The promotional strategy for fresh New Zealand grown vegetables Supporting and enhancing fresh New Zealand grown vegetable promotion. Working together we can increase consumption.

Consumer (benefit) Resource/knowledge conversations relationship Print resources, website, email recipes, social media

Industry partners/key influencers • 5+ A Day Charitable Trust • Health professionals/promoters • Food service/hospitality professionals • Retailers/wholesalers • MoH, MPI, NGOs • Food writers • Teachers/Tutors

Consumer Fresh New Zealand-grown vegetable promotion vegetables.co.nz has identified gaps and developed strategies to support and enhance the actions of other groups. Media • NZ Guild Food Writers Generic vegetable and category specific. Primary focus on taste and inspiration. TV/media Public Food Writers • Recipe ideas chefs • Storage tips

• Nutrition NZ Chefs • Hospitality NZ • Service IQ • Preparation City & Guilds • Restaurant Assoc. NZ • Issues relevant to specific crops Caterers/food • Culinary competitions Chef tutors Chefs/cooks • Health Promotion professional

Nutrition Nutrition District Health Consumer Foundation Society Boards

Ministry Heart Agencies for of Health Foundation NZ Nutrition Action

Policymakers/ advocates

aims to be the key point of contact for high quality resource and information on all fresh New Zealand grown vegetables What we do for you

Grower Industry

Industry Wholesalers Partners Influencers/motivators

5+ A Day Retailers Charitable Trust 5+ A Day Tv/media Food Writers Teachers Charitable Trust chefs Produce managers Health Food Media • NZ Guild Food Writers Promoters Technologists

School Public Health Dietitians/ Community Nurses Nurses Nutritionists Health Workers

Physical activity Dietitians NZ • NZ Nutrition Society Educators Where vegetables.co.nz Nutrition Foundation of NZ fits with other groups Home Economics promoting vegetables

HETTANZ

vegetables.co.nz is funded by a levy from Vegetables nz Inc, Potatoes NZ Inc, Tomatoes NZ Inc and Onions NZ Inc Influencers/motivators Policymakers/advocates

ISSUE SEVENTEEN SUMMER 2014 Fresh NZ GrowN VeGes For...Veg up your meals…. Veg up your meals…. everyone wins Veg Up everyone wins Veg Up chop chop slice chop chop slice FRESH VEGETABLE INFORMATION FOR CHEFS AND FOOD PROFESSIONALS BaLanCed with 5+ A Day with 5+ A Day B+Rain+ + + = + + + + = Great family meals with fresh Great family meals with fresh crush chop crush chop New Zealand grown vegetables New Zealand grown vegetables dice dice dice dice eat HeLP HeaLtHy Si+GHt + + = + + + = vegetablesmost crush chop crush chop & fruit a variety of colours

chopSuStained chop chop chop eneRGy eat some HiGH+ FiBRe + + = + + + = bread, cereals, grains, starchy vegetables wholegrain & high-fibre

