Nutrition: a complete source of protein these are considered meat for vegetarians. Very good source of fibre, calcium and magnesium

 

SEEDLESS EGGPLANT: aka Aubergine

Buyer Update: - local (NSW) fruit in full swing with supply plentiful- grown in a glasshouse it looks great, quality is very good & prices reasonable

Availability: Spring – Summer (approx. Sept- Feb)

Appearance: small- med sized fruit is slightly elongated, whereas the bigger fruit is a fuller eggplant shape. Firm, white flesh free of seeds

Flavour: eggplant without the bitter seeds, mild and tender with a consistent texture

Selection: look for firm fruit, heavy for its size with dark and shiny skin and a fresh green stalk

Preparation: seedless eggplant is not as bitter therefore shouldn’t require degorging, they also have a longer shelf life

Nutrition: good source of dietary fibre, with some Vitamin C and potassium

 

MULBERRIES:

Buyer Update: currentlyin season- supply, quality & prices all good and steady

Availability: fairly short season- end August – end October

Appearance: there are multiple varieties (white, red and black) but the best eating is the black mulberry which looks similar to a blackberry but is larger, more oval in shape and usually comes attached to the stem

Flavour: aromatic fruit that melts in your mouth- sweet with slight acid taste

Selection: look for intensely coloured, plump  fruit- deteriorate quickly

Preparation: beautiful fresh, in jams, cocktails, sorbets, desserts – just beware of staining

Nutrition: rich source of anti-oxidants, good source of magnesium, potassium, riboflavin, iron, calcium, vitamin C and fibre

 

AUSTRALIAN GROWN - GARLIC BRAIDS/BUNCHES:

We have added Australian Grown garlic braids and bunches to our Spring product range this year. While a little more expensive, the flavour and quality is excellent.

Buyer Update: in season- not in excessive supply, quality good

A: Believe it or not 'mad apple' was once a common name for the eggplant in Europe. The nightshade family were feared when first introduced to Europe in the 1500s with both the tomato and the eggplant considered suspicious and in some measure toxic. Louis XIV (French King in the 1600s) was the first in France to plant eggplant in his garden, a bold move considering the plant was believed to cause epilepsy and described by one author as a "fruit(s) as large as pears, but with bad qualities." The modern Greek and the Italian names for eggplant allude to this controversial past, both deriving from the Latin mala insana- meaning apple of madness or mad apple.

 


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.


LOCAL, LIGHTER PRODUCE

Q: Which other locally sourced produce lines should I be looking out for at the moment?

While it may still be only September, I am already shifting towards alfresco dining (where possible) and adjusting my palate to the lighter, fresher flavours that go hand in hand with the rising mercury and my annual Spring health kick. I know I’m not alone and this week I wanted to share not only our range of fresh produce lines perfect for the next wave of salads and sides, but also show some support for our local growers and profile top quality produce that SG&S is currently sourcing from Greater Sydney/NSW based growers.  

SALAD LEAF LINES:

LOCAL PRODUCT: Hydroponic Mix

There are a number of reasons to enjoy hydro lettuce, probably the most obvious being it is free of chemical fertilisers and pesticides. It may not technically be classified as organic but many consider it pretty close. Essentially a mesclun mix made up of ¾ leaf sizes (rocket, baby spinach etc) it’s a great base for any salad.

Image: www.letusgrow.com.au

Source: Sydney/NSW

Supply:  good supply, all leaf lines performing well

 

LOCAL PRODUCT: Oak Lettuce (Red/Green)

For further information on Oak Lettuce characteristics and availability, please refer to our past blog on leaf lines- A Touch of Frost

Source: mostly NSW, however product is also sourced from VIC when required

Supply:  currently performing well- supply, quality and price all good

 

LOCAL PRODUCT: Cos Lettuce (Standard/Baby)

For more information on Cos Lettuce characteristics and availability, please refer to our past bulletin on leaf lines- A Touch of Frost

Image: www.wiffens.com

Source: NSW

Supply:  Both Baby Cos and standard Cos are performing well, standard Cos is good quality and super cheap- making it one of our best buys this week. Meanwhile Baby Cos is fantastic eating

 

LOCAL PRODUCT: Chicory Leaf

Not to be confused with Witlof/Belgian Endive which is also sometimes referred to as Chicory, this leaf line boasts a stronger bitter flavour than witlof, with production peaking in the warmer months.

