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Country Women's Association |
of New South Wales |
Agriculture & Environmental |
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Secretary |
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Agricultural and Environmental Seminar 2012 |
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The Agricultural and Environmental Seminar - Along the Greengrocer's Track - will be held 12th–13th March 2012. The seminar will involve a full day excursion on Monday. Remember that you will need covered shoes (not sandals or thongs), hat and sunscreen. We will have lunch provided by Richmond branch and this is included in your seminar cost. Please make sure that you convey to Joy Beames or Barbara Johnston if you have special dietary requirements when you register. The coupon can be found the December journal or downloaded here |
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Flora and Fauna |
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Flora and fauna study choices for each year are made by the Agricultural & Environmental Committee. These have been selected at the committee's November meeting previously. However in 2012, the committee will select the ensuing studies in September and the announcement will be in the October journal. There is no need at all for groups to nominate subjects but if they feel that they want to then they must send their ideas to Joy Beames or the secretary Julian Campbell prior to our September meeting. Flora and fauna 2012: eromophila (emu bush) and emus
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Primary Product |
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Primary products for promotion are submitted to state executive at their November meeting by each group. The representatives give a two minute presentation on their group's choice. All members of executive then vote for the winning product. All products presented to the members of state executive must be concerning an industry that is having difficulties or be a boutique industry. This promotion is not a part of the Agricultural & Environmental committee arena but is driven by the group that had their product selected. Often if there are several groups who chose the same product then they will join forces to make the display at state conference happen. Usually the Branch and Group Agricultural & Environmental Officers do the local promotion as a part of their portfolio. Primary Product 2012: Apples |
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Did You Know? |
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| 1. In a statement released in October 2011 it was announced that Quarantine Officers from the Department of Agriculture, Fisheries and Forestry have detected and prosecuted recent breaches of Australia's importation laws, leading to two successful prosecutions
2. In a media release in September 2011, Minister for Agriculture, Fisheries and Forestry Senator Joe Ludwig welcomed an announcement by Bega Cheese and Coles supermarkets that 100 per cent of Coles branded cheese will be Australian sourced as a significant boost for local industry. Until now "half of this cheese has been produced in New Zealand 3. If you go to the Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) website there is a lot of interesting information. Try typing minerals and energy into the search area to get some data about the major development projects. 4. AppleQuest is an initiative of NSW Farmers' Association and the official program ran from 17-28 October 2011. The key aim was to distribute apples into NSW schools to promote the benefits of healthy eating and its role in alleviating childhood obesity, while also educating youth on the journey of an apple from farm to table and the important role farmers play in the supply of fresh produce. 5. In a biosecurity report released recently, a Brisbane man was caught attempting to import European fire ants to set up an ant farm in his living room. Last year 110,000 mail items were seized because of biosecurity concerns. 6. In a recent DAFF report concerning food security it was reported that researchers met in Gothenburg, Sweden, to plot out a path towards meat without slaughter. Research to create "meat in a test tube" over the past 10 years has been slow due to the lack of funding. New Scientist recently reported that after more than 10 years of research, the first artificial sausage will be ready to roll, with a hamburger to follow, within 6 months. A leading authority on the technology, Dr Mark Post of Maastricht University, has produced muscle-like strips under lab conditions, each 2.5cm long and .7cm wide, by feeding pig stem cells with horse fetal serum. |
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Product of the Week |
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Featuring Australian grown produce An Initiative of the CWA of NSW Agricultural & Environmental Committee
BATLOW APPLES Apples are one of pome fruits, members of the plant family Rosaceae, sub-family pomoideae. They have a "core" of several small seeds, surrounded by a tough membrane. The apple emerged as a celebrated fruit at the beginning of the peopling (Adam & Eve) of earth. Apples are a major crop in NSW, with most grown in Batlow and Orange. Smaller amounts of apples are grown in the Sydney basin, Forbes and the Northern Tablelands. The Granny Smith green apple was originally cultivated in Eastwood (NSW) Australia 1868. Apples are one of the oldest and most popular fruit worldwide, due to their juiciness, crispness, flavour and eye appeal. They are grown from spring blossom and are harvested from late summer through to late autumn. Today there are 7,500 varieties of apples. There have been significant changes in the range of commercially acceptable apple varieties. In more recent years Red Delicious, although still the most commonly planted variety worldwide, is being replaced by new varieties such as Fuji and Cripps Pink known as "Pink Lady", as apple breeders seek to tempt consumers with new varieties. Batlow apples are famous for their delicious taste; their crunchy, crisp, juicy texture. The Bonza originated in Batlow, it is early season and is available from March to May. Batlow Apple juice made form 100% Batlow Apples, Pink Ladies or Orchard Select. In shops always look for the green tag stating BATLOW APPLES. Apples contain impressive list of essentials nutrients, low in calories, no saturated fats or cholesterol but rich in dietary fibre. They also contain good quantities of vitamin C and are a good source of B-complex vitamins.
