Torrential rain has caused massive amounts of damage to current and immature crops in both South-East Queensland and Victoria. There appears to be little light at the end of the tunnel with quality and price continuing to be issues in the immediate future for lettuce, Cos lettuce, cabbage varieties, broccoli, tomatoes, beetroot, spinach, kumara, beans, salad mixes and zucchini. On the bright side, there are good quantities of snake beans, asparagus, corn, snow peas, fresh peas and sugar snaps this week.
Look out for the
White nectarines are good eating and good value, but unfortunately their run has almost finished. At the moment, White nectarines are far better eating than yellow flesh varieties, so be sure to include them on this weeks shopping list. Peaches are also in their last throws for the season and some of the late varieties are really good eating, so dont miss out before the season ends.
The last of the mango varieties for this season is the Brooks mango. Coming out of Far North Queensland, these mangoes have a surprisingly good flavour and will be well received by all mango eaters. Reasonable quantities, almost exclusive to Harris Farm Markets, ensures they are also good value for money.
Fuyu fruit (jiro) season has started and theyre coming from Queensland. Fuyu fruit is quite often confused with persimmons for their colour and shape, however Fuyu fruit is hard and sweet unlike persimmons which are a much softer.
For the discerning pear eaters the Beurre Bosc pears are eating beautifully at the moment. With the majority of the fruit coming out of Orange (NSW) and Goulburn Valley (VIC) it looks like being a good year. Good yields with an excellent covering of russet (brown colour skin) and maturity indicate it could be a bumper season for this flavoursome fruit.
This weeks plum is the October Sun. October Sun plums have a thin yellow skin. They are extremely fleshly with a small seed. These plums have a great strong taste and I think its the perfect way to end the plum season.
posted by: David Harris at 5:04 PM 0 comment(s)


