BUYER'S GUIDE: Asian/Exotics 10th Jul-16th Jul
Asian Vegetables: Short Supply
Asian Celery * Water Spinach
Asian Vegetables: Not Available
Gai Choy * Kachay
Exotic Fruits: Short Supply
Banana Buds/Bell * Longan * Tamarillo (gold)
Exotic Fruits: Not Available
Asian Plum * Buddha Hands * Cumquats * Loquats * Lychee * Rambutan
BUYER'S GUIDE: 10th Jul - 16th Jul
Another fun week at the farm!
Rockmelons, Honeydews and Pineapples are in short supply and up in price. The NT season gets underway this week so Rocks and Honeys should come back in to play mid-late next week, whereas Pines look like they will sit here for the next few weeks. On the Vegies side, Zucchini and Beans are short supply and expensive.
The QLD season is well under way and as of today the market is fully supplied with Capsicums, Tomatoes, Eggplant, Avocadoes, Mandarins and Sweet Potatoes. Beans and Sweet Corn will follow as of next week.
Stick with the Picks!
Market: at a glance
Fruit: Apples, Citrus, Avocados, Ruby Grapefruit, NZ Kiwifruit, Mandarins, Blood Oranges, IMP Mangoes and Cherries, Pawpaw & Papaya, Panama Passion and WA Tamarillo’s. Grapes, good without being great. White Seedless- FORGET IT! USA here in 2 weeks.
Veg: Artichokes, Beetroot, All Cabbage, Red & Green Caps, Celeriac, Eggplant, Cos Lettuce, Asian Veg, Silverbeet, Sweet Corn, Large Red & Brown Onions & plenty of Heirloom Tomatoes this week!
BEST BUYS:
Fruit: Blood Orange * Cherries (Imp- USA) * Green Papaya - cooking (QLD) * Mandarin (QLD) * Panama Passionfruit (QLD)
Vegetable: Broad Beans (NSW) * Desiree - chat potatoes (SA) * Heirloom Tomatoes (NSW) * Sweetcorn (QLD) * Telegraph Cucumber (SA)
SOMETHING DIFFERENT:
Fruit: Bananas - cooking (QLD) * Banana Leaves (QLD) * Blood Oranges (QLD) * Drinking Coconut (Imp) * Feijoas (QLD) * Green Mangoes (NT) * Persimmon (New Season - NZ Imp) * Tamarillos - red (WA)
Vegetable: Red Witlof (VIC)
Other: Black Truffles (WA- New Season)
NOT THIS WEEK:
Short Supply: Chestnut Mushrooms * Chives * Pencil Leeks
Expensive: Pineapples * Rockmelon * Yellow Squash
MARKET 5: Spanish Cuisine
Q: How did the Spanish navy influence Spanish cuisine?
At this time of year there really is nothing like indulging in the rich, earthy flavours of Spanish food (and a glass or two of sangria) to keep the winter chills at bay. Inspired by the Spanish tradition of preparing simple, seasonal food (and a Euro 2012 win), this week we have produced our ‘Market 5’ guide to the best performing (and buying) produce at the Sydney Markets for bringing an authentic, Spanish twist to your menu.
PIMENTOS: aka Peppers, Capsicums, Chillies
Peppers (or pimentos in Spanish) play a key role in Spanish cuisine. The markets at the moment are full of peppers (both capsicums and chillies) that are crisp, vibrant and full of flavour making them an easy choice for the ‘Market Five’. We have chosen to profile the habanero chilli, however for more information on the varieties of ‘pepper’ available and their unique characteristics, please click here.
1. Habanero Chilli
Availability: all year – best Nov – Mar
Appearance: look like a small bell pepper that has had the air sucked out
Flavour: very hot and spicy, with a hint of citrus. Average between 100,000 and 350,000 on the Scoville scale depending on growing conditions
Best For: a very angry tomato sauce, spicy salsa
TOMATOES:
Originally imported from Mexico, tomatoes were believed to be unfit for consumption however they are now at the heart of many Spanish dishes, including Sofrito, Patatas bravas (crisp spiced potatoes), Pan con Tomate (tomato bread), Gazpacho (cold tomato soup) and Paella. Today we have featured the all purpose truss tomato, however to view a more comprehensive overview of Simon George & Sons varieties click here.
