Jaegar's First Market Update in 2022

Jaegar's First Market Update in 2022 Jaegar's First Market Update in 2022

By Author

It is the year of the tiger ladies and gentlemen. And that means we’ve gotta be tigers in the current market. Leave the strawbs behind and grab some bang on lychees from Yamba, NSW. Great for cocktails, salads and desserts!

Blackberries & Blueberries are fat, plump and delicious. Both are 2 for $10 this week. My mate Mina picks beautiful blueberries herself with her family on their farm so definitely jump on those bad boys who are blackberries and blueberries.

And speaking of fat and plump, get your hands on MELONS, MELONS, MELONS. While melon prices have been through the roof, a small farm outside of Griffith is the turning factor in the melon season when they kick off. They grow traditional varieties and don’t taste like your supermarket hard eating variety. They have a real sweet and delicious taste. 

See ya later Kensington Pride and Calypso, Uncle Keitt, the unsung hero of the mango season, is in town. Keitt mangoes are picked green so you’ve got to wait until they ripen up to a bright yellow before eaten. They’re absolutely delicious.

Give a big clap for Clapp Pears - The first pick of the new pear season is going on now starting with the big Clapps. Very exciting when the Clapp comes to town as it means the Williams, Josephines and Paradise pears are on the way as well. Clapps for everyone! 

Can’t find pineapples and avos? There’s been a bit of a saga with the avo and pine world. Avocados have been rocked by heaps of wet weather in the tablelands. Western Australian fruit is in swing as well as it normally comes around through SA and up the railroad into Sydney. Unfortunately, that railroad has been washed away. We’ve got to wait for it to be fixed so avocados are going to be short for just a week. No increase in price but quality might suffer. We’re looking at 5-6 weeks before we see pineapples again but if you’re willing to pay an extra buck or two, pineapples are eating a treat at the moment!

Let’s talk veg! Pop a sweet, delicious cherry bomb in your mouth because the cherry trusses and other tomatoes are at their peak! Local fennel is also in season with its beautiful long flowing green hair locks. It's very versatile, great to use as garnishes in soups, salads, you name it, you can use the whole thing. It reminds me of my time in Istanbul where I had a blood orange, fennel and rosemary salad that blew my mind.  (Recipe below)

Baby wombok (Chinese cabbage but grown in Australia) is sensationally priced at $4.95 considering their red and green cabbage cousins are through the roof at the moment. So get yourself a wombok, shallots ($2.99), crispy noodles and sesame mayo and create a delicious Asian slaw for the Chinese New Year.

Other than that, it's not cauliflower. It's not broccolini, it's Caulini! Kick the cauliflower away because it's $10 bucks ahead and go for Caulini this week. It's the best little morsel of cauliflower from Victoria that you could imagine. Roast it and use as a meat substitute in your favourite tacos.

And finally, if you're looking for the meat, go with our schnitzels at $9.95!

Rosemary, Fennel & Grapefruit Salad
2 bulbs fennel
3 ruby grapefruit
1 sprig rosemary
Olive oil

Using a sharp knife, slice off both ends of each grapefruit. Following the curve of the fruit, cut away the peel and white pith (keep the peels for their juice). Then thinly slice crosswise.
Wash and drain the fennel bulbs and slice in half lengthwise.
Remove the inner core and slice thinly.
Wash the rosemary, remove the leaves and chop finely.
Put all the ingredients into a bowl with a pinch of salt and freshly cracked pepper.
Drizzle the salad with extra virgin olive oil.

 

Lychee Martini

This delicious lychee martini recipe is the perfect way to cool off on these hot days. Place 3 peeled lychees (with seeds removed), 1/2 pear, 1/2 a lime and a handful of mint leaves in a strong glass. Use a muddler to press all of the ingredients together. When the fruit has broken down and a thick slush has formed, add 1 shot of gin and a handful of ice cubes. Add all ingredients to a cocktail shaker and shake for around 40 seconds. Strain the liquid over your chosen glass, add the remaining lychee and rosemary to garnish.

