PRODUCE REPORT
It’s nearly time to say goodbye to yen ben lemons and a big welcome back to the meyer, the most widely grown lemon in New Zealand. The meyer’s arrival may signal the approach of winter but it also means we have access to sweeter, more juicy lemons until November. The meyer is a cross between a lemon and a mandarin, explaining why the yen ben is often called the true lemon. Thinner skinned, the YB is great for zest but it can be hard work juicing them.
Most of us are acutely aware of upping our citrus intake at this time of year but there is a lot more than vitamin C to be found in those yellow polished performers. For those people who suffer from indigestion or heartburn, the lemon can be a godsend. Put that packet of antacids down and try drinking lemon juice in a small amount of warm water around 20 minutes before a meal. According to nutritionist Mikki Williden it can help encourage stomach acid production. Most cases of heartburn or indigestion actually stem from too little stomach acid and not too much, as people assume. Read more on the benefits of including lemons in your diet on bite.co.nz. Limes continue to be great buying now until September when the prices will start to rise again. It’s time, too, to buy satsuma mandarins. They are cheap, sweet and in good supply. Tamarillos are coming down in price at last. It’s a gradual thing as they get closer to their plentiful best in July and August. When ripe, tamarillos should be fragrant and yield slightly to finger pressure and, remember, the stems should be black, not green. Tamarillos will ripen, if necessary, at room temperature and afterwards will last for about a week in the fruit bowl, or a fortnight if refrigerated in a plastic bag. Feijoas will not be with us for too much longer. The time is almost up for avocados as well and they are commanding very high prices. Agrias are good buying. Do as the Greeks do and transform those floury spuds into that silky (thankyou olive oil), thick and garlicky puree — skordalia. Very well mashed (or pushed through a ricer), the smooth paste is served as a dip with warm flatbreads or as a sauce, often with fish. Potatoes aside, skordalia can also be made with ground nuts or soaked stale bread. Next time friends pop in for drinks, try red onions with olives, skordalia and fried capers (recipe on bite.co.nz).
Keep an eye out for watercress. You may be lucky enough to harvest some yourself from a clean stream nearby but, for the rest of us, watercress will be more available in stores from May until December. The peppery leaves are wonderful in a salad, especially to offset rich meats or cheese, and they make great soup. Very nutritious, watercress is high in vitamin K for bone health and has loads of vitamins C and A. It is very perishable so needs to be used soon after purchase or picking. When buying, look for very green leaves without any yellowing. The stalks can be eaten alongside the leaves, although very big ones are probably better in a stock or soup. Refrigerate watercress in plastic bags or, if there are roots attached, place in a jar of water on the bench. Spinach is back in supermarkets after being absent due to bad weather. Silverbeet is cheaper buying, as are cabbages, brussels sprouts, carrots and parsnips. Suzanne Dale