2. Truss tomatoes: (available in gourmet, cherry, baby roma, roma)
Availability: all year, best Dec - Feb
Appearance: rich, red fruit still attached to vine
Flavour: usually ripened on the vine, these have a wonderful rich flavour and are suitable for eating fresh and for cooking
Best for: suitable for eating fresh and cooked
POTATOES:
Potatoes are a key ingredient in a number of famous Spanish dishes, the most obvious being potato tortilla (Tortilla de Patata) and Patatas Bravas mentioned above. Most potato varieties are at their peak this time of year and all are currently performing well at the markets. For tortilla de patata and patatas bravas the potatoes are fried, therefore I would recommend using either an all-rounder or waxy variety, here I have featured Bintje. For a list of varieties under these headings click here.
3. Bintje:
Available: all year, best Nov- Aug
Appearance: small – medium elongated oval, with yellow skin (brown flecks) and cream white flesh
Flavour: our most popular waxy potato it is firm fleshed and creamy
Best for: any dish that requires the potato to be fried. A good cooking potato.
ORANGES:
Spain is the 6th largest producer of oranges in the world and with two orange varieties (Seville/Valencia) named after growing regions in Spain, it is safe to assume that this wonderful citrus contributes to their national food identity. Here I have featured two different orange varieties that sadly boast short seasons at the Sydney Markets but are wonderful while they are here.
4. Blood Oranges:
Available: late Jun – Aug (having just come into season they need a week to be at their best, but will be worth the wait)
Appearance: medium sized fruit boasting orange skin with a red blush and orange-red flesh
Flavour: sweet, juicy and less acidic that regular oranges
Best for: Sangria, they bring a wonderful colour and refreshing zest to this traditional Spanish wine
5. Seville Oranges:
Available: Jul- Aug
Appearance: medium sized fruit with thick, orange skin that is difficult to peel
Flavour: very acidic and therefore very tart
Best for: whilst often used in marmalades, the acid in Seville oranges makes them perfect for serving with particularly oily or fatty dishes. In Southern Spain they are also frequently served with fish dishes, such as salted cod, to bring out the flavours of the fish
A: Many of the dishes we know as being distinctively ‘Spanish’ came about as a result of the bold venturing of the Spanish navy, in particular the discoveries of Christopher Columbus. Of the ingredients listed above, all of which are considered synonymous with traditional Spanish food, none are actually native to Europe. It was the Spanish conquest (and colonisation) of the Americas, made possible by a thriving navy, that brought the wonders of peppers, tomatoes and potatoes into the Spanish diet. This ‘new world’ produce was adopted into the Spanish cuisine over time, resulting in native dishes renowned for their rich combination of Moorish spice and exotic flavours.
BUYER'S GUIDE: Asian/Exotics 3rd Jul - 9th Jul
Asian Vegetables: Short Supply
Asian Celery * Water Spinach
Asian Vegetables: Not Available
Gai Choy * Kachay
Exotic Fruits: Short Supply
Banana Buds/Bell * Tamarillo (gold)
Exotic Fruits: Not Available
Asian Plum * Buddha Hands * Cumquats * Longans * Loquats * Lychee * Rambutan
BUYER'S GUIDE: 3rd Jul - 9th Jul
The cooler weather has slowed supply on some items but with school holidays underway demand and supply are at par.
Just 3 to note for this week, Rockmelons, Honeydews and White Seedless Grapes. Rocks & Honeys are up in price, limited supply, quality ok without being brilliant. Good quality White Seedless Grapes are not available.
Otherwise the market is well stocked and quality in general is good.
- Tomato supply is on the increase, which will ease prices over the coming weeks.
- Imported Cherries are at their best- quality and price.
- Australian Truffle season is in full swing.
- Blood Oranges have started this week, better supply from next week on.
- Figs in normal winter mode- limited supply and up in price.
- Green Cooking mangoes in good supply.
- Heirlooms Tomatoes peaking now- quality and price!!
