Tomatoes show price increase

Press, 13 July 1989, Page 19

Tomatoes show price increase

Tomatoes were the only line that showed any significant price increase at the market this week as cold weather in the North Island meant little of the fruit was available in the South Island.

Local tomato growers being between crops meant the North Island was supplementing supplies, said a market auctioneer. Tomatoes were fetching between $29 to $45. In 4.5 kg cartons, local was $29 to $33 a carton, Nelson was $2B to $35 a carton; and Auckland 7kg cartons were fetching $42 to $45 a carton.

Prices were likely to remain firm for tomatoes for at least another two to three weeks, the auctioneer said. Demand became more steady this week after the traditional lull during mid-term break last week. Most ' auctioneers said buying would remain quiet but stable until new varieties of spring fruit and vegetable lines started arriving on the floor around October. Imported summer fruit attracted buyers this week, when Californian plums and nectarines arrived. The plums and nectarines were $42 a carton. Australian strawberries are also expected today or tomorrow.

Locally, New Zealand citrus is still at full supply, with grapefruit costing $l5 a case, standard and meyer lemons, up to 70 cents a kilogram, and manadarins up to $2 a kilogram.

Zutano avocados are more plentiful at $l2 to $l5 a tray, and $3O to $35 a case, and kiwifruit remained constant at 30c to 60c a kilogram. The availability of cer-

tain vegetable lines is now more dependent on the weather with some shortening up if wet weather continues, said one of the market auctioneers.

Reasonable supplies of Nelson lettuce helped meet a good demand this week. Lettuce prices were firm at the beginning of the week, but had since "tailed off” slightly, said an auctioneer. Oamaru lettuce was from $7 to $l3, and Nelson was up to $l3. Broccoli was still very expensive as the shortage continued at $3 to $6 a kilogram, but more basic lines like cauliflower, cabbage, carrots and parsnips remained reasonably priced. Cauliflower was up to $1.50 a head, cabbage up to 80 cents a head, carrots were up to $l2 a bag, and parsnips $ll to $l3 a bag.

Bad weather in Australia and more stringent M.A.F. policies on importation of capsicums, melons, cucumbers and courgettes meant supplies in these lines were still limited, pushing prices up. Green capsicums were $7 to $lO a kilogram, red, $l5 a kg, and yellow was $lB a kg. Courgettes were up to $8 a kg, short cucumbers were up to $1.30 each, and telegraph were from $1 to $4 each. Potatoes were still selling well at up to $6.50 a 20kg bag, and $3 a 10kg bag. Desiree 3kg bags were $2.20 each, and Red King 3kg bags $5.50 each. Pumpkins must be the best buy at $lO to $l4 a bag of butternut, $4 a bag of buttercup, and $7 a 30kg bag of crown. Kumara is fairly expensive at up to $2B a carton, and gold kumara is very short at $35 a carton. Something new to the

tray are shitake mushrooms, or Japanese mushrooms, which, according to one of the market auctioneers, are very good for stir frys and Chinese cooking. Only a few shops sell this line. Apples and pears still provide a major share of local fruit. Splendour and Braeburn apples were $19.40 a 15kg crate, Red Delicious were $16.95 a 15kg crate, Granny Smith were $15.50, Golden Delicious $11.25, and Fuji $19.95. In pears, Packhams were $19.50, Winter Nellis $24.90, Buerre Bose $19.50, and Twyford .Monarch $22.95. All were in 18kg cartons. Today’s Recipe: ORANGE CHICKEN CASSEROLE 1 chicken l / 2 tsp mixed herbs i/ 2 tsp curry powder %c flour salt and pepper 2 oranges 2 tbsp sour cream 2 tbsp cornflour l%c chicken stock Method: Combine flour, curry powder, herbs, salt and pepper. Cut the chicken into joints and toss in this mixture. Place in a casserrole dish with half a cup of stock. Cook covered for hours. Drain any liquid into a saucepan and add a further cup of stock, the juice and grated rind of 1 orange. Blend cornflour with a little water and stir into the stock in the saucepan. Cook until thick. Just before serving, pour in sour cream. Pour sauce over chicken pieces and garnish with slices of remaining orange.