Market predicts ‘reasonable’ Christmas prices

Press, 18 December 1986, Page 32

Market predicts ‘reasonable’ Christmas prices

Plentiful supplies of fruit and vegetables at Christchurch markets this week might keep prices reasonable for Christmas shoppers, said a market yesterday. Most produce was plentiful and stonefruit was abundant, which accounted for more reasonable prices for some fruit this year, said Macfarlane and Growers, Ltd.

The manager of Market Gardeners, Ltd, Mr Ron Bainbridge, said salad vegetables were reasonably priced, particularly tomatoes, lettuces and cucumbers which “could not be in better supply.” Cucumbers had firmed slightly in price this week, and it was possible prices would firm again next week, he said.

Spring onions were well supplied again after a shortage in recent weeks. Most green vegetables had eased in price considerably, particularly cabbages, cauliflowers, and courgettes. Garlic was also cheaper this week, because greater quantities were becoming available.

Cucumbers fetched from 40 cents to 60 cents for shorts and up to 80 cents for the telegraph varieties. Abundant stocks of Nelson and Canterbury tomatoes fetched between $4.50 and $6.50 a 4.5 kg carton. The top price on the Nelson varieties was up to $5.50 a carton. Ample supplies of Canterbury lettuce fetched from $2.50 to $5 a case, and Oamaru varieties fetched up to $2.90 a carton. Spring onions fetched from $8 to $l2 a dozen bunches, and radishes, up to $5 a dozen bunches.

Garlic was slightly cheaper this week, fetching from $4 to $8 a kilogram. Celery fetched from $24 to $3O a carton. The bulk of supplies were still being sent from the North Island. Cauliflowers sold for between $7 and $9.80 a bag of eight, and cabbages fetched from $6 to $9.50 a bag of eight. Red cabbages fetched up to $2 each.

North Island courgettes fetched from $2 to $3 a kilogram. Broccoli was reasonably priced. Oamaru lines fetched from $5 to $6 for a 4kg box, and North Island lines, from $l2 to $lB for a 7kg box. Limited supplies of asparagus fetched from $3 to $3.50 a kilogram. Old and new season

potatoes were plentiful and cheap. The popular Jersey Benne new potato from Oamaru fetched from $2 to $2.50 a 4kg box.

Other varieties of new potatoes from Nelson and Canterbury fetched from 30 cents to 60 cents a kilogram. Old season’s potatoes fetched from $2 to $4 a 20kg box. A variety of Australian pumpkins were stocked including the grey, new ; season’s squash, butternut i and buttercup. The squash, which fetched up to $1 a kilogram was a good decorative pumpkin, said one market.

Grey pumpkins fetched up to $1.50 a kilogram, while the butternuts fetched from $3O to $35 a 20kg bag. Buttercups fetched up to $1.40 a kilogram.

Fresh herbs were well stocked, including basil, thyme and sage for the traditional Christmas turkey stuffing. Big quantities of stone fruit from Hawke’s Bay were available, including peaches, nectarines, plums and apricots, as well as cherries from Otago. Quantities of apricots from central Otago were expected to increase in the next 10 days. Apricots fetched from $2 to $4.50 a kilogram. Nectarines fetched from $2 to $3 a kilogram, and peaches, up to 80 cents a kilogram or from $3 to $5 a tray. Plums fetched up to $1.50 a kilogram. Raspberries were in better supply this week, fetching from $1.25 to $1.75 a punnet. Strawberries were plentiful, fetching from 75 cents to $1 a punnet.

Avocados were also reasonable, fetching from $l5 to $24 a tray. Fresh consignments of New Zealand citrus included grapefruit, kiwifruit, lemons, mandarins and tangelos.

Fresh dates fi;om California were stocked at one market yesterday, fetching up to ,50 cents each.

Australian fruit included pineapples, watermelon, grapefruit and Valencia orange.

Today’s recipes Avocado and Smoked Salmon with Horseradish sauce iy 4 cups dressing, enough for 8 portions iy 4 cups cream juice of I lemon

; 1 tbspn horseradish smoked salmon avocados * Method: Slowly add the . lemon juice to the cream. ( Continue to stir the cream gently until it has thickened. Add the horseradish and leave to stand at room temperature for one hour. Arrange six to eight portions of avocados and smoked salmon. Spoon over horseradish cream and garnish with caviar (optional). Fresh Strawberry Frappe 2% cups cold milk 250 g fresh strawberries 2 scoops vanilla ice cream 2 tbspns honey few drops lemon juice Method: Cut green top off strawberries and put in blender with all the other ingredients except the lemon juice. Whisk until smooth, then add the lemon juice. Whisk to combine juice, and pour frappe into glasses half filled with cracked ice. Garnish with whipped cream and a grating of dark chocolate. Summer Fruit Salad in a melon melon 2 tbspns port a variety of fruit such as nectarines, orange, cherries Method: Carefully cut a whole melon in a zigzag pattern right around so that the top one-third comes off in one piece. Scoop out the seeds. Lightly sprinkle each melon with two tablespoons of port. Chill for two to three hours. TO serve, fill with freshly sliced melon, nectarines, orange segments, and cherries.