- Medium Strawberries – short supply
Best Hits:
Fruit: Apples, Pears, all Citrus, Ruby Grapefruit, Kiwi Fruit, Papaws & Papaya, Passionfruit, Pineapples and Watermelons.
Veg: Artichokes, Beans, Broccoli, All Cabbage, Capsicums, Cauliflowers, Eggplant, Silverbeet and Gold Sweet potatoes.
BEST BUYS:
Fruit: Apples- green juicing (VIC) * Avocado (QLD) * Kiwifruit- bulk (Imp) * Mandarin (QLD)
Vegetable: Broccoli (QLD) * Brussel Sprouts (VIC) * Cocktail Chat Potatoes (SA) * Heirloom Tomatoes (NSW) * Rhubarb (QLD) * Silverbeet (NSW)
SOMETHING DIFFERENT:
Fruit: Cherries (Imp- US) * Dragonfruit- yellow (QLD) * Green mangoes (NT) * Tangello (VIC)
Vegetable: Asparagus - white (Imp) * Celeriac (VIC) * Royal Blue Potatoes (TAS) * Tuscan Cabbage (NSW) * Watermelon radish (NSW)
Other: Black Truffles (WA- New Season)
NOT THIS WEEK:
Short Supply: Baby Gold Beetroot * Chestnut Mushroom * Kale - green
Not Available: Slippery Jack Mushrooms * Wild Pine Mushrooms
BETTER BY THE BUNCH
Q: What is a bouquet garni?
While the cold and wet weather has impacted on some fruit and vegetables lines (read: beans, rocket, zucchini flowers), we are pleased to say that our locally-grown ‘bunch’ herbs are holding up well this winter. Not only are they high quality, but in good supply and therefore fantastic buying at the moment. Simon George & Sons has an extensive range of ‘bunch’ herbs available and while Thai Basil and Garlic Chives are currently in short supply, the varieties listed below should continue to be among our best buys over the coming weeks. So why not take advantage of the favourable conditions and stock up on some of nature’s most vibrant, mouth-watering flavour enhancers.
Selection & Storage: When selecting herbs the general rule is to look for bright, fresh leaves, free of bruising or yellowing that boast healthy, firm stems. To maximise the shelf life of most bunch herbs place them in a glass of water, cover the top of the glass with plastic, seal and place in the fridge- change the water daily.
BASIL:
Availability: all year, best Dec - Apr
Appearance: bright green, oval leaves
Flavour: slightly sweet, grassy cloves
Storage: place stems in water, cover with plastic and refrigerate. Change water daily and use within a week
Preparation: delicate herb, once sliced it browns very quickly. Quite versatile, basil can be used fresh to accent a dish or can be used as the base of a sauce or to accent flavours such as tomato
BAY LEAF:
Availability: all year
Appearance: bright green, pointed, smooth leaves
Flavour: earthy aroma, almost bitter edge
Selection: leaves should be bright green with a glossy top and boast a strong aroma
Storage: store in airtight container in fridge or freeze in an airtight bag
Preparation: slow cooking specialist, removed before consumption
CHERVIL: aka French parsley
Availability: Apr - Dec
Appearance: looks similar to parsley or a carrot top
Flavour: aniseed, parsley
Preparation: flavour is lost when dried or cooked, so use fresh in salads or as a garnish
CORIANDER: aka cilantro
Availability: all year
Appearance: broad bright green, feathered leaf
Flavour: pungent, distinct aroma
Preparation: use in Thai or Asian cooking especially curries, stir-fries, salads. Add stems of leaves as base of sauce, then delicate leaves prior to serving to get maximum flavour and as a striking garnish.
