Dave's Market Update
In Veg
“A glorious Easter weekend has led to huge demand in our industry this week. Many farmers are cautious to pick and dispatch their product after a long break such as Easter or Christmas.
Firstly, it’s difficult to get pickers and secondly transport can be disrupted, particularly with veg. So, we don’t have too much product and the only real bargain in this category are Lebanese cucumbers and a combination of broccoli and broccolini, one or the other being on special in all our stores.
Finally, we have an excellent line of coriander in our NSW stores at half last week’s price.”
In Fruit
“Fruit on the other hand at this time of the year can be picked and stored, the transport is of less concern. Grapes and plums are the two of the most popular options. Grapes have a huge range from some very good bags of red seedless grapes at a quite reasonable price through to our premium loose white seedless Autumn Crisp grapes which have been absolutely fantastic.
For plums, we are getting near the end of season. Also, we have different plums available in different shops, all good eating fruit.
In apples, Kanzi and Galas remain my first choice and we are near the end of what has been a fantastic Williams pear season, we will soon transition to Packhams.
- David Harris
Dave's Pick of the Week
"My pick this week is coriander, the herb that outsells all others by at least a factor of two.
These wonderful fresh herbs are at their best when the weather is mild. Not too hot and not too cold, our current weather is perfect for these lines. The only thing that can spoil them is heavy rain which is not likely in the near future. Also known as cilantro or Chinese parsley, every bit of this herb from the fresh leaves to the roots are used in cooking. Our many Asian, Mexican and Indian dishes include coriander; our family loves it with soft white fish, and other sites will list numerous health benefits of including coriander in your recipes.
This herb loves the mild weather we have been having and so we are selling this herb at a very special price in our stores this week."
-David Harris
HOW TO PICK
Choose coriander with bright-green leaves and stems. Avoid coriander that has yellow or wilted leaves or leaves that have black spots or other visible damage. Coriander should smell sweet and fresh.
HOW TO STORE
Coriander should be kept in the fridge, where it can last for up to a week. You can either wrap the bunch in a dampened paper towel or chux or place it in a glass or jar with water covering the roots only.
