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Speaker 1: So time to find out about what is in season,

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Speaker 1: what you should be looking for fruit and veg some

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Speaker 1: of the good stuff we've got around South Australia. Campaign

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Speaker 1: manager for pick A Local Picksa and from the essay

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Speaker 1: Produce Market Penny read it I Penny.

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Speaker 2: Good morning, thanks for having me.

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Speaker 1: Welcome. Now tell me about where we're at in at

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Speaker 1: the start of winter really now.

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Speaker 3: Yes, we are in winter now, so we still haven't

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Speaker 3: got much rain, which we were just discussing we kind

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Speaker 3: of need that for some of the crops. But it

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Speaker 3: is winter, lots of cold going around. Yes, good to

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Speaker 3: know that South Australian citrus season is still bringing us

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Speaker 3: in some new variety at the moment. There's plenty of

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Speaker 3: vitamin C in that, so if you're looking to get

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Speaker 3: a bit of a boost, if you've got a bit

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Speaker 3: of the sniffles and you want.

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Speaker 2: Some vitamin C.

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Speaker 3: We're seeing at the moment the Kara kara oranges have

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Speaker 3: started and people quite enjoy these. I've got a really

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Speaker 3: stunning orange, pink colored flesh. So they do look like

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Speaker 3: a bit like a grape fruit. Can you see them

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Speaker 3: in the fruit and vege stores. So they do have

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Speaker 3: stickers on them. They should be named kara kara. They're

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Speaker 3: quite aromatic and they're soon super juicy, but do have

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Speaker 3: a little bit of a tart flavor to them as well.

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Speaker 3: So if you, you know, if you've tried your navels

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Speaker 3: and your Washington's New and tried something a little bit different,

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Speaker 3: look for those kara karas coming out of the riverland

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Speaker 3: at the moment.

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Speaker 1: Okay, grapefruits, now you mention those, it took me back,

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Speaker 1: I don't know, forty years where we had this grapefruit

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Speaker 1: tree in the backyard and as a kid, you know

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Speaker 1: it's too tar bitter. But I got to over as

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Speaker 1: I grew older into my twenties. I loved our grapefruits.

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Speaker 1: They was so big and juicy and unreal. But I

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Speaker 1: haven't had one for ages.

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Speaker 3: No, they're not quite in season this here either probably

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Speaker 3: another month or so away before we start getting some

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Speaker 3: grapefruits through. But yeah, I must say I'm not a massive.

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Speaker 1: Great They're okay with a sprinkle of sugar, because you

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Speaker 1: do need that steak.

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Speaker 2: You definitely need a sprinkler.

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Speaker 1: Shit, only a sprinkle, Yeah, absolutely, yeah, that's right. Okay, mandarins,

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Speaker 1: Now are they coming into season. They're a bit of

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Speaker 1: a winter thing, aren't.

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Speaker 2: They, they asked.

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Speaker 3: We had last time I was in I was talking

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Speaker 3: to you about the satsuma variety that we've now moved

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Speaker 3: into the Imperial Mandarins. They're really great for lunch boxes.

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Speaker 3: And when you're peeling a mandarin, a grower showed me

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Speaker 3: the best way to do it is to put.

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Speaker 2: Your thumb through the middle and break it in half. Right,

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Speaker 2: It's a really.

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Speaker 3: Easy way to set a bits and pieces coming off

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Speaker 3: thumb through the middle, snap it in half, really good

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Speaker 3: way to or if you want to share it with

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Speaker 3: someone as well. Now we've got a company here in

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Speaker 3: South Australia who have this really great variety.

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Speaker 2: They're called pick Me Mandarins.

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Speaker 1: Right.

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Speaker 3: They come in a box that says pick Me all

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Speaker 3: over it. So they've got sustainable packaging. They're in like

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Speaker 3: a little kiloground box and they've got this relationship for

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Speaker 3: Trees for Life and every time you buy a box

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Speaker 3: of these specially marked ones, a donation goes back to

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Speaker 3: Trees for Life for regenerating trees in South Australia. So

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Speaker 3: I know they're on specially in Foodlands this week, So

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Speaker 3: have a look for them as well.

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Speaker 1: Okay, pomegranites, now they're starting they must be starting to

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Speaker 1: taper off.

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Speaker 3: They starting to taper off, but there is still some

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Speaker 3: good supplies around, so if you want some of them,

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Speaker 3: grab them.

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Speaker 2: Again.

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Speaker 3: Great for antioxidants, great super food and if you can

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Speaker 3: figure out how to get the seeds out of them

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Speaker 3: and not put a musca all over your kitchen, then

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Speaker 3: make sure you get some of them.

