Produce varied, plentiful

Press, 5 August 1983, Page 2

Produce varied, plentiful

Many vegetables on the Christchurch produce markets this week varied in quality because of the cooler weather, but were plentiful.

Lettuces were one of the few scarce items. Good quality lettuces grown in glasshouses fetched to $2 each, and those grown outdoors at Oamaru sold for $5 to $ll a case.

Supermarket squash from Pukekohe became available again and sold for $l4 a

bag. Cauliflowers, which sold for $4 to $7.50 a bag, and beans from Oamaru, at $5 to $7 a bag, were plentiful. Celery, silverbeet, spinach, swede, radish, and spring onions were all plentiful. Broccoli rose in price and quality to sell at $4 to $4.50 a case. The price of pumpkins also increased from last week at $8 to $l2 a bag.

Both local and North Island grown butternuts were available and fetched to $1 a kilogram. Brussels sprouts were also plentiful and sold for $2 to $3 a kilogram. Whitloof fetched $9 to $13.50 a carton. Half-case lots of yams sold for $5 to $lO. Potatoes were plentiful. Older varieties sold for $4

to $8 a bag, and newer Pukekohe potatoes fetched $l4 to $l6 a bag and Nelson new potatoes at $l6 a bag. Good quality Australian strawberries fell in price to $2.30 to $2.70 a punnet, compared with $3 to $3.50 a punnet last week. Avocados dropped in price to $2O to $25 a tray.

Tamarillos were scarce and sold at $lB to $22 for a half case. Auckland tomatoes sold in 7kg lots for $3O to $39.40,

while locally grown tomatoes, which sold in 4.5 kg boxes, fetched $9 to $24. New Zealand lemons were plentiful at $l2 to $l5 a bushel, as were goldfruit, at $8 to $l2 a bushel, and kiwifruit at $l.lO to $1.30 a kilogram. New Zealand oranges sold for $l4 to $l6 a bushel.

Good quantities of Ecuadorean bananas and Australian oranges were also available. A further shipment of Californian grapes

is expected next week. Tongan taro, capsicums, yams, and coconuts are also expected to be available early next week. Today’s recipe SILVERBEET WITH SHARP SAUCE 1.5 to 2kg silverbeet 2 tbsps butter Salt and pepper. Sauce: 2 tbsps butter 2 tbsps flour Salt and pepper l*/4 cups milk 1 tbsp lemon juice. Method: Wash, trim and coarsely chop the silverbeet. Heat the butter in a frying pan and add the silverbeet. Cook gently, tossing continually, for about 10 minutes until the silverbeet is tender. Season with salt and pepper. Serve with sauce poured over. Sauce: Melt the butter in a small saucepan, stir in the flour and cook for 2 to 3 minutes. Add the salt and pepper. Gradually add the milk and bring to the boil, stirring all the time. Simmer for 3 to 4 minutes. Add lemon juice. Serves four.