Source: NSW

Supply: good quality stock, with supply plentiful and therefore pricing well

 

LOCAL PRODUCT: Endive

For further information on Endive characteristics and availability, please refer to our past bulletin on leaf lines- A Touch of Frost

Image: www.marketfresh.com.au

Source: NSW

Supply: good quality stock, with supply plentiful and therefore pricing well

 

SALAD EXTRAS:

LOCAL PRODUCT: Spring Onions aka Salad Onions

Growing up my mother referred to Spring Onions as Salad Onions, their softer flavour and characteristics make the perfect for lighter dishes

Image: freepik.com

Source: NSW

Supply:  great buying at the moment, quality is fantastic and supply strong

SIDES:

LOCAL PRODUCT: Dutch Carrots & Baby Dutch Carrots

For more information on Dutch Carrots characteristics and availability, please refer to our past bulletin on baby veg – Life’s Little Treasures

Image: www.marketfresh.com.au

Source: NSW

Supply: lovely sweet carrots arriving at the markets- steady supply and good pricing

 

LOCAL PRODUCT: Silverbeet

The original Australian Spinach, not only is it great buying at the moment but full of nutrition and flavour

Image: www.fruitezy.com.au

Source: NSW

Supply:  One of our best buys this week Silverbeet is fantastic quality, great supply and priced accordingly

 

LOCAL PRODUCT: Cime de Rapa aka Rapini, Broccoli Rapa

A common cooking vegetable in Italy, the slightly bitter florets and leaves of Rapa make it worth adding to the shopping list as it goes beautifully

Image: www.wikipedia.com

Source: NSW

Supply:  featured on our ‘Something Different’ items this week Rapa is arriving in good quality and is reasonably supplied and priced at the moment

 

LOCAL PRODUCT: Field Mushrooms

Despite falling outside the usual peak period for mushrooms, most varieties are fantastic eating at the moment. For more information on mushroom characteristics, please refer to our past bulletin – Packed to the Gills

Image: freepik.com

Source: NSW

Supply:  Cup mushrooms in particular are fantastic buying and eating right now, however it is always hard to go past a magnificently meaty Portabello!

 

A: Our local farmers are doing us proud, currently supplying fantastic quality BERRIES- mulberries, blueberries, APPLES, ZUCCHINI FLOWERS- fruit attached, KALE, TUSCAN CABBAGE the list goes on. When it comes to serving up a stunning side you might want to consider our Asian greens which are almost entirely sourced from local farmers – chinese broccoli, bok choi, gai choy, choi sum to name a few. In terms of performance, the market is currently seeing good quality and price for Asian Greens, with the exception of Gai Choy which is in short supply?


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.


SPRING’S BOUNTY

Q: Why is Australian white asparagus priced significantly higher than green?

 The end of August is always a period of transition for food lovers, however this year seems especially tough- cold weather along the Eastern Seaboard is slowing supply and hiking up prices on a long list of produce items, ironically just in time for the start of the busy season and there is absolutely nothing on TV that comes close to filling the void left by the Olympics. To put the Spring back in your step and assist with menu planning for the next few months, here are our produce highlights for the coming season. We have included some nutritional information as there’s nothing like feeling good about what you’re eating to make it taste even better on the palate.

SPRING FLAVOURS:

ASPARAGUS:

Image: Freepik

The arrival of the Australian Asparagus season is getting closer with quality spears predicted to arrive at the markets for the first week of September. In particular the arrival of the sweet, tender, home-grown white asparagus is much anticipated due to its premium quality, texture and gourmet aesthetic.       

Supply: Early crops from QLD, main crop from VIC

Green Asparagus: all year, Australian produce best Sept- Dec

Baby Green Asparagus: all year, best Sept- Dec

Purple Asparagus: Oct- Dec

White Asparagus: Sept – Jan

Feel Good Factor: excellent source of Vitamin C & E, dietary fibre, folate and potassium

Inspiration: Confit of Suffolk lamb loin, fresh milk curd, asparagus, spring onions, broad beans, young leeks, sunflower seeds, pine nuts, hazelnuts, quinoa, pea flowers, nasturtiums – Peter Gilmore via Lifestyle Food

Click for recipe

AUSTRALIAN GARLIC:

Image: Freepik

Australian Garlic is world’s apart from the imported product available throughout the year and its season is something I have come to get excited about and support every year by paying a premium price for a premium product. For a more comprehensive overview of the garlic varieties currently grown in Australia, their seasonality and characteristics, click here.