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Speaker 2: In this wee.

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Speaker 1: Apples Now, I've been biting into some really beautiful, juicy

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Speaker 1: sweet apples of late Foojies I think, and the Pink

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Speaker 1: Ladies and whatever else is around there. I still love delicious,

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Speaker 1: can't get past them. But there are some good brands around.

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Speaker 1: Missile apples.

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Speaker 3: This is one, yes, So I love the missile apples.

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Speaker 3: They're made by Lensword up Num in the Hills, and

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Speaker 3: they whenever they come out, the retailers always asking Themse're

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Speaker 3: very very popular because there are real like you know,

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Speaker 3: maybe four or five bites and you're done.

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Speaker 2: They have a very.

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Speaker 3: Small coar to them, so you can actually eat the

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Speaker 3: whole apple, which I love. You're not left holding the

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Speaker 3: core at the end of it. You just eat it

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Speaker 3: and you know, away. It goes consistently sweet and crunchy.

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Speaker 3: This is what I like about these. You know sometimes

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Speaker 3: an apple, Yeah, you get a good one and then

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Speaker 3: you might get a bad one.

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Speaker 2: Good one about it.

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Speaker 3: Missiles, I have never had a bad missas absolutely wow, consistently.

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Speaker 2: We actually had them. I was saying.

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Speaker 3: We were just at the Horticultural conference in Melbourne and

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Speaker 3: I had the Federal Agriculture Minister at our stand and

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Speaker 3: I gave him one of our missile apples and he agreed,

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Speaker 3: he ate the whole lot and he absolutely loved it.

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Speaker 3: So that was a good plug for South Australia and Landswick.

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Speaker 3: And if you haven't tried them, we are out doing

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Speaker 3: some testing some of our local fruit and veg stores.

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Speaker 2: We're going to be at Kiera and.

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Speaker 3: Son's at Hollywood Plaza on Thursday next week between ten

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Speaker 3: thirty and one thirty, and we'll be up at Harndorf

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Speaker 3: as well on Friday next week. So if you've never

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Speaker 3: tried to miss our apple and you want to try them,

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Speaker 3: head into those stores and have a look.

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Speaker 1: All right at Handoff next Friday and Hollywood Plaza next Thursday. Wonderful.

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Speaker 1: Now the avocado I saw the Facebook snap with Stacy

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Speaker 1: Lee and this godzilla avocado.

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Speaker 3: Absolutely, it's called the avazillas. So I came in and

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Speaker 3: spoke to Lece Stacy about it last week. But if

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Speaker 3: you're looking for them, they're still in about another two

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Speaker 3: to three weeks of supply of them, so you will

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Speaker 3: find them in your local fruit and vegetab There are

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Speaker 3: between a one killer and one point eight kilogram avocado

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Speaker 3: and that's the you know, holy bowl of glocamole.

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Speaker 1: Like that.

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Speaker 2: You can get out of that.

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Speaker 3: You can host a brunch party with Smash, Davo and

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Speaker 3: Fetter and just need one avocado, don't have to peel it,

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Speaker 3: and you know you'll find them. You'll only find them

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Speaker 3: in your local fruit and vegetors. You won't find them

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Speaker 3: in the supermarkets because they are a limited supply. I

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Speaker 3: actually met the grower this week as well, which I

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Speaker 3: was fascinated. They come from Queensland and he said, yeah,

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Speaker 3: they just keep getting more and more popular. So you'll

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Speaker 3: pay between ten and twenty dollars for one, but something different,

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Speaker 3: give it a try.

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Speaker 1: How do they breed them, and they must breed them presumably,

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Speaker 1: how do they get them big? Oh?

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Speaker 3: Yeah, well, I mean they're just a variety. That's why

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Speaker 3: it's not like they've just left it.

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Speaker 2: On the tree waiting.

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Speaker 3: Actually that's how they breed them.

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Speaker 1: I don't know.

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Speaker 2: They're clever people, though, very clever.

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Speaker 1: Like it's not real, isn't it when you think about it?

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Speaker 1: How do you make a standard fruit ten times society?

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Speaker 1: I have no idea very now. Where are we at

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Speaker 1: with berries? It wouldn't be too many around.

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Speaker 3: No, they're very short supply and I saw some media

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Speaker 3: yesterday about some people complaining that they were nine dollars

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Speaker 3: fifty a punna and thought that people were price gouging.

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Speaker 3: It's not that they're price gouging. It means they're not

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Speaker 3: in supply. At the moment, we're in between seasons between

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Speaker 3: South Australia and the Queensland ones that are coming on.