DILL: aka dill weed
Availability: all year
Appearance: fine, feathered, blue-green leaves
Flavour: light, aromatic grassy flavour
Selection: leaves should be nicely feathered and stems firm and healthy
Preparation: add just before serving to fish, egg, potato dishes or as a garnish
LAVENDER:
Availability: Spring - Autumn
Appearance: green stems and distinctive small, purple flowers
Flavour: delicate, floral flavour, with citrus overtones
Preparation: flowers and leaves can be used. Most often used in baking (ground into sugar), desserts, meaty stews, salads or as a garnish (even as a garnish in a glass of champers)
LEMON BALM: aka balm mint, sweet balm
Availability: short season, spring-summer
Appearance: heart shaped, veined leaves covered with coarse hairs
Flavour: fresh lemon aroma and flavour
Preparation: Fantastic with fish. Add late in the cooking process or use fresh in salads or as a garnish. Combines well with Chervil
LEMON GRASS:
Availability: all year- peak in warm weather
Appearance: long grass –like stalks
Flavour: pungent, distinctive lemon hit
Preparation: peel tough outer layers of stem and trim base. If using as an infusion, bruise the stem to release oils before adding. Or finely chop into stir-fries, curries etc
MARJORAM: aka sweet marjoram
Availability: all year
Appearance: woody stems, small, oval leaves (that fall on opposite sides of the stem) and white flowers
Flavour: delicate and aromatic- sweeter and milder than oregano
Preparation: fantastic with roast meat dishes, in stuffing (vege, chicken or meat) and as a garnish on salads, egg and potato dishes
MINT:
COMMON MINT:
Availability: all year
Appearance: wrinkled leaves,
Flavour: refreshing, unique aroma and flavour
Preparation: savoury and sweet
VIETNAMESE MINT: aka hot mint
Availability: all year
Appearance: long, pointed leaves with a purple tint at base (distinct band across leaf)
Flavour: spicy, citrusy, pepper flavour – common in South East Asian, Vietnamese cuisine
Preparation: rinse gently and use raw in salads, summer rolls, shredded into laksa or stews
SPEARMINT:
Availability: all year
Appearance: light green, wrinkled leaves
Flavour: sweet, refreshing mint flavour
Preparation: most commonly used mint variety for cooking – fantastic in savoury meat dishes, salads, desserts (chocolate) or cocktails
OREGANO: aka wild marjoram
Availability: all year
Appearance: tiny leaves and pink/purple edible flowers on a woody stem
Flavour: slightly sharp, warm, pungent flavour
Preparation: quite hardy, add early in the cooking process as slow cooking enhances flavour
PARSLEY:
CONTINENTAL PARSLEY aka Italian parsley
Availability: all year
Appearance: flat, cut leaves
Flavour: refreshing aroma, mild flavour
Preparation: best variety for cooking as its bright flavour holds up well and will enhance the accompanying flavours in the dish
CURLY PARSLEY aka English Parsley
Availability: all year
Appearance: dark green leaves that curl up at the edges
Flavour: coarser flavour than continental parsley
Preparation: edible stems and leaves, refreshing and visually appealing garnish
ROSEMARY:
Availability: all year
Appearance: long, sharp leaves
Flavour: warm, pepper
Preparation: a hardy plant, rosemary is often used as a base to roasting meat dishes such as lamb and poultry- firm woody stem also serves as a fantastic skewer that subtly flavours the meat as it marinades and cooks
SAGE: aka kitchen sage
Availability: all year
Appearance: green, leathery leaves that are covered in fine hairs. They can be long and slim or slightly broader
Flavour: musky, pepper flavour
Preparation: good cooking herb especially with fatty or oily foods. Also good in soups, mash potato, marinades or baking
TARRAGON: a very delicate herb, tarragon tends to wilt after harvest. This does not impact the flavour
TARRAGON:
Availability: all year
Appearance: long, slim leaves on a woody stem with a stunning edible, yellow flower that appears in winter as its natural season ends
Flavour: spicy, aniseed with a slightly sweet, tart aftertaste
Preparation: a classic French herb, tarragon is a well known ingredient in béarnaise sauce and compound butters – popular herb for flavouring fish and chicken dishes
FRENCH TARRAGON:
Availability: all year – easily affected by weather therefore supply can fluctuate throughout the year
Appearance: long, slim, glossy green leaves
Flavour: stronger than regular tarragon but still boasts the same slightly tart, aniseed punch
Preparation: use more sparingly due to its powerful flavour
THYME: best with strong flavoured dishes as it can overpower a dish very easily
THYME:
Availability: all year
Appearance: woody stem with tiny, grey-green rounded leaves
Flavour: strong, pungent aroma – spicy, pepper flavour
Preparation: fantastic for slow cooking as holds flavour well
LEMON THYME: aka citrus thyme
Availability: all year
Appearance: small, heart shaped leaves (green/yellow) on a woody stem
Flavour: strong lemon aroma and mild flavour
Preparation: sweet and savoury
WATERCRESS:
Availability: all year
Appearance: small, rounded pale green leaves on light green stems
Flavour: zesty, slightly bitter
Preparation: use torn into soups, salads, sandwiches or as a garnish
A: A bouquet garni is a bundle of aromatic herbs tied together with string and dropped into soups, stews, stocks and casseroles to add flavour. The bouquet garni allows chefs to capture the flavour of the herbs, while also having the freedom to remove them at any stage of the cooking process. While there is no set recipe, the Bouquet Garni is traditionally known to feature parsley, thyme, bay leaves and possible marjoram- however celery, leeks, carrots and a variety of other herbs are often added into the mix. In fact, the Larousse Gastronomique notes that in ancient times the bouquet garni contained cloves and was wrapped up using a thin slice of lard.
