MARKET 5: SPECIALTY PRODUCE
Q: Are Warrigal Greens an all-Australian speciality?
Having worked on premium food magazines for much of the last decade, I am fully able to appreciate the overwhelming momentum of the ‘foodie culture’ here in Australia. Whether you put it down to the rise of the ‘Celebrity Chef’, industry efforts to make great food more accessible or the influence of stunning food publications (think Gourmet Traveller, Vogue E&T, delicious) there is no doubt that Australian cuisine now boasts a definite gourmet leaning. The average Australian is much more adventurous in the kitchen, preparing dishes at home that demand complicated prep and obscure produce previously only braved by the professionals. So to put you on the front foot with these increasingly discerning foodies, this week we are profiling ‘specialty produce’ items, which being a little off beat, present a fantastic opportunity to create something truly different and special this Spring.
SALTBUSH: aka Old Man Saltbush
A native plant previously used by indigenous Australians for its seeds (which were ground and roasted for making damper), this hardy shrub has taken on a new dimension in modern cuisine. Through careful selection and production in hothouses the bitter, wild plant used for rejuvenating land and grazing has been replaced by a much more user-friend large leaf variety.
Availability: all year
Use: blanch or use fresh as a salad leaf, stir-fry vegetable or similarly to a banana leaf
Supply: hits markets on Thursdays- production/supply steady and good quality
Health factor: good source of protein, mineral salts, antioxidants and calcium
JACKFRUIT:
Originally from South Western India, the Jackfruit is the national fruit of both Bangladesh and Indonesia. The largest of all cultivated fruits it is renowned for its distinctively sweet aroma and flesh. While also enjoyed as an immature fruit, the jackfruit is at its best when its prickly skin softens and its characteristic sweet aroma comes through.
Availability: Jun - Apr
Use: lovely fresh, but can also be cooked (often used in SE Asian curries). The seeds are edible and when baked taste a little like chestnuts. Immature fruit is a healthy, meat substitute for vegetarians due to its texture.
Supply: quality & supply is currently good, however it’s worth noting that Jackfruit are generally a more expensive item
Health factor: free of cholesterol and saturated fats, jackfruit is a good source of energy, dietary fibre, minerals and vitamins
BETEL LEAVES: aka Wild Betel Leaf, Pepper Leaf, Cha Plu
Heralding from the same family as pepper and kava, betel leaves are used widely in South East Asian cuisine. With its bold, peppery aroma and delicate flavour it is a wonderful herb that is both visually appealing and delicious.
Availability: all year, best in warmer months
Use: South East Asian cuisine- raw in salads, cooked in stir-fries, soups, meat dishes (used as a wrap)
Supply: Australian crops are grown in QLD the rest is imported- currently looking good across quality, supply and price
Health factor: good source of protein, potassium, nitrogen and minerals
WARRIGAL GREENS: aka Australian Spinach, tetragon
Another native plant worth a look, the warrigal green is grown along the East Coast of Australia and is a fantastic substitute for your more common greens such as silverbeet or spinach. While it tastes very similar to spinach when blanched, it has a slight salty, bitter edge that gives dishes a new dimension.
Availability: all year round, but as with all leaf lines poor weather may potentially slow supply
Use: blanch (2-3mins) before use due to high oxalate content, thenuse in dishes/sides where you would usually feature spinach, silverbeet or Asian greens
Supply: hits markets on Thursdays- production/supply steady and good quality
Health factor: a nutritional value similar to other leafy greens it also has anti-inflammatory properties and can prevent stomach ulcers
CHESTNUTS:
While they may not be mysterious or unknown, their reputation for being difficult to prepare has meant chestnuts haven’t garnered the attention they deserve from home-cooks. The quality of the fresh chestnuts being produced in Australia at the moment is fantastic and with the season predicted to last another 6-8 weeks, why not take full advantage this Spring.
Availability: traditional season Mar - June
Use: soups, stir-fries, cakes, salads, stuffing
Supply: quality & price holding steady with the season ending in 6-8 weeks
Health factor: no cholesterol, low in sodium and fat. Good source of mineral salts, vitamins C, B1, B2 and folate.
A: Unfortunately not, Warrigal Greens are also native to New Zealand, Norfolk Island, Japan and some parts of South America. While native to Australia and NZ, it is believed that the Aboriginals and Maori didn’t use Warrigal Greens as a leaf vegetable like we do today, rather this trend was started by Captain Cook and the first settlers who popularised it use due to its ready availability and ability to prevent scurvy.