It is the year of the tiger ladies and gentlemen. And that means we’ve gotta be tigers in the current market. Leave the strawbs behind and grab some bang on lychees from Yamba, NSW. Great for cocktails, salads and desserts!

Blackberries & Blueberries are fat, plump and delicious. Both are 2 for $10 this week. My mate Mina picks beautiful blueberries herself with her family on their farm so definitely jump on those bad boys who are blackberries and blueberries.

And speaking of fat and plump, get your hands on MELONS, MELONS, MELONS. While melon prices have been through the roof, a small farm outside of Griffith is the turning factor in the melon season when they kick off. They grow traditional varieties and don’t taste like your supermarket hard eating variety. They have a real sweet and delicious taste. 

See ya later Kensington Pride and Calypso, Uncle Keitt, the unsung hero of the mango season, is in town. Keitt mangoes are picked green so you’ve got to wait until they ripen up to a bright yellow before eaten. They’re absolutely delicious.

Give a big clap for Clapp Pears - The first pick of the new pear season is going on now starting with the big Clapps. Very exciting when the Clapp comes to town as it means the Williams, Josephines and Paradise pears are on the way as well. Clapps for everyone! 

Can’t find pineapples and avos? There’s been a bit of a saga with the avo and pine world. Avocados have been rocked by heaps of wet weather in the tablelands. Western Australian fruit is in swing as well as it normally comes around through SA and up the railroad into Sydney. Unfortunately, that railroad has been washed away. We’ve got to wait for it to be fixed so avocados are going to be short for just a week. No increase in price but quality might suffer. We’re looking at 5-6 weeks before we see pineapples again but if you’re willing to pay an extra buck or two, pineapples are eating a treat at the moment!

Let’s talk veg! Pop a sweet, delicious cherry bomb in your mouth because the cherry trusses and other tomatoes are at their peak! Local fennel is also in season with its beautiful long flowing green hair locks. It's very versatile, great to use as garnishes in soups, salads, you name it, you can use the whole thing. It reminds me of my time in Istanbul where I had a blood orange, fennel and rosemary salad that blew my mind.  (Recipe below)

Baby wombok (Chinese cabbage but grown in Australia) is sensationally priced at $4.95 considering their red and green cabbage cousins are through the roof at the moment. So get yourself a wombok, shallots ($2.99), crispy noodles and sesame mayo and create a delicious Asian slaw for the Chinese New Year.

Other than that, it's not cauliflower. It's not broccolini, it's Caulini! Kick the cauliflower away because it's $10 bucks ahead and go for Caulini this week. It's the best little morsel of cauliflower from Victoria that you could imagine. Roast it and use as a meat substitute in your favourite tacos.

And finally, if you're looking for the meat, go with our schnitzels at $9.95!

Rosemary, Fennel & Grapefruit Salad
2 bulbs fennel
3 ruby grapefruit
1 sprig rosemary
Olive oil

Using a sharp knife, slice off both ends of each grapefruit. Following the curve of the fruit, cut away the peel and white pith (keep the peels for their juice). Then thinly slice crosswise.
Wash and drain the fennel bulbs and slice in half lengthwise.
Remove the inner core and slice thinly.
Wash the rosemary, remove the leaves and chop finely.
Put all the ingredients into a bowl with a pinch of salt and freshly cracked pepper.
Drizzle the salad with extra virgin olive oil.

 

Lychee Martini

This delicious lychee martini recipe is the perfect way to cool off on these hot days. Place 3 peeled lychees (with seeds removed), 1/2 pear, 1/2 a lime and a handful of mint leaves in a strong glass. Use a muddler to press all of the ingredients together. When the fruit has broken down and a thick slush has formed, add 1 shot of gin and a handful of ice cubes. Add all ingredients to a cocktail shaker and shake for around 40 seconds. Strain the liquid over your chosen glass, add the remaining lychee and rosemary to garnish.