BUYER'S GUIDE: Asian/Exotics 26th Jun- 2nd Jul
Asian Vegetables: Short Supply
Asian Celery * Water Spinach
Asian Vegetables: Not Available
Gai Choy * Kachay
Exotic Fruits: Short Supply
Banana Buds/Bell * Figs * Tamarillo (gold)
Exotic Fruits: Not Available
Asian Plum * Buddha Hands * Cumquats * Longans * Loquats * Lychee * Rambutan
BUYER'S GUIDE: 26th Jun- 2nd Jul
The market is in good shape this week with only some slight issues:
QLD: Extreme cold snap is affecting a few lines. Good quality but slow growth and delay picking of beans, corn, peas, medium strawberries, rocket, rockmelons, bananas and raspberries. So stock is in short supply driving a price rise.
VIC: Experiencing lots of rain all over the state which in turn is affecting rocket, broccoli, iceberg lettuce and celery crops.
Noteworthy: Quinces are on their way out (end of season). New season USA Cherries are in stock now (for next 6 weeks). We have aromatic, Australian Black Truffles available by the gram.
Short Supply: Chestnut mushrooms, Zucchini flowers, pink and yellow mushroom, baby Zucchini , golden beetroots, and yellow chives
Great buys: Honeydew, Passionfruit, Green Zucchini, Papaya, Green Mango, Desiree large and bunched herbs.
BEST BUYS:
Fruit: Cherries (Imp- USA) * Corella Pears (VIC) * Oranges - juicing (NSW) * Pawpaw- yellow (QLD) * Red seedless grapes (VIC)
Vegetable: Cos Lettuce - large (NSW) * Medium Potatoes- washed (SA) * Rhubarb (QLD) * Spring Onions (QLD) * Zucchini - green (QLD)
SOMETHING DIFFERENT:
Fruit: Dragonfruit- yellow (QLD) * Green Mangoes (NT) * Nashi Pears (VIC) * Pink Lady Apples (VIC)
Vegetable: Broad bean (NSW) * Portabello Mushroom (NSW) * Purple Carrots * Tuscan Cabbage (NSW)
Other: Black Truffles (WA- New Season) * Chestnuts (VIC)
NOT THIS WEEK:
Short Supply: Baby Gold Beetroot * Chestnut Mushroom * Oyster Mushrooms (pink & yellow) * Wild Rocquette * Zucchini Flower (female)
Not Available: Blood Oranges * Slippery Jacks Mushrooms * Wild Pine Mushrooms *
QUESTION TIME:
Q: What do eggs and potatoes have in common?
At Simon George & Sons we like to work closely with our clients, listen to their needs and then shape our service accordingly. So this week, I thought I would take the opportunity to answer our most frequently asked questions about produce. It is interesting that some of the more ‘commonplace’ produce on our quote tends to generate the most questions, for example one of the most FAQ of our team relates to the classification of eggs (what do they mean and how should they affect my purchasing decisions?). Meanwhile, the #1 most searched product on our blog (by a long way) is the humble potato – with people wanting to know what varieties are out there and how to use them. I have done my best to answer these questions below, should you have any products or produce trends that you would like to see featured on the blog, please don’t hesitate to contact me.