s chop serve chop serve t a f fish, meat, chicken, s n ra legumes, eggs lean & skinless t immunity & d For a healthier meal have plenty of vegetables For a healthier meal have plenty of vegetables te milk, yoghurt, ra on all the family plates. Aim for at least half the For more great recipes for fresh New Zealand tu on all the family plates. Aim for at least half the For more great recipes for fresh New Zealand sa cheese r reduced fat o plate to be vegetables. Eat together as a family grown vegetables visit www.vegetables.co.nz plate to be vegetables. Eat together as a family grown vegetables visit www.vegetables.co.nz t al , s as often as you can. Kids are more likely to eat as often as you can. Kids are more likely to eat ar use some oils, nuts ug n s vegetables if they sit down with the family. vegetables if they sit down with the family. h i hig Go Girls! (From left to right) Ashleigh Kerr, Emma Evans and Erin Fenemor ks HeaAim toL eattH 5+y servings of vegetables Aim to eat 5+ servings of vegetables drin IN THIS ISSUE s or Cut & food • Join us in celebrating the awesome inSideandS fruit every day. and fruit every day. baCk on junk foods, takeaways efforts of Chefs and students www.5aday.co.nz PO Box 10232, Wellington 6143 www.5aday.co.nz www.5aday.co.nz PO Box 10232, Wellington 6143 www.5aday.co.nz at vegetables.co.nz sponsored 2/13 2/13 simple steps Nestlé Toque d’Or 2014 competitions. These attract New to healthier Zealand’s finest hospitality and The Nestlé Toque d’Or 2014 title was won by the Otago Polytechnic, Central secondary school students from eating Otago Campus, Cromwell. throughout New Zealand. The National Menu Secondary School Culinary Challenge All the teams created a menu comprising an Entrée, featuring Akaroa final was held in Auckland after nine Salmon with fresh New Zealand-grown vegetables; a Main, including Beef Petite salad regional finals. The Training Team of sirloin and or kumara, plus at least two more fresh New Zealand Crispy endive lettuce with oven roasted grown vegetables; and a Dessert using Nestlé Professional products. the Year competition is primarily for baby beets served with feta and first year tertiary training students VitaL In 2014, the other competing teams were from Aoraki Polytechnic, roasted walnuts and the Nestlé Toque d’Or competition Timaru; AUT, Auckland; Bay of Plenty Polytechnic, Tauranga; Christchurch for second year students. The New HydRation Polytechnic Institute of Technology, Eastern Institute of Technology, Hawkes Entrée Zealand Chef of the Year is entered by Bay; New Zealand Defence Force; North Shore International Academy; Pan fried Akaroa Salmon crusted in crispy established chefs. UCOL, Palmerston North; Wellington, Institute of Technology and Western young green rice, served on a fennel and Institute of Technology in Taranaki. • Although there is only one winner for baby beet salad, dressed with Malibu each of the titles we congratulate all the The delicious way to The delicious way to The Judging panel included; Paul Jobin – Head Judge, Food by Paul Jobin, vinaigrette. This is accompanied with finalists. They have all had a remarkable Banks Peninsula; Anita Sarginson, Operations Manager, Flying Burrito ® ® journey and shown great skills, talent Brothers; Phillip Russell, Operations Manager, Compass Group NZ, beetroot cured salmon, wasabi crème eat your 5+ A Day eat your 5+ A Day Wellington; Jeremy Schmid, The Officers Mess Function Centre, Devonport; fraiche, coconut soil and wasabi popcorn and practised hard to be in the finals. We also thank our esteemed Judges fo HeaLtHy Tobias Wilkinson, Chef Tutor, Culinary Institute of New Zealand, Keri Keri; Main Geoff Scott, Chef/Owner, Vinnies by Geoff Scott, Auckland; Mark Sycamore, giving their time and expertise for these New Zealand Lamb served three ways: great competition. BoneS and Veg Up Veg Up Executive Chef, Tequila Mockingbird Restaurant and Bar, Christchurch; slice slice chop chop slice slice chop chop Nancye Pirini, Executive Chef, Jet Park Auckland Airport Hotel; Mikey succulent oven roasted rack, coffee rubbed • Read about Chef Jeremy Schmid’s latest ® ® Newlands, Head Chef, Bracu Restaurant & The Pavilion, Bombay; Richard loin and moist, slow cooked lamb shoulder. book Smoked and what the Nutrition JointS Hingston, Kitchen Manager, Christchurch Casin; Sarah Harrap, Pastry Chef, All offset with a sweet vanilla parsnip experts have to say about potatoes – a with with Criollo Chocolates and Desserts, Auckland; Nicolas Bonnaud, Sous Chef 5+ A Day 5+ A Day favourite on all menus. purée, chilli infused Brussels sprouts, + + + + + + = + + + + + + = and Head Pastry Chef, Peter Gordon’s The Sugar Club, Auckland; Tik Wang • We share our latest resource a poster Tan, Culinary Arts Lecturer, Waiariki Institute of Technology; Janine Quaid, braised Jerusalem artichokes, crispy Anna showing the range of salad leaves, this Managing Director, Renard Group Ltd, Auckland; John Snowball, Food Great ideas with fresh New Zealand grown Great ideas with fresh New Zealand grown potatoes served with lamb jus like our other resources is available and Beverage Manager, Compass, Dunedin; Amanda Turner, Hospitality sliceHeaLtHy chop crush slice chop crush Management Tutor, North Tec; Manu Rosier, Sales and Marketing Executive, Dessert to order through the resource section vegetables and Pacific flavours vegetables and Pacific flavours of www.vegetables.co.nz. We recently Macvine International Ltd, North Island; Kerry Tyack, Author, Commentator Smooth chicken mousse sitting on a Skin and Consultant, Auckland. upgraded the library and have added chop serve chop serve crunchy salted nut bar, served with a berry some wonderful images of vegetables Nestlé Professional has been holding this competition for 24 years. and chilli ice, lime sauce and finished with growing and some of the growers. Associate sponsors are vegetables.co.nz, Beef + Lamb NZ, Akaroa Salmon Chantilly cream and the House of Knives. Teams must use fresh New Zealand grown The Team at vegetables.co.nz vegetables throughout the entire menu. source New Zealand Institute for Plant and Food research +2012 + + = + + + = FOR MORE INFORMATION VISIT WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS... crush bake crush bake slice dice chop crush slice dice chop crush + + + + + + = + + + + + + =