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Speaker 3: We actually had a really longer season in South Australia

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Speaker 3: this year because we didn't have rain.

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Speaker 2: That was actually good for the strawberry growers because as

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Speaker 2: soon as it.

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Speaker 3: Rained that meant no more strawberry, so they kept going

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Speaker 3: a little bit longer. So we have enjoyed really good

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Speaker 3: supplies and great pricing. But yeah, all of the berry

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Speaker 3: lines at the moment are just in between, so you

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Speaker 3: will definitely be paying. I know you said you paid

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Speaker 3: fifteen dollars a punt it for berries.

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Speaker 1: Well it was for BlackBerry blueberries, but we didn't buy them,

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Speaker 1: just way too expensive and it was only i don't

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Speaker 1: know a week or two before they were six dollars. Yeah,

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Speaker 1: and you go, what happened there?

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Speaker 2: And that's the thing with free and vegetables.

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Speaker 3: People will see it one day and you know, and

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Speaker 3: they're like, oh my goodness, look at the price. But

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Speaker 3: would be just a few days or a week later

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Speaker 3: that the price kind of settles down again.

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Speaker 2: But if there's no supply, there's no supply.

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Speaker 1: Yeah, that's it. It's always supplied the mark. Okay, what

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Speaker 1: about vegetables now, Coleetes tell me about collettes kalet.

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Speaker 3: Yeah. It's a hybrid between a Brussels sprout and a kale.

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Speaker 3: So it's a Brussels sprout on the inside, but it's

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Speaker 3: got a kale almost shell like to it, so when

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Speaker 3: you roast them or fry them up, they get a

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Speaker 3: lovely crispy kale crunch to them.

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Speaker 1: Right.

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Speaker 2: So it's a.

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Speaker 3: Great variety grown here in South Australia. We have great

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Speaker 3: growers of them.

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Speaker 2: So yeah, if you've never tried them, just try.

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Speaker 3: You have to like kale as well. I'm You'm a massive.

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Speaker 1: Fan of not buying them.

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Speaker 2: Not buying them?

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Speaker 3: Will there be people that will be waiting for them

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Speaker 3: to be in season and they are and available in

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Speaker 3: your fruit vegetab Do they.

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Speaker 1: Taste better with kale? Brussels sprouts?

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Speaker 3: Look, if you cook them well, put plenty of oil

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Speaker 3: and I love that.

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Speaker 1: Yeah, and cover them in chocolate or something appealing, something

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Speaker 1: like That's right. Cauliflower, what about them?

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Speaker 3: Really good supplies at the moment, really good quality. I

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Speaker 3: love when I see a big, bright white cauliflower. So

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Speaker 3: we have some great growers here in South Australia. In fact,

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Speaker 3: Frank Mussolino won the Grower of the Year for Osvene

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Speaker 3: this year and he's a big cauliflower grower here in

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Speaker 3: South Australia.

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Speaker 2: So I don't know if you ever.

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Speaker 3: Tried as an alternative ty and mashed potato culiflower mash,

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Speaker 3: it's absolutely delicious.

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Speaker 2: So they just.

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Speaker 3: Boil it up, mash it, add a little bit of

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Speaker 3: olive oil into it and some soul and it gets

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Speaker 3: a really creamy.

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Speaker 1: Consistency you've done that.

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Speaker 3: Which is interesting because I met someone this week from

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Speaker 3: New Zealand who has a cauliflower ice cream in production.

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Speaker 3: Really yeah, so they were in They were in Melbourne

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Speaker 3: this week for our Whole Connections conference looking for somewhere

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Speaker 3: to do the manufacturing, the processing here in Australia and

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Speaker 3: want to bring it to Australia. They've got it in

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Speaker 3: ninety two stores across New Zealand. It's going to gang

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Speaker 3: Bus there. Really, cauliflower ice cream. Talk about being sustainable

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Speaker 3: and finding new ways of using our fruit and vegetables.

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Speaker 1: Well, I mean we do other things, don't we. Banana

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Speaker 1: milkshakes and ice cream exactly. So watermelon yes, so rock

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Speaker 1: melon saw based, pineapple saw based, it's all out there.

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Speaker 3: I mean, when the starts are showing that Australians are

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Speaker 3: actually eating less fruit and vegetable, it's actually declining. It

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Speaker 3: was only by about two hundred gram so I think

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Speaker 3: the stats were per year, but when you multiply that

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Speaker 3: by the millions, it's quite an impact if we're reducing

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Speaker 3: So we're trying to find the industry is trying to

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Speaker 3: find new ways to get fruit and vegetables, and one

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Speaker 3: on ice cream that's a great win.

