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
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:
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:
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:
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:
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:
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
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.
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:
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:
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
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
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
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:
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
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:
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:
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:
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.