dice dice crush dice dice crush your meals…. your meals…. Study Guide Veg up Veg up for Hospitality For a healthier meal have plenty of vegetables everyone wins For a healthier meal have plenty of vegetables everyone wins Students Creating on all the family plates. Aim for at least half the on all the family plates. Aim for at least half the plate to be vegetables. Eat together as a family For more great recipes for fresh New Zealand plate to be vegetables. Eat together as a family For more great recipes for fresh New Zealand grown vegetables visit www.vegetables.co.nz grown vegetables visit www.vegetables.co.nz as often as you can. Kids are more likely to eat as often as you can. Kids are more likely to eat impact vegetables if they sit down with a family. vegetables if they sit down with a family. 5aday.co.nz 5aday.co.nz New Zealand grows some of the best tasting, highest quality vegetables in the world – Horticulture New Zealand, PO Box 10232, Wellington 6143 Horticulture New Zealand, PO Box 10232, Wellington 6143 www.hortnz.co.nz 5aday.co.nz www.hortnz.co.nz 5aday.co.nz always add them to your menu. Forum-on-wheels for Chefs

Industry

A native of Southern Europe, beetroot has a vibrant crimson BEETROOT colour coming from pigments not seen in any other vegetable. Originally the leaves were preferred for eating more than the roots, but in New Zealand Eat your colours it is normally just the roots which are eaten - although in some countries all parts of the beetroot are regularly eaten. It is one of the few vegetables that is consumed more frequently pickled than in Eat your colours other ways. every day Several varieties are commonly available with roots varying in shape from round to spherical. Flavour variations are very subtle. A golden beet variety exists but this is seldom every day seen in New Zealand. Eat your colours every day Eat your colours vegetables

WHAT TO LOOK FOR NUTRITIONAL VALUE WAYS TO EAT THIS VEGETABLE Roots should be smooth with a fi rm skin Beetroot contains some fi bre, potassium Beetroot can be boiled, steamed or every day and deep red colour. The leaves, if they’re and B group vitamins – particularly folate. microwaved. Baked beetroot served with still attached, should not be fl oppy. They It also contributes a small amount of iron sour cream with a hint of horseradish or should be bright green with pink / red veins. and vitamin C. vegetablesBeetroot contains a unique lemon rind is delicious. The roots can be Avoid roots with scaly areas around the top group of red pigments called the betalains, used raw, grated or fi nely sliced into a salad. user’s guide Eat your colours surface, they tend to be tougher. Do not which are responsible for the vegetable’s The leaves can be prepared like spinach, trim the fl esh of the root or it will cause high antioxidant potency. either boiled, steamed, microwaved the beetroot to ‘bleed’. Buy small quantitiesa user’s guide or stir-fried. regularly to guarantee freshness. HOW TO PREPARE When you are boiling beetroot, try not AVAILABILITY HOW TO KEEP to break the skin or it will bleed and lose You can buy beetroot all year round. It’s every day Beetroot should be stored at 0ºC with a its colour. Before baking or microwaving, most plentiful from November until April. Consumer relative humidity of 90 - 100%. In an acid however, you must pierce the skin or the environment the colour pigments are more beetroot may explode. The skin is easily TIPS FOR RETAILING Ensure beetroot is clean and free of dirt. Vegetables. Quick, tasty, healthy. stable than at a higher pH. This is why removed once it’s cooked, cool and rub it pickled beetroot has such a good colour. off with your fi ngers. Wear rubber gloves to Display on refrigerated shelving to avoid At an alkaline pH the colour dissipates prevent staining your hands. wilting. Buy small quantities regularly to to a brownish purple. guarantee freshness. Avoid trimming the Consumer Storage: The roots should be fl esh of the root or the beetroot will ‘bleed’. put in the fridge in the crisper. Don’t wrap Sprinkle with water before returning to them. The leaves should be put in the cooler at night. Vegetables. Quick, tasty, healthy. fridge too, but in a plastic bag.

