THE ROOT OF THE MATTER
Q: What does Kohlrabi have to do with broccoli?
Ralph Waldo Emerson once said that the “beautiful rests on the foundations of the necessary” and nothing could be truer for the workhorses of the culinary world: root vegetables. Despite their functionality and crude appearance, root vegies are at the core of cuisines worldwide due to their flavour, affordability and nutritional value.
While Winter is the peak season for most root vegetables, Autumn sees early lines of root vegetables arriving at the markets- preparing us for the chilly months and comfort food to come. Here’s some of the more unusual or timely root vegetables to keep an eye out for this Autumn.
POTATOES:
While we have previously explored the most popular taters and their uses (see Boil ‘em, mash ‘em, stick ‘em in a stew post) here’s some strong Autumn varieties.
Burbank aka Idaho
When: All year, best Mar - Dec
How: The chip potato! Though also good for baking and roasting
Kennebec
When: All year, best Jan - Oct
How: Starchy so make great chips but also good mash, boiled, baked or fried
Pontiac:
When: Available all year but good buying at the moment
How: General purpose, though avoid frying. Density means longer cooking time but holds shape well and has minimal discolouration after cooking
Royal Blue:
When: All year, best Feb - Aug
How: All rounder- good cooking variety (roast, mash, chip, salad)
CELERIAC: aka Celery root
Availability: All year, best Mar – late Sept
Appearance: creamy brown solid tuber
Flesh: white
Flavour: rich texture & slightly smoky flavour - cross between celery and parsley
Selection: choose medium size roots that are firm, if the leaves are still attached look for healthy plump stalks
Preparation: Don’t wash until ready to use and peel tough outer layer. Think remoulade, soups, chips, or as a side (boiled, steamed, mashed). Raw they are often grated in salads (use lemon to stop discolouration once cut)
Nutritional value: good dietary fibre and Vitamin C
KOHLRABI: aka Turnip-rooted cabbage, Cabbage Turnip
Availability: early produce at markets now, best Jun - Aug
Appearance: swollen stem at the base of blue/green leaves, stem can be red/light green (white)
Flesh: pale green - creamy white and crispy
Flavour: slightly sweeter than broccoli stems or cabbage heart. White tends to be slightly softer and milder, while red is larger and has a stronger aroma and flavour
Selection: buy med size (larger = woodier). Look for crisp, good colour
Preparation: cut off base, trim stalks. To get the most value and nutrients, cook whole with skin on then peel after cooking. Otherwise, use much like a turnip- lovely raw in salads or roasted/sauted
Nutritional value: very high Vitamin C and potassium
LOTUS ROOT: aka renkon
Availability: Mar – Nov
Appearance: root (rhizome) with reddish brown skin
Flesh: slightly crunchy, white flesh with air holes running the length of the root
Flavour: sweet, crisp (maintains texture when cooked)
Selection: firm, plump and juicy with no soft spots. The darker the root the older it is
Preparation: Peel and go. Can be eaten raw like celery or carrot on a platter or in salads. When cooking it is recommended to blanch prior to cooking to avoid discolouration. Steam, stuff, caramalise, stew, candy or use in a curry or soup
Nutritional value: dietary fibre, Vitamin C, minerals- copper, iron, zinc, magnesium
HORSERADISH:
Availability: Mar - Nov
Appearance: white, tapered root
Flesh: white
Flavour: spicy, pungent nose burn- similar to wasabi or mustard (which are in the family)
Selection: avoid shrivelled or dry roots with soft or green spots
Preparation: fresh roots aren’t pungent but (similar to wasabi) the process of cutting, grating or grinding causes its cells to breakdown and undergo a chemical reaction. This reaction releases oils which provide the pungent aroma and taste. Once prepared, fresh horseradish should be used quickly or it will lose its potency (if left exposed it can also develop a bitter taste)
Nutritional value: antibacterial (good for colds) source of potassium, calcium and magnesium
PARSNIP:
Availability: All Year, best Mar - Oct
Appearance: taproot that looks like a white carrot
Flesh: creamy white
Flavour: sweet yet with a slightly nutty, peppery edge
Selection: pick small to medium size roots (large have a woody core) with a smooth, firm surface
Preparation: Best in dishes with prolonged cooking
Nutritional value: good source of potassium, dietary fibre, vitamin C and niacin
SWEET POTATO: aka kumera
Availability: All year, best May to July
Appearance: long, tapered root with smooth skin that can be white, orange, red or purple
Flesh: can be white, yellow, bright orange or purple.
