October 8, 2024 • 4 mins
Weekly fruit and vege chat.
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Episode Transcript
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Speaker 1 (00:00):
The Country Sport Breakfast with Brian Kelly on Gold Sport.
Gentlemen today, what can I do for you? There we go.
It's time for our friendly frud or David Stewart joining
us this morning.
Speaker 2 (00:12):
And I want to talk David about asparagus. Good morning, Brian, Yes,
talk about asparagus. That's everywhere, mates, he's all on.
Speaker 1 (00:19):
I learned something yesterday. I spoke to the South Island
manager of lieder Brand, and I didn't realize there were
so many different varieties of asparagus. I know you can
get sort of purple asparagus.
Speaker 2 (00:29):
And white white as well. Yeah, white sometimes does that
taste different?
Speaker 1 (00:33):
The purple and the.
Speaker 2 (00:34):
White green, they're all lovely. Asparagus is beautiful, Brian. I
had a great behole bunch of myself last night.
Speaker 1 (00:39):
Just to yourself.
Speaker 2 (00:40):
Fifty grams makes you we smell, But that's okay. When
you get up in the middle of the night, you know,
you know you're away.
Speaker 1 (00:45):
But yeah, Alpine. They're very excited because leeder Brand have
got this Alpine special breed of alpine asparagus that thrives
in the cold conditions and they're just starting to pick
it now down South.
Speaker 2 (00:55):
Yeah, I think it all goes as green people. There's
a big green shops, you know with wool or something.
Speaker 1 (01:00):
The little the little green grocer doesn't get.
Speaker