16 Vegetables.co.nz PO Box 10232 Wellington 6143 Phone 04 472 3795

Vegetables.Vegetables.co.nz PO Box 10232 Wellington Quick, 6143 Phone 04 472 3795 tasty, healthy. Your guide to: Stir frying vegetables Fresh New Zealand grown vegetables Vegetables. Quick, tasty, healthy. Vegetables.co.nz PO Box 10232 Wellington 6143 Phone 04 472 3795

Vegetables.co.nz PO Box 10232 Wellington 6143 Phone 04 472 3795 Vegetables. Quick, tasty, healthy.

WEBSITE www.vegetables.co.nz

Vegtables.co.nz TURN OVER P.O. Box 10232, Wellington 6143 FOR RECIPE New Zealand AND TIPS! ISBN 978-0-473-31468-2 Your guide to: Vegetables.co.nz PO Box 10232 Wellington 6143 Phone 04 472 3795 Boiling vegetables Fresh New Zealand grown vegetables Salad selections Guide to Cooking Potatoes a lifetime of vegetables reality bites TURN OVER Eating vegetables high in Vitamin C such as Vegetables Chilli balsamic tomatoes Cauliflower and coconut salad Kumara and spinach salad Your guide to: FOR TIPS! broccoli, capsicum, cauliflower and tomatoes Red pepper and chilli jelly Malay curry sauce Banana and tamarind chutney Name Classical name Description Baked (floury) potatoes with meat, chicken or fish helps the body to Boiled and steamed (waxy) potatoes Baked potatoes Pommes au four Scrubbed large potatoes, with a shallow incision absorb up to four times more iron. for children around the centre of each potato. Baked on a bed Boiled potatoes Pommes nature Washed, peeled and rewashed potatoes cut into Grilling, char grilling of coarse salt on a tray for approximately 1 hour. establishing any habit takes effort even sized portions. Covered with cold salted water, Children often take time to like vegetables; they fresh New Zealand grown brought to the boil and simmered until cooked Tested for doneness with a skewer. Served, split in Sautéed carrot ribbons IdeasRadish and broccoli salad for Celerysmall slaw plates half, with sour cream / butter. or barbecuing vegetablesare more likely to enjoy them when their family vegetables – what a great Sweet roast capsicum salsa Red pepper and chilli jelly Blackcurrant and red onion jelly (15-20 minutes). Tested with a skewer, drained and also eats and enjoys a variety of vegetables as a steam allowed to escape. with Pommes gratinées Baked, halved and centre scooped out. Mashed part of their daily lifestyle. start to life Boiled new potatoes Pommes nouvelles New potatoes washed, covered with cold salted cheese with butter and seasoning. Potato case refilled Fresh New Zealand grown vegetables and sprinkled with cheese, rebaked until hot and eating vegetables needs to be ‘normal’ water, and cooked as for boiled potatoes. golden. Some parents expect children will dislike Steamed potatoes Pommes vapeur Washed, peeled and rewashed potatoes cut into vegetables and reinforce that belief with Mung bean salad SpicyGlazed beans salmon and bok choy GlazedWitloof, capsicum blue and cheese garlic and walnuts Walnut stuffed eggplant rolls Baked potatoes with Pommes ménagère As for Pommes gratinées with brunoise ham added Beetroot chutney Spicy eggplantThai pickle chilli relish Sweet roast capsicumPear and figsalsa chutney Sundried tomato and Kalamata olive chutney even sized portions. Steamed until cooked (10-15 comments, both negative and positive. Don’t call minutes). Tested with a skewer. Removed from ham to mashed mixture. children ‘good’ or make a fuss because they are, Baked potatoes with Pommes Arlie As for Pommes gratinées with cream and chopped or are not, eating vegetables. steamer and steam allowed to escape. Parsley potatoes Pommes persillées Boiled or steamed potatoes tossed in oil/butter and chives chives added to mashed mixture. lead by example chopped parsley. Macaire potatoes Pommes Macaire Baked, centre scooped out and mixed with butter Attitudes to vegetables are caught, rather than Glazed melon balls Potato and corn salad Cranberry kale Cranberry sauce Hot dog relish Cranberry jelly and seasoning. Moulded into