Potato supply affected by rainy week

Press, 20 February 1986, Page 15

Potato supply affected by rainy week

Last week’s rain had a drastic effect on the supply of potatoes to one Christchurch market this week.

No potatoes were able to be dug in time for yesterday’s market at Christchurch Market Gardeners, Ltd, yesterday. The manager, Mr Ron Bainbridge, said the crops had not been affected, but harvesting had been hampered by the wet weather. It was difficult to dig the potatoes out of the ground, when it became muddy.

Most of the market’s local suppliers from Springston through to Rangiora had been affected, he said.

Mr Bainbridge said he had not known such a shortgage of potatoes to occur in February. A similar situation had also occurred with other root crops such as carrots and swedes which were difficult to harvest in the rain.

It would probably take a few days before suppliers could satisfy the market again, providing there was no more rain, said Mr Bainbridge. “We can’t afford any more rain,” he said.

MacFarlane and Growers, Ltd, said it had had sufficient supplies of potatoes to cope with the demand although supplies were shorter than normal.

Good quality Chippewa were selling up to $7 a bag. Ham Hardy sold for up to $5 a bag.

The markets took on a more wintry look with an increase in supplies of leeks, Brussels sprouts, swedes and pumpkins. Butternut squash from Nelson sold for up to $2O a case. A smaller supply of buttercup squash fetched between $3 and $8 a bag. Brussels sprouts arrived at the markets this week and were fetching up to $l6 a 4kg bag yesterday.

Leeks sold for between $7 and $l2 a case. Good quality broccoli and courgettes continued to be well supplied. Buyers were paying up to $l6 a case for good quality courgettes. Broccoli fetched between $6 and $l2 a case depending on weight.

Com on the cob was still plentiful, being at the

peak of its season at the moment. It is ideal for freezing in the husk, or blanched if unpeeled. Prices ranged between $l2 and $l6 a case. Prices were firm for carrots which fetched between $lO and $l2 a bag. Green beans were in short supply as they are nearing the end of their growing season. Turnips were also in short supply, fetching up to $l5 a bag. Salad vegetables were still well stocked. There was no shortage of lettuces which fetched between $2.50 and $4.50 a case. Plenty of celery was

available. Prices varied, depending on quality, between $4 and $5.50 a bag. Peppers, both red and green varieties, were selling well. Green peppers fetched $3 a small case. Red peppers fetched between $l2 and $l5 a small case. Peppers freeze well and are ideal stuffed with mince or corn and baked in an oven. The green short variety of cucumbers were cheap and plentiful, fetching between $2 and $4 a case. Telegraphs sold for up to $5 a half case. A wide variety of fruit was stocked this week. The best of the season’s

melons are available. Melons should be served cool but not icy or they will have little flavour.

They can be frozen in cubes, slices or balls in a light or medium syrup for up to three months. Serve partially frozen. Rockmelons from Nelson and Keri Keri fetched up to $2O a bushel. Watermelons sold for 80c a kg. A small consignment of babaco from the North Island was selling for up to $l2 a tray. It tastes better if lightly poached until changing colour. It does not need peeling. Bottling pears are now available.

Kiwifruit sold for up to $lO a tray. Large acacados were popular, fetching up to $3O a tray. Today's recipes Brussels Sprouts with almonds Ikg Brussels sprouts paprika 1 tbsp almond slivers 2 tbspns butter 1 dstspn lemon juice METHOD: Trim sprouts, cook in a small amount of water until tender but still bright green. Saute almond slivers in butter, season, then pour over drained sprouts just before serving. Delish Frappe 6 cups of water melon pulp Two thirds of a cup of icing sugar Method:Puree ingredients. Freeze. Serve frozen over fresh berries drizzled with cream de menthe. Watermelons also taste excellent with fresh peaches and pineapple served with whipped creme and mayonnaise, lemon juice and a little icing sugar. Use three tablespoons to one cup of cream.