Green produce left unharmed by heavy rain

Press, 22 May 1986, Page 16

Green produce left unharmed by heavy rain

! All green vegetables were well stocked at Christchurch markets yesterday, in spite of recent heavy rain. Produce from Oamaru had not yet been affected by the rain, but insufficient drainage could lead to damage, one market said.

Broccoli from Oamaru and Canterbury was in shorter supply than usual, according to one market It fetched between $lO and $l5 a four to five kilogram carton at one market Up to $l2 a case for Oamaru broccoli, and between $lO and $3O a case for Canterbury grown stock was realised at another market. The price of Canterbury broccoli varied depending on the size of the cases.

Brussels sprouts from Lakeside in Canterbury and Oamaru were plentiful and demand for this vegetable was high. Prices fetched between $5.50 and $lO a 6kg bag at one market and up to $8 a bag at another.

Spinach was also plentifully stocked, fetching between $5 and $8 a case depending on quality. Outside spinach grown in Canterbury would come to the end of its season soon, with the advance of colder weather. Most markets would begin to rely more on glasshouse supplies. Silverbeet was also plentiful, fetching between $4 and $6.50 a bunch. North Island stocks of courgettes were beginning to supplement dwindling South Island stocks, fetching between $3 and $4 a kg.

Cabbage was in greater demand than at this time last year, reported one market. Red cabbage fetched up to $5 a bag at one market, and $6 a bag of 12 heads at another.

Savoy and drum varieties were also available. Savoy fetched up to $7 a bag, drum between $S and $8 a bag of eight, and up to $7.20 a bag at one market.

Stocks of lettuce had increased since Monday, but the demand had diminished with the wet weather. Prices dropped from $1 a head on Monday to 50c each yesterday. Parsnips were in average supply, fetching between $6 and $7 a 10kg bag. Carrots fetched between $7 and $lO a 20 kg bag. Carrots and parsnips could become less well supplied if the rain continued, as they became difficult to harvest, one market said. Excellent quality Toka Gold kumara and normal golden kumara fetched up to $2B a case. Potatoes were well stocked and generally of good quality, fetching between $3.50 and $4 a 20 kg bag. One market had observed a big demand for washed potatoes, which had proved popular with customers.

Cauliflowers dropped in price to between $3.60 and $6.40 a bag of eight at one market, and up to $5 a bag at another. Yams were only in average supply, being supplied mainly from Otago, and some from Canterbury. Prices ranged between $6 and $lO a 2 kg bag and between $3 and $4 a kg.

Kiwifruit remained abundantly supplied from the Nelson region, with other stocks expected to arrive from the North Island soon.

The extremely low prices of the fruit had affected sales of all other fruit, said one market Kiwifruit was selling at the markets yesterday for between 20c and 65c a kg. Supermarkets were selling them loose, by the bin and in bags, for as little as 29c a kg. Now is the time to buy in bulk for storage or for making jam. Bananas were expected to be in shorter supply until next week as the last stocks were sold yesterday.

Another consignment from Ecuador was due to arrive in Christchurch on Monday, but would not be ripe enough to sell until Thursday. A consignment of Californian navel oranges should arrive soon. Californian valencian oranges were available, fetching up to $33.20 a 19kg carton. Californian lemons fetched up to $35 a carton. American Ruby grapefruit fetched up to $3l a carton. Three varieties of Australian grapes were stocked, including Ohanez, Red Emperor, and Purple Comlchon. Excellent quality Australian pineapples fetched between $2.70 and $3.50 each. Cheap Ecuador limes were also available, fetching between $8 and $lO a small case. Braeburn apples were the latest variety to arrive at the markets, adding to the nine varieties already available. The popular Winter Cole pears also appeared for the first time. Today’s recipes ONION TART 125 g sliced bacon 1 tspn sugar 2 eggs 1 kg onions 2 tbspn flour 1 cup milk 1 cup cream

Method: Line a 25cm tart or pie tin with short pastry, trim pastry and chill. Dice the bacon and sweat in a frying pan until fat begins to melt Thinly slice the onions and add to bacon. Add the sugar and cook gently until the onions are golden and tender (about 15 minutes). Stir in flour, blend well. Cool and spread evenly over pastry. In a large bowl, lightly beat eggs. Heat milk and cream together and add gradually to eggs. Pour over bacon and onions. Bake at 190 deg. C (375 deg. F), on bottom rung or below the middle of the oven until the custard is set and the top lightly browned (about 35 to 45 minutes). Cool in a rack for 10 to 15 minutes, and serve warm. Makes eight to 10 servings.

Broccoli and Onion Pie 400 g broccoli 2 onions 2 and a half cups cream 3 tbspn chopped chives 4 eggs 2 egg yolks 75g grated Cheddar cheese salt and pepper pinch of nutmeg Pastry 4 and a half cups flour 375 g butter pinch salt 1 tbspn cornflour 1 tbspn lemon Juice % cup iced water Method: Mix flour, cornflour and salt Rub butter into dry ingredients until no lumps left Add almost all the water and lemon juice and mix to a smooth paste. Allow pastry to rest in the refrigerator, while the filling is prepared. Blanch the broccoli in boiling salted water until tender. Refresh under cold running water and leave to drain on paper towels to absorb excess moisture. In a saute pan, sweat the chopped onions in a little butter until they become transparent. Combine the cream with the eggs and egg yolks, then add the seasonings and chives. Roll out the pastry to 12mm thickness. Line a 250 mm pie plate with half pastry, reserving the other half for top. Arrange the broccoli florets and onions evenly over the base. Fill with the egg custard almost to rim of pie. Sprinkle with grated Cheddar, then lay the rest of the pastry on top. Seal the edges, brush with egg and bake for 40 minutes at 180 deg.