Yams, pink and nobbly, plentiful at present

Press, 13 July 1984, Page 2

Yams, pink and nobbly, plentiful at present

The yam, an odd-looking small, pink, and nobbly root vetegable, is plentiful in Christchurch vegetable markets this week.

The yams available are of the pink variety, officially known as Oxalis crenata. A large, brown variety with white flesh, it is common in most tropical countries, but this has a weaker taste than the pink yam. Unlike many other root vegetables, the yam does not need to be scrubbed or peeled before cooking. It can be boiled or baked and requires a similar cooking time as potatoes. At the produce markets, yams sold at $4 to $7 a bag yesterday. Most winter vegetables are plentiful this week.

New entries on the market include the first of the season’s new potatoes, from Nelson, which went for $23 a bag or about $l.lO a kilogram. However, they are fairly scarce. Cauliflowers are still plentiful, the warm weather bringing them forward at $1.50 to $4 a bag. Cabbages are still plentiful, at $1 to $3.50 a bag. Brussels sprouts, from Oamaru, sold for $3.50 to $6 a bag, and lettuces from Oamaru and Nelson were $2 to $5 a case. Broccoli is available in good quantities, and sold to $l2 a case.

Silver beet and spinach, healthy greens, sold for $2.50 to $5.50 a case and $4 to $7 respectively.

Carrots have risen slightly in price, but were still cheap and plentiful at $6 a bag. Onions were still holding their own at $lO to $l5 a bag, - although pickling onions are scarce. They sold for $10.50 a bag. Celery from local gardens and Nelson was $3 to $10.50 a case. A shipment of courgettes has arrived from Australia, and sold at $62 a carton. From the Islands this week are green beans, which fetched $2O for a 4kg carton. North Island whitloof sold

for $l4 a skg carton, and cucumbers were scarce at $l4 to $16.60 for a carton of six. On the fruit market are New Zealand, lemons, which are plentiful and sold for $l2 to $lB a bushel. Goldfruit was limited and fetched $l2 to $l5 a bushel. Tamarillos were $l5 to $lB a carton. They are expected to come into full season soon. Clementine mandarins sold for $26 to $3O a bushel and satsuma mandarines for $22 to $26 a bushel. Kiwifruit sold for 65c to 88c a kilogram.

Mushrooms are scarce and sold for $l2 to $16.20 a tray, while tomatoes, from Auckland, went for $l2 to $l7 a Ikg carton. The more exotic avocados have not been available in the last few days, but sold for $3O a tray earlier in the week. Pineapples have arrived from the Philippines, and bananas have arrived too. Both should be in shops today. Today’s recipe YAM SALAD WITH CURRY MAYONNAISE Ikg yams 1% cups celery, cut in slanting slices 1 cup pineapple chunks 'A cup pecans or almonds ‘A cup orange juice Vi tsp salt 2 tsp curry powder 2 tsp tarragon vinegar 2 tsp grated orange peel 1 cup mayonnaise 1 or 2 tbsp milk or light cream lettuce leaves Method: Cook yams in water for 20 to 30 minutes or just tender when pierced; do not overcook. Cut into cubes, enough to make about three cups. Mix gently with celery, pineapple chunks, nuts, orange juice and salt. Chill, covered, until ready to serve. To prepare mayonnaise, blend curry powder, vinegar, orange peel, and mayonnaise. Thin with milk. Serve with chutney if desired.