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.
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.
AUSTRALIAN GARLIC
Q: How do I get that rich, pungent garlic flavour?
The first boxes of Australian Garlic are appearing at the Sydney Markets and though the season wont be in full swing for another 3-4 weeks, it is a welcome sight for chefs and foodies.
Garlic was introduced to Australia by early European migrants and in the 70s and 80s the local industry was growing steadily. This changed in the 1990s when cheap Chinese garlic begin to flood the Australian market and despite its smaller size and significantly lower quality, it hamstringed local farmers who couldn’t compete on price. Nowadays, local product accounts for only 10-20% of the garlic consumed in Australia, a very small piece of a big garlicky pie, with Australians putting away approximately 3,500 tonnes of fresh garlic each year.
Recently there has been a renewed interest in sourcing locally grown garlic due to its freshness and fuller flavour. To allow for import, garlic produced overseas is treated with various chemical pesticides and growth retardants. Between these treatments and the time it takes to reach our shores, imported garlic tends to have a less intense flavour and spongy texture.
The Australian garlic season runs from October to May with the main growing regions being SA, VIC ,NSW with some early crops from QLD.
There are a number of white, pink and purple garlic varieties available which can be grouped into either the hard or soft necked categories. Soft necked varieties are stalkless with large bulbs. The most common varieties, their flavour ranges from very mild to very hot and lack the subtle but more complex flavors of the hardneck varieties. Hard-necked varieties have a hard stalk, are smaller than soft-necked varieties and have fewer but larger cloves that are easier to peel.
There is a lot of confusion in the market over the names of garlic varieties being produced in Australia, but here are some of the more widely recognizable varieties.
Printanor:
When: Mid Season
What: Soft neck originally from France, this is now one of the most popular varieties in Australia and NZ. Medium to large, it is white with 15-20 cloves per bulb. Stores well and has a rich flavour
Australian White:
When: Mid Season
What: Californian type, large white bulb and cloves- selected in SA
California Late:
When: Late Season
What: Soft neck variety from cooler states- stores well. Dark pink skin with large bulb and lots of small cloves
Italian White:
When: Mid Season
What: Older soft neck variety that is medium to large and white-cream. It stores well and has 10-20 cloves
Italian Pink:
When: Early season
What: Medium sized hard-neck variety with thin pink-purple skin. Stores well.
Elephant/Russian Garlic:
When: Mid-Late Season
What: Not a true garlic, this is closer to a leek and has a mild flavour. It has a large solid bulb and can be baked/roasted and included in a dish whole.
Mouliner:
When:Mid Season
What: Large white bulbs that are quite symmetrical, many predict this will soon be nipping at the heels of Printanor
Glenlarge:
When: Early Season
What: Hard necked QLD selection with well-formed white bulbs that have a slight purple tinge. 6-12 cloves per bulb.
TRENDS TO WATCH:
Spring Garlic: (Available October)
Flavour: Mild garlic taste
Use: Entire plant. Just trim root ends and the tough parts of the green leaves.
Background: Harvested before the bulb is formed. Look for specimens with fresh green tops (no dried ends or soggy leaves).
Green Garlic: (Available November)
Flavour: Mild- stronger than green onion but milder than mature garlic
Use: Entire bulb- skin and all. Just trim root ends and the tough parts of the green leaves.
Background: Green garlic is pulled prematurely when the stalk is fully green and the bulb has only a hint of cloves.
Garlic Shoots:
Flavour: Mild garlic flavour, less pungent.
Use: Edible part is the stem, used in stir fries, soups or as a garnish
Background: Usually imported into Australia. These should be 10-20cm long and have no sign of bulb swelling
A: The key to a rich garlic flavour is freshness. Similarly to wasabi, the flavour and aroma of garlic is caused by the chemical reaction that takes place when its cells are broken down. This flavour is at its most intense shortly after the reaction takes place, therefore it is best not to prepare garlic too far in advance.
Different methods of cooking also influence the flavour of garlic. To achieve an intense garlic taste, the maximum amount of oil needs to be released; therefore pressing, crushing and mincing are the best means of preparation to get this result. Meanwhile, chopping is good for stir fries and slicing is good for bringing that light garlic flavour to your dish.