BUYER'S GUIDE: 20/12/11 - 28/12/11
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
It is the season to be Merry and with the way our market is shaping up for the week all I can say is Ho Ho Ho and away we go!
Fruit:
No real shorts this week. A few quality issues, Strawberries being one but otherwise it's a buyers market. Quality is excellent, pricing is low and other than mandarins it is a Misère Ouverte! As per last week just Apples and Lemons holding in price and will lift as the weeks roll on.
Very good supply of Tropical Fruits from the Top End and Far North QLD: Longans, Lychees, Mangosteen, Rambutans and Ship Loads of Mangoes.
Also now in full swing Aussie Grapes, Red, Black & White all seedless, very sweet and crunchy.
Vegetables:
Slightly different story here. Broccoli and Caulies have come well down off last week's highs as have Green Beans, the quality and supply of Butter Beans is also back to normal.
Main items this week are Baby Corn, nil on market due to the heavy flooding in Thailand, White Asparagus limited due to imports and Green Asparagus doing its usual Xmas dance for this time of the year with supply coming from NZ, Peru and Aussie packers.
And oh yes Tomatoes being pushed by the market agents “they can't help themselves around this time of the year” pushing price which scared buyers into buying just in case the market Tomato agents are right.......for once! Roma Tomatoes are short and up in price. Otherwise plenty of colour and range to chose from.
BEST BUYS:
Fruit:
Cherries- Van's (NSW)
Kiwifruit (Imported)
Lychee (QLD)
Mango- R2E2 (QLD)
Peach (NSW)
Vegetables:
Broccoli (VIC)
Cauliflower (VIC)
Chat (Sml) Potatoes (SA)
Sweetcorn (NSW)
Rhubarb (NSW)
SOMETHING DIFFERENT:
Chestnuts (VIC)
Edible Flowers (VIC/NSW)
Jerusalem Artichokes (QLD)
Longan (Imported)
Popcorn Sprouts (VIC)
Purple Congo Potato (SA)
Rambutan (QLD)
Donut Peaches (NSW)
Red Currant (SA)
Yellow Butter Beans (QLD)
NOT THIS WEEK:
End of Season:
Red Tamarillos
Poor Quality:
Broad Beans
Not Available:
Baby Corn
Horseradish
White Asparagus
CHERRIES ON TOP
Q: What does it mean to ‘cherry pick’ something?
This weekend, Young, NSW, the birthplace of the Australian Cherry Industry, is hosting the 62nd National Cherry Festival. First commercially planted in 1878, Young accounts for 60% of the total cherry production in NSW. While NSW and VIC have traditionally been the cherry capitals of Australia, Tassie is hot on their heels as the home of our cherry exports, which is more the pity for us locals as the temperate maritime climate of the island produces lush, large fruit.
A member of the rose family, the majority of eating cherries are classified as either a sweet (Prunus Avium) or sour cherry (Prunus Cerasus). Sweet cherries are believed to have come from a wild cherry once found in the Caspian– Black Sea region, these cherries are delicious both fresh and cooked. Sour varieties can also be eaten fresh but are most often used for cooking, baking and preserving due to their tart flavour.
In recent years, plantations have been established outside traditional growing areas in the hope of prolonging the traditional cherry season which runs from November to February. Similarly to strawberries, a constant supply of cherries is achieved by harvesting different varieties at staggered intervals. To achieve a consistent supply, some states will grow more than 50 different varieties of cherry. It is therefore difficult to compile an exhaustive list, so the table below focuses on the main cherry varieties in NSW, when to look out for them and what to expect.
New Australian selections are starting to make their mark but are not yet commercially strong, keep an eye out for Sir Dom, Sir Tom, Dame Roma, Sir Douglas, Dame Nancy and Sir Hans in coming seasons.
So far, the 2011 season has brought mixed fortunes for Australian cherry growers. Cherries are extremely delicate and rains or high winds at harvest time can spell disaster for growers as they can cause the cherries to split or bruise. While the Yarra Valley, Central and North Eastern VIC are projecting one of their most fruitful season’s in decades (if the weather holds), NSW regions are battling high rains that are already causing some of the bigger fruit to split. While still hopeful, local farmers are warning that NSW markets may see a smaller fruit size this year as a result.
To kick of the season with a bang, here are some inspired cherry recipes to sink your teeth into:
- SAVOURY: Roast Duck with cherries & roast kipfler potatoes
- SWEET: Watermelon, cherry and rose salad, with shortbread, yoghurt & cherry syrup
- PICKLED: Pickled Cherries (have with duck, pork belly or blue veined cheese)
- SLAMMING: Esta Bebida 2
To find out more about the delicious cherry varieties on offer or to place your order contact Simon George & Sons.
A: Cherries don’t ripen after they’ve been picked, so it has always been important to choose your fruit carefully. To cherry pick is to inspect something very closely, so you come out with only the very best. With this in mind, how do you cherry pick a cherry?
A cherry’s colour is highly dependent on variety, so a darker skin will not necessarily be the best indicator of maturity. Instead, look for a cherry that is good and plump, with glossy skin and a nice green stem. Avoid soft, dull or bruised fruit or small hard cherries as they will lack flavour and juice.
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.