Hailstorm’s effects now being felt

Press, 11 March 1983, Page 2

Hailstorm’s effects now being felt

Although the short, sharp hailstorm which hit parts of Christchurch on March 3 inconvenienced motorists and pedestrians for only a few hours, its effect is just beginning to show at the produce markets. Worst hit is Christchurch’s supply of courgettes. Most courgettes now available are of poorer quality than usual because they bear hail marks, which are larger than the hailstones themselves because the marks grow with the vegetable.

Because of the shortage of good-quality courgettes, the range of prices paid at the markets yesterday was wider than usual. Those of a good standard went to $ll for a half-case, whereas as little as $1 was paid for half-cases of marked courgettes: Some damaged cabbages also appeared at the markets, and prices ranged from $1.50 to $3.50. In the case of most other vegetables, supplies from areas which missed the storm filled any gaps. Over-all, there were plenty of vegetables at the markets. Cauliflowers are more plentiful than in recent weeks, and the prices for a bag ranged from $4 to $B. Earlier’ this week the price had been to $l2. Lettuces are firmer than earlier supplies, and sold for 15c and 25c a head. Carrots, now. plentiful, sold for $2.50 to $3.50 a bag. Green beans and runner beans fetched $3 and $5 a case on the market floor, and cucumbers between $2.50 and $6 a half-case. The quality of broccoli offered for auction was more varied than usual, stretching prices from $1.50 to $8.50 for a case. Good-quality chippewa potatoes proved to be much in demand, and each bag for $5 to $6. Ham Hardy potatoes sold for between $3.50 and $4. Onions fetched between $2 and $4.50 a bag, and pickling onions between $6 and $B. More capsicums are now available, as those grown locally in hot-houses have been supplemented by those grown outdoors in Nelson. Bags of capsicums sold for $1 to $1.50. A new vegetable is now available in Christchurch. It is the Zimbabwe, squash, another member of the pumpkin family. The new vegetable is similar to the buttercup pumpkin, but is smaller and lighter in colour. Its taste has been likened to both the crown pumpkin and the marrow, and it is suitable for stuffing, baking, or steaming. Half-cases of Zimbabwe squash sold for $3 to $4 yesterday. Red pumpkins, which are famed for their association with Cinderella, Peter Pump-kin-eater, and Hallowe’en, are now available in Christ-

church. Crown pumpkins, the smaller, grey vegetables, have already been in fruit and vegetable shops for some time. The big. rough-skinned red pumpkins fetched $2.50 to $6 a bag when they made their debut at the market. Brussels sprouts have arrived from Oamaru, and sold for between $6.50 and $7 a bag. Cases of North Island kumara sold for $2O to $2B. Raspberries and strawberries are still available for berryfruit lovers, although their season is quickly nearing an end. Raspberries sold for $l2 a tray and strawberry prices ranged from $9 to $l6 a case. Avocado prices have risen again after a short-lived drop last week. Trays of avocados yesterday were worth $3O.

New Zealand citrus fruit have been offered alongside the Californian variety at the market this week. The New Zealand lemons sold for $13.50 to $l5 a bushel, and Weenie grapefruit, a large North Island fruit, for $l2 a case. New Zealand oranges

are also available. The stone-fruit season, which began late this year, is still going strong. Nectarines sold for $6 to $13.80 a halfcase, peaches for $5 to $9 a half-case, and nectarines for $8 to $l2. Plums are available in several varieties, and fetched between $5.50 and $l6 for a half-case. • Coxe’s Orange apples and Bon Chretien pears are more plentiful, and are slowly being joined by other varieties. This week’s recipe Hot Lemon Souffle 1 lemon 4 egg yolks 4 egg whites, beaten stiff 175 g castor sugar Method: Beat the yolks until thick and pale. Beat in half of the sugar gradually and add lemon juice and rind. Beat the egg whites and remaining sugar until stiff. Fold into the mixture. Bake for 40 minutes in a slow oven. Serve hot with whipped, chilled cream.