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Artichoke
General Description/History:
The size of a Globe artichoke does not necessarily indicate quality. Select those with tight, compact, heavy heads that yield slightly to pressure. Leaves should be a green, purple or bronze colour. Avoid artichokes with opened out, curled or dry looking leaves.
When selecting Jerusalem artichokes choose clean, hard, larger sized tubers.
The Globe artichoke has a delicate nutty flavour causing it to be prized in salads or hors-d’oeuvres. It can be eaten in its entirety or each leaf pulled off and dipped into a sauce. It can be served as a hot vegetable with butter or special sauce such as hollandaise, bechamel or spicy vinaigrette or served cold. It can also be used as an entree or main course after filling it with seafood, chicken, vegetables, meat or cheese. Artichokes can be added raw, whole, sliced or quartered to stews, casseroles and soups. In addition, the Globe artichoke can be cooked, chilled and sliced to be used in salads.
Any size artichoke may be boiled or steamed. Small artichokes are better for pickling, stews and casseroles. Medium-sized ones are good choices for salads and large ones for stuffing and serving as an entree. Several artichokes can be cooked at once, then refrigerated in a covered container for use over several days.
Fresh artichokes should be cooked thoroughly in water until obviously tender, which can be tested with a skewer or fork, and served whole. Eating commences by pulling off the outer leaves one at a time. The tender fleshy base is then usually dipped into a sauce, and drawn through the teeth to scrape off the soft edible surface. The remainder of the leaf is discarded.
The outer leaves are removed and consumed successively until the inner cone of light-coloured leaves is reached. The tips of these leaves can also be eaten. Once the leaf-cone is removed, the fuzzy core or choke can be seen. This is not eaten and should be lifted out and discarded. The dense, fleshy heart which remains can be eaten completely.
Jerusalem artichokes can be used in the same way as other tubers i.e. potato and taro; steamed, boiled or baked.
Propagation is usually by offshoots or pieces of the old crown with the stem attached. Offshoots are selected from high quality parent plants and removed when about 30 to 45cm (12 to 18in) high, retaining as much root system as possible. If the planting material is not set out immediately, it should be stored in a moist, cool place. Before planting, the tops of the new plants are pruned back moderately. The usual practice is to re-plant new areas annually.
Propagation from seed is not recommended. Seedlings show great variability with a high proportion of the plants producing small buds of poor quality.
Planting in the milder, frost-free areas usually extends through July and August. In cooler localities, plantings are made from late August when frost injury is less likely to occur.
Artichokes require rich, well drained soil. As the plants develop, care should be taken in the use of implements between rows; the roots rapidly spread through the top foot of soil and are easily injured.
The Globe artichoke is sensitive to soil moisture deficiencies and irrigation facilities are essential for commercial production. Any lack of moisture, particularly when buds are forming, will produce loose flower heads of inferior quality.
For spring to midsummer production, fairly regular irrigation is necessary to maintain growth during the normally dry weather experienced after planting.
Discovered centuries ago by hungry Arabs who found that certain thistles tasted good. Artichokes were cultivated first in Italy in the 15th century. Gradually, the artichoke spread to other sections of Europe and then to the colonies settled by Europeans.
Growing Areas:
NSW - Camden, Dareton, Windsor
VIC - Werribee SA Adelaide Plains
WA - Perth Metropolitan Outer Areas
Nutritional Value:
Artichokes are a good source of vitamin C and thiamine and contain some dietary fibre, calcium, phosphorus, niacin and potassium. 90kJ/100g.
Storage/Handling:
0°C and 90 -100% relative humidity.
Consumer Storage:
Globe artichokes should be stored in an airtight plastic bag, in the refrigerator crisper. Store Jerusalem artichokes in a cool, dry place.
Interesting Facts and Myths?
The Jerusalem artichoke is not an artichoke, nor does it come from Jerusalem: It's from America and is part of the sunflower family.
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Asparagus
Botanical Name:
Asparagus officinalis (Liliaceae)
General Description/History:
Select tender, straight, fresh, bright spears with closed, compact tips. Spears should snap easily at stem end.
Cut away any tough ends. Rinse thoroughly. If scales are gritty, scrape them off. The spears may be cooked whole or cut into shorter lengths. Boil, sauté or steam for 5-6 minutes. Use in entrees or as a side vegetable, combine in quiches, flans, salads or stir-fries. Serve with dips as a vegetable crudités.