EGGS: Simon George & Sons is HACCP accredited for the storage and distribution of eggs
Purchasing eggs has become much more difficult. With no centralized classification system, egg producers can be accredited by one of any number of different associations, each with very different requirements to achieve accreditation. So what do these mean?
ORGANIC: organic and humane
Buying organic states that the eggs have been produced on a certified ‘organic’ farm by chickens who have been fed only certified organic feed/grain and treated humanely (roam free, outdoor access, no beak-trimming or wing-clipping).
Simon George & Sons stock 60gm organic eggs
FREE-RANGE: access to outdoor areas
There has been some controversy surrounding ‘free-range eggs’ of late, with the lack of a formal definition coming under fire. The number of hens per m² can vary hugely from farm to farm, however 90% of free-range egg producers in Australia are accredited by the Egg Corporation of Australia, which allow farmers to keep an equivalent of 2 hens/m². Free-range hens are housed in sheds but must have access to outdoor area.
Simon George & Sons stock 70gm free-range eggs
BARN-LAID:
Barn-laid is an alternative system to Free-Range farming- the chickens do not have outdoor access but roam freely around a multi-tiered barn that accommodates fundamental needs such as dust-bathing, scratching, enclosed nest boxes. Density of the hens in the barn varies per farmer and accreditation.
Simon George & Sons stock 60 & 70 gm barn-laid eggs from Llandilo farm
CAGE EGGS:
Simon George & Sons sells caged eggs in 50, 60 and 70 gram sizes, these can be supplied in tray pack or carton.
POTATOES:
There are hundreds of potatoes on the markets and with more varieties being developed all the time, the question seems to be- which should you use for what? Below is a list of the most common commercial potato varieties, their classification i.e. waxy vs floury and recommended use.
Waxy: low starch (16-18%) and high moisture content
Best for salads, stews, soups or anything where you want the potato to hold shape
Bintje
Dutch Cream
Kipfler
Nadine
Nicola
Patrone – the salad potato
Pink Eye
Pink Fir Apple
Purple Congo – avoid roasting
Red Delight
Ruby Lou
All-rounders: Are neither waxy nor floury
Lend themselves to a variety of cooking methods
Desiree – avoid frying
Kennebec – chip
Pontiac
Purple Jester
Red Rascal
Royal Blue
Sebago
Spunta
Toolangi delight - gnocchi
Floury: high starch (20-22%) and low moisture content
Release starch when boiled or fried, best for roasting, baking (in skins) and mashing. If you want to make chips or use them in a salad, soak first.
Coliban
Golden Delight
King Edward - mash
Russet Burbank
A: They come alive when you add fresh truffles!
While fresh black truffles are as expensive as they are delicious, they also add a whole new dimension to potato and egg dishes. Simon George & Sons has fresh Black truffles available, with extra class, first class and pieces selling by the gram. With the WA season up and running , the first of the NSW truffles being dug up this week and Tasmanian truffles yet to come -we are looking at a harvest to remember.
Eggs: add unique character to egg dishes without using a single gram. Grab a large glass jar and place a bed of rice at the bottom. Layer your eggs, truffles (wrapped in absorbent paper) and finally a knob of butter on top of the rice. Close the jar and refrigerate for 48 hours, after which the egg, rice and butter will all be infused with the unique truffle aroma.
Potatoes: with your truffle still whole and ready to use, why not add that gourmet touch to your potatoes and finely slice or shave fresh black truffle through a rich, creamy mash.
BUYER'S GUIDE: Asian/Exotics 19th Jun-25th Jun
Asian Vegetables: Short Supply
Asian Celery * Water Spinach
Asian Vegetables: Not Available
Gai Choy * Kachay
Exotic Fruits: Short Supply
Banana Buds/Bell * Tamarillo (gold)
Exotic Fruits: Not Available
Asian Plum * Buddha Hands * Cumquats * Green mangoes * Longans * Loquats * Lychee * Rambutan