Tamarillos brighten quiet market

Press, 24 March 1988, Page 18

Tamarillos brighten quiet market

The arrival of the first of this season’s tamai[illos was! the only real change to ah otherwise quiet market Ithis week. I At $3O ■ a half i [ <pase, tamarillos'sold quite well, according to the managing | director of MacFarlane and Growers, Ltd, Mr Maurice Hawker. | The only other j rises were with courgettes and beans, which are nearing the j end of fheir sehson. Courgettes ; were $3 to $3.50 a kilogram, and beans, $3 to $4 a kilogram. Taro was an interesting addition to vegetables] this” week, but proved, (very expensive at $BO a| 30kg bagi. More taro is expected next week! | when another shipment arrives at Wellington. i Broccoli prices had also risen slightly to $3 t'o $4 a kilogram because I of a shortfall in supplies,; Awhile silver beet is one lofj the most plentiful, and selling for $6 to $8 a case. Celery has, recovered from an earlier glut and is selling reasonably at $8 |l|o $ll for! boxes ; of 9 to 12. ; Possibly the best buy; this week are varieties of;

pumpkin.. Crown pumpkin 1 was 20 cents to 30 cents a f kilogram, butternut, 30 cents-to 60 cents, and the cheapest was Buttercup for! 81 cents each. I; • Swhet com which was sca'rce at the market last week; has returned in quantity', again and cost from; 13'cents to 15 bents a cob, ■ 1 i Tomatoes are still selling! slowly because home tomato 'crops are in full supply at the moment. Lobal tomatoes , are costing $5 to $B, Nelson $4 to $7150, and outdoor! $5.50 to IS?. All are supplied in 4.5 kg cartons. j Potatoes continue to be ' sldw|sellers because of an oversupply of poor quality potatoes, according to a market auctioneer. \ (‘Although there are good • quality potatoes available, their prices are being reduced by bad quality] produce coming into the market,” said a market auctioneer for Market Gardeners, Ltd, Mr 'Trbvor Tomlinson. Humid conditions had - brought a lot of blight, arid potato moth had also become a problem with potatoes. Desiree is|selling

fob $4.50 a 10kg bag, and black soil Ciiippewa for S 8 to $9 a 20k!g bag. Other potatoes are $2 to $3 50 a 20kg bag.; I . ■ j “ are plentiful arid averaging at 30 cents to| ‘5O . cents a head. Parsnips have risen in pijice as growers turn their attention to other crjops in l thd meantime. Tiiese cost from $ll4 to sl;s;a 10kg bagl . | ! ; fruit is nearing the end of its season, with griod quality; produce in demand! Nectarine plrices vary from $7<.50 to $lO-a tray, $l2 to jsl6 a i'case, arid. $1.20 a kilogramlfrom bulk bins. I Peaches arfe fetching $5 to $7 a tray rind $5 to $ll a case. Plums are $l5 to $l9! a case, arid avacados cost $l5 to $2O for trays of 20 to 25. ; ; J; i | |Nashi | is $6 to; $;l2 a tray,; and ] passiorifi;uit| now coining into fulllflowl costs 20 centk to 23 cents e4ch. i. | . ] . (Watermelon is st 11 in good'supply at 80 cents a kilogram, Telnkei melons ai]e|from $1.5 ( 0 to $3 each.; [Apart 1 from a second cijOp of strawberries from Waimate ($1.40 a punnet)]

there was little berry fruit on the market 1 — the season has almost ended. Feijoas and! tamarillos are hoped to ,be in good supply next week as a new I lot arrives from Northland. ! Imported fruit remains much the same at $21.90 for al carton of Ecuador bananas. Ecuador limes were] $l4 for a 4kg case, Californian! grapefruit was $26.20 a carton, Californian lemons, $3O a carton, and ; Californian navel oranges cost up to $33.10. . j i Australian i Valencia oranges sold (for $26.20, while; grapes fetched $29.60 to 1534;70 a 10kg box. ; J FLOWERS Little happened at the flower market this week. Chrysanthemums and carnations | are still the two main lines available. A hmall pride increase at the market (was largely because of] a short supply of flowers after recent cold (weather.| Gypsophila is in goo'd supply, and acording tori a flower auctioneer the over all quality is good.

Today’s recipes GREEN TOMATO CHUTNEY t I.skg green tomatoes Ikg cooking ripples 2 large cloves garlic 2 teaspns salt 25g whole pickling spice 1.8 litres malt vinegar 500 g onions 500 g [raisins J 575 g brown sugar 1 teaspn cayenne pepper 25g root ginger. Method: Gut tomatoes, peel and chop onions, peel I and chop apples. Mince tomato, onion and raisins. Place minced incredients in preserving pan with crushed garlic, sugar; salt and , cayenne. Tie pickling! spices in a piece of muslin. I Peel and chop ginger and tie in another piece of muslin. ; Add remaining; ingredi- ' ents rind simmer about hours, stirring occasionally. Poiir [into hot jars. [; ... j PUMPKIN ri SOUP : I 1 Buttercup; pumpkin (20 to | 25cm in diameter with undamaged skin) 1 stick celery

peel of 11 orange (grated) 14 cup sweet sherry | 1 sprig dill, cream and pecan nuts for garnish i I ri] 1 small onion 1 carrot V 2 teaspn tomato puree 1 bay leaf some chicken stock Method: Scrub the skin of butternut, then boil whole for 20 minutes until softened,’ but completely cooked; Refresh under cold running water. Carefully cut the top off and scoop out the seeds with ri spoon, then scrape out the flesh to make the soup. Heat the onion, celery and carrot in butter gently. Add the buttercup flesh, the juice and grated peel of the orange, the tomato; puree, sherry, bay leaf, dill and chicken Stock. I ‘ • i !■[ . J Simmer for 1 hour,! remove the bay leaf then puree the soup. Pass through a fine sieve into a clean ; saucepan. Reboil and check seasoning and consistency. Rewarm trie buttercup shell iin oven for 5 minutes, then ijefill with the soup and serve garnished with cream; pecan nuts, and fresh dill!)