4°C Market Report

Published Weekly

February 8th 2010

THIS WEEK : As Valentine’s Day approaches Alex-the-Buyer is proving more popular than a chocolate covered Gerard Depardieu - judging by all the cards in heart-embellished envelopes of varying pastel shades he’s received so far. ‘What’s your secret, uncle?’ I enquired of him. He leaned back in his chair, hands clasped behind his head and a raffish smile playing upon his lips. ‘Perhaps it’s my urbane charm’ he replied. ‘Or it could be my witty repartee’. He raised his eyes to the ceiling as he pondered the question further, then leaned forward and reached for his cup of tea. ‘But I reckon it’s mostly my refined sophistication’, he at last concluded before proceeding to sip his tea from the saucer.

English Mixed Exotic Mushrooms are grown in Leicestershire and can boast of using no pesticides, fertilisers or chemicals during any stage of their cultivation. The 1kg trays offer an excellent range of textures and flavours and include varieties such as Shiro-Shimeji, Buna-Shimeji, Yellow Oyster, Grey Oyster and Enoki. Similar to Paris Champignons, Italian Brown Cap Mushrooms are full-flavoured and meaty and both they and the Exotic Mix are featured in this week’s recipe on the back.

Spanish Broccoli is now good and reasonably priced, according to The Prof, and he reckons that Spanish Cauliflowers are also really nice, if a little dear. Leaf Spinach from France, Spain and, especially, Italy is excellent and more readily available than has been the case over recent weeks. Be mindful, however, that prices are still on the high side. Spanish Marrows are now more plentiful and tasting rather nice.

Leeks are good quality and are down in price from a relative high. Highland Cabbage, from Toby Williams in Kent, is similar to Tundra but sweeter and more tender, according to The Prof. Alex-the-Buyer, however, reckons they’re more like a compact Hispi. Still going strong are savoury, dirty-skinned all-rounders Kerrs Pink Potatoes. Also worth a mention, rich and creamy Harlequin New Potatoes whose flavour is reminiscent of Jersey Royals.

Dutch and English Forced Rhubarb is becoming more plentiful but is still quite pricey. The quality, however, is superb and we’ve received several enquiries about it – that’s why it’s featured in this week’s Veggiepedia. So now when you’re asked what the main differences are between outdoor, hothouse and forced rhubarb (I’m sure it’s the type of conversation many of you have regularly), you can furnish them with an authoritative response. Alex-the-Buyer says that Blood Oranges at the moment contain only ‘a streak of blood’ – a slash, you could say – but he reckons they’re a lot sweeter than previous batches. Williams Pears are still on the boat making their way to us from South Africa as I write this sentence. By the time you’ve read this sentence they should have arrived.

PRODUCT ALERT:

January’s Europe-wide bad weather is still affecting the availability and price of Peppers, Tomatoes (especially Beefsteak, which are virtually non-existent), Cucumbers, Icebergs, Aubergines and Courgettes. Heavy rainfall in the Melon growing regions of Brazil is creating a shortage of all melons, but Water and Honeydew are particularly scarce. The season is almost over, and Venezuelan crops aren’t yet fully underway. The inevitable consequence of all this is that prices are up and are set to increase further. Peaches and Nectarines are due to finish soon. Cherries aren’t worth the money and so we’ll not be buying any more until the Spanish start in April.

Distances are given as miles from the farm gate to London Bridge


	Veggiepedia Rhubarb Rhubarb is a group of plants that belong to the genus Rheum in the family Polygonaceae. They are herbaceous perennials growing from short, thick rhizomes (stems). They have large leaves that are somewhat triangular in shape with long fleshy petioles (leaf stalks). They have small flowers grouped in large compound leafy clusters ranging from greenish-white to rose-red in colour. Attributes and Uses While the leaves are toxic, the plants have medicinal uses, but most commonly the plant's stalks are cooked and used in pies and other foods for their tart flavour. Hothouse & Forced Rhubarb In warm climates, rhubarb will grow all year round, but in colder climates the parts of the plant above the ground disappear completely during winter, and begin to grow again from the root in early spring. Rhubarb grown in heated greenhouses (hothouse rhubarb) is typically available during February and March and usually brighter, sweeter and more tender than outdoor rhubarb. The practice of 'forcing' rhubarb first began in the early 19th century when a Chelsea gardener made a chance discovery after leaving a chimney pot over one of his plants. The darker and less exposed conditions inside the pot (upturned buckets are typically used nowadays) caused the stems to shoot upwards in search of light, thereby encouraging earlier growth as well as producing plants of greater delicacy and succulence.

