Market Fresh Report - Week Ending May 22nd

Information Courtesy of Sue Dodd, Sydney Markets

Quince
Golden coloured quinces are in season and apart from the aromatic qualities' quince are sensational poached or baked until tender
Why not try...
Mandarins
Mandarins are full of juice and virtually seedless. Easy to peel Imperials are plentiful, and Daisy and Nova varieties have also started. Select fruit that feels heavy for its size
Pineapples
Refreshing pineapples are an excellent source of vitamin C and are low in kilojoules. Pineapples don't ripen further after harvesting. Store in a cool place and refrigerate once cut
Fennel
Fennel's crisp texture and its delicate aniseed flavour are a delicious addition to casseroles. It is also a tasty addition to salads and soups; the delicate fronds can be snipped and used to flavour or garnish chicken and fish dishes.
Chinese Broccoli
Ultra-healthy Gai Lum (Chinese broccoli) is perfect for stir-frying or steaming. Choose bunches with crisp, deep green leaves and firm stems.
Pears
Pears are a naturally sweet snack; they add sweetness and crunch to a salad, poached or roasted to make an easy dessert. Pears continue to ripen after harvesting; select firm, mature pears, and ripen at room temperature. Skin colour may not change with ripening. The fruit is ready to eat when it yields to gentle pressure at the stem end. Use firm pears for cooking
Kiwifruit
Scoop up a kiwifruit and enjoy this great source of vitamin C. Purchase firm kiwifruit and allow it to ripen at room temperature until slightly soft.
Avocadoes
Vitamin-rich avocados are a tasty addition to autumn meals. Add diced avocado to pasta sauces, hamburgers, salads, or mash avocado onto sourdough toast with crumbled fetta.
Celeriac
Celeriacs smooth, creamy, white flesh has a delicate celery-like flavour. This versatile root vegetable is ideal for use in soups, casseroles, stir-fries, and salads, and it is delicious mashed with potato.
Eggplant
This week, eggplant is a good choice. There are many ways to enjoy eggplant, roasted, grilled, barbecued or added to a curry. Layer cooked eggplant slices with a rich tomato passata and mozzarella cheese and baked until warm and bubbly.
Brown onions
One of the most popular and great value varieties, brown onions have an intense, sharp flavour when used raw but develop a delicious sweetness with cooking because the volatile oils convert to sugar. Use brown onions for casseroles, stocks, risotto, and soups.
Apples
For a crunchy snack, you can't beat an Envy, Bravo, Ambrosia, Fuji, Kanzi, Jazzand Pink Lady apple. But when it comes to cooking, Granny Smith or Golden Delicious apples are our favourites for apple tarts, apple and pecan crumble, cakes, and old-fashioned baked apples
Why not try...
Melon
It's time to enjoy Candy melons, renowned for their sweetness and vibrant orange flesh. Candy melons have a texture like honeydew melon and are crisp and juicy. Look for golden rind Candy melons at your local greengrocer this week
Chestnuts
Add chestnuts to your shopping list. Supplies and quality are excellent.Once cooked, their creamy-white flesh is similar in texture to a roast potato with a delicate, sweet, nutty flavour. Try chestnuts cooked and removed from their hard shell, then stir-fried or add to a casserole, meat stuffing, pasta dishes or puree for making cakes and desserts.
Kale
This super-nutritious kale provides your diet with beneficial antioxidants, vitamins, and iron. Toss the trimmed leaves into stir-fries, soups, and smoothies. Finely shred kale and sauté with garlic
Potatoes
Small-sized new potatoes (also known as cocktail potatoes) have a shiny creamy-yellow skin colour and moist white flesh.
Carrots
Carrots rank highly when it comes to their versatility, value, and flavour. Carrots are rich in vitamins and minerals and delicious cooked or raw. Try them roasted with garlic, grated orange rind and fresh thyme, mash carrots (just like potatoes) with a nob of butter and season salt and pepper, or microwave sliced carrots with a drizzle of maple syrup and orange juice.


Seasonal Recipes - Autumn


Japanese miso and tofu soup
This is one of my favourite soups to make. It's super-easy and you just feel like it's doing you good with each spoonful. To maintain the probiotic properties of the miso, bring it to a boil slowly and turn the heat off within 2 minutes of boiling

Gluten Free Orange and Almond Cake
I found this recipe on SBS food and immediately made it a bit healthier by cutting down on the amount of sugar it contains. It's super-moist and rich so you don't need a big piece to feel satisfied.

Jacket sweet potato with nutty wombok slaw
For some cheap and cheerful scrumptious comfort, try baking sweet potatoes in their skins with nutty wombok slaw, piled over the top. We love this for lunch or dinner.

Salmon & shitake miso soup
One of my all-time favourite meals when the temperature is dropping just enough to benefit from the comfort of an immune-boosting hot broth. 

Grilled salmon with golden beetroot, broccoli and freekah
Here's a snap, crackle a pop meal of pure deliciousness. It's got flavour, texture and beautiful colours and tops the charts in healthiness. IT takes a bit longer to prepare that some of my meals but it's very worth it

Szechuan and turmeric kimchi
This is a recipe I created after repeatedly spending over 10 dollars for a small jar of a delicious commercial brand. It costs the same t0 make almost almost five times the amount and the process is ridiculously easy. The longer you leave it the nicer it gets.

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