Market prices stay buoyant

Press, 24 December 1986, Page 8

Market prices stay buoyant

Large volumes of fruit and vegetables were sold at Christchurch markets this week in the expectation of a big Christmas demand. Prices remained buoyant. Market Gardeners, Ltd, had a record volume of produce sales on Monday, said the manager, Mr Ron Bainbridge. Macfarlane and Growers, Ltd, had been busy, as was usual for Christmas, said the managing director, Mi" Alan Cahill. Prices varied yesterday, some produce becoming more expensive than last week. A tremendous amount of fruit and vegetables had passed through the markets since Saturday, said Mr Bainbridge. Market Gardeners had opened as early as 4.30 a.m. on Monday and yesterday to cope with the volume of Christmas produce. Prices had not dropped for a lot of produce in spite of the increased stocks, said Mr Bainbridge. Stonefruit and berry fruit were plentiful, particularly cherries from central Otago, which were reasonably priced, at $3 to $5 a kilogram. Stocks of stonefruit from Hawke’s Bay and Nelson started to increase. The first of the Dixie Red peaches from Nelson and the Early Blaze nectarines from Hastings were also available. Dessert peaches rose in price this week, and yesterday were fetching from $7 to $lO a tray, or from $2 to $2.50 a kilogram. Apricots were selling well. The Sundrop variety from the North Island fetched up to $54 a 9kg case. Good quality central Otago Newcastle variety apricots fetched from $3.50 to $5 a kilogram. Ample supplies of nectarines were availabe, with prices reaching from $l.BO to $3 a kilogram. A

new variety from Hastings, the Snow Queen, was expected to be available next week. The Snow Queen has a juicy sweet white flesh compared with the normal redfleshed variety. The early Wilson plums were nearly finished for the season. The Duffs Early Jewell variety would take over next week, reported one market.

Strawberries rose in price, with the bulk of supplies received from Waimate. One market reported some strawberries had been affected by heat, although the top quality Canterbury strawberries fetched up to $34 a tray at the beginning of the week, and up to $2.50 a punnet at one market yesterday. The lesser known Douglas variety fetched up to $lO a tray. They are a darker variety and red throughout, but sweet and ideal for garnishing meals. Rasberries have been harvested later than normal. They were better supplied this week, fetching up to $22.50 a tray and from $2 to $2.50 a punnet. Boysenberries were also stocked yesterday, as were the first of the season’s blueberries. Avocados were still plentiful, and reasonably priced, fetching from $lO to $2O a tray of 18 to 24 fruit. Imported fruit .included honeydew, rock melon and watermelons, paw paw, mangos, Bethonga pineapples from Australia, babaco, and Californian grapes, dates, lemons and grapefruit. Mixed nuts were also popular at one market yesterday. New potatoes, which were cheap last week, rose in price this week, fetching up to 40 cents a kilogram. Oamaru Jersey Benne fetched from $6 to $7 a 4kg box. Green peas wee not stocked in great quantity,

because many people grew their own, reported one market. Tomatoes were abundant, fetching up to $l2 a 4.5 kg carton. Good supplies of broccoli were received from North Island growers, fetching from $9 to $l5 a 4kg box. Beetroot was popular at $6 to $8 a bag. Spring carrots were reasonable buying, fetching up to 70 cents a bunch at one market, and between' 35 cents and 65 cents a bunch at another. New season’s garlic was better supplied and of better quality this week, fetching $4 to $7 a kilogram. Limited supplies of asparagus continued to be sold this week, fetching up to $4.50 a kilogram. The asparagus season was lasting longer than normal, said one market. Good quantities of cabbages and lettuces were also available along with other salad lines, such as cucumbers, radishes, spring onions and parsley. Mushrooms were plentiful, fetching up to $17.80 a 3kg carton. Green capsicums fetched from $6 to $7 a kilogram, and red, up to $9 a kilogram. Scallopini were also stocked, fetching from $4 to $5 a kilogram. Today’s recipes RED ONION SAMBAL 2 medium size red onions IOOg finely sliced green beans 2 tablespoons peanut oil 2 chillies 1 garlic clove (crushed) 25mm piece ginger (finely chopped) pinch of salt juice of 1 lemon 1 orange (cut into segments). Method: Finely slice the peeled red onions into rounds. Place in a bowl and leave until required. In a pan, heat peanut oil,

add crushed garlic, ginger and chillies. Fry on high heat for two minutes. Add beans and toss in the pan for one to two minutes until cooked but still crisp. Take from the heat, season with salt and add lemon juice. Allow mixture to cool, add to red onions. Garnish with orange segments. GUACAMOLE 1 large ripe avocado (peeled and mashed) 1 tomato (peeled and chopped) 1 tbspoon onion (grated) pinch of chilli powder tspn ground coriander y 4 tspn garlic powder lemon juice to taste salt to taste. Method: Combine all ingredients and mix well.

Place guacamole in a serving bowl and serve with sliced raw vegetables or savoury biscuits. Guacamole can also be served as a salad on a bed of lettuce. TABOULEH 1 cup cracked wheat iy 2 to 2 cups chopped parsley 2 chopped tomatoes 2 sprigs chopped mint y 2 cup olive oil juice of 2 lemons salt and pepper to taste Method: Soak cracked wheat in cold water for 20 minutes. Drain and add to chopped parsley, tomatoes and chopped mint. For dressing, combine olive oil with lemon juice, add salt and pepper. Toss salad with dressing.