Bircher Muesli with Apple and Plumped Raisins Ingredients Serves 4 2 cups rolled oats 1 lemon juiced 1 cup Water 1 Orange Juiced ½ cup raisins 2 Green Batlow Apples, grated 2 cups plain yoghurt 6 Tablespoons honey 4. Tablespoons pecans, chopped roughly Method 1. Mix the oats, lemon juice and water together, cover and soak overnight. 2. Combine the orange juice and raisins and soak overnight. 3. In the morning, add the yoghurt and raisins to the oats, along with the honey and the freshly grated apples. 4. Serve into 4 bowls and top with the pecans and selection of fresh fruits. (Recipe from Batlow Cookbook)
STRAWBERRIES Strawberries are grown in many areas of Australia. Once strawberries were a luxury food but now we can enjoy them all the year round. Varieties grown in Australia are mostly introduced, predominantly sourced from the USA, Japan or Israel. The Australian Strawberry Program has introduced varieties that are increasing in industry acceptance. In Australia most strawberries are sold in punnets with the name of the grower on the label so it is easy to check where they are grown. Strawberries are well known for their high nutritional value and medicinal properties. Just eight strawberries daily provide more than 20% of the daily recommended folate intake for expectant mothers. Folate is also important for protein metabolism and formation of red blood cells. They are also rich in Vitamin C and silicon making them very useful for arterial and all connective tissue repairs. Enjoy strawberries in many wonderful ways.
Chocolate Strawberries 250g Australian strawberries 125g dark chocolate 15g copha Wash strawberries and dry. Place chopped chocolate and copha in top of a double saucepan. Stir over hot water till melted. Cool. Dip the bottom half of each strawberry in chocolate mixture. Allow to set on a tray lined with aluminium foil. Recipe: CWA cook book 2 (p223)
Strawberry Bites Thread a strawberry onto a toothpick; add one mint leaf then a cube of feta cheese. Serve as a canapé.
CHERRIES Cherries are a stone fruit and are available in abundant supply from November through to the end of February. They are grown in all states except the Northern Territory. Cherries are an excellent source of vitamin C and a useful source of fibre and potassium. They are also a clever choice when it comes to summer snacking as they contain no fat or cholesterol and are jam-packed with antioxidants. Look for good bright fruit grown in Australia. Young in New South Wales is known as the Cherry Capital of Australia and hosts an annual cherry festival in early December. There are 19 varieties of cherries available in Australia. Currently up to 12,000 tonnes of Australian Cherries are produced every year with 20% exported, with this expected to rise to 15,000 tonnes and 50% exported by 2015.
Baked Cherry Pancake Ingredients 750g black cherries, stoned 4 eggs ½ cup sugar ½ cup flour 60g butter 1 cup milk Caster sugar for sprinkling Method 1. Preheat oven to 200c. 2. Butter a wide shallow ovenproof dish. 3. Put the stoned cherries in the dish 4. Beat the eggs lightly in a bowl 5. Whisk in the sugar 6. Blend in the flour 7. Melt the butter and beat into the batter 8. Pour in the milk, beating well 9. Pour the batter over the cherries 10. Bake for 35-40 minutes until the batter has set 11. Sprinkle with sugar and serve hot or cold, accompanied by whipped cream Recipe: French Provincial Cooking (Tony Schmaeling)
ORGANIC FLOUR The flour milling industry is an essential link between the wheat farmer and the consumer. The miller provides the flour for the seller. Organic flour can be purchased from IGA, Macro (Woolworth's brand), White Wings, Coles. All supermarkets have Organic plain and Organic Self raising flour. Wheat in its natural state cannot be digested by humans and therefore requires processing to convert it to a form suitable for human consumption. Organic flour comes from organic wheat grown on country designated by the regulator NASSA which licences the grower with organic status. A large area in the Balranald district provides a vast amount of organic wheat. This wheat is grown without any chemicals and is important for healthy people. Banana Health Bread Ingredients 1 cup All Bran 1 cup milk 1 cup organic self-raising flour, sifted 1 teaspoon bicarbonate soda 1/2 cup raw sugar 1/2 cup sultanas 1/2cup chopped dried apricots 1 cup desiccated coconut 1/2 cup wheatgerm 3 bananas 2 eggs. Method Place All Bran in small bowl, cover with milk and allow to stand for 10-15 minutes. Combine dry ingredients sifted flour, soda, sugar, sultanas, apricots, coconut and wheatgerm, stir well. In another bowl mash bananas thoroughly, add eggs then stir to combine. Add banana mixture and soaked bran to dry ingredients. Mix well. Spoon mixture into a greased loaf tin and bake in a moderately slow to moderate oven for approximately 1 hour or until cooked when coked when tested with a skewer. This bread is particularly delicious toasted and buttered.