BUYER'S GUIDE: Asian/Exotics 28th Aug-3rd Sept
Asian Vegetables: Short Supply
Water Spinach
Asian Vegetables: Not Available
Asian Celery * Gai Choy * Kachay * Sugar Cane * Tamarind
Exotic Fruits: Short Supply
Banana Buds/Bell
Exotic Fruits: Not Available
Asian Plum * Buddha Hands * Dragonfruit * Guava * Longans * Loquats * Lychee * Pomelos- red * Rambutan * Tamarillo (gold)
BUYER'S GUIDE: 28th Aug - 3rd Sept
MARKET SUMMARY: Fruit
The Buy list: Delicious Apples, Hass Avocadoes, Blueberries, Cumquats, Kiwifruit, Mandarins, Blood Oranges, Passionfruit, Packham Pears, Pineapples, Rhubarb, Rockmelons & QLD Strawberries.
The Watch List: Grapes (Quality), Figs (PRICE), Honeydew (Price), Lime (Price), Red Papaya (Price), Seedless Watermelons (Price & Quality).
Market Insights: NT Mangoes season has commenced and it is good quality for early season fruit. The first of the early season Stonefruit “Peaches” are on market, quality is 4/10 but indicates the season is not far off. The main lines to watch this week are Honeydews & Seedless watermelons (price and quality) & Red Papaya (price). USA cherries are all over for this season, next available will be Australian fruit in November, with best quality arriving closer to Xmas.
MARKET SUMMARY: Vegetables
The Buy list: Beetroot, Carrots, Cauliflowers, Celeriac, Celery, Chicory, Cime Di Rapa, Chinese Leaf Veg, Kale, Kohl Rabi, Leeks, Yam Oka, Zucchini , Spuds & Sweet Potatoes.
The Watch List: Capsicums (Quality & Price), Eggplant (Price), Gold Squash (Price), Tomatoes (Price) & Jarradale Pumpkin (Price).
Market Insights: Capsicums are having supply issues which is pushing prices up, will see this change next week. Green Peas are available just limited in supply and quality. Sweetcorn is over its supply problems and is coming back in to the fold daily. New season Jumbo Asparagus has commenced and it is JUMBO. Also Edible flowers are slowly rolling in, seeing more variety on market each week. Zucchini Flowers are also back in the fold.
BEST BUYS:
Fruit: Blueberries (NSW) * Mandarin (QLD) * Packham Pears (VIC) * Pineapple (QLD) * Strawberries- large (QLD)
Vegetable: Beetroot- large (QLD) * Celery (VIC) * Chat Potatoes (SA) * Green Beans (QLD) * Zucchini (QLD)
SOMETHING DIFFERENT:
Fruit: Baby Pineapples - with stems (QLD) * Banana Leaves (QLD) * Blackberries (NSW) * New Season Mangoes- VIP (NT) * Plate Strawberries- VIP (QLD)
Vegetable: Broad Beans (NSW) * Cime de Rapa (NSW) * Truss Tomatoes- blush petite (NSW) * Radicchio (NSW) * Sorrel- red vein (VIC)
NOT THIS WEEK:
Expensive: Limes
Short Supply & Expensive: Honeydew * Butter Beans- yellow
Not Available: USA Cherries * Dragon Fruit * Chestnut Mushrooms
START YOUR ENGINES
Q: Could you fuel a V8 from your kitchen?
After the slow and steady pace of Winter, Spring is a time of supercharged activity for the horticultural and food service sectors. The V8 supercars may set the pace at Eastern Creek but they fall well short of the speed at which the markets turnover between September and January. To help you keep track of the changes ahead, below is a concise calendar of key produce lines that hit full throttle during Spring and others that fall off the pace in terms of quality, supply and price. To see the markets in action this Spring, contact us to organise your guided tour of the Sydney Produce and Growers markets with SG&S Director, Damian George.
FULL THROTTLE:
The below produce lines hit their natural peak in Spring and will therefore offer great buying and quality over the coming months
OFF THE PACE:
While we are fortunate enough to have a relatively unbroken supply of produce throughout the year in Australia, that being said, you can expect the following items to increase in price, become limited in availability or finish altogether during Spring as their natural season ends.