Flavour: sweet - orange varieties are sweetest due to a higher sugar content
Selection: bright, uniform skin that is clean and smooth with no cracks or bruises
Preparation: can peel or scrub the skin. The options are endless, they can transform into everything from a scone to a chip- while also good raw in salads or coleslaw
Nutritional value: Orange varieties are best for Vitamin C, beta-carotene and dietary fibre, though all are fat free with good Vitamin C, A
TARO
Selection: choose hard, firm tubers heavy for their size
Preparation: use much like you would a potato - bake, roast, chip, fry or boil or chop into soups, curries, casseroles or stews
White:
Availability: May – Jan
Appearance: small- medium tubers with brown to purple/brown skin
Flesh: white
Flavour: somewhere between a potato and a chestnut
Pink: aka Samoan Taro
Availability: Jul - Aug
Appearance: small- medium tubers with brown to purple/brown skin
Flesh: white
Flavour: slightly nutty
Yellow: aka Dasheen
Availability: Jul - Aug
Appearance: large, long tubers with a yellow skin (avoid any with pink skin as this indicates damage)
Flesh: pale yellow
Flavour: nutty, slightly sweet, dryer texture- preferred variety for Polynesian cooking
Japanese: aka Sweet White, Mini Taro
Availability: Jun - Aug
Appearance: mini tubers that grow off the main tuber
Flesh: white
Flavour: sweet, moist – preferred for Asian/Japanese cuisine
JICAMA: aka Yam Bean, Mexican water chestnut
Availability: Jun - Dec
Appearance: tan coloured tuber
Flesh: white and crunchy
Flavour: crisp and sweet (cross between an apple and a potato)- high water content
Selection: medium size, firm with dry roots
Preparation: Use like apple or pear in salads (grated/chopped) as it won’t discolour. Can be used like a water chestnut in Asian dishes or chopped into stews or soups.
Nutritional value: very good source of Potassium, dietary fibre and Vitamin C
A: Believe it or not, they are related. They both belong to the species Brassica Oleracea, which also lays claim to Brussels Sprouts, Chinese Broccoli, Broccoflower, Collard Greens, Cauliflower, Cabbage and Kale. All deriving from Wild Cabbage, these strikingly different vegetables (in both appearance and flavour) have been deliberately shaped into their current forms through thousands of years of careful cultivation by humans.
BUYER'S GUIDE: Asian/Exotics - 20th March - 26th March
With the rain impacting local ground grown crops i.e. asian leaf lines at the moment, here is our buyer's guide to what's missing or rare at the markets.
Asian Vegetables: Short Supply
Een Choy - Gai Choy - Ong Choy - Water Spinach
Asian Vegetables: Not Available
Jicama - Kachay - Tamarind
Exotic Fruits: Not Available
Asian Plum - Cumquats - Green Mangoes - Loquats - Lychee - Red Pomellos - Tamarillo (red/gold) - Tangelos
BUYER'S GUIDE: 20th March - 26th March
Fruit:
New Season Apples and Pears are in full swing, excellent quality, great eating and priced extremely well. Also holding well are Bananas, Dragonfruit, Figs, Grapes, Lemons & Limes, Passionfruit, Persimmons & Fuyu, Pineapples, Pomegranates, Quinces and Rockmelons.
Ones to keep an eye on are, Berries, Watermelons, Honeydews, Papaw and Stonefruit as the season is coming to a end, some late season Plums varieties still good buying and eating well.
Vegetables:
Clear sailing on Asparagus, Carrots, Capsicums Green, Leeks, Mushrooms, Sweet Corn, All Spuds (Sweet Potatoes included) Zucchini, Onions and Pumpkins.
The rest of the lines holding quality, up slightly in price but still in the buying range. Iceberg & Cos lettuce, Cauliflowers and Tomatoes one to watch re quality and price and as are some Asian leaf lines suffering from the heavy rains.
The overall view of the markets is still positive as supply and demand is balanced- looking ahead Tomatoes and the leaf lines are the one to watch.
