PEAR SHAPED
Q: What gives a pear its unique melting texture?
While the cold weather is having an adverse reaction on many fruit and veg lines, apples and pears are a reliable addition to the menu with quality consistent and stock readily available. With harvesting taking place between Jan-May each year, apple and pear varieties have been relatively unaffected by recent weather and therefore will be both good quality and in steady supply over the coming months.
Having recently discussed apple varieties, the bulletin this week explores the pear varieties currently available in Australia. While often overlooked, pears are still a key player in the horticulture industry and are growing in popularity. In fact, Australian pear production increased by 30% last year taking it to more than 123,000 tonnes. While Victoria still accounts for the majority of Australia’s production at 88%, our local farmers are upping the ante with NSW increasing production by 63% in 2010/2011.
The secret to enjoying pears is knowing which pear to eat when. A pear eaten too early is an opportunity missed, as it has not yet had a chance to develop its full flavour and the unique, buttery texture. As stated by Edward Bunyard, author of The Anatomy of Dessert, "The pear must be approached, as its feminine nature indicates, with discretion and reverence; it withholds its secrets from the merely hungry." So with a little reverence, here’s our guide to getting the most of winter pears:
Fast Facts:
Selection: Look for fairly firm, fragrant fruit that is unblemished.
Storage: Store firm, unripe fruit at room temperature until it changes to a ripe yellow and/or gives a little when pressed at the stem. Once ripe, keep in refrigerator and use quickly.
Preparation: Handle gently, pears bruise easily. Once cut, brush surfaces with citrus juice to prevent discolouration prior to serving
BEURRE BOSC:
Available: Mar – Oct, best Apr – May
Appearance: med to largepear with an elongated neck, green-brown skin and a golden-brown russet that darkens as it ripens
Flesh: juicy, white flesh
Flavour: aromatic, sweet, buttery and juicy
Best use: great all-rounder. Suitable for most cooking methods and lovely fresh. Often used for poaching
CORELLA: aka Forelle Pears
Available: April – end August
Appearance: squat with a bright, glossy pink-red blush on green – yellow base
Flesh: tender, soft white to creamy yellow flesh
Flavour: sweet and juicy
Best use: fresh – striking addition to salads
Watch for: sometimes smaller fruit is sold as baby corellas, these retain the unique flavour and are practical for salads and portion control
HONEY: aka Winter Nelis, Quall
Available: Mar - Nov
Appearance: small – medium in size, squat, round pears with green, heavily russetted skin that yellows when ripe
Flesh: creamy white
Flavour: tender, sweet, buttery– very juicy and aromatic
Best use: very versatile- good cooked and fresh
JOSEPHINE: aka Josephine de Malines
Available: Apr –Aug
Appearance: medium sized fruit withlight-green soft skin and slight russet
Flesh: fine grained, creamy yellow-white
Flavour: rich, juicy and very sweet
Best use: excellent fresh eating variety
NASHI PEAR:
Available: Mar – Nov (best May – Aug)
Appearance: medium, round fruit with yellow-green slightly rough skin (can be flecked with white or brown depending on variety)
Flesh: creamy white, crisp and juicy flesh (like an apple)
Flavour: subtly sweet with medium sugar and high acid
Best use: its crisp texture makes it an interesting apple substitute for a variety of dishes (salads, cheese platters) or eaten fresh
PACKHAM: aka Packhams Triumph
Available: Mar – Dec (best- May-Jun)
Appearance: med – large green pear (turns golden yellow when ripe) with a short neck (skin can sometimes appear bumpy)
Flesh: white and slightly firm yet juicy
Flavour: juicy and sweet
Best use: great baked in desserts, poached or fresh
RED D’ANJOU: aka Red Angou
Available: Apr - Nov
Appearance: medium sized, deep red fruit with yellow-green mottling
Flesh: fine, white flesh
Flavour: juicy
Best use: salads
A: It is the unique texture of the pear that sets it apart from its popular pome brethren. From harvest to consumption the quality of a pear is reliant on knowing when to act. If allowed to stay on the tree too long, the pear develops a gritty, coarse texture as it ripens. To avoid this, farmers pick their pears when mature (but not ripe) and then hold them in cold storage (a key step in achieving their unique character) before they hit the markets and begin to ripen naturally. As pears ripen from the inside it can be difficult to gauge when to indulge, but it is worth the wait. If you press the point where the stem meets the neck and if it gives evenly without applying proper pressure – then the pear is ready to melt in your mouth.
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:
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:
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
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:
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:
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:
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:
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
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
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
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:
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.
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.
THE APPLE OF LOVE
Q: They’re tasty, but are tomatoes good for you?
A member of the nightshade family, tomatoes, or apples of love as they were once known, were introduced to the world following the Spanish conquest of Central America in the 1500s. While it is now a staple ingredient in cuisines the world over, the last 500 years has seen this lush fruit compete with the rosebud as a token of love, named as the subject of numerous court battles and decreed as poisonous. Despite its controversial history, 2008 saw 130 million tonnes of tomatoes produced worldwide, with China leading the charge at a staggering 33 million tonnes per annum.
Technically a fruit, the tomato is most commonly used as a vegetable. This is due to the glusamate content of the tomato which gives it a rich flavour that sits somewhere between sweet and savoury, making them perfect for eating both fresh and cooked.
The tomatoes we see today are nothing like the fruit first cultivated in the Americas. Over the years, tomatoes have been specifically bred for the purposes of increased disease resistance and aesthetic appeal. These programs have resulted in higher yields for farmers and the dominance of tomatoes that are uniform of shape and intense of colour i.e. the round, red fruit we see today. Unfortunately, many people believe that these programs have also resulted in loss of flavour and texture.