TOMATOES Tomatoes are so adaptable, they can be used fresh or cooked on their own or in special dishes. Is the tomato a fruit or a vegetable? A tomato, technically, is the fruit of the tomato plant but it is used as a vegetable. The origin of the tomato was in the early 700AD with the Aztecs and was a native plant of the Americas. Explorers introduced tomatoes to the new lands as they travelled the world. Tomatoes were only eaten by the wealthy until about the 1800 hundreds when the poorer inhabitants especially Italians ate tomatoes after pizza was invented. Tomatoes are a source of the antioxidant lycopere - which means the tomato is both great tasting and wonderfully good for you. Tomatoes are grown in many parts of Australia. Check your label to see where the tomatoes are grown when you purchase them. Grape, cherry, roma, vine -ripened are some choices of tomatoes sold in Australia. Store at room temperature to enhance the flavour. Tomatoes can be eaten fresh or cooked, as a snack or a full meal. Tomato Cheese from CWA Cookbook (page 48) Butter a baking dish and sprinkle with dry breadcrumbs. Slice 625g tomatoes and arrange a layer in the dish. Grate 55g (1/2 cup) Gouda or Edam cheese; sprinkle a little on the tomatoes, followed by some breadcrumbs. Continue layering the tomatoes, cheese and breadcrumbs until the dish is full. Finish with a layer of breadcrumbs and a few dots of butter. Season with salt and pepper and bake in a moderate oven for 30 minutes. Slow-roasted roma tomatoes with goat's cheese. Ingredients 6 roma tomatoes 2 cloves garlic 2 teaspoons baby capers 24 olives 100g fresh goat's cheese 5 sprigs thyme 6 tablespoons extra virgin olive oil 3 tbsp balsamic vinegar salt, pepper. Method Heat oven to 150C. Cut tomatoes in half lengthways and remove half the seeds. Slice garlic finely and press into tomato flesh. Scatter with baby capers and press a couple of olives into each half. Cut goat's cheese into cubes and press into tomato halves. Sprinkle with half the thyme leaves and drizzle each half with about a teaspoon of olive oil. Place on a greased oven tray and roast for 40-45 minutes. Combine remaining olive oil with balsamic vinegar in a small bowl season and whisk well. To serve, sprinkle with remaining thyme leaves and drizzle with balsamic dressing. Serve with crusty bread. (Serves 4 as a starter). For recipe ideas and serving suggestions go to www.perfection.com.au
NECTARINES Nectarines are a stone fruit, ripe in late spring and early summer. There are over 100 varieties of nectarine, both freestone and clingstone varieties. Nectarines are more delicate than peaches, bruising very easily.
Nectarines, like peaches, probably originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They were grown in Great Britain in the late 16th or early 17th centuries. Nectarines will keep in the coldest part of your refrigerator for 5 days at most. Store in a plastic bag. They are low in calories and like most fruit has no sodium or cholesterol. They are a good source of vitamins A and C, beta-carotene and potassium. Be sure to purchase Australian nectarines. Nectarine & lemon salsa 2 nectarines, finely chopped 2 tablespoons chopped fresh mint 1 lemon, zest removed, juiced 2 teaspoons olive oil 1. Combine the nectarines, mint, finely chopped lemon zest and lemon juice in a bowl. 2. Serve with steak or chicken and salad 3. Lime can be substituted for the lemon.