BEST BUYS:
Fruit:
New Season Apples- Red Delicious (VIC)
Beurre Bosc Pears (VIC)
Grapes - red seedless (VIC)
Rambutan (QLD)
Strawberries - medium (VIC)
Vegetables:
Brussel Sprouts (SA)
Fennel Bulb - large (VIC)
Spanish Onion - red (SA)
Sweet Potato - large (QLD)
Zucchini - green (ACT)
SOMETHING DIFFERENT:
New Season Chestnuts (VIC)
Fruit:
Blood Oranges (Imp- USA)
Guava - cooking (QLD)
Pomello (QLD)
New Season Quince (QLD)
Vegetables:
Horseradish (SA)
Kohlrabi bunch (NSW)
Lotus Root (QLD)
Pontiac Potato (SA)
Wild Pine Mushrooms (NSW)
NOT THIS WEEK:
Poor Quality:
Blueberries
End of Season:
Lychees
Not Available:
Green Mangoes
Purple Asparagus
Tuscan Cabbage
ESCAPE TO THE TROPICS
Q: Have exotic fruits been impacted by the recent rain?
With stonefruit winding up over the next few weeks and melons suffering with the rain, you can be forgiven for thinking that there is little inspiration when it comes to fruit this Autumn. Luckily, we have some of the world’s most interesting fruits waiting at the markets, ready to bring exotic colours and flavours to your Autumn menu.
CARAMBOLA: Star Fruit, 5 corner, Bilimbing, Yang Tao
Availability: Available all year- peak production April/May, Jul/Oct, Dec/Jan
Shape: distinctive 5 wings
Skin: waxy green-yellow
Flesh: transparent- yellow to white
Flavour: crisp, juicy - sweet (yellow) to slightly tart (green). The edges/tips of the wings have the most acid/tannins and are therefore the most astringent
Selection: firm bright fruit with clean, waxy skin
Preparation: can be eaten fresh - slicing achieves the distinctive star shape for platters, salads, desserts and seafood dishes
CUSTARD APPLE: aka Atemoya, Cherimoya
Availability: March - September (peak - May/June)
Shape: heart shaped with nodules
Skin: green - yellow smooth skin
Flesh: creamy white - yellow
Flavour: rich, juicy and sweet
Selection: bruise easily therefore buy when still hard to touch and ripen over 2-3 days. Ripe fruit is light green-yellow with pale yellow skin between the nodules, it should yield to gentle pressure (like an avocado)
Preparation: slice in half and scoop out flesh to enjoy raw or alternatively use in ice-cream, sorbet, desserts, cakes or as a soothing accompaniment to spicy dishes
DRAGON FRUIT: aka Pitaya, Pitahaya
Availability: October - April (Red), All Year (White)
Shape: large oval (150-600g)
Skin: pink - red with fleshy green scales
Flesh: there are two varieties, red or white flesh both with lots of tiny edible black seeds
Flavour: crisp, refreshing, sweet flavour- White has kiwi/melon undertones, Red a hint of raspberry
Selection: look for bright fruit that gives slightly under pressure
Preparation: chill then slice in half and scoop out flesh to enjoy raw or use can be used in marmalades, jellies or drinks
MANGOSTEEN:
Availability: February to April
Shape: round, slightly flat on top
Skin: reddish purple - black
Flesh: white - creamy pink
Flavour: juicy, with subtle, sweet flavour with a hint of acid
Selection: mangosteens don’t ripen after harvest so buy mature fruit with no significant imperfections of the skin. A healthy green steam indicates freshness, the skin should yield slightly under gentle pressure
Preparation: either place fruit in palm of hand (stem up) and press gently until shell opens or cut carefully round the skin effectively ‘removing the cap’ of the fruit
NB: Yellow mangosteens do sometimes come to the markets. Deep yellow when mature and similar in size to a mandarin, they are frequently sour and should be prepared differently
PERSIMMON:
There are two types of Persimmon, the traditional ‘Astringent’ variety and the ‘Sweet’ variety. Sweet Persimmon introduced in the ‘70s now accounts for approx. 70% of Persimmon production
Availability: late February - June
Preparation: discard stem and enjoy, handle carefully
Astringent Persimmon:
Shape: large, heart shape
Skin: orange
Flesh: orange
Flavour: when mature they are very sweet however very unpleasant if eaten too early
Selection: Buy firm, then allow to ripen until the flesh is soft and jelly-like
Sweet Persimmon: aka Fuji Fruit, Fuyu Fruit
Shape: round with a somewhat flat top
Skin: orange
Flesh: orange
Flavour: mild, sweet flavour
Selection: Should be bought when crisp and crunchy. When fresh, best enjoyed like an apple, otherwise can be used when soft/mature in cooking
POMEGRANATE:
Availability: February - May
Shape: round
Skin: thick red - purple
Flesh: white astringent pulp which houses the edible, jelly like, red seeds of the fruit
Flavour: sweet to slightly tart
Selection: bigger (and heavier) is best, as the seeds will be larger and juicier
Preparation: Either cut into segments and peel open to reveal seeds or cut in two, score each half 4-5 times, hold over a bowl and hit the rind until the seeds fall out, dig out any remaining seeds. Seeds will also separate from the pulp easily in water
RAMBUTAN:
Availability: December - May
Shape: oval to oblong (approx 5cm in diameter)
Skin: thick skin covered in soft, spiky hairs that are green when immature and red/scarlet when ripe
Flesh: translucent - white covering a single seed (some varieties are freestone)
Flavour: juicy, sweet with a touch of acid
Selection: buy firm, bright fruit with firm spines (not brittle)
Preparation: delicious fresh (like their kin Lychees/Longans) however can also be used for sorbets/jams. Rambutans are also refresh the palate between dishes
A: Exotic fruits are faring considerably well, though there has been some impact on supply. Of the lines listed above, Mangosteens are currently in shorter supply and up in price, while other lines are showing only minor quality issues.
