BUYER'S GUIDE: 28th Aug - 3rd Sept

MARKET SUMMARY: Fruit

The Buy list: Delicious Apples, Hass Avocadoes, Blueberries, Cumquats, Kiwifruit, Mandarins, Blood Oranges, Passionfruit, Packham Pears, Pineapples, Rhubarb, Rockmelons & QLD Strawberries. 

The Watch List: Grapes (Quality), Figs (PRICE), Honeydew (Price), Lime (Price), Red Papaya (Price), Seedless Watermelons (Price & Quality).

Market Insights: NT Mangoes season has commenced and it is good quality for early season fruit. The first of the early season Stonefruit “Peaches” are on market, quality is 4/10 but indicates the season is not far off. The main lines to watch this week are Honeydews & Seedless watermelons (price and quality) & Red Papaya (price). USA cherries are all over for this season, next available will be Australian fruit in November, with best quality arriving closer to Xmas.

MARKET SUMMARY: Vegetables

The Buy list: Beetroot, Carrots, Cauliflowers, Celeriac, Celery, Chicory, Cime Di Rapa, Chinese Leaf Veg, Kale, Kohl Rabi, Leeks, Yam Oka, Zucchini , Spuds & Sweet Potatoes.

The Watch List: Capsicums (Quality & Price), Eggplant (Price), Gold Squash (Price), Tomatoes (Price) & Jarradale Pumpkin (Price).

Market Insights: Capsicums are having supply issues which is pushing prices up, will see this change next week. Green Peas are available just limited in supply and quality. Sweetcorn is over its supply problems and is coming back in to the fold daily. New season Jumbo Asparagus has commenced and it is JUMBO. Also Edible flowers are slowly rolling in, seeing more variety on market each week. Zucchini Flowers are also back in the fold.

BEST BUYS:

Fruit: Blueberries (NSW) * Mandarin (QLD) * Packham Pears (VIC) * Pineapple (QLD) * Strawberries- large (QLD)

Vegetable: Beetroot- large (QLD) * Celery (VIC) * Chat Potatoes (SA) * Green Beans (QLD) * Zucchini (QLD)  

SOMETHING DIFFERENT:

Fruit: Baby Pineapples - with stems (QLD) * Banana Leaves (QLD) * Blackberries (NSW) * New Season Mangoes- VIP (NT) * Plate Strawberries- VIP (QLD)

Vegetable: Broad Beans (NSW) * Cime de Rapa (NSW) * Truss Tomatoes- blush petite (NSW) * Radicchio (NSW) * Sorrel- red vein (VIC)

NOT THIS WEEK:

Expensive: Limes

Short Supply & Expensive: Honeydew * Butter Beans- yellow

Not Available: USA Cherries * Dragon Fruit * Chestnut Mushrooms


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.


BUYER'S GUIDE: 21st Aug - 27th Aug

MARKET SUMMARY: Fruit

The Buy list: Apples, Blueberries, Cumquats, Kiwifruit, Mandarins, Nashi Pears, Oranges, Passionfruit, Red Papaya, Pineapples, Rhubarb, and QLD Strawberries.

The Watch List: Honeydews, Seedless Melons, Limes, Raspberries. Honeydews are short in supply. Lime quality is sound, supply is shortening and price is on the up. Raspberries, supply available just expensive. The quality of Seedless Watermelons is about 7/10.

Market Insights: It’s a good week for fruit with most lines in good supply and well priced. New Season mangoes are available but just not eating at their best yet. New season USA Seedless Grapes are having a few issues with quality, early season QLD grapes are available but quality is nothing special. Figs are still available as well. Overall a good week for Fruit.

MARKET SUMMARY: Vegetables

The Buy list: Beetroot, Carrots, Cauliflowers, Celeriac, Chinese Leaf Vegs, Telegraph Cucumbers, Fennel, Micro Herbs, Leeks, Gourmet salads, Kale, Kohl Rabi, Sweet Potatoes, Spuds and Onions.

The Watch List: Red & Green Capsicums, Cos Lettuce, Sweet Corn, Fresh Green Peas and All Tomatoes.

Market Insights: Sweet Corn is very short in supply, will see this change by next Monday. Tomatoes still short & expensive but will see relief by end of next week, same with Red & Green Capsicums.