roll, sliced into cakes taught, so let your children see you eating and Daikon, lettuce and lamb rolls Cos boats Ribs ‘n’ pea sprouts Boiled (floury) potatoes TURN OVER Beetroot relish Green tomato and jalapeno chutney Thai chilli relish and shallow fried on both sides. One of the greatest gifts you can enjoying different vegetables.FOR TIPS! Pommes purées Boiled potatoes, drained, passed through sieve, give your child is a love of vegetables. butter/oil, seasoning and milk added. Byron potatoes Pommes Byron As for Macaire with a shallow hollow in the top of each cake filled with cheese, a little cream and Once established, this love of vegetables Mashed potato with Pommes Biarritz Mashed potatoes with sautéed capsicum and ham. browned. capsicum and ham will be with them for their lifetime. Leaves, candied walnuts and dressing Cabbage and cucumber slaw Roast pumpkin on iceberg Cranberry jelly Tomato and red pepper relish Spiced plum sauce Anna potatoes Peeled, trimmed potatoes thinly sliced, layered Red cabbage with fruity mince Stuffed eggs Lettuce and duck parcels Boiled, puréed and glazed (floury) potatoes Nutritionally, you are setting them on the Capsicum and apricot chutney Malay curry sauce Mango and peach chutney overlapped in a buttered mould. Seasoned, drizzled path of a long, healthy and happy lifestyle. Duchesse potatoes Pommes Duchesse Drained, dried and sieved boiled potatoes. Egg with melted butter and baked. yolk, butter and seasoning added, then piped into Voisin potatoes Pommes voisin As for Anna potatoes with grated Parmesan shapes. Edges firmed up by heating, egg washed, between layers. Chilli vegetable salad Iced vegetables Red leaves and yellow flowers then heated until golden. Fresh Thai chilli relish Sweet roast capsicum salsa Sweet roast capsicum salsa Further information and recipes at vegetables.co.nz Dauphin potatoes Pommes Dauphin As for Anna potatoes with potatoes sliced into fine beetroot and thai vegetable Stuffed tomatoes Spinach, watercress and duck Crusted lamb cutlets and chilli kumara Brioche potatoes Pommes brioches Duchesse mixture shaped into small brioche For these recipes andSpicy more eggplant tasty pickle ideas visit Capsicum and apricot chutney Pear and fig chutney julienne. shapes. Finished as for Duchesse. carrot juice soup SERVES 4 New Zealand Braised (general purpose/floury) potatoes SERVES 4 – 6 Marquis potatoes Pommes Marquise Duchesse mixture shaped into nests, glazed, baked INGREDIENTS grown vegetables and filled with tomato concassé and chopped Savoury potatoes Pommes boulangère Sliced potatoes and onions braised in white stock ½ Tbsp vegetable oil until cooked and liquid absorbed, garnished with INGREDIENTS For more great recipes with fresh parsley. 1 beetroot, top and 1 Tbsp Thai green curry paste New Zealand grown vegetables visit chopped parsley. Lemony roast potatoes Potato and spinach curry Roasted eggplant, corn and pomegranate tailed and cut into quarters Lemon curd Malay curry sauce Spicy eggplant pickle Boiled, puréed and fried (floury) potatoes 1½ cups diced peeled pumpkin www.vegetables.co.nz for babies and Potatoes layered with Pommes Sliced potatoes with grated Gruyère, seasoning and 2 carrots PO Box 10232, Wellington 6143 4 yams, diced Potato cakes Pommes galettes Duchesse mixture shaped into small cakes and cream and cheese Dauphinoise cream, braised until cooked and liquid absorbed, 2 apples, quartered 1 carrot, peeled and diced young children... pan fried. served sprinkled with chopped parsley. kumara, rocket and and cored 1 onion, finely chopped sensational potatoes Pommes Duchesse mixture moulded into cylinders, crumbed raw Potatoes with bacon Pommes Savoyarde Savoury potatoes with blanched bacon lardons, saladMETHODvegetable days and 3 cups vegetable stock with fresh New Zealand cashew salad SERVES 4 Celebrating fresh New Zealand (double pane). Deep fried. and cheese grated Gruyère and chopped garlic. Garnished with CelebratingPlace all fresh ingredients New Zealand in grown vegetables 2 Tbsp soy sauce grown vegetables Glazed parsnips Tomato and bocconcini Mini frittatas noodle soup SERVES 4 grown vegetables soups Sage and onion marmalade Sundried tomato and Kalamata olive chutney Chow chow pickle Dauphine potatoes Duchesse mixture and choux paste moulded into chopped parsley. INGREDIENTS a juicer and juice. ½ tsp brown sugar For these recipes and more tasty ideas visit cylinders or quenelles and deep fried. 