BUYER'S GUIDE: 13th March - 19th March
Wet weather is still causing major issues with quality and supply. Again it is mainly with the vegetables and the ground grown crops.
Fruit:
Berries and Melons are the most affected- supply and quality. Apples and Pears- no problems, Citrus- just holding up, Grapes- yes and no depending on the growing area. Exotics- some signs of weather, but still ok.
Stonefruit on their last legs, Apricots all O V E R. Late season mangoes now in full swing and should be completed by months end.
Vegetables:
Same as last week. Asian veg’s, Herbs & Mixed Salad faring badly, Broccoli, Cauliflower, Beans & Green Peas also feeling the pinch.
Tomatoes have come back in price due to low demand and poor quality.
All issues are due to the wet weather and with current forecasts we could see the market staying on this course well into next month.
BEST BUYS:
Fruit:
Cavendish Bananas (QLD)
Fig Tray (NSW)
Oranges- juicing No2 (NSW)
Packham Pears (VIC)
Passionfruit (QLD)
Vegetables:
Asparagus- medium (Imported)
Carrots- med/lge (QLD)
Iceberg Lettuce (VIC)
Sweet Potato - large (QLD)
Truss tomatoes (NSW)
SOMETHING DIFFERENT:
Fruit:
Banana Leaves (QLD)
Blood Orange (Imp- USA)
Dragonfruit (QLD)
Fuji Apples (VIC)
Kiwifruit - gold (QLD)
Longan (QLD)
New Season Quince (QLD)
Vegetables:
New Season Chestnuts (VIC)
Heirloom Tomatoes (NSW)
Wild Pine Mushrooms (NSW)
NOT THIS WEEK:
Short Supply:
Borlotti Beans
Edible Flowers
Not Available:
Apricot - End of Season
Green Mangoes
Purple Asparagus
PACKED TO THE GILLS
Q: What is the largest living organism in the world?
A key sign that local mushrooms are at their peak season, is the arrival of the wild mushrooms at the markets. Mushrooms traditionally flourish following the onset of Autumn rains in Australia and after a wet summer in NSW they are already at the markets and great eating.
AGARICUS BISPORUS:
The most common mushroom variety in Oz, Agaricus mushrooms are commonly sold by developmental stage rather than variety and are available all year round.
BUTTON (aka Champignon):
Youngest stage, it is tightly closed at stem, very firm and has a mild flavour which intensifies with cooking. Picked for stage of development, not size and can outsize cups
Best Use: Firm and hold shape well when cooked, great fresh in salads
CUP:
Most versatile, slightly open at stem to show a little gill, rich flavour and colour
Best use: Very versatile, stuff, slice, dice into soups, casseroles and sauces
FLAT:
Mature mushroom with flat cup and highly visible gills. These have a more intense flavour, meaty texture and rich colour
Best use: Best cooked. Think tempura, tapenades and roasting
There are two strains of Agaricus Bisporus commonly available:
WHITE:
Preferred by supermarkets. White mushrooms are a mutant strain (identified in 1926) that gained popularity due to their clean, fresh look and light mushroom flavour
SWISS BROWN (aka Honey Brown, Roman Brown, Italian Brown, Crimini):
PORTABELLA: aka Portobello, Portabello
The Portabella is a ‘Swiss Brown’ that has matured to the ‘flat’ stage of development. They are large, meaty, earthy and a fantastic substitute for meat on the BBQ
Best use: Grill, roast, BBQ
WILD PINE MUSHROOMS: aka Saffron Milk Caps, Orange Fly Caps
A fleeting Autumn crop, fresh Wild Pine Mushrooms are highly valued by food lovers. Locally produced in pine plantations, these are identifiable by their saffron-light brown cap, gills and short stem. They have a firm texture and a lovely spicy, nut flavour. Be sure to remove stems before use
Best use: When young and tender they are great in fresh pasta and omelettes. As they get older they get tougher, and are best suited to slow cooking in sauces and casseroles
SLIPPERY JACKS:
A late Autumn crop the Slippery Jack is hard to come by but valued for their delicate texture and strong flavour. They have a chestnut-brown cap characterised by its slimy wet appearance and a yellow spongy underside. It is best to peel Slippery Jacks as the slimy cap can cause gastric upset
Best use: Cooked when very fresh. Good for soups, frying or stewing
To get the most of the mushroom season we can only hope the rain eases. For while mushrooms need a good rain to get going, excessive rain can affect quality and in the case of wild varieties prevent access to crops and therefore limit supply.