The Good, The Bad & The Indifferent
Prices indicated are for general guidance only and based on information gathered by our buyer in an attempt to reflect market trends. Please be aware, however, that their influence on current prices may not be immediate and cannot be guaranteed.

FRUIT VEGETABLES SALADS

££	APPLES	4	£££	ARTICHOKES	4	££	AVOCADOS	3
££	BANANAS	4	££	ASPARAGUS	4	££	CELERY	3
££	CLEMS / SATS	3	£££	AUBERGINES	3	££	CHICORY	4
££	FIGS FRESH	3	££	BEANS EX FINE	3	££	CORN SALAD	3
££	GRAPEFRUIT	3	££	BROCCOLI	5	£££	CUCUMBER	3
££	GRAPES/SLESS	5	£	CAB SAVOY/GRN	4	£££	FRISEE	3
£	KIWIFRUIT	4	££	CABBAGE WHITE	3	£££	LETTUCE COS	3
££	LEMONS	4	£	CARROTS	3	£££	LETTUCE ICEB’G	3
££	LIMES	3	££	CAULIFLOWER	3	££	LETTUCE ROUND	3
££	LYCHEES	5	£££	COURGETTES	4	££	LOLLO ROSSO	3
£	MANGOES	3	££	LEEKS	3	££	OAKLEAF	3
£££	MELON H’DEW	3	££	MANGE TOUT	3	££	PARSLEY	4
££	MELONS GALIA	3	££	MUSHROOMS	4	££	PEPPERS	4
N/A	NECTARINES	N/A	£££	ONIONS	3	££	RADICCHIO	3
££	ORANGES	4	££	PARSNIPS	3	££	RADISHES	4
££	PEACHES	3	£	POTATO JKTS	3	£££	ROQUETTE	3
££	PEARS	3	££	POTATO MIDS	3	££	SPRING ONIONS	4
££	PINEAPPLES	4	£££	SPINACH	4	££	TOMATOES	3
££	PLUMS	4	££	SWEDES	4	££	TOMS CHERRY	3
££	STRAWBERRIES	3	££	TURNIPS	4	£££	WATERCRESS	3

SHORTAGES/QUALITY ISSUES MUST BE REPORTED BY 9:00AM


	Fruit of the Week For Point Of Sale info on this week’s Fruit of the Week, Cox’s Orange Pippins contact carmel@4degreesc.com


	Recipe Mixed Mushroom Ragu Ingredients Serves 4-6 500g Exotic Mixed mushrooms 250g Brown Cap mushrooms 2 large Portobello mushrooms 250g parsley, coarsely chopped 2 clove garlic, minced 2 medium shallots, minced 2tbsp walnut or olive oil 250ml dry or medium sherry 1tsp salt Ground black pepper 75g toasted pine nuts (optional) Prepping time approx: 15mins Cooking time approx: 15mins Method 1. Cut the *Portabellos* into 1.5cm slices and the *Brown Caps* into quarters. With regard to the *Exotic Mushrooms, the Oysters* should be cut into bite-sized pieces; the *Shimejis* should be cut off at the base, where they join in a cluster, and left whole; the *Enoki* should also be left whole. 2. Heat the oil in a large wok or saucepan. Add the shallots and garlic and sauté for approximately 2 minutes. 3. Add the mushrooms and toss gently. Cover and cook for 5 minutes, until the mushrooms have released some juice. 4. Uncover and cook for a further 3 minutes to allow the juice to evaporate. 5. Add the sherry, parsley, salt and pepper and simmer for 5 minutes or until the mushrooms have absorbed the sherry. 5. Garnish with the pine nuts and serve with buttered noodles. Alternately, serve heaped on top of grilled meats or poultry.