Buddha Hands- while supply has been inconsistent this year, the traditional season ends in October
Celeriac- while still available, peak season ends September
Gold Kiwifruit – start to drop our in September/October
Limes – while supply is still steady, prices will start to rise considerably over the coming weeks
Mandarins- start to phase out in October
Oranges- Blood Oranges drop off in September while Seville Oranges drop off in October, though Navels will be available until November
Root Vegetables-peak season for most winter root vegetables ends in September
Tangellos- start to wind up November
Taro Root- drops off for a few months in Oct/Nov
A: Well maybe not, but in 2009 a British team did design a Formula 3 race car powered entirely by vegetable oil and waste chocolate. In fact vegetables played a key role in the car’s overall design- the turbocharged engine ran on biodiesel and lubricants derived from plant oil, the wing endplates were made of potato starch covered with flax fibre and the steering wheel was made of curran (carrot fibres said to be equally as strong as carbon fibre). Even closer to home, Australia’s V8s are also vege powered (to a degree) with the racing competition being exclusively powered by E85 – an 85% ethanol-based fuel- since 2009.
BUYER'S GUIDE: 21st Aug - 27th Aug
MARKET SUMMARY: Fruit
The Buy list: Apples, Blueberries, Cumquats, Kiwifruit, Mandarins, Nashi Pears, Oranges, Passionfruit, Red Papaya, Pineapples, Rhubarb, and QLD Strawberries.
The Watch List: Honeydews, Seedless Melons, Limes, Raspberries. Honeydews are short in supply. Lime quality is sound, supply is shortening and price is on the up. Raspberries, supply available just expensive. The quality of Seedless Watermelons is about 7/10.
Market Insights: It’s a good week for fruit with most lines in good supply and well priced. New Season mangoes are available but just not eating at their best yet. New season USA Seedless Grapes are having a few issues with quality, early season QLD grapes are available but quality is nothing special. Figs are still available as well. Overall a good week for Fruit.
MARKET SUMMARY: Vegetables
The Buy list: Beetroot, Carrots, Cauliflowers, Celeriac, Chinese Leaf Vegs, Telegraph Cucumbers, Fennel, Micro Herbs, Leeks, Gourmet salads, Kale, Kohl Rabi, Sweet Potatoes, Spuds and Onions.
The Watch List: Red & Green Capsicums, Cos Lettuce, Sweet Corn, Fresh Green Peas and All Tomatoes.
Market Insights: Sweet Corn is very short in supply, will see this change by next Monday. Tomatoes still short & expensive but will see relief by end of next week, same with Red & Green Capsicums.
BEST BUYS:
Fruit: Blood Oranges (QLD) * Blueberries (NSW) * Kiwifruit (NZ) * Pineapple (QLD) * Strawberries- large (QLD)
Vegetable: Cauliflower (QLD) * Celeriac (VIC) * Leek - large (SA) * Potato- brushed chip (NSW) * Wild Rocket (VIC)
SOMETHING DIFFERENT:
Fruit: Baby Pineapples - with stems (QLD) * Dates- California (USA) * Gold Kiwifruit (NZ * Mangosteen (IMP) * Plate Strawberries - VIP (QLD)
Vegetable: Baby Garlic (NSW) * Cime de Rapa (NSW) * Kale-coloured (NSW) * Kohlrabi (NSW) * Sorrel - red vein (VIC)
NOT THIS WEEK:
Short Supply: Namenko Mushroom
Short Supply & Expensive: Honeydew * Sweetcorn
Not Available: Dragonfruit * Finger Fennel * Chestnut Mushroom
SPRING’S BOUNTY
Q: Why is Australian white asparagus priced significantly higher than green?
The end of August is always a period of transition for food lovers, however this year seems especially tough- cold weather along the Eastern Seaboard is slowing supply and hiking up prices on a long list of produce items, ironically just in time for the start of the busy season and there is absolutely nothing on TV that comes close to filling the void left by the Olympics. To put the Spring back in your step and assist with menu planning for the next few months, here are our produce highlights for the coming season. We have included some nutritional information as there’s nothing like feeling good about what you’re eating to make it taste even better on the palate.
SPRING FLAVOURS:
ASPARAGUS:
The arrival of the Australian Asparagus season is getting closer with quality spears predicted to arrive at the markets for the first week of September. In particular the arrival of the sweet, tender, home-grown white asparagus is much anticipated due to its premium quality, texture and gourmet aesthetic.