Asparagus is propagated from the crowns or shoots of selected asparagus plants. Good moisture is required for the production of quality spears. Because of the deep root system of asparagus crowns, irrigation should be heavy and less frequent. Irrigation is normally required prior to spear emergence and during cutting to maintain quality.
Asparagus was first cultivated by the Romans from wild plants around 200BC.
Growing Areas:
QLD - Fassifern Valley, Lockyer Valley, Mundubbera, Stanthorpe, Warwick
NSW - Cowra, Dareton, Gosford, Gundagai, Hunter Valley, Lachlan Valley, Sunraysia, Tumut, Windsor
VIC - Bairnsdale, Dalmore, Kooweerup, Mid Murray District,
SA - Riverland
WA - Albany, Pemberton
NT - Katherine, Ti TreeNutritional Value:
A very good source of vitamin C, a good source of vitamin E and a useful source of thiamine. It also contains dietary fibre, iron, riboflavin and niacin. 70kJ/100g.
Storage/Handling:
0°C and 90 -100% relative humidity.
Consumer Storage:
Store in an airtight plastic bag in the refrigerator crisper and use as soon as possible.
Interesting Facts and Myths?
Onions, garlic and asparagus are lilies.
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Bean - Broad
Description:
Growing Area:
NSW - New South Wales
VIC - Victoria
SA - South Australia
TAS – Tasmania
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Bean - Green
Description:
Growing Area:
QLD - Queensland
NSW - New South Wales
VIC - Victoria
SA - South Australia
WA - Perth Metropolitan
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Sprout - Bean Shoot
Botanical Name:
Phaseolus aureus
Description:
Growing Area:
QLD - Brisbane, Fassifern Valley, Lockyer Valley
NSW - Bathurst, Gosford
VIC - Melbourne Metropolitan Area
SA - Adelaide Plains
WA - Perth Metropolitan Outer Areas
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Beetroot
Botanical Name:
Beta vulgaris (Chenopodiaceae)
General Description/History:
Select beetroot with fresh stems and leaves, and smooth, firm roots.
Wash in cold water leaving root and stem intact and being careful not to break the skin. This prevents bleeding during cooking. Cook the beetroot in boiling water for about 45 minutes or until tender. When cooked remove the skin taking care not to let the juice stain cutting boards, skin or clothing.
Beetroot grows best under cool conditions. Production during the hot summer months will be restricted to higher altitudes. Crops grown in cool weather produce roots of superior quality (high sugar content and dark internal colour). Beetroot has a fair tolerance to moderate frosts. Cultivars suitable for the fresh market must have strong, large tops and produce smooth globular shaped roots. Beetroot is propagated from seed and frequent irrigation is required as a lack of moisture results in stringy, tough vegetables.
The beetroot originated in southern Europe. Originally the beet leaves were used more than the root. It is believed to have started to be developed and cultivated in the Middle Ages.
Alternative Names:
Beet
Growing Areas:
QLD - Queensland
VIC - Victoria
Nutritional Value:
A good source of dietary fibre and folic acid. A useful source of vitamin C. 175kJ/100g.
Storage/Handling:
0°C and 90 -100% relative humidity.
Consumer Storage:
Trim tops, carefully wipe away excess dirt, and store in an airtight plastic bag in the refrigerator crisper.
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Beetroot - Baby
Description:
Growing Area:
QLD - Queensland
VIC - Victoria
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Bok Choi
Botanical Name:
Brassica rapa var. chinensis
General Description/History:
Select fresh looking bunches with clean, glossy leaves and healthy stems.
Remove tough stalk end and wash leaves and stalks, slice and braise, steam or stir-fry. Use in dishes where you would use cabbage or spinach. The stalks can also be used like asparagus.
Bok choy is a cool weather vegetable which matures quickly with sufficient moisture. They require rich, cool, moist soil conditions.
The Chinese mustard cabbage or bok choy is one of the most ancient vegetables. Botanists cannot determine where it originated because it has been cultivated for thousands of years. It is believed that the Celts brought it to the British Isles, but it was grown in the Far East long before then.
Alternative Names:
bok choy
pak choi
pak choy
shanghai chinese chard
Growing Areas:
QLD - Queensland
VIC - Victoria
WA - Western Australia
NSW - New South Wales
SA - South Australia
Nutritional Value:
An excellent source of vitamin C and dietary fibre 70kJ/100g.
Storage/Handling:
0°C and 90 -100% relative humidity.
Consumer Storage:
Store in an airtight plastic bag in the refrigerator crisper.