2 kumara, peeled and diced ServeINGREDIENTS immediately in a ½ cup lite coconut milk Delmonico potatoes Pommes Delmonico Diced potato braised with seasoning, milk and radish and ½ cup crushed pineapple large 1glass. Tbsp vegetable oil 4 coriander sprigs One of the greatest gifts you can Boiled or steamed and finished by pan frying (general purpose) potatoes nutmeg until cooked and liquid absorbed, covered 1 Tbsp cashew nuts 1 stick celery, sliced fresh with buttered breadcrumbs and grilled until golden. METHOD Sautéed potatoes Pommes sautées Cooked, cooled, peeled, sliced potatoes, pan fried cucumber salad salt andcarrot pepper to taste salad 1 carrot, peeled and diced give your child is a love of vegetables. Place oil in a heavy-based saucepan over high heat. and garnished with parsley. Braised (waxy) potatoes SERVES 4 2 cupsSERVES rocket 4 celery½ leek, sliced zinger lengthwise and then thinly sliced Add Thai green curry paste and stir fry for 1 minute. New Zealand Sautéed new potatoes Pommes nouvelles New potatoes boiled, drained, then sautéed in hot Berrichonne potatoes Pommes Diced potatoes braised with blanched bacon SERVES1 kumara, 4 – 6 peeled and diced INGREDIENTS Puréed vegetables, along with fruit INGREDIENTS METHOD 1 clove garlic, finely chopped Add pumpkin, yams, carrot and onion and stir fry grown vegetables, rissolées oil. Berrichonne lardons, diced onion, seasoning, chopped garlic 4 carrots, grated INGREDIENTS for 2–3 minutes. Add stock, bring to the boil, reduce 4–5 radishes, finely diced Preheat oven to 180°C. and enough white stock to half cover. Brushed with 1 onion, finely chopped heat and simmer until vegetables are just cooked. and baby rice, can be introduced as Sautéed potatoes Pommes Lyonnaise Sautéed potatoes as above mixed with sautéed ½ telegraph cucumber, ¼ cup sultanas 1 head celery melted butter. Cooked with lid on until near end Spray a baking dish with oil. 4 cups chicken stock what a great Fresh New ZealaNd GrowN VeGetables with onions onions, sprinkled with chopped parsley. deseeded and finely diced ¼ cup peanuts, unroasted or dry roasted 2 green apples, Stir in soy sauce, sugar and coconut milk. soon as it’s time to take solids. of cooking. Lid removed and potatoes browned. quartered½ cup and egg cored noodles, broken into short pieces 2 Tbsp chopped fresh mint leaves Place kumara in baking dish and cook for 20 minutes. Heat through and serve. Röesti Coarsely grated, cooled, cooked potatoes placed in Garnished with parsley. DRESSING 1–2 red1 Tbsp chillies, chopped fresh herbs, e.g. parsley, basil or dill start in life! 2 Tbsp chopped fresh parsley, optional Add pineapple, nuts, salt and pepper, brassicas thick layer in hot oiled omelette pan, fried on both 1 tsp light soy sauce deseeded1 tsp and lemon sliced juice Fresh New Zealand grown vegetables offer Pommes fondants Barrel-shaped potatoes brushed with melted butter, salt and freshly ground black pepper to taste stir and bake a further 15 minutes Go for green - support the New Zealand grower sides, drained and portioned. 