BEST BUYS:

Fruit: Blood Oranges (QLD) * Blueberries (NSW) * Kiwifruit (NZ) * Pineapple (QLD) * Strawberries- large (QLD)

Vegetable: Cauliflower (QLD) * Celeriac (VIC) * Leek - large (SA) * Potato- brushed chip (NSW) * Wild Rocket (VIC)

SOMETHING DIFFERENT:

Fruit: Baby Pineapples - with stems (QLD) * Dates- California (USA) * Gold Kiwifruit (NZ * Mangosteen (IMP) * Plate Strawberries - VIP (QLD)

Vegetable: Baby Garlic (NSW) * Cime de Rapa (NSW) * Kale-coloured (NSW) * Kohlrabi (NSW) * Sorrel - red vein (VIC)

NOT THIS WEEK:

Short Supply: Namenko Mushroom

Short Supply & Expensive: Honeydew * Sweetcorn

Not Available: Dragonfruit * Finger Fennel * Chestnut Mushroom


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.


BUYER'S GUIDE: Asian/Exotics 14th Aug-20th Aug

Asian Vegetables: Short Supply

Gai Choy * Jicama * Water Spinach

Asian Vegetables: Not Available

 Asian Celery * Kachay * Sugar Cane * Tamarind

Exotic Fruits: Short Supply

Banana Buds/Bell * Guava- cooking

Exotic Fruits: Not Available

Asian Plum * Buddha Hands * Dragonfruit * Longans * Loquats * Lychee * Pomelos- red * Rambutan *  Tamarillo (gold)


BUYER'S GUIDE: 14th Aug - 20th Aug

MARKET SUMMARY: Fruit

The Buy list: Apples, Bananas, Blueberries, Ruby Grapefruit, Kiwifruit, Mandarins, Oranges, All Pears, Blood Oranges, Papaw, Passionfruit, Pineapples & Strawberries.

The Watch List: Honeydews, Seedless Watermelons, Papaya & Figs. 

Market Insights: USA Cherries coming to an end this week, as are Australian Grapes- quality is ok on both without being remarkable. Seedless New Season USA Red, Black & White Grapes are available with pricing back this week, more of the same in coming weeks. Figs are available but limited in supply and expensive.

Honeydews are very short and will stay this way for the next 4 weeks, quality Seedless Watermelons are expensive and size is medium. Red Papaya has shot up this week, the good news is there is ample supply of Pawpaw which is well priced to cover.

Rockmelons, Pineapples and Papaw best subs for Honeydews and Seedless Watermelons.

MARKET SUMMARY: Vegetables

The Buy list: Beetroot, Brussels Sprouts, Carrots, Celery, Chicory, Chinese Leaf Veg, Leeks, All Gourmet Salad Mix, Swedes, Gold Sweet Potatoes, All Spuds Red, White & Gourmet, Salad Onions and Green Zucchini.

The Watch List: Green Beans, Broccoli, Red Capsicums, Sweet Corn and all Tomatoes.

Market Insights: New Season Australian Asparagus is just a few weeks away, by early September we should see the first arrivals. Meanwhile the Australian Truffle season is in its closing stages. We are still feeling the effect of past poor weather with Broccoli, Red Capsicums and good quality Tomatoes in short supply and in the high dollar zone. All quality Tomatoes will stay this way for the next 2 weeks, Green Beans, Broccoli, Red Capsicums and Sweet Corn will drift back by early next week.

The quality of the best buy lines are excellent, priced to suit with good colour range. 

BEST BUYS:

Fruit: Blueberries (NSW) *Kiwifruit (NZ) * Mandarin (QLD) * Pawpaw- yellow (QLD) * Strawberries- large (QLD) 

Vegetable: Beetroot-large (QLD) * Brussel Sprouts (VIC) * Celeriac (VIC) * Chat Potatoes- desiree (SA) * Zucchini- green (QLD)

SOMETHING DIFFERENT:

Fruit: Apples- royal gala (NSW) * Beurre Bosc Pears (VIC) * Blood Oranges (QLD) * Cumquats (QLD) * Grapes - red seedless (USA) * Honey Pears (VIC) * Strawberries - VIP (QLD)

Vegetable: Chicory (NSW) * Okra (NT) * Tuscan Cabbage (NSW)

NOT THIS WEEK:

Short Supply: Vine Sweet Baby Capsicum * Zucchini Flowers

Short Supply & Expensive: Honeydew * Sweetcorn

Not Available: Dragonfruit * Finger Fennel


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.