With this in mind, we have seen a widespread increase in demand for heirloom (heritage) varieties, organic, truss and vine-ripened fruits, as they offer the most authentic tomato experience.
Beyond these distinctions, there are many other tomato varieties that are worth including on the plate:
BEEFSTEAK OXHEART (Heirloom):
Availability: One of the favourite heirlooms, the oxheart is currently in short supply (as are all heirlooms) but is about to hit peak
Description: Large, very fragrant heirlooms. Tend to have a stripy skin with background
Flavour: Juicy with solid meat
Best Use: Slicing, sandwiches
BELLA ROSSA (loose):
Availability: Generally available, though supply can fluctuate throughout the year
Description: Appear similar to baby roma but are more square than egg shaped.
Flavour: Firm and sweet
Best Use: Salads, snacking, roasting whole
BLACK KUMATO:
Availability: Generally available, though supply can fluctuate throughout the year
Description: Dark brown/red when ripe
Flavour: Low in acid which makes them very sweet with a distinctive ‘kumato’ flavour
Best Use: Colour adds a unique twist to gourmet dishes. Dark brown are good for gourmet dishes, salads, sandwiches. Dark red is good for soups and sauces.
BLACK KUMATO- GRAPE:
Availability: Generally available
Description: Hydroponically grown these are a new variety. Dark chocolate.
Flavour: Low in acid which makes them very sweet with a distinctive ‘kumato’ flavour
Best Use: Snacking, salads, pasta sauces
BLACK RUSSIAN (Heirloom):
Availability: December - March
Description: Medium sized with dark olive skin and chocolate, red flesh
Flavour: Sweet
Best Use: Adding colour to a gourmet dish, salad
CHERRY (available loose or truss):
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small variety, around 2cm in diameter. Mainly sold as yellow or red fruit, though it is possible to get heirloom cherry and grape medley packs
Flavour: Sweet and crunchy. The yellow fruit tends to have less acid and therefore be sweeter again
Best Use: Salads, roasting whole, snacking
GOURMET/FIELD/ROUND:
Availability: Generally available
Description: These are the standard round, red tomato we know and love
Flavour: Rich, full flavour
Best Use: All rounder
GRAPE:
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small oval (approx 4cm) that comes to a point. Mainly sold as red or yellow fruit (yellow is slightly smaller), though it is possible to get heirloom cherry and grape medley packs
Flavour: The red and yellow varieties are very sweet due to their high sugar content
Best Use: Snacking
ROMA: (available loose or truss)
Availability: Generally available, though supply can fluctuate throughout the year
Description: Medium sized, elongated oval fruit that is rich red when ripe
Flavour: Sweet and juicy
Best Use: A plum tomato, low water and seed content make them perfect for cooking. Hold shape well under heat.
ROMA- BABY
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small, generally about half the size of full Romas
Flavour: Intensely sweet, not as sweet as cherry tomatoes but still tasty
Best Use: Salads, sandwiches, antipasto, roasting, BBQ
TEARDROP/PEAR:
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small fruit shaped like a pear/teardrop, this tomato can be red or yellow
Flavour: Mild and juicy, yellow teardrops have no acid and are very sweet
Best Use: Salads, snacking
MEDLEY:
Medley punnets showcase a variety of heirloom cherry and grape tomatoes, that bring a fantastic array of flavours, textures and colours to the plate.
Availability: Generally available, though supply can fluctuate throughout the year
Best Use: Salads, snacking
A: Tomatoes are a nutritionist's dream. Generally a good source of vitamin C, E, A and fibre, they are set apart by their high lycopene content. One of the most powerful, natural antioxidants, lycopene has been proven to ward off various types of cancer by preventing the growth of cancerous cells. In fact, scientists believe that just one glass of tomato juice a day could have a huge impact on your future health. Interestingly, the lycopene in a tomato is not compromised by the cooking process, in fact the lycopene levels increase making it even more beneficial to the consumer.
MAKE FRIENDS WITH SALAD
Q: What makes a salad, a salad?
Simon George & Sons knows how to make friends with salad. Our new range of ‘fine’ salad mixes from Victorian supplier, Hussey & Co offer chefs a convenient salad base that is tender, colourful and packed full of flavour. The finer leaves make it possible to deliver a salad with the full complement of flavours and a gourmet look, no matter how small the serving.
FINE ASIAN MIX: (Mizuna, Mibuna, Tatsoi)
The Asian Mix is a fantastic staple for the kitchen. The Japanese leaves deliver mild mustard, peppery flavours while the Tatsoi adds a creamy texture. Many chefs customize this mix by tossing through various hydroponics.
FINE MESCLUN MIX: (Red and Green lettuce lines, little mustard and curly leaves)
At only 5 or 6 cm, the leaves in this mix enable you to offer a full salad experience in one handful. With up to 16 varieties this mix is a flavour hit.
FINE SWISS CHARD:
At it’s peak over the next two months, the fine chard mix is delicious, colourful and fresh.
SNOW PEA TENDRILS:
These tendrils have a stunningly delicate appearance and a lovely crunchy texture. Boasting a subtle pea flavour, they can be used in either a salad mix or to dress a dish
ARUGULA ROCKET:
While many chefs opt for the stronger heat of Wild Rocket, Arugula is fast gaining popularity with those seeking a milder pepper hit, tender leaves and a softer look on the plate
According to history, it’s the dressing. The word ‘salad’ originally derived from the Latin ‘salata’ or salted things, which refers to the practice of eating raw vegetables dressed with salt, oil and/or vinegar.