Stalls brimming with stone fruit

Press, 9 January 1986, Page 12

Stalls brimming with stone fruit

Stonefruit attracted buyers’ attentions at the Christchurch produce markets yesterday. Red and yellow plums, apricots, firm peaches, cherries and juicy nectarines were all plentiful. For apricot jam-lovers, Oullins and Newcastle jam apricots were reasonably priced, and sundrop eating apricots went at up to ?14 a case. Morepark dessert apricots were dearer at up to ?30 a case. The cheapest apricots sold from $3 a tray. The first of the Shiro yellow plums sold at up to ?16 a case and cherries were scarcer than last week and were up to $lO a tray. Clingstone dessert peaches were plentiful. This year’s new variety, June Lady, looked appealing with its deep red blush on the skin and yellow flesh. Red haven and springcrest sold at up to $6 a tray. Other peaches went at $4 to $8 a tray, depending on quality. The choice eating sunglow nectarines and the sweet snowqueen variety went at between $5 to $8 a case. Salad vegetables — the other summer favourites — were also well supplied. Tomatoes were especially cheap, coming into the “buy of the week” category at between $4.50 and $8 for a 4.5 kg case. Their traditional herb accompaniment, basil, was also available. Lettuces were between 40c and 70c each. Crunchy radishes and spring onions to give that little “bite” to salads were also plentiful and carrots were $l6 to $lB for 20kg. Cucumbers were more scarce yesterday and sold at between $4 and $6 a case, depending on type. The first of the new season’s corn from Nelson appeared, and sold at $2B a case. Colourful red and yellow and green peppers were available, along with purple eggplants. Green courgettes were in short supply at up to $29 a case and yellow courgettes were up to $ll. North Island beans sold at $l2 and locally grown ones were $l3.

Silver beet prices eased this week, coming down to between $5 and $9, and choice, young beetroot was up to $7 a bag. Broccoli was in big demand and was quite dear at up to $lB a case.

New season’s Chinese cabbages from Blenheim and red cabbages were available from $6 to $8 a bag. Red squash, which has been slow to come to the markets this year because of the rain, sold at $35 a bag. Westport buttercups were $lO a small bag and last season’s crown pumpkin went at up to $4O a bag. Pickling onions are becoming more plentiful and were up to $lO a bag. Red onions were around $7, and ordinary onions were $lO and $ll a bag. Sweet-tasting Tongan bananas were plentiful, but most of the citrus was Californian — grapefruit, lemons and oranges. Strawberries were scarcer than in past weeks and went from $l3 to $23 a tray. Raspberries were up to $l5 a tray and blueberries were between $l2 and $l6 a tray. Blueberries are delicious mashed, and served with plain or flavoured yoghurt.

Today's recipies PEACHES IN WINE Peel and slice ripe peaches and place slices in wine glasses. Sprinkle with castor sugar and pour red or white wine (enough to cover the peaches) over them. Chill for at least one hour, then serve with thin, crisp biscuits. These chilled fruit compotes are lovely in hot weather, and any fruit can be used, on its own or mixed with others. UNCOOKED TOMATO SAUCE 450 grams tomatoes. 8 fresh basil leaves (or pinch of dried basil). Sprig of parsley. 2 cloves of garlic. 1 tablespoon olive oil. Salt and black pepper to taste. Method: Chop the herbs (basil, garlic and parsley) until fine, and place with other ingredients in a blender or food processor, and blend until the mixture is smooth. Chill. This is especially nice served over spaghetti, but is slightly thinner than the more traditional cooked sauces. It will keep several days in the fridge.