Fine weather brings good supplies to markets

Press, 27 April 1984, Page 2

Fine weather brings good supplies to markets

Fine weather has ensured that a good range of vegetables is again available to shoppers this week. Almost all vegetables were plentiful at the Christchurch markets yesterday, the exceptions being brussels sprouts from Oamaru, and courgettes. Sprouts sold for ?4 to $12.90 for a bag of about 6kg and courgettes were $1 to $5 a half-case. Cauliflowers have improved in both quality and quantity this week. Cauliflower belongs to the cabbage family and is closely related to broccoli. The oldest record of the plant dates back to 68. C. Raw or cooked, it is a good source of vitamin C. Cauliflower is often overcooked to a white mush, it is best done until just tender. It is a versatile vegetable and can be used in many ways. Cook it in chicken or beef stock and garnish with parsley, pour over cheese, lemon, or tartare sauce, or add it to a salad. At the markets, a bag of eight firm, white heads sold for $1 to $5. Broccoli was $2 to ?5.80 a half-case. Lettuces, both locally grown and from Oamaru, were

$2.50 to $5 for a case of ten. Corn, which is nearing the end of its season, was $4 to $8.20 a case or 15c to 20c a

cob. An 18kg bag of carrots was $3 to $B. Silver beet was plentiful at $1 to $5 a case and celery

prices varied from $2 to $9 a case. Spring onions were $3 to $5.50 for 12 bunches, and radishes were $1.50 to $3.60, also for 12 bunches. Potatoes were also plentiful with Ham Hardy at $1.30 to $l.BO for a bag of about 20kg, Rua at $l.BO to $2.50, and Chippewa up to $4, also for 20kg bags. Today's recipe CAULIFLOWER AU GRATIN 1 cauliflower Vz cup grated cheese 1 tbsp flour salt and pepper 25g butter % tsp thyme 1 cup warmed milk breadcrumbs Method: Remove outer leaves from cauliflower, wash thoroughly and cook, head up, in boiling salted water for 15 minutes or until just tender. Drain and keep hot. Melt butter in a saucepan, stir in flour and add warmed milk, stirring constantly. Add pepper, cheese and thyme. Cook gently for a few minutes then pour over cauliflower. Sprinkle with crisp breadcrumbs and place under grill until brown on top.