Supply: Early crops from QLD, main crop from VIC
Green Asparagus: all year, Australian produce best Sept- Dec
Baby Green Asparagus: all year, best Sept- Dec
Purple Asparagus: Oct- Dec
White Asparagus: Sept – Jan
Feel Good Factor: excellent source of Vitamin C & E, dietary fibre, folate and potassium
Inspiration: Confit of Suffolk lamb loin, fresh milk curd, asparagus, spring onions, broad beans, young leeks, sunflower seeds, pine nuts, hazelnuts, quinoa, pea flowers, nasturtiums – Peter Gilmore via Lifestyle Food
AUSTRALIAN GARLIC:
Australian Garlic is world’s apart from the imported product available throughout the year and its season is something I have come to get excited about and support every year by paying a premium price for a premium product. For a more comprehensive overview of the garlic varieties currently grown in Australia, their seasonality and characteristics, click here.
Supply: Main growing regions are SA, VIC ,NSW with some early crops from QLD
Australian Garlic Season: October - May
Spring Garlic: available October
Green Garlic: available November
Feel Good Factor: natural antibiotic, also assists in management of blood pressure & cholesterol
Inspiration: Tamworth pork terrine, roast garlic purée, deep fried egg and artichoke – Kevin Mangeolles via Great British Chefs
MANGOES:
Early Northern Territory mangoes are already arriving at the markets and while they are not yet great eating, it is a sign of the luscious, warm weather and tropical flavours to come. Sydney Markets will be holding its annual mango auction on September 5th heralding the official opening of the mango season, last year the auction raised $30,000 ($2,500/mango) for the Prostate Cancer Foundation of Australia and Westmead Children's Hospital. For more information on mango varieties and Australian seasons click here
Supply: NT opens the season (peaking around October), before main producer QLD enters the market around November
Feel Good Factor: very high in Vit C and A. Rich source of beta-carotene, fibre and potassium
Inspiration: Mango salsa and coconut heart salad recipe- Peter Kuravita via SBS Food
SHISO LEAF: aka Perillo
Shiso Leaf is available in red and green varieties, the red (with its anise and subtle mint flavour) is the most popular in Australia and is used widely in Vietnamese and Japanese cuisine (where traditionally the leaves were used to dye pickled ume or were mixed with ume paste in sushi). While available pretty much all year, Shiso is at its best Nov – Mar
Supply: SG&S predominantly sources our Shiso from local NSW producers
Feel Good Factor: high in calcium, iron and potassium, rich in fiber, very high in Vit A and C. Believed to have anti-inflammatory properties
Inspiration: Duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce – via Gourmet Traveller
PEPINO: aka Sweet Pepino, Melon Pear
Spring is undeniably the start of the mango and stonefruit season but if you’re looking for something different why not try the pepino. With its distinctive purple stripes, yellow flesh and a juicy flavour reminiscent of melon, banana and pear (depending on who you ask)– it is perfect for spicing up the breakfast menu or adding a twist to sweet and savoury spring salads.
Supply: QLD produces fruit in Spring and Autumn
Feel Good Factor: good source offibre, Vitamin A, B and C
Inspiration: Wild Mexican Shrimp Escabeche with Pepino Melon, Popped Corn, Jicama Salsa - Bernard Guillas via Restaurant Hospitality
Yam Oka: aka NZ Yam, Oka Yam, Oca
Originally from South America, these sweet tubers offer a wonderful alternative to winter root vegetable lines with their smaller size, tangy, nut flavour and silky texture. Eat with the skin on to get maximum nutritional value, the skin is thin and edible and ensures the yam holds shape when cooked.
Supply: coming from QLD, best in July (season runs for 6-8 weeks)
Feel Good Factor: good source offibre, Vitamin A, B and C
Inspiration: Yam, kumara and pumpkin coconut curry
Other items of note for Spring: As the weather warms, the markets will start to come alive with tropical fruits and a wider range of vegetables. Other items to watch out for this Spring include stonefruit (Oct/Nov), berries, chillies, sweetcorn, radishes, edible flowers, watercress and okra.
A: There are two reasons. Firstly, the Australian white asparagus season is brief and given its popularity among food-service professionals (and increasingly with home cooks) demand tends to outstrip supply. The second reason is production costs. To achieve its colour, white asparagus is grown in the dark, preventing sunlight from turning the shoots green. Traditionally this was achieved by keeping the asparagus crown submerged beneath a mound of dirt and using specialised equipment to blind harvest– which led to reduced yields as it was difficult to perform without damaging the crop. Many Australian farmers now employ an innovative system that sees white asparagus grown beneath black polyhouses- essentially a large dark greenhouse, a huge step forward, this farming method achieves wonderful colour, flavour and allows for simpler harvesting practices.
