Sydney Markets Fresh Fruit Vegetable & Flower Report
10 - 16 July 2017
Available all year root vegetables are at their best in winter. Take your pick of parsnips, swede, turnips, beetroot and carrots are to make a healthy homemade soup or roasting with fresh herbs.
One of the most popular all-round onions, brown onions have a pungent sharp flavour when used raw but develop sweetness with cooking as the volatile oils are converted to sugar. Use brown onions for casseroles, soups, stocks, risotto and for making caramelised onions. Expect to pay $2-$3.
One of the healthiest greens, vibrant curly leafed kale is a rich source of vitamins. 100g of kale has well over 2 day’s supply of vitamin C! It also supplies iron, calcium and potassium. Store in a plastic bag in the crisper and use with 2-3 days. Kale is $1-$2 a bunch. Try this Kale with garlic, currants and pinenuts.
Fennel at $1.50-$2.50 a head is top value. Try pan-frying slices of baby fennel in oil and garlic until tender. Toss through cooked spaghetti with chopped fennel leaves and toasted pine nuts with grape tomatoes.
Celeriac is a winter favourite packed with flavour and potential. Cooked and mashed celeriac is super tasty with a creamy in texture; it works well in a creamy or chunky vegetable soup, I’ll love this Creamy celeriac, leek & smoked fish chowder or try it roasted with other root vegetables. Select small to medium sized celeriac priced at $6-$8 a bulb.
Snap up chestnuts. Fire up the oven and roast a big handful of aromatic chestnuts. Roasting is easy, simply cut a shallow cross through the flat side of each chestnut and roast at 200oC for 30 minutes, cool slightly that peel while still warm. Chestnuts are $6-$15 a kilo, depending on variety and size. Add cooked chestnuts to stir-fries, meat stuffing, winter soups or roasted vegetables.
Nutritious and natural sweet pears are perfect for creating simply elegant desserts or enjoy poached pears for breakfast. Poached, roasted, baked or stewed pears are great value at $2-$5 a kilo, depending on variety and size.
Versatile and juicy winter lemons are a good value at $3-$5 a kilo, depending on size. Add a squeeze of lemon juice to winter soups, stews and roast chicken to reduce the richness and enhance the flavour. Lemon zest and juice also in popular for adding a citrus flavour to cakes, muffins and pastries.
Winter strawberries from Queensland are eating beautifully. Expect to pay $2-$4 depending on punnet and strawberry size. Rinse gently just before preparing, and use as soon as possible for maximum freshness.
Bursting with goodness pink grapefruit has a clean, pleasant tangy flavour; they are packed with vitamin C. The flesh colour can vary from pale pink to salmon red and they are sweeter than their yellow fleshed in season and great value now pink fleshed grapefruit are $3-$4 a kilo. Alternatively try the low acid Cara cara navels, originally from Venezuela these Latin loveliest are a new favourite. Expect to pay $3-$5 a kilo.
Creamy Queensland bananas are an energy boosting fruit that is a healthy choice for the whole family. Bananas are perfect for snacks or serve them sliced with your favourite breakfast cereal, they provide are a rich source of energy and B vitamins. Bananas are selling for $3-$5 a kilo, depending on quality and size.
Delicious fresh Medjool dates have soft sweet flesh with a caramel-like flavour. Eat them fresh for a sweet snack or deseed and chop them and add to cakes and puddings or porridge. Dates are $15-$24 depending on grade.
Cut and potted hyacinth, daffodils, tulips, rose lilies, potted cyclamen, sweet peas, poppies, hyacinth, sea holly ornamental kale, roses, violets, lavender, freesia, stock and iris.
For more information, recipes and stories visit Sydney Markets blog.
Prices quoted in this report are only relevant for the week of the report. All prices are estimates only as prices vary depending on variety, size and quality of produce and the trading area. For further information please contact Sue Dodd, Retail Support Manager on tel 0438 725 453.
Published On 2017-07-11 00:30:00Print Page