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Broccoli
Botanical Name:
Brassica oleracea, Italica Botrytis Group (Cruciferae)
General Description/History:
Choose broccoli with tight compact heads and blue/green in colour. Avoid broccoli with open or yellowed flowers.
To retain maximum flavour and nutrition, only lightly cook broccoli. Broccoli sprigs are lovely served with a dip, but the sprigs should be dipped into boiling water for approximately thirty seconds to change the blue-green colour to a rich green colour and then cooled before serving. Broccoli can be steamed, boiled or stir-fried.
Whichever method of preparation you choose, be sure not to overcook, as broccoli is at its best when served tender crisp. Try using raw in salads. Add to your favourite soup, casserole or stir-fry.
Broccoli is a cool climate crop. It grows best in sandy soils during autumn and winter and is adaptable to all climates with a cool winter. Once young heads have formed regular irrigation is required.
Broccoli is a comparatively young vegetable which was first introduced to England in the 18th Century. It was originally known as Italian asparagus and progressed slowly to other countries. It belongs to the brassica family, along with cabbage, cauliflower and brussels sprouts.
The name broccoli comes from the Italian word “brocco” meaning arm or branch and numerous forms of wild broccoli can be found along the coastline of the Mediterranean sea.
Alternative Names:
Chinese kale
White flowering broccoli
Gai Lan
Growing Areas:
QLD - Darling Downs, Lockyer Valley, Stanthorpe, Sunshine Coast, Toowoomba
NSW - Bathurst, Camden, Central Coast, Cowra, Dareton, Forbes, Gosford, Griffith, Hunter Valley, Mudgee, Naro, Sydney Basin, Windsor
VIC - Bairnsdale, Melbourne Metropolitan Area, Werribee
TAS - North West
SA - Adelaide Hills, Adelaide Plains, Riverina
WA - Perth Metropolitan Outer Areas
NT - Katherine
Nutritional Value:
An excellent source of vitamins A and C. A very good source of folacin and vitamin E, and a useful source of riboflavin. 100kJ/100g.
Storage/Handling:
0°C and 90 -100% relative humidity.
Consumer Storage:
Store in an airtight plastic bag in the refrigerator crisper for a short time.
Interesting Facts and Myths?
Although they look very different, cabbage, kale, broccoli, kohlrabi, cauliflower, and Brussels sprouts are all the same species of plant. The differences between these plants are the results of thousands of years of human cultivation and selective propagation.
Broccoli was developed some 2,500 years ago on the island of Cyprus.
Broccoli and cauliflower are the only vegetables that are flowers.
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Brussel Sprout
Botanical Name:
Brassica oleracea Gemmifera Group (Cruciferae)
General Description/History:
Choose small, firm and compact heads of bright green colour.
Trim the stems, remove poor quality leaves and wash. Cut a shallow cross in the stem to ensure even cooking.Brussels sprouts can be steamed, boiled, stir fried or microwaved. If overcooked, a sulphur odour will develop.
A cool growing season is essential for the culture of brussels sprouts. Cool, moist weather with frosty conditions is particularly desirable during maturity. Well drained soil supplemented with fertiliser and irrigation for early growth is required.
Seed is sown in seed beds and then transplanted to paddocks approximately 2 months later.
The actual sprouts form on the stem of the plant at the base of each leaf. The time from transplanting to the first pick is approximately 12-16 weeks.
Brussels sprouts are believed to have originated in the Belgian City of Brussels during the thirteenth century. Modern selections of brussels sprouts have got away from the bitter flavour associated with this vegetable in the past.
Growing Areas:
QLD - Queensland
NSW - New South Wales
VIC - Werribee
TAS - Tasmania
SA - Adelaide Hills, Mt Barker
WA - Perth Metropolitan Outer Areas
Nutritional Value:
Excellent source of vitamin C. Moderate source of dietary fibre, iron, potassium and riboflavin. 115kJ/100g.
Storage/Handling:
0°C and 90 -100% relative humidity.
Consumer Storage:
Store in an airtight plastic bag in the refrigerator crisper.
Interesting Facts and Myths?
Although they look very different, cabbage, kale, broccoli, kohlrabi, cauliflower, and Brussels sprouts are all the same species of plant. The differences between these plants are the results of thousands of years of human cultivation and selective propagation.
Brussels Sprouts (a member of the cabbage family) were first grown in quantity around Brussels, Belgium during the 16th century, hence the name.