A: It’s not the blue whale, but rather a Honey Mushroom colony that covers a staggering 8.9km² area of Malheur National Forest in Oregon, USA. Proven to be the same organism through DNA testing, the colony is believed to be over 2,400 years old and still growing. The organism is a parasitic fungus that grows on tree roots and spreads via shoestring like tendrils, it is identifiable by its yellow capped mushrooms and the swathe of dead trees it leaves in its wake.
SPECIAL MARKET UPDATE
With flood warnings across major growing regions in NSW and storms predicted to hit QLD over the next few days, the markets are beginning to see quality issues. Demand is currently steady, however as supply tightens we can expect prices to increase.
Beans- Borlotti in particular are currently very thin on the ground, QLD storms could see shortages in other varieties
Herbs- bunch lines heavily affected by the rain, very short shelf life (buy as needed)- alternatively consider micro-herbs. Grown in greenhouses these are good quality, have a longer shelf life and are in good supply (if not quite as rich in colour due to lower light)
Melon Lines- short supply, pricy
Berries – in particular strawberries are poor quality with short shelf life- figs are fabulous eating at the moment and could be a good substitute
Tomatoes – good quality produce from NSW and VIC is scarce, prices will reflect short supply
Zucchini Flowers- Very limited, not a recommended buy
Potential issues with: Cauliflower, Broccoli, Zucchini
We can expect more of the same supply/price issues over the coming month and will do our best to notify you in advance of shortages and best substitutes.
BUYER'S GUIDE: Asian/Exotics - 6th Mar - 12th Mar
With the rain impacting local ground grown crops i.e. asian leaf lines at the moment, here is our buyer's guide to what's missing or rare at the markets.
Asian Vegetables: Short Supply
Gai Choy
Asian Vegetables: Not Available
Jicama - Kachay - Lotus Root - Tamarind - Water Spinach - White Radish
Exotic Fruits: Not Available
Asian Plum - Cumquats - Guava - JuJu Fruit - Kiwifruit (gold) - Loquats - Tamarillo (red) - Tamarillo (gold) - Tangelos
BUYER'S GUIDE: 6th Mar - 12th Mar
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
The wet weather has finally hit home. While demand is the same, quality is the big issue. In particular, poor quality and supply of local ground grown crops has pushed market prices higher. As in the past few weeks, it is 90% against the vegetables.
Fruit:
All good across the range. New Season Avocados are in full swing as is Kiwifruit and a good supply of tropicals from QLD.
Stonefruits are just about on their last legs, with most now well past their prime. New season apples and grapes in good supply.
Only berries and the melon range showing signs of the weather- quality, supply and price are the things to watch here.
Vegetables:
A much different story here. Some of the main lines are still ok (just up slightly in price) but the local NSW crops, Tomatoes, Asian Vegs, Herbs, Baby Veg etc have been hit hard in both quality and price.
There are only a few items on the short list (as we bring supply in from further afield) but we will see no real change until we get a clear run of dry weather. Still supplies are holding but pending the weather, quality will be the main issue.
