October 10 In Season at the Market
Buying and eating in season produce is good for your nutrition and helps the economy, our seasonal updates are here to lend a hand.
Let us inspire you with just a few of the fresh, locally grown produce now in season at the South Australia Produce Market that you will find at your local fruit and veg store.
Saturday October 15 is National Mushroom Day so this week we are celebrating all the amazing varieties of mushrooms grown right here in South Australia to inspire your cooking this week.
Flat mushrooms are sometimes called ‘field’ or “barbeque’ mushrooms. They are the biggest mushroom in the white mushroom family and can grow in size to be over 10cm’s in diameter. As mushrooms mature, they flatten and open, revealing their gills underneath. This gives the mushroom a softer texture and a much richer umami flavour. Flat mushrooms are best used when you want the richest mushroom flavour in your meal and the darkest colour in sauces.
Sometimes called a champignons, these little round mushrooms can usually be found beside the larger ‘white cups’. Just like their name, button mushrooms are usually around the size of a 10c piece and the veil of the mushroom is tightly closed. Buttons are almost pure white in colour, have a firm texture and a mild taste.
White Cup Mushrooms
The white cup mushroom is the most popular mushroom in Australia, as it’s the most versatile! These mushrooms are usually around the size of the palm of your hand, with a lovely white cap. The gills can either be open or closed. Their creamy white colour makes them perfect for pasta and risotto, to keep the pasta or rice white. You can roast them, fry them, dice them and blend them with mince for spaghetti or taco’s… or eat them raw for a salad!
Interesting fact – a swiss brown mushroom is the same as a portobello. When a swiss brown mushroom is left on the growing bed for an extra few days, it grows into a big portobello mushroom!
Portobello Mushrooms have less water content than the flat white mushroom and a firmer flesh, which means they hold their shape well during cooking. Portobello mushrooms perfect for stuffed mushrooms, just pop out the stem and fill with your favourite topping and pop in the oven. Because of their firm flesh, portobello’s are very popular as a vegan ‘steak’ as they can be sliced and grilled on the BBQ.
Swiss Brown Mushroom
Although Swiss Brown mushrooms are small, they are one of the heartiest mushroom varieties with the most robust umami flavour. With their darker colour and earthiness, Swiss Browns bring a delicious rustic quality to dishes. These brown mushrooms hold a little less water than their white cousins, which is why they have a firmer texture and retain their shape during the cooking process. Don’t think Swiss Browns are only for winter dishes, these little flavour dynamos are great in a stir-fry’s, pasta, risotto’s and are amazing skewered on the BBQ too.
You’ll find the best produce inside your local independent fruit & veg stores. Locate your closest store here. And don’t forget to check out Pick a Local, Pick SA Facebook page or the latest news from your local fresh produce experts.