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Speaker 1: For the absolutely have an ice cream kids, you'll like it.

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Speaker 1: That Brussels sprout and kale still wouldn't work. Japanese pumpkin

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Speaker 1: jet pumpkins.

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Speaker 3: Yeah, so they're in good supply now. They've got a

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Speaker 3: very tough skin, the Jat pumpkins. So when you buy it,

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Speaker 3: my tip is go to the Fruit and Vegeta and

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Speaker 3: get your local gross to watch quarter it for you.

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Speaker 3: And then because they've got the big knives and they

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Speaker 3: can do that for you.

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Speaker 2: But once it's.

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Speaker 3: Corked, very sweet and buttery, high envitamin A and antioxidants,

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Speaker 3: which is great for your skin.

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Speaker 2: So yeah, so if.

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Speaker 3: You're looking for something else to add in, try Japanese

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Speaker 3: pumpkin this week.

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Speaker 1: Interesting you talk about the couliflowers, because my mum does that.

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Speaker 1: She doesn't mash them, she boils them up and serves

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Speaker 1: them drizzled with olive oil and probably a little bit

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Speaker 1: of salt. Like you say, like you're eating the whole

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Speaker 1: thing or you're cutting it up or whatever. But it's

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Speaker 1: really good with the olive oil and especially warm, you know,

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Speaker 1: just that lingering from the hot water in the boiling process.

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Speaker 1: It's just fantastic and soft as anything. Olive oil. What

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Speaker 1: is going on with that? I talked about this earlier

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Speaker 1: this week, and you go to the stores now to

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Speaker 1: buy a can of olive oil, three leaders is around

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Speaker 1: fifty odd dollars, Four leaders are sixty odd? What the

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Speaker 1: heck's going on?

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Speaker 3: I mean, like we talked about before the berri it

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Speaker 3: is fine them on and because of the weather, they

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Speaker 3: haven't had a great production, so you're going to be

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Speaker 3: paying more for you know, I mean, I know that's

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Speaker 3: the supermarket prices. You might want to try a farmer's market.

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Speaker 3: I know they're out at the Essay farmers Market at

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Speaker 3: Paraka Ki Olives and oils there and they will sell

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Speaker 3: it bowl core in.

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Speaker 2: These cyclable bottles.

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Speaker 1: Should get cheaper that so.

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Speaker 3: You'll probably get it a little bit cheaper there. But yeah,

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Speaker 3: I know, I mean, I know in my house olive

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Speaker 3: oil is staple. It won't be many days that I

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Speaker 3: don't use and I love comuting it in all.

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Speaker 1: Of my cookie It's fantastic penny. If anybody wants more advice, obviously,

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Speaker 1: if you're in a store, look for the red pick

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Speaker 1: a local pick a say sign and you know you're

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Speaker 1: supporting essay businesses then and essay growers, and you've got

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Speaker 1: a competition running at the moment too. Yeah.

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Speaker 3: So we've been running a nine week shop and Wing campaign.

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Speaker 3: Every week we've been giving away prizes. I just dropped

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Speaker 3: off a Nintendo switched to a customer at food Land

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Speaker 3: at Saints out there, and every week that you enter

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Speaker 3: your voting for your local fruit and veg store to

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Speaker 3: go into the drawer to be named a Retailer of

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Speaker 3: the Year. So we always love that. We're announcing that

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Speaker 3: on the nineteenth of June. Voting finish is this Sunday.

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Speaker 3: So if you've seen in a friend shop and you've

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Speaker 3: seen the shop and Win campaign and you haven't entered yet,

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Speaker 3: make sure you enter this week because your local green

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Speaker 3: grocer will be very happy if they get your vote.

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Speaker 1: And that food Land you mentioned out there, that's best

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Speaker 1: supermarket in the world, it did win.

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Speaker 3: An international Best Supermarket as well, so yeah, so we'll

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Speaker 3: see if they take away the South Australia from this competition. Wow.

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Speaker 1: Absolutely, Now you've got a Facebook page full of recipes

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Speaker 1: and everything else.

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Speaker 3: Yes, everything you need to know about in season produce

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Speaker 3: events that we've got going on. The Missile Apple events

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Speaker 3: will be on there where we're going to be something them,

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Speaker 3: inspiration on recipes and.

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Speaker 2: All of that sort of thing. Look for the look

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Speaker 2: for the Facebook page pick a Local, Pick SA.

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Speaker 1: Good on your penny talk next time, Thank you, thank you,

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Speaker 1: Penny ready pick a Local, Pick SA and also from

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Speaker 1: the Essay Produce Market