 


BUYER'S GUIDE: Asian/Exotics 7th Aug-13th Aug

Asian Vegetables: Short Supply

Gai Choy * Water Spinach

Asian Vegetables: Not Available

 Asian Celery * Kachay * Sugar Cane * Tamarind

Exotic Fruits: Short Supply

Banana Buds/Bell * Buddha hands * Guava- cooking

Exotic Fruits: Not Available

Asian Plum * Dragonfruit * Longans * Loquats * Lychee * Pomelos- red * Rambutan *  Tamarillo (gold)


BUYER'S GUIDE: 7th Aug - 13th Aug

 

FRUIT: Market Summary

The Buy list: All Apples, Blueberries, Kiwifruit, Oranges, Passionfruit, Pawpaw & Papaya, Rhubarb, Ruby Grapefruit and QLD Strawberries.

The Watch List: Honeydew supply is very short this week- quality is nothing special with quality product going for big money. Rockmelons are back in price with the NT season switching on and quality improving. Both Seedless and Long Watermelons are holding in price for quality items.

Market Insights: USA Cherry season is about to end. New Season USA Seedless Grapes have commenced. The first of the New Season NT Mangoes are on the markets this week, however it will be another 3 weeks before regular supplies become available.

VEGETABLES: Market Summary

The Buy list: Brussels Sprouts, Carrots, Celeriac, Celery, Chinese Vegies, Leeks, Mushrooms, Parsnips, Mesclun, Wild Rocket & Gourmet Baby Spinach,  All Spuds, Sweet Potatoes and Zucchini. 

The Watch List: Green Beans (quality), Sweetcorn, Lebanese & Telegraph Cucumbers and Tomatoes (all lines) are in short supply and expensive. This will turnaround within 2 weeks as the QLD weather warms up following forecasts of clear skies!

Market Insights: The Australian Asparagus season will commence end of August/early September. Local Red & Green Cabbage is on the shorter side but supply and demand are matched. SA Onion season is on the down-hill run, will finish in 3 weeks.

BEST BUYS:

Fruit: Apples- delicious (VIC) * Blood Oranges (QLD) * Pawpaw- yellow (QLD) * Pineapple (QLD) * Strawberries - large (QLD)

Vegetable: Celeriac (VIC) * Fennel bulb- large (VIC) * Portabello Mushroom (NSW) * Sweet Potato - large (QLD)  * Wild Rocket (VIC)

SOMETHING DIFFERENT:

Fruit: Beurre Bosc Pears (VIC) * Cumquats (QLD)  * Green Mango (QLD) * Mangosteen (IMP) * Starfruit- aka Carambola (QLD)

Vegetable: Baby Endive (VIC) * King Brown Mushrooms (IMP) * Purple Jester Potatoes (TAS) * Treviso (NSW) * White Daikon- radish (NSW)

NOT THIS WEEK:

Short Supply: Butter Bean - yellow * Sweetcorn

Expensive: Baby Green beans * Honeydew

Not Available: Dragonfruit


MARKET 5: BRITISH

Q: How big is the catering operation at the Olympics?

The world’s eye is fixed squarely on the London Olympics this week and while the weather has been mixed and the Badminton players suspect,  the quality of the games overall has been exceptional. Beyond the individual sports, British culture is also in the limelight, so to capture the Olympic Spirit this week we are sharing our Market 5 for British cuisine. There is much more to British cuisine than Bangers ‘n Mash and to highlight the versatility of these everyday (and often overlooked)  kitchen staples, I have included some world class recipes from some of Britain’s best Chefs.  

1.      PARSNIP:

Image: www.naturespride.eu

While Don Burke may have controversially called parsnips an “affront to human dignity”, there are many Brits who couldn’t imagine a Sunday roast without them- in fact before the arrival of the potato from the Americas, the parsnip was a staple across Europe. So much so that during the Tudor dynasty, the parsnip was more commonly consumed than bread. Closer to home this cost-effective, nutritious and versatile vegetable is wonderful buying at the markets with quality, flavour and supply at its peak until October. For more information on parsnip selection and availability, please click here.