AUSTRALIAN RICE Rice is the seed of the monocot plants (oryza sativa).As a cereal grain; it is the most important staple food for a large part of the human population. Rice cultivation is well suited to countries and regions with high rainfall. During the 1990's the Australian rice industry improved its water efficiency by 60%. Australians are growing more rice with less water than ever before. Rice first grown in Australia 1914 around Swan Hill on 200 acres leased by the Victorian Government for the purpose of demonstrating by a Japanese Company, the cultivation for domestic use. In 1924 the first commercial crop was grown at Leeton in the Murrumbidgee Irrigation Area with seed provided from California by the NSW Government. All of the rice produced in Australia is of the variety Japonica that is perfectly suited to the dry temperate micro- climate of the Australian rice grown region. In 1928 the Rice Marketing Board was established for the buying of rice for both domestic and exporting market. SunRice (Ricegrowers' Limited) was established in 1950. It receives, stores, mills, processes, packages, sells and ships rice products for the domestic exports and markets. There is large range of rice products with white / brown long and medium grain. The latest being Doongara CleverRice, it has a lower Glycaemia Index (GI) and is hard to overcook. There is now available the 90seconds microwave range and the healthy rice cakes as a snack.
Brown Rice and Mixed Bean Salad (Serves 4) Ingredients 2pkts 250g 90 second Brown Rice, cooked 1 can four bean mix, drained 1 cup of green beans, cooked 1 spanish onion sliced ½ bunch parsley, chopped 1 punnet cherry tomatoes, halved 4 tblspn extra virgin olive oil 2 tblspn white wine vinegar 1 tspn whole grain mustard Salt and pepper to taste Method Place all ingredients in to a large bowl and mix together gently. Season to taste with salt and pepper. Sprinkle with some crumbled feta cheese.
ORANGES Oranges were first introduced to Australia in 1788 and were grown commercially in the Murray Valley in the 1900s and the Riverina under irrigation in the early 1930s. The Hawkesbury, Narromine and Central Coast areas had extensive orchards but sadly numbers have been reduced. Why - because of imported fruit and juices. Varieties readily available are navels and valencies and the recently introduced blood oranges. Navels are available April to November, Valencias all year and blood August to November. Occasionally, when purchasing Valencias in summer, you may find they have a green tinge. Most people are unaware that they are actually the ripest, most delicious oranges at this time. The greening is referred to as "Nature's Sunscreen" and helps protect the fruit from the harsh Australian summers. Oranges are a great source of fibre, vitamins and minerals. The navel orange is the sweeter variety, easily peeled and contains no seeds, making them the best eating orange. 65% of the Valencia crop is used to make quality fresh juice. Orange oil is made from the peel and is used as an ingredient in environmentally friendly cleaning products (grease removal, furniture polish, hand cleanser) and fragrance in perfumes. Orange blossom is associated with good fortune. Orange blossom honey is produced by putting beehives in citrus groves during bloom, which also pollinates citrus varieties. This honey is highly prized and tastes much like oranges. Orange peel is used by gardeners as a slug repellent. Orange leaves can be boiled to make tea. Oranges - ‘Not just for halftime, they're for anytime'
Soak 1 tablespoon gelatine in 250 ml (1 cup) water. Add 220 g (1 cup) sugar and stir well. Blend 1 tablespoon flour with 250 ml (1 cup) water and add 250 ml (1 cup) orange juice. Put all together in a saucepan and stir until it boils and thickens. Cook for a few minutes. Pour into a pudding basin and let it almost set, then whisk it for 10 - 15 minutes until light and frothy. Set in a mould. Page 319 - The Country Women's Association Cook Book - Seventy Years in the Kitchen
125 g butter, softened ½ cup caster sugar 1 egg, beaten Grated zest of 1 orange 1 cup self-raising flour, sifted 1 cup desiccated coconut 1 cup rolled oats Cream butter and sugar. Add egg, zest, flour, coconut and rolled oats, mixing well. Shape teaspoonfuls of mixture into rounds and place on a greased baking tray. Bake in a moderately hot oven for 10 - 12 minutes. Page 170 - The Country Women's Association Cook Book 2 - More Treasured Recipes
CORNED BEEF Corned beef was part of the supplies brought out on the First Fleet. There were 135 tierces of beef. A tierce was a small barrel. The meat was preserved in a salt mixture. These days the meat is "corned" using salt and other preservatives. The most usual cuts of beef to be corned are the brisket, a cut from the lower chest and silverside, a cut from near the hindquarters. Australian beef is top quality. It is an important source of protein, vitamins and minerals. Corned beef makes an excellent hot meal during cold weather and also provides cold meat for salads and sandwiches. Corned Beef 1.5 kg Corned Silverside 1 onion studded with 6 cloves 2 bay leaves 1 tablespoon brown sugar 2 tablespoons brown (malt) vinegar 1 teaspoon of peppercorns Rinse and wipe the Silverside. Put in a pot with the other ingredients and add sufficient water to cover the meat.Bring to the boil then turn down to a simmer. Make sure the meat is covered by liquid while cooking.Simmer for 1 ½ -2hours till cooked. Serve with potatoes, carrots, beans and a traditional sauce, either "white sauce" or mustard sauce. White Sauce 1 tablespoon butter 1 tablespoon plain flour 1 cup of milk ½ cup of parsley Melt the butter gently in a saucepan. Add flour and cook over gentle heat for two minutes stirring constantly so as to cook the flour but not allow it to burn. Add the milk stirring constantly. Add parsley. Mustard Sauce for Hot Corned Beef (from the CWA Coronation Cookery Book) Put in saucepan, 2 ozs butter (56 gm), 3 tablespoons of sugar (or less), 2 tablespoons mustard, 1 small cup vinegar, 2 eggs well beaten. Heat and stir, adding enough of the liquor in which the beef has been cooked to make a sauce the consistency of warm honey. This makes quite a lot but when cold, makes a very nice salad dressing to have with the cold beef the next day.
Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g. the Greek salad), pastries and in baking, notably in the popular dishes such as spinach pie and cheese pie and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes. Feta is a soft white brined cheese with small holes, a compact touch, few cuts, and no skin. It is usually formed into large blocks, which are submerged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is salted and cured in a brine solution (based on water or whey) for several months. The brine salts the cheese and keeps it moist. When removed from the brine, it dries out rapidly. It was initially made with goats or sheep's milk, however in modern times much is often produced commercially with pasteurized cow's milk. Curdled milk with rennet is separated and left to drain in a special mold or a cloth bag. Afterwards, it is cut to large slices that are salted and then packed in barrels filled with brine. Australian Feta is a milder and creamier cheese than imported varieties and tends to slice easier and is less crumbly. Feta can be bought in various marinades including garlic, olive oil, pesto and herbs. Pasta Salad (suitable for those who need to eat gluten free) 1 packet gluten free pasta 1 jar pesto fetta cheese 1 bunch shallots, chopped 1 small packet pine nuts 1 red capsicum, chopped 1 green capsicum, chopped Handful of snow peas Cook pasta, drain, and add rest of ingredients. MACADAMIA NUTS Macadamia nuts are Australian natives and were one of the first "bush" foods to be commercially grown. They were named in honour of Dr John Macadam a Scottish born Australian scientist and politician. A small macadamia orchard was established in 1882 in northern NSW but the macadamia was also taken to Hawaii where it was "adopted" as their own. It was not till the early 2000's that Australia became the world's leading supplier of macadamia nuts. When buying your macadamias check they are Australian grown. There are two edible varieties and most commercial trees are grafted. The nuts have a green husk and a strong brown inner shell. This shell is being used as biomass fuel providing a sustainable energy source to produce electricity. Macadamia nuts are excellent snack food for active people. They are high in mono-unsaturated fats and contain potassium, phosphorus, magnesium and some amino acids. The pale gold oil from the nut can be used in salad dressings, marinades and table dips. Because it has a high smoke point it is suitable to use for stir fries, shallow frying and baking. Macadamia Fudge Fingers 250gms plain sweet biscuits crushed 1 cup desiccated coconut ½ cup of cocoa powder 1 1/4 cups (150gms) crushed macadamia nuts 400 gm can of condensed milk 60gm butter melted 80 gm white chocolate melts 80 gm dark chocolate melts Line the base and sides of a 20X30 cm cake tin with non-stick baking paper. Place crushed biscuits, coconut, cocoa and nuts in a bowl. Add the melted butter and condensed milk and stir well till combined. Spoon the mixture into the tin, pressing it in firmly. Smooth the surface with the back of the spoon. Refrigerate for 2 hours. Lift carefully from the tin and slice into fingers (about 40 as it is rich). Put the chocolate melts over hot water in separate heatproof bowls. Stir until melted. Cool melted chocolate slightly, pipe chocolate in a lattice pattern over the fudge fingers. Store in an airtight container in a cool dark place or in the refrigerator for up to two weeks.