BEST BUYS:
Fruit:
Delicious Apples - medium (NSW)
Red Grapes - seedless (VIC)
Mango - Kett's (QLD)
Passionfruit (QLD)
Plum (NSW)
Vegetables:
Broccoli (VIC)
Butternut Pumpkin (NSW)
Chinese Wombok (QLD)
Desiree Potato- large (SA)
Sweetcorn (NSW)
SOMETHING DIFFERENT:
Fruit:
Drinking coconut (Imported)
Fuji Fruit (QLD)
Kiwiberries (NZ)
Pomello (Imported)
New Season Quince (QLD)
Vegetables:
New Season Chestnuts (VIC)
Heirloom Tomatoes (NSW)
Tuscan Cabbage (NSW)
Wild Pine Mushrooms (NSW)
Winter Melon (QLD)
NOT THIS WEEK:
Short Supply:
Borlotti Beans
Not Available:
Baby Gold Beetroot
Baby White Carrot
Bella Rossa Tomatoes
Blood Orange
AUTUMN HARVEST
Q: How long is the rain likely to last?
Summer is officially gone and with it go the luscious stonefruits, berries and tomatoes that characterise Sydney’s summer menus. So what can we expect from Autumn 2012?
Sydney’s tropical (read: rainy) summer has taken its toll on local produce (especially ground grown crops- herbs, asian vegetables, tomatoes) however consistent supply from interstate has managed to keep the markets relatively stable. Unfortunately, we are now starting to see poor weather impact interstate products and if the rain continues we can expect to see quality and price issues across the board.
On a positive note all this wet weather has brought the elusive Pine Mushrooms to the markets early, not to mention apple, pears, exotic fruits , cabbage lines and root veg are all looking relatively consistent and are good eating.
AUTUMN FLAVOURS:
APPLES/PEARS/QUINCE:
New season apples, pears and quince are abundant in Autumn with almost all varieties of apple and pear available over the course of the season.
Supply: Expected to be consistent bar a significant storms or hail in the growing regions
Inspiration: Vogue Entertaining + Travel’s Spiced Quince and Pears with baked custard
BEANS:
Beans are a staple of Autumn, with Borlotti, Butter, French, Green, Roman and Snake making an appearance.
Supply: With the rains in QLD/Nth QLD this week the market for beans has turned dramatically with supply very tight and price jumping significantly. With supply directly influenced by the weather we hope to see supply and price improve as the weather clears.
Inspiration: Teage Ezard’s Barbecued ox tongue with southern gold potatoes, snake beans and sticky mustard dressing recipe
CABBAGE:
Hitting the markets earlier than usual, cabbage lines – chinese wombok, red cabbage, Tuscan cabbage – fill the gap left by the slowing lettuce lines.
Supply: Hardier than other ground grown crops, supply should remain consistent. However excessive rain or flooding may cause splitting and as a result supply issues
Inspiration: Jacques Reymond’s Spatchcock & Buttered Cabbage with verjus
EXOTIC FRUITS:
Filling the void of the lush mangoes and berries come the passionfruit, custard apples, breadfruit, persimmon, guava and pomegranates & tamarillos
Supply: Some issues with guava supply at the moment but otherwise looking steady for the season ahead
Inspiration: Kim Woodward’s Butter roasted halibut, lobster salad, coriander pasta and passion fruit sauce
NUTS:
Autumn also sees the return of the fresh nuts- with Australian grown pistachios (NOW), almonds (Feb-Mar), Hazelnuts (Feb-Apr), Peanuts (Feb-June) and Chestnuts (Apr- Jul) on the scene!
Supply: When they hit the markets, they hit in force- though they finish all too quickly
Inspiration: Peter Gilmore’s Caramelised Vanilla Brioche French toast
PUMPKIN:
I recently read a quote that said there were four seasons, Spring, Summer, Pumpkin and Winter. With all lines including Butternut on offer in Autumn, who can blame them.
Supply: Sourced locally, pumpkins are traditionally abundant and great eating for the whole season
Inspiration: Rick Stein’s Pumpkin ravioli with sage butter
ROOT VEG:
Autumn sees the root veg come into their own with sweet potatoes, horseradish, turnip, parsnip and spud varieties (Royal Blue, Ruby Lou, Pontiac, Desiree, Burbank, Purple Congo) all coming into their own.
Supply: While supply should remain consistent, root veg are susceptible to splitting and rot with too much rain – so lets hope for some clear skies.
Inspiration: Bar H’s Sashimi of striped trumpeter with mushrooms and ginger, horseradish and soy dressing
More produce highlights for Autumn: Pine Mushrooms, Celeriac, Fennel, Leeks, Spinach and Silverbeet
A: Unfortunately it may last a while yet. The Bureau of Meteorology is predicting a wetter autumn than average for NSW and SA and a slightly drier season for VIC and TAS. There is a silver lining however, with the BOM describing their outlook model as having ‘low skill over South East NSW’ at this time of year! So you never know, blue skies could be just around the corner.