1 tsp brown sugaror until kumara is soft, 1 tsp ¼minced tsp salt ginger seasoned and half covered with white stock, basted many different tastes and textures and Deep fried (floury) potatoes METHOD Pinch salt stirring occasionally. pinch black pepper during cooking. Garnished with chopped parsley. METHOD Combine all ingredients together in a bowl. 1 Tbsp sesame oil Place rocket in bowls, come packed with nutrients which give Potato chips Pommes frites Cut into chips (minimum 13 mm thickness), rinsed, Place METHODcelery, apples and Roast (general purpose/floury) potatoes Cover, leave in refrigerator for 30 minutes and 2 Tbsp rice bran oil arrange kumara and nuts further information and recipes at and dried. Blanched in hot oil (165ºC), drained, chillies in a juicer and juice. your baby a head start on good health. then serve. 1 clove of garlic, crushedon top and serve. Heat oil in a heavy-based saucepan over a medium Vegetable deep fried (175 ºC) in a basket until golden and Roast potatoes Pommes rôties Washed, peeled, evenly sized potatoes tossed in Stir in ginger, and serve heat. Add celery, carrot, leek, kumara, garlic and broCColi hot fat, lightly browned on stove top, seasoned, Variation: Add 2 Tbsp mayonnaise and use as a crisp. Oil drained by lifting the basket, shaking, METHOD immediatelyonion and in a cook large gentlyglass. for 5 minutes or until Broccoli is Italian for ‘little brussels sProuts filling in wraps or rolls. sprouts’. Sprouting broccoli, the BrusselsAvailability sprouts resemble roasted in oven, turned during cooking. onion is clear. most popular variety, is what Cabbage miniature cabbages. Two main banging and hanging. Place carrots, sultanas and peanuts into a is known as broccoli. It has a Many varieties of cabbage are types of Brussels sprouts are distinctive ‘mustardy’ taste and grown in New Zealand; from grown in New Zealand, such as Château potatoes Pommes château Barrel-shaped potatoes, par boiled then finished as bowl and mix. Add stock and bring to the boil, reduce heat and well-researched health benefits. red, green or white, with smooth the Hybrid Ohakune Brussels Shallow fried (general purpose) potatoes It has dark bluish-green Chinese Cabbage crinkled leaves and round or Sprouts. Smaller hybrid sprouts PLENTIFUL SHORT SUPPLY UNAVAILABLE IMPORTED simmer for 15 minutes, or until tender. further information and recipes at with compact heads (about for roast potatoes. Whisk dressing ingredients together in a bowl heads with firm stalks which There are many different varieties oval in shape. Taste variations snap easily. are subtle. 30–45mm) have a higher mustard Sautéed potatoes Pommes sautées Potatoes cut into 3 mm slices. Shallow fried until and pour over carrot salad just before serving. of Chinese cabbage grown in oil content and a slight piquancy. Add noodles and cook for 5–10 minutes until Available all year. Available all year. JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC New Zealand, several of which North Otago Brussels Sprouts à cru golden and cooked. Drained. Noisette potatoes Pommes noisette Small potato balls sautéed in hot fat to colour then For more great recipes with fresh New Zealand grown noodles are just cooked. For more great recipes with fresh New Zealand grown are regularly available to retailers. are sweeter,Artichokes slightly - largerglobe White bok choy has thick, white, sprouts,Artichokes 50–60mm, -with Jerusalem looser finished as for roast potatoes. Variation: Add ¼ cup sunflower or crisp and juicy stems and smooth leaves and come to the market vegetables visit www.vegetables.co.nz For more great recipes with fresh vegetables visit www.vegetables.co.nz Asian greens Potato Grated potatoes squeezed dry, mixed with pumpkin seeds. Stir in herbs,New Zealandlemon juice grown and vegetables seasoning visitand serve. round leaves similar to cabbage later in the season. Horticulture New Zealand, PO Box 10232, For great tasty ideas and recipes visit For greatHorticulture tasty New ideas Zealand, and recipesPO Box 10232, visit For great tasty ideas and recipes visit or silver beet. Shanghai bok choy Hybrids:Asparagus Available Feb to Jun. Parisian potatoes Pommes Parisienne As for Noisette potatoes and rolled in hot meat www.vegetables.co.nz Horticulture New Zealand has thick, green stems and similar North Otago:Beans Available May to