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This week's specials

Written by Akira Kuroe   
Tuesday, 10 October 2006

What's Fresh Tue 7th - Mon 13th March

New Seasons, Locally Grown Apples and Pears - Straight from the orchard


 


From Produce 
Monday 6th - Sunday 12th March

- NZ Fennel Bulb        Only $5.99 per kg
- NZ Green Beans       Only $4.99 per kg
- NZ Broccoli               Only $0.99 each
- New Seasons Central Otago Apples and Pears Only $1.99 per kg




Crunchy Fennel & Apple Salad
Recipe by cavegirl.co.nz

Serves 2-4:
1 large fennel bulb
1 large green apple
micro greens for garnish
fennel fronds for garnish (feathery green bits from the top of the fennel bulb)

Dressing:
2 tablespoons olive oil
2 teaspoons white balsamic vinegar (or lemon juice)
pinch of cinnamon
pinch of flakey salt

Slice the fennel finely with a mandolin or with your best ‘Masterchef knife skills’ and place in a large bowl.

Slice the green apple into thin strips and add to the fennel.

Whisk the dressing ingredients in a small bowl and drizzle over the greens and toss gently to combine.

Garnish with micro greens if you have them, and / or fennel fronds.

 


From the Butchery

Free Farmed
Pork Loin Chops
Only $21.99 per kg


Dijon Pork Chops with Apple Salad
Recipe by bhg.com

Serves 4:
4 pork loin chops
3 cups baby arugula/rocket
1 firm apple, like royal gala, cored, quartered, and thinly sliced
1 cup thinly sliced celery (2 stalks)
1/2 cup thinly sliced radishes
1/2 cup pecan pieces, toasted (bake in oven for 5-10 min, 180C)

3 tablespoons cider vinegar
3 tablespoons olive oil
1 tablespoon honey
1/4 cup crumbled blue cheese
Sea salt
Ground black pepper

2 tablespoons Dijon-style mustard
1 tablespoon whole grain mustard 
1 tablespoon mayonnaise or salad dressing
2 teaspoons packed brown sugar
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper

1. For salad, in a large bowl toss together arugula, apple, celery, radishes, and pecans; cover and chill.

2. For dressing, in a small bowl whisk together vinegar, oil, honey, and blue cheese. Season with salt and pepper; cover and chill.

3. In a small bowl whisk together Dijon-style mustard, whole-grain mustard, mayonnaise, brown sugar, thyme, and the 1/4 teaspoon pepper; set aside.

4. BBQ or grill, place chops on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes, turning once halfway through grilling. Transfer chops to a plate and let stand for 5 minutes. Spoon mustard mixture over chops.

5. Toss salad with dressing; serve with chops.

 

From the Deli

Whitestone Windsor
Vintage Blue Cheese
Only $5.49 per 100g
Save $10 a kg

Whitestone's handcrafted cheese has its very own unique blue culture. Windsor Vintage has a soft silky texture and a bold strong flavour, perfect for apple salads like the recipes above.

 


From Groceries

Pure New Zealand
Apple Rings 200g
Only $2.99 each

100% natural NZ apples. Completely free from preservatives, additives and no sugar added - just what you want for the kids!



 


A Nourishing Crumble



Hemsley & Hemsley's
Paleo Apple Crumble & Ginger Creme Fraiche
Serves 4

A nourishing crumble made with nutrient-rich almonds and butter, instead of refined flour and margarine.

For the Crumble:
8 medium-sized red and green apples, cored and chopped
100g of butter or coconut oil
1½ cups of ground almonds
½ cup of flaked almonds (or use an extra ¼ cup of ground almonds)
1 tbsp of cinnamon
1 tsp of nutmeg or ginger
1½ tsp of vanilla extract
1 pinch of sea salt
1½ tbsp of pure maple syrup or raw honey
1 tbsp of filtered water
Optional 2 tbsp of freshly squeezed lemon juice

For the Ginger Cream:
10 tbsp of crème fraîche or yoghurt (full fat, probiotic)
1½ tsp of freshly grated ginger
1-2 tsp of raw honey


1. Preheat the oven to 180°C

2. Rinse, core and chop the apples into bite-sized pieces.

3. Put the chopped apples and a tablespoon of filtered water into a saucepan, cover with a lid and cook gently on a medium heat for approximately 8 minutes until softened but still retaining colour and bite.

4. Butter the bottom of an 8×8 inch oven proof dish (we use ceramic, enamel or glass) and fill with the cooked apples.

5. Use the saucepan to melt the butter or coconut oil.

6. Mix the rest of the crumble ingredients in a bowl and then add the melted butter. Mix in with a fork until evenly distributed. Chill or freeze the topping if you have time.

7. Distribute the topping mixture over the apples and bake until golden (20-30 minutes).

8. Meanwhile mix the ingredients for the ginger cream, keep cool and serve with the hot crumble.

 

From the Nutritionist

Apples are in Season
 
For me there is always a joy felt when I found myself in an Orchard picking apples straight from a tree. The smell is divine and the air amidst the rows of trees fresh and clean. Of course central Otago is like our very own central orchard.
 
I find it exciting as I sit here looking at the large wooden orchard crate  just wheeled in full of freshly picked apples and felt there was noting better than write about the goodness of them : )
 
Apple Health Benefits
 
They are rich in polyphenols which act as a wonderful  antioxidant and fibre.  It has been suggested from scientific research that the fibre of apples is correlated to cholesterol lowering effects. This fibre is also an excellent prebiotic.
 
The National Institute of Health also found in studies that apples, blueberries and grapes (the whole fruit to obtain the fibre content - not juiced)  significantly lowers the risk of developing adult, type-2 diabetes.
 
Apples are rich in quercetin which lowers inflammation and gives your immune system a natural boost.
 
They contain smaller amounts of vitamin C, but since the recycling of vitamin C in our bodies is helped by the presence of flavonoids and apples have plenty of that, it makes the vitamin C content important.
 
Storing Apples
For a minimal loss of nutrients store apples in the fridge for up to 4 months.
Just keep in mind that apples are very sensitive and if you have one bruised one, remove it from the rest of them so that the Ethylene gas it lets off won’t effect the others.
 
How to enjoy
As autumn creeps in there is nothing more tasty than freshly made apple crumble, and one of our recipes of the week from Hemsley & Hemsley is a great one to make for the family.  Enjoy Apples baked or in salads of shaved fennel, radish and herbs. Stew them without any sugars just a touch of water and vanilla bean powder and cinnamon for a lovely addition to bowls of morning breakfast goodness.
 
Introducing Anne Halson
Next week I am leaving to take a sabbatical overseas but won’t leave you without an introduction to our  wonderful chef here at Raeward Fresh - the lovely Anne Halson.  Annes blog http://freshkitchen.co.nz has been featured a couple of times now in this newsletter and will continue to do so.  Anne shares her nutritious and delicious dishes and is very inspirational when it comes to how to make great dressings… that quintessential finish to any salad.  
 
So I trust you will all stay healthy through the  up coming winter months - keep up with making bone broths, eating fermented foods, staying hydrated and enjoying time outside in the fresh air every day even if its a small walk around the block.  Remember to continually get enough rich sleep so your amazing body has time to restore after a busy day in life. 

Much Love
Kim xxx

Meet our Growers and Producers

Abel Methode Cider with Mark and Sophie Gill





 

 


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This weeks Fresh Club Winner is Jill Mortimer,
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Last Updated ( Tuesday, 07 March 2017 )