Produce scene Apple a day in May

Press, 11 May 1979, Page 2

Produce scene Apple a day in May

Remember the old saying,! “An apple a day keeps the doctor away” — especially during the cold, wet month of May.

Apples were the most plentiful fruit in Christchurch this week and there were plenty of varieties to choose from. Jonathan, Red Delicious, Golden Delicious, Sturmer, and Granny Smith apples were all for sale on the market floor yesterday, in crates, trays, or loose. Mothers did not take advantage of the abundance of apples at reasonable prices, but followed a traditional school holiday, trend of spending time with their children instead of at the markets. Other fresh fruits were not so plentiful. No strawberries were offered on the floor this week as the wet weather had affected the second crop. Stone fruit has finished for the season.

Packham pears were the only variety of pear available; the cooking pears have finished and the Packhams are about to do so. However, plenty of Florida oranges were available and they sold for reasonable prices. Sub-tropical and tropical fruits were in abundance but prices were high. Samoan mangoes, on sale for the first time this season, fetched to $l6 for a carton of six. Rarotongan pawpaws also found a good market, selling to $l4 for six. Pineapples sold well, too.

Ecuadorean bananas are expected on Monday and after ripening should be available in shops at the end of the week. A small shipment of bananas is expected from the Islands next week. No bananas were available on the market floor last week, and demand should be strong when they arrive. Kiwifruit. feijoas, and tamarillos were all still in copious supply. The tamarillos, of excellent quality, sold between $lO and $l4 a case on the floor yesterday. New Zealan d-grown lemons and rhubarb are still plentiful; they are always useful for tasty winter puddings and cold-fighting drinks. Yams from Dunedin were on the floor for the first time, skg bags fetching between $7 and $8.40. Tomatoes from Auckland are starting to arrive in greater quantities although the price has slipped slightly because of cold weather.

I The buoyancy of the lettuce mar! nt was also affected by cold weather and the price of local and Nelson lettuces eased.

Winter vegetables were present in abundance. An over-supply of cabbages pulled prices down as low as 10a each, the lowest for some months. Leeks have come back in price as more become available. Carrots and parsnips continue to fetch good prices.

Local butternuts are appearing in greater quantities and meeting a good demand. All types of pumpkin are still popular and plentiful. Brussels sprouts from Oamaru were plentiful but prices have eased a little.

Broccoli, a green which has not usually been sold in

great quantities, is coming on to the floor in good supply and is fast becoming a winter favourite with the housewife.

All potatoes including Ham Hardy, and black-soil Chippewa, are in heavy demand. Good supplies sold well yesterday from between $l.BO and $2.50 for 20kg to 24kg bags. Plenty of pickling cabbage was available and could be handy to brighten up a stodgy looking meal now that salad days are over.

Chestnuts sold well yesterday, and there was a good selection of other nuts to choose from. Peanuts are in season at the moment, and walnuts and coconuts also sold well. Some local, but mostly Blenheim-grown garlic was popular as always and supplies are good.

This week’s recipes

While healthful cabbages and apples are so abundant and reasonably priced, it seems a good idea to make the most of them. Coleslaw is not the only way to serve the two together: here are two recipes which spice up the normal seaweedy appear-

ance and taste of boiled or fried cabbage. BRAISED CABBAGE WITH APPLE 1 rasher bacon 1 small onion, chopped 1 cooking apple 1 to 2 tablespoons vinegar 1 tablespoon olive oil 2 tablespoons sugar 4 cups finely shredded cabbage 3 tablespoons water Method: Remove rind from bacon, cut into pieces. Heat oil in a flameproof casserole, add bacon, onion and 1 tablespoon sugar, cooking until golden brown, stirring. Add prepared apple and remaining ingredients. Cover casserole, continue cooking over gentle heat until cabbage is tender. Caraway seeds and nutmeg are optional.

NORWEGIAN CABBAGE 1 cabbage 1 teaspoon sugar 50g butter 1 teaspoon prepared mustard | teaspoon salt 2 teaspoon lemon juice Method: Shred cabbage as finely as possible and place in a saucepan to cook for five minutes in boiling water, covering with a

tightly fitting lid. While cabbage is cooking, prepare sauce by mixing together mustard, sugar, butter and salt. Heat gently and when bubbling add two teaspoons of lemon juice. Drain cabbage well and pour sauce over immediately.