Supply: Main growing regions are SA, VIC ,NSW with some early crops from QLD

Australian Garlic Season: October - May

Spring Garlic: available October

Green Garlic: available November

Feel Good Factor: natural antibiotic, also assists in management of blood pressure & cholesterol

Inspiration: Tamworth pork terrine, roast garlic purée, deep fried egg and artichoke Kevin Mangeolles via Great British Chefs

Click for recipe

MANGOES:

Image: www.perfection.com.au

Early Northern Territory mangoes are already arriving at the markets and while they are not yet great eating, it is a sign of the luscious, warm weather and tropical flavours to come. Sydney Markets will be holding its annual mango auction on September 5th  heralding the official opening of the mango season, last year the auction raised $30,000 ($2,500/mango) for the Prostate Cancer Foundation of Australia and Westmead Children's Hospital.  For more information on mango varieties and Australian seasons click here

Supply: NT opens the season (peaking around October), before main producer QLD enters the market around November

Feel Good Factor: very high in Vit C and A. Rich source of beta-carotene, fibre and potassium

Inspiration: Mango salsa and coconut heart salad recipe- Peter Kuravita via SBS Food

Click for recipe

SHISO LEAF: aka Perillo

Image: www.marketfresh.com.au

Shiso Leaf is available in red and green varieties, the red (with its anise and subtle mint flavour) is the most popular in Australia and is used widely in Vietnamese and Japanese cuisine (where traditionally the leaves were used to dye pickled ume or were mixed with ume paste in sushi). While available pretty much all year, Shiso is at its best Nov – Mar

Supply: SG&S predominantly sources our Shiso from local NSW producers  

Feel Good Factor: high in calcium, iron and potassium, rich in fiber, very high in Vit A and C. Believed to have anti-inflammatory properties

Inspiration: Duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce – via Gourmet Traveller

Click for recipe

PEPINO: aka Sweet Pepino, Melon Pear

Image: www.naturespride.eu

Spring is undeniably the start of the mango and stonefruit season but if you’re looking for something different why not try the pepino. With its distinctive purple stripes, yellow flesh and a juicy flavour reminiscent of melon, banana and pear (depending on who you ask)– it is perfect for spicing up the breakfast menu or adding a twist to sweet and savoury spring salads.

Supply: QLD produces fruit in Spring and Autumn

Feel Good Factor: good source offibre, Vitamin A, B and C

Inspiration: Wild Mexican Shrimp Escabeche with Pepino Melon, Popped Corn, Jicama Salsa - Bernard Guillas via Restaurant Hospitality

Click for recipe

Yam Oka: aka NZ Yam, Oka Yam, Oca

Image: www.vegetables.co.nz

Originally from South America, these sweet tubers offer a wonderful alternative to winter root vegetable lines with their smaller size, tangy, nut flavour and silky texture. Eat with the skin on to get maximum nutritional value, the skin is thin and edible and ensures the yam holds shape when cooked.

Supply: coming from QLD, best in July (season runs for 6-8 weeks)

Feel Good Factor: good source offibre, Vitamin A, B and C

Inspiration: Yam, kumara and pumpkin coconut curry 

Click for recipe

Other items of note for Spring: As the weather warms, the markets will start to come alive with tropical fruits and a wider range of vegetables. Other items to watch out for this Spring include stonefruit (Oct/Nov), berries, chillies, sweetcorn, radishes, edible flowers, watercress and okra.

A: There are two reasons. Firstly, the Australian white asparagus season is brief and given its popularity among food-service professionals (and increasingly with home cooks) demand tends to outstrip supply. The second reason is production costs. To achieve its colour, white asparagus is grown in the dark, preventing sunlight from turning the shoots green. Traditionally this was achieved by keeping the asparagus crown submerged beneath a mound of dirt and using specialised equipment to blind harvest– which led to reduced yields as it was difficult to perform without damaging the crop. Many Australian farmers now employ an innovative system that sees white asparagus grown beneath black polyhouses- essentially a large dark greenhouse, a huge step forward, this farming method achieves wonderful colour, flavour and allows for simpler harvesting practices.


FROM THE EARTH

Q: What is a corm and how does it differ from a bulb?

With August comes Winter’s last hurrah; the skies get clearer, the days warmer and the heart warming casseroles, sausages, roasts and stews begin to give way to fresher, lighter dishes. So, before the turn of the seasons calls for lighter, healthier Spring menus- why not make the most of the earthy, rustic flavour (and the cost-efficiency) of this season’s  bulbs, roots, tubers and corms.

