In Season

We seem to be bombarded with messaging about the cost of living skyrocketing at the moment. Add to this the usual stories media will tout out in the height of winter about the cost of tomatoes and fresh produce gets a bad rap. The truth is fresh New Zealand produce still is your answer to saving money this winter.

John Murphy, Grower and Chair of Vegetables New Zealand Inc., says, “There’s been a lot of talk about pricing challenges facing all local industries, and horticulture is no exception. April was a particularly difficult period as damage from Cyclone Fili in eastern growing regions hit at the same time as fuel and fertiliser shortages and price increases due to the war in Ukraine.” Jerry Prendergast, President of United Fresh New Zealand Incorporated, agrees prices are improving. “The good news is there are always measures shoppers can take to keep their budget in check. Top of the list would have to be buy in season. The freshest vegetables that are at the height of their season and in plentiful supply will usually be the most affordable option, and they’re full of immunity boosting antioxidants.” Nationwide, our fruit and vegetable growers continue to be hit with rising costs, compliance and labour shortages. Seasonal crops aren’t an exact science either, with the threat of weather events causing price fluctuations, especially in the winter months. But fruit and vegetables still represent the best value food options, not to mention the healthiest. Even if cauliflower is at $5.50 each or more, it’s still likely to feed a family of four over a couple of meals. My advice to the home shopper is the same I would suggest to our chefs – be flexible and ensure you are enjoying what is in season. You can’t beat a beautiful Brussels sprout or heart warming butternut pumpkin in the winter months. I encourage you to look at winter as every other season and to revel in what really is wonderful during the winter months. Here are a few of my top picks. Tamarillo – Both in ruby red and a golden yellow, tamarillos are high in vitamin C and a great New Zealand grown fruit that is delicious poached or added to cakes, loaves, muffins and even a curry! Swede – Go beyond mash with this hardy root vegetable. Seasoned and roasted, it has a meaty texture, making it a wonderful meat-free meal option. Persimmon – Available from late May to July, persimmon can add a pop of colour and sweetness in both savoury and sweet dishes. They can be enjoyed simply sliced when they are firmer and paired with your favourite cheese. Jerusalem Artichokes – Turn them into a silky soup or puree, chip, fry or pickle. Available from May– August. Celeriac – Like the Jerusalem artichoke the celeriac makes a delicious soup or puree, and it is also wonderful roasted and mashed or serve it raw as remoulade for a fresh addition to a dish. Fennel – Pairs beautifully with other winter produce like Brussels sprouts, cabbage, apples and kale. Add it to slaws for a wonderful winter salad. For the more adventurous try fennel raw, thinly sliced with shallots, Italian parsley, capers and dressed with EVOO and lemon juice. This goes particularly well with fattier meats. NZ Winter Truffles – A treat for the winter months, only being available form late May to late July. While truffles may be expensive, they love simple food. Elevate scrambled eggs or a simple risotto with some freshly shaved truffle and you’ll be in food heaven. The other great advantage of buying more in season fresh produce – you are supporting local. Our farmers and growers work hard in all weather to ensure there is a bountiful crop for Kiwis. We need to support them to ensure this is always the case.

Gus Tissink

Gus is our resident vegie guy. Like most of our best chefs in the region, when we need beautiful produce, Gus and his team at Bidfresh Hamilton is where we turn.