Host Nation inspiration: Chris Horridge’s Veal sweetbreads, parsnip air and curry oil

Click here to view recipe

 

2. ENGLISH SPINACH:

Image: Freepik

Spinach first appeared in England in the 14th century and was adopted quickly due to its availability in early spring when other vegetables were scarce. Spinach was brought to Australia by the first fleet but as it was difficult to grow here, Silverbeet soon became the crop of choice. Today many still refer to Silverbeet as Spinach in Australia for this reason. At its best until September-October, Spinach is a tasty, healthy addition to the menu, especially while other leaf lines are battling with frosty conditions.

Availability: all year, best Mar-Sept

Appearance: bright green, slightly crinkled, flat leaves on a firm green stem

Flavour: bittersweet- finer in texture and flavour than silverbeet

Best for: suitable for eating raw, blanched, braised

Host Nation inspiration: Adam Gray’s Spinach soup with wild garlic toasts

Click here to view recipe

 

3.      RHUBARB:

Image: www.marketfresh.com.au

Rhubarb is yet another ingredient that isn’t native to Britain, yet it is strongly linked to the national cuisine due to its popular use in desserts and wine making prior to WW2. In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds, where all other light is excluded, in order to produce a sweeter, more tender stalk. In Australia. Our rhubarb season peaks during Autumn-Winter, so now is the time to enjoy this tart vegetable at its best. For more information on selection or availability of rhubarb click here.

Host Nation inspiration: Nathan Outlaw’s Rhubarb and crumble trifle

Click here to view recipe

 

 

4.      LEEK:

Image: www.marketfresh.com.au

The leek brings a Celtic flavour to the celebrations. As one of the National emblems of Wales, this humble vegetable root has a proud history in Britain and is currently enjoying a resurgence in popularity. Brought to Australia on the first fleet, the leek is used widely in Australia with most production coming out of Victoria and an annual production value of over $16 million in 2007/2008. While it is grown commercially in other states across Australia, Victoria’s cooler temperatures allow for a top quality, consistent harvest over a longer period.

 Availability: all year, best May-Sept

Appearance: long thick white stalk with hard green leaves

Flavour: mild sweet, onion flavour

Best for: commonly used insoups (cock-a-leekie), stock, stews and other dishes, they can also be boiled, fried or eaten raw in salads

Host Nation inspiration: Martin Wishart’s Leeks vinaigrette with eggs mimosa

Click here to view recipe

 

5.    PEAS:

Image: www.marketfresh.com.au

 Growing up in Manchester there was nothing I liked more than mushy peas- popular across Northern Britain (Scotland/Yorkshire etc) this signature dish has become synonymous with stereotypical English fare- in particular meat pies and fish ‘n chips. Realistically peas shouldn’t be featuring in our Market Five as they are very expensive at the moment (due to cold snaps in QLD slowing supply) however we couldn’t help by include this British classic on our list. Prices should ease over the coming month as the weather warms up, in the meantime Sugarsnaps are performing well and are a good substitute.

Availability: generally all year

Appearance: round green seeds in a long green pod

Flavour: sweet, juicy

Best for: mushy peas- other than this they aretasty raw or cooked- often used in soups, risottos, pastas, salads, sides

Host Nation inspiration: Nathan Outlaw’s Ham hock with pea purée and wholemeal bread

Click here to view recipe

 

A: The Olympics (in this instance London 2012) is recognised as being the largest peacetime catering operation in the world and the Brits have stepped up to the plateas the first Olympic organisers to produce a food vision with a focus on sustainability.  Over the course of the Olympic and Paralympic Games, Olympic venues are forecast to serve up 14 million meals across 40 locations. The Olympic Village alone is being supplied with 25,000 loaves of bread, 232 tonnes of potatoes, over 82 tonnes of seafood, 31 tonnes of poultry items, over 100 tonnes of meat, 75,000 litres of milk, 19 tonnes of eggs, 21 tonnes of cheese and more than 330 tonnes of fruit and vegetables. Now that’s a mouthful.