CELERIAC: aka Celery Root

Click to enlarge

Classification: root

Availability: all year, best Mar – late Sept

Market Update: quality is currently good and price steady

Appearance: creamy brown, knobby tuber with white flesh

Flavour: rich texture & slightly smoky flavour – cross between celery and parsley

Preparation: don’t wash until use, peel tough outer layer. Think remoulade, soups, chips, or as a side (boiled, steamed, mashed). Raw they are often grated in salads (use lemon to prevent discolouration after cutting)

Health Benefits: good source of dietary fibre and Vit C

 

FENNEL:

Click to enlarge

Classification: bulb

Availability: generally Mar- Nov, best Jul-Sept

Market Update: large fennel bulbs are one of our best buys this week- good supply, good quality and well priced

Appearance: firm, crisp white- light green bulb made up of overlapping stems

Flavour: light, slightly sweet aniseed flavour

Preparation: every part of a fennel plant is edible. The leaves have a stronger flavour

Health Benefits: good source of fibre, Vit C, folate, potassium, manganese and beta-carotene as well as phytochemicals and flavonoids

 

BABY FENNEL:

Image: www.marketfresh.com.au

Classification: bulb

Availability: Mar – Sept

Market Update: Supply and quality good- prices fair

Appearance: small fennel bulbs

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

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

Health Benefits: good source of fibre, Vit C, folate, potassium, manganese and beta-carotene as well as phytochemicals and flavonoids

 

GARLIC:

Click to enlarge

Classification: bulb

Availability: local season: October-May

Market Update: good supply and quality, currently imported from Mexico, Argentina and China

Appearance: vary in colour from white to pink to purple

Flavour: distinctive, pungent and aromatic

Preparation: preparation technique heavily influences the garlic experience. Break down the cells more and you get a more intense flavour (i.e. crushed is much more intense than slicing)

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

 

JERUSALEM ARTICHOKE:

Image: www.perfection.com.au

Classification: tuber

Availability: best June – Sept

Market Update: steady supply and quality good, prices at standard levels

Appearance: light brown skin, crisp white flesh

Flavour: nutty, rich, sweet

Preparation: can be eaten raw or cooked as per other tubers ( baked, chipped in soups,  salads, stir-fries). Once peeled coat with lemon water to prevent browning

Health Benefits: suitable for diabetics and large amounts of iron, good source of dietary fibre provides some folate and potassium

 

ONIONS:

Click to enlarge

Classification: bulb

Availability: all year

Market Update: brown onions are great buying at the moment, quality, supply & price good across all lines

Health Benefits: rich in antioxidants, red varieties are also good sources of Vit C and dietary fibre

BROWN:

Appearance: golden brown skin with cream white flesh

Flavour: strong onion flavour

Best use: retains flavour under heat therefore great for cooking

RED: sometimes called Spanish onions

Appearance: red-purple skin with white, red-streaked flesh

Flavour: sweeter than brown, can still have a pungent onion flavour

Preparation: raw in salads or cooked

WHITE:

Appearance: white skin and flesh

Flavour: mild onion flavour

Preparation: raw in salads or cooked

SALAD ONIONS: red or white

Appearance: immature small bulbs on a green stem

Flavour: mild, sweet onion

Preparation: the salad onion

 

BLACK SALSIFY: aka black oyster plant

Fresh from the market

Classification: root

Availability: generally all year, best autumn/winter

Market Update: quality good, price steady

Appearance: long, slim root with black bark like skin and white flesh

Flavour: creamy, earthy taste some compare to oyster or artichoke

Preparation: wear gloves to avoid staining hands, peel then coat immediately with lemon/vinegar water to prevent browning (often easier just to peel after boiling then prepare as desired).

Health Benefits: particularly good for diabetics, good source of fibre, manganese, potassium, riboflavin, Vit B6 & C

 

TARO:

Classification: corm

Availability: different for each variety but usually best May-Aug

Market Update: good quality available and prices steady

Appearance/Flavour/Preparation: for more information on Taro varieties click here

Health Benefits: 3 times the dietary fibre of potatoes, low GI, excellent source of potassium, good amounts of Vit A & C, as well as some calcium and magnesium

 

To find information on more root and tuber varieties- such as ginger, galangal, jicama, horseradish – click here or explore our blog- www.sgssydney.com.  

 

A: A corm is an underground, swollen stem that houses a plant’s food stores allowing it to endure periods of shortage (such as winter). While they may appear strikingly similar to their bulbous comrades, corms are very different internally- being made up of tissue housed in a thick skin (called a tunic) in contrast to the layered structure of modified leaves seen in a true bulb. If you’re ever in doubt cut it open, a corm will be solid inside whereas a bulb will have discernable layers. Interestingly,  bananas are a corm- often mistaken for a tree, banana fruit is actually produced on a pseudostem, which.. you guessed it… grows from a corm.