Most greens in good supply

Press, 6 August 1987, Page 23

Most greens in good supply

For the middle of winter, there is a wide range of fruit and vegetables available.

Cauliflower prices continued to firm this week.

Most greens are in good supply, although frosts are beginning to have an effect on Canterbury broccoli. There is still some good quality broccoli available, at between $6 and $8 a 4kg carton. One of the first consignments from Australia arrived at markets this week. The Australian supplies will only be used to supplement New Zealand broccoli if the demand is strong.

Lettuces remain plentiful, with good quantities arriving from Nelson, Blenheim and Parnassus. Traditionally a salad vegetable, lettuce is in demand all year round in hamburger bars and similar shops.

The beetroot is also used in salads. While beetroots are very easy to grow, because of a small demand there is only a small amount being grown about Christchurch. Most of this is in Marshland Road.

Celery is in good supply. Consumers can expect to see Christchurch celery on the shelves until at least next month, when it will be supplemented by supplies from the North Island. A carton of nine to

12 bunches fetched from $lO to $12.. Radishes, selling at $7 a dozen bunches, tend to grow only during warm weather. There is a shortage at present.

Both green and white Australian cucumbers were available, but while they vary little in taste, the green variety is generally more popular.

Potatoes are in abundance, fetching between $2 and $3 a 20kg bag. A small quantity of new potatoes from the North Island is still arriving in Christchurch.

Although they continue to arrive at markets late, good quality kumaras are selling well. They keep a lot better than the poorer quality produce.

The demand for parsnips and carrots is down, which is surprising for this time of year. One market suggested that because of high fruit and vegetable prices last year, consumers had planted more produce in their own gardens. Onions, at between $lO and $l4 a 20kg bag, firmed a little in price this week, but are still nowhere near last year’s values.

It seems consumers are expecting, and often getting, most lines of produce all year round. It was not that long ago that the markets sold hardly any beans during the winter

months, but now they are selling two or three consignments each week.

There was a time when buyers had to manage for several months without tomatoes, but because of the increased number of varieties and the availability of hot-house tomatoes, this is no longer the case. Christchurch tomatoes this week fetched $3 to $4 a kilogram. Auckland supplies made up to $4.50.

Avocadoes, also available all year round, favour warmer temperatures and are mainly supplied from the North Island.

Australian snow and sugar-snap peas were available this week. Honeydew melons, at $4O a carton of 15 to 24, rock melons, at $5O to $57 a carton of 15 to 30, and watermelons, at $1.60 a kilogram, have all found a popular place in the market.

While Australian grapefruit and lemons and New Zealand mandarins are all shortening in supply, the early New Zealand oranges will boost the citrus range over the coming weeks. The New Zealand grapefruit is becoming sweeter, but will still make a nice marmalade. Flowers

Outdoor daffodils, up to $2.60 a bunch, and daphne, both picked up in

supply this week. The first good quantity of hyacinths will be auctioned today. These are mostly white, pink, and blue. While they were scarcer, hyacinths fetched up to $8 a bunch, but prices will now decrease.

There were fewer orchids available, because many of those previously reaching Christchurch from the North Island are now being exported. At the beginning of the season, the orchid flower tends to be very popular; then buyers turn to the orchid plant. Plant supplies are picking up at present, and during the coming weeks there will be a big promotion of orchid sales in city malls.

Most of the good quality chrysanthemums are arriving from outside Christchurch and are fetching $2 each, or up to $lO a bunch. Flower prices have risen in the North Island, and as a result supplies in Christchurch will be short for some time. Today’s recipes HASH BROWN POTATOES 4 to 5 potatoes 50g butter salt and pepper

celery seed Method: Peel, wash and dry the potatoes thoroughly. Grate. Press moisture from the potatoes using kitchen

paper. Heat the butter in a frypan, cover the bottom of the pan with the potato and press firmly down with a fish slice to make one large piece. Season with salt, pepper and celery seed. Fry until the bottom browns, then cut the sheet of potato into serving-size pieces. Turn with a slice and continue frying until golden. Drain on paper and serve hot. Serves four to five. CHEESY PARSNIPS 750 g parsnips boiling water 1 tsp salt 15g butter 14 cup grated tasty cheese 1 tblspn milk salt and pepper chopped parsley Method: Peel and wash the parsnips. Cut into Bcm pieces - and put into enough boiling salted water to barely cover the parsnips. Cover and boil gently for about 10 minutes or until the parsnips are tender but not soft.

Drain well. Put the butter, cheese and milk into the pan with the parsnips and season to taste. Stir gently to combine ingredients, cooking over low heat until the cheese has melted and coated the parsnips. Serve at once, garnished with chopped parsley. Serves three to four.