MANDARINS There are different ideas as to how this fruit got its name. Some believe it is because the vibrant orange colour of the skin is the same colour that Chinese mandarins were entitled to wear and others think it is because this was a suitable fruit to give to the mandarin as a gift. Whichever is correct, it is a delicious fruit. Mandarins are grown commercially in every state of Australia. They are usually available from March to November with the peak season being from May to August. There are three common varieties; Imperial, Murcott and Ellendale though there are more varieties being introduced every year. Murcott has a thin glossy skin that is tight on the fruit. It is one of the older varieties. Ellendale has a slightly thicker and looser skin that makes it an easier fruit for children to peel, ideal for the lunchbox. Imperial is one of the first mandarins of the season. When buying mandarins check that their skin is unbroken and feel the weight as this is a good indicator of juiciness. As with oranges, the white pith needs to be removed. The skin can be grated (particularly the Ellendale variety) to provide zest. Mandarin juice mixed with ginger ale can be used with gelatin to make a jelly or frozen to make ice-blocks. Apple mandarin crumble 6 Granny Smith apples 1 tablespoon caster sugar or a little more if you like your apples sweet 1/3 cup mandarin juice 1 cup self raising flour pinch of salt 2 tablespoons of butter 2 tablespoons of brown sugar Peel core and slice apples. Place in saucepan with the sugar and mandarin juice. Cook gently till apples start to soften. Put apples in ovenproof dish. Mix sugar salt and flour in a bowl and rub butter through till the mixture resembles breadcrumbs. Sprinkle over the apple and bake in a moderate oven for 15 minutes. Serve with cream or ice cream or custard decorate with mandarin zest.
ONIONS Onions are part of the Allium family which contains over 300 species; this also includes Leeks, Garlic, Spring Onions, Shallots and Chives. The pungent onion smell is caused by the presence of allicins; they are released when part of the plant is cut. This is what causes your eyes to water. They are grown mostly in the Riverina area of NSW but there are large quantities grown in Tasmania and South Australia with Queensland, Victoria and Western Australia also contributing to the output in Australia. Many savoury recipes used in Australia include onions as an ingredient. Varieties include brown, white and red. The benefits of Onions
What to look for when purchasing an onion
How to store an onion
What to look for when purchasing an onion
Tricks to stop you from crying
More information can be found on Onions Australia website Crunchy Tuna Rolls (CWA Country Classics Cookbook) 425g can Australian tuna 1 onion, grated 2 tablespoons mayonnaise Pepper 12 slices bread, crusts removed Butter for spreading ½ cup cream ½ cup grated cheese Drain tuna; add onion, mayonnaise and pepper. Mix well. Spread each slice of bread with butter, then tuna mix. Roll up and secure with a toothpick. Pack well into a shallow greased dish, brush with cream and sprinkle over cheese. Bake in a hot oven for 30 minutes or until golden brown
PLUMS Wonderfully delicious and juicy plums belong to the family of rosaeae. The fruit is a drupe belonging to the genus: Prunus which also includes peaches, nectarines and almonds. The plant is best described as small tree or large shrub. Many cultivars of plums are grown all over the world. They differ in their colour, size and growing characteristics based upon their country of origin. Generally, each variety of plum tree bears numerous, almost uniform sized fruit. There are many different types of plums which can be found in a wide variety of colours and sizes. The most common plums are: the Damson or Damask Plum (oval shaped with yellow-green flesh, and dark blue to indigo skin, Mirabelle (small, oval shaped, smooth-textured flesh, and flecked dark yellow colour), Greengage(firm, green to yellow skin and flesh even when ripe), Golden or yellowgage plum (yellow in colour) and the Satsuma plum (firm red flesh with a red skin). Delicious, fleshy, succulent plums are low in calories and contain no saturated fats; but contain numerous health promoting compounds, minerals and vitamins. Fresh plums are an excellent source of vitamin C, which is also a powerful natural antioxidant. Plums are rich in minerals like potassium, fluoride and iron. They are also a good source of fibre. When purchasing plums, look for fresh fruit featuring rich colour and avoid those ones with excessively soft, or with cuts or bruises. Ripe fruits yield to gentle pressure and feature a sweet aroma. Slightly hard mature plums can be kept at room temperature until they ripen. Ripe ones can be placed in the refrigerator but should be at room temperature before being eaten to enjoy their rich flavour. Plum Crumble 600 g plums 50g butter ½ cup rolled oats ¼ cup plain flour ½ cup desiccated coconut ½ cup brown sugar ½ teaspoon cinnamon Wash and halve plums, remove stones. Spread in a pie dish. Melt butter, stir in remaining ingredients. Spread over plum mixture. Bake in moderate oven for 20 minutes or until lightly browned. Alternately crumble can be cooked in microwave on high for 5 minutes, then allowed to stand for 5 minutes before serving.
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Current Issues
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Click here for an overview of the current issues being addressed by CWA of NSW. Updated December 2011. |
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