Oct. seasoning, egg, flour, chopped chives and parsley. Wellington 6143 www.vegetables.co.nz www.vegetables.co.nzWellington 6143 www.hortnz.co.nz www.vegetables.co.nz PO Box 10232 Wellington 6143 New Zealand Phone 64 4 472 3795 leaves to white bok choy, but is Beans - imported glaze just before serving. smaller in size. Miniature bok choy Spoonfuls dropped into hot oil and shallow fried. leaves are used in some green Beetroot salad mixes. Broccoli Flattened and cooked both sides. Parallel vertical slices cut part way through A selection of Asian greens are Broccolini - slender stems available all year. Brussels sprouts potatoes, placed cut side up in roasting pan, Brussels sprouts - imported Flowering Chinese Cabbage Buttercup squash brushed with oil and seasoned. Roasted and basted Flowering Chinese cabbage is Butternut Growing operations that are part of the New Zealand Cabbages during cooking. broCColini also known as choy sum or GAP [Good Agricultural Practice] are audited by an A natural cross between broccoli choi sum and has pale yellow Capsicums and Chinese broccoli (gaai Ian), flowers on long thin green stems Carrots Potatoes sliced lengthwise into wedges. Tossed it has long slender stems topped with small dark green leaves. Cauliflower independent certification body. Customers can buy with Use when the flowers are in bud, with small flowering buds that Celery look like a cross between broccoli prepare and cook like broccoli. confidence as the best practices have been used in in oil then seasoned floured or bread-crumbs. florets and asparagus tips. Available all year. PekingChillies Cabbage Chokos Available all year. Peking cabbage has an elongated production, packaging and distribution. Roasted on oiled baking sheets, turned during shape withCourgettes crisp, juicy stalks and paleCourgettes green, crisp - importedleaves not cooking. unlike cosCucumbers lettuce which - short form a heavy, compactCucumbers head. - telegraph Source: The New Zealand Chef, 3rd Edition, 2013, Lesley Christensen-Yule, Lindsay Neill, Hamish McRae A selectionEgg ofplant Asian greens are available all year. Chinese Flat Cabbage Fennel Chinese flat cabbage, also known Garlic as tatsoi, is round, relatively Garlic - imported flat like a plate, with a stronger flavour and slightly tougher Ginger - imported texture than Chinese white Herbs EVERYTHING GOES WITH POTATOES! VISITFOR OUR MORE WEBSITE INFORMATION FOR TASTY MEAL VISITIDEAS... cabbage. Chinese white cabbage Kumara is also known as bok choy, buk Leeks choy, pak choy and baak choi. Choose smaller cabbages with Lettuce - indoor Cabbage – red lots of young leaves clustered at Lettuce - outdoor the centre. Included in mesclun Hard, tightly packed and crisp Melons Chinese broCColi salad mixes. with dark red crimson leaves, red cabbage is traditionally cooked Mushrooms Chinese broccoli has long green A selection of Asian greens are longer than green cabbage. Okra stems (about 2cm in diameter available all year. and 20cm long), white flowers and Lemon juice, wine or vinegar can CauliFOnionslower - brown green leaves which have a white be added to preserve the colour CauliflowerOnions means - red ‘cabbage haze. It has a very strong broccoli when cooked. flower’ Parsnipsin Latin and is a popular flavour so can be used instead Available all year, most plentiful vegetablePeas in New Zealand. of broccoli. in autumn and winter. Miniature cauliflowers are Potatoes A selection of Asian greens are sometimes available. available all year. AvailablePuha all year. Pumpkin Radishes WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS... Rhubarb Salad mixes - mesclun Silverbeet Snow peas Spinach Spring onions Sprouted beans and seeds Swedes Sweet corn Taro - imported Tomatoes Tomatoes - imported Turnips Watercress Witloof Yams Variations will occur in different growing regions and with weather conditions in a particular season.

For great tasty ideas and recipes visit www.vegetables.co.nz