BUYER'S GUIDE: Asian/Exotics 14th Aug-20th Aug
Asian Vegetables: Short Supply
Gai Choy * Jicama * Water Spinach
Asian Vegetables: Not Available
Asian Celery * Kachay * Sugar Cane * Tamarind
Exotic Fruits: Short Supply
Banana Buds/Bell * Guava- cooking
Exotic Fruits: Not Available
Asian Plum * Buddha Hands * Dragonfruit * Longans * Loquats * Lychee * Pomelos- red * Rambutan * Tamarillo (gold)
BUYER'S GUIDE: 14th Aug - 20th Aug
MARKET SUMMARY: Fruit
The Buy list: Apples, Bananas, Blueberries, Ruby Grapefruit, Kiwifruit, Mandarins, Oranges, All Pears, Blood Oranges, Papaw, Passionfruit, Pineapples & Strawberries.
The Watch List: Honeydews, Seedless Watermelons, Papaya & Figs.
Market Insights: USA Cherries coming to an end this week, as are Australian Grapes- quality is ok on both without being remarkable. Seedless New Season USA Red, Black & White Grapes are available with pricing back this week, more of the same in coming weeks. Figs are available but limited in supply and expensive.
Honeydews are very short and will stay this way for the next 4 weeks, quality Seedless Watermelons are expensive and size is medium. Red Papaya has shot up this week, the good news is there is ample supply of Pawpaw which is well priced to cover.
Rockmelons, Pineapples and Papaw best subs for Honeydews and Seedless Watermelons.
MARKET SUMMARY: Vegetables
The Buy list: Beetroot, Brussels Sprouts, Carrots, Celery, Chicory, Chinese Leaf Veg, Leeks, All Gourmet Salad Mix, Swedes, Gold Sweet Potatoes, All Spuds Red, White & Gourmet, Salad Onions and Green Zucchini.
The Watch List: Green Beans, Broccoli, Red Capsicums, Sweet Corn and all Tomatoes.
Market Insights: New Season Australian Asparagus is just a few weeks away, by early September we should see the first arrivals. Meanwhile the Australian Truffle season is in its closing stages. We are still feeling the effect of past poor weather with Broccoli, Red Capsicums and good quality Tomatoes in short supply and in the high dollar zone. All quality Tomatoes will stay this way for the next 2 weeks, Green Beans, Broccoli, Red Capsicums and Sweet Corn will drift back by early next week.
The quality of the best buy lines are excellent, priced to suit with good colour range.
BEST BUYS:
Fruit: Blueberries (NSW) *Kiwifruit (NZ) * Mandarin (QLD) * Pawpaw- yellow (QLD) * Strawberries- large (QLD)
Vegetable: Beetroot-large (QLD) * Brussel Sprouts (VIC) * Celeriac (VIC) * Chat Potatoes- desiree (SA) * Zucchini- green (QLD)
SOMETHING DIFFERENT:
Fruit: Apples- royal gala (NSW) * Beurre Bosc Pears (VIC) * Blood Oranges (QLD) * Cumquats (QLD) * Grapes - red seedless (USA) * Honey Pears (VIC) * Strawberries - VIP (QLD)
Vegetable: Chicory (NSW) * Okra (NT) * Tuscan Cabbage (NSW)
NOT THIS WEEK:
Short Supply: Vine Sweet Baby Capsicum * Zucchini Flowers
Short Supply & Expensive: Honeydew * Sweetcorn
Not Available: Dragonfruit * Finger Fennel
FROM THE EARTH
Q: What is a corm and how does it differ from a bulb?
With August comes Winter’s last hurrah; the skies get clearer, the days warmer and the heart warming casseroles, sausages, roasts and stews begin to give way to fresher, lighter dishes. So, before the turn of the seasons calls for lighter, healthier Spring menus- why not make the most of the earthy, rustic flavour (and the cost-efficiency) of this season’s bulbs, roots, tubers and corms.
CELERIAC: aka Celery Root
Classification: root
Availability: all year, best Mar – late Sept
Market Update: quality is currently good and price steady
Appearance: creamy brown, knobby tuber with white flesh
Flavour: rich texture & slightly smoky flavour – cross between celery and parsley
Preparation: don’t wash until use, 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 prevent discolouration after cutting)
Health Benefits: good source of dietary fibre and Vit C
FENNEL:
Classification: bulb
Availability: generally Mar- Nov, best Jul-Sept
Market Update: large fennel bulbs are one of our best buys this week- good supply, good quality and well priced
Appearance: firm, crisp white- light green bulb made up of overlapping stems
Flavour: light, slightly sweet aniseed flavour
Preparation: every part of a fennel plant is edible. The leaves have a stronger flavour
Health Benefits: good source of fibre, Vit C, folate, potassium, manganese and beta-carotene as well as phytochemicals and flavonoids
BABY FENNEL:
Classification: bulb
Availability: Mar – Sept
Market Update: Supply and quality good- prices fair
Appearance: small fennel bulbs
Flavour: slightly richer aniseed flavour than regular fennel. Leaves are stronger, base is sweeter and less pungent
Preparation: both leaves and base are edible. Fantastic in Mediterranean dishes, they are compatible with sweet and salty flavours. Think salads, soups, casseroles, fish dishes
Health Benefits: good source of fibre, Vit C, folate, potassium, manganese and beta-carotene as well as phytochemicals and flavonoids
GARLIC:
Classification: bulb
Availability: local season: October-May
Market Update: good supply and quality, currently imported from Mexico, Argentina and China
Appearance: vary in colour from white to pink to purple
Flavour: distinctive, pungent and aromatic
Preparation: preparation technique heavily influences the garlic experience. Break down the cells more and you get a more intense flavour (i.e. crushed is much more intense than slicing)
Health Benefits: natural antibiotic, also assists in management of blood pressure & cholesterol
JERUSALEM ARTICHOKE:
Classification: tuber
Availability: best June – Sept
Market Update: steady supply and quality good, prices at standard levels
Appearance: light brown skin, crisp white flesh
Flavour: nutty, rich, sweet
Preparation: can be eaten raw or cooked as per other tubers ( baked, chipped in soups, salads, stir-fries). Once peeled coat with lemon water to prevent browning
Health Benefits: suitable for diabetics and large amounts of iron, good source of dietary fibre provides some folate and potassium
ONIONS:
Classification: bulb
Availability: all year
Market Update: brown onions are great buying at the moment, quality, supply & price good across all lines
Health Benefits: rich in antioxidants, red varieties are also good sources of Vit C and dietary fibre
BROWN:
Appearance: golden brown skin with cream white flesh
Flavour: strong onion flavour
Best use: retains flavour under heat therefore great for cooking
RED: sometimes called Spanish onions
Appearance: red-purple skin with white, red-streaked flesh
Flavour: sweeter than brown, can still have a pungent onion flavour
Preparation: raw in salads or cooked
WHITE:
Appearance: white skin and flesh
Flavour: mild onion flavour
Preparation: raw in salads or cooked
SALAD ONIONS: red or white
Appearance: immature small bulbs on a green stem
Flavour: mild, sweet onion
Preparation: the salad onion
BLACK SALSIFY: aka black oyster plant
Classification: root
Availability: generally all year, best autumn/winter
Market Update: quality good, price steady
Appearance: long, slim root with black bark like skin and white flesh
Flavour: creamy, earthy taste some compare to oyster or artichoke
Preparation: wear gloves to avoid staining hands, peel then coat immediately with lemon/vinegar water to prevent browning (often easier just to peel after boiling then prepare as desired).
Health Benefits: particularly good for diabetics, good source of fibre, manganese, potassium, riboflavin, Vit B6 & C
TARO:
Classification: corm
Availability: different for each variety but usually best May-Aug
Market Update: good quality available and prices steady
Appearance/Flavour/Preparation: for more information on Taro varieties click here
Health Benefits: 3 times the dietary fibre of potatoes, low GI, excellent source of potassium, good amounts of Vit A & C, as well as some calcium and magnesium
To find information on more root and tuber varieties- such as ginger, galangal, jicama, horseradish – click here or explore our blog- www.sgssydney.com.
A: A corm is an underground, swollen stem that houses a plant’s food stores allowing it to endure periods of shortage (such as winter). While they may appear strikingly similar to their bulbous comrades, corms are very different internally- being made up of tissue housed in a thick skin (called a tunic) in contrast to the layered structure of modified leaves seen in a true bulb. If you’re ever in doubt cut it open, a corm will be solid inside whereas a bulb will have discernable layers. Interestingly, bananas are a corm- often mistaken for a tree, banana fruit is actually produced on a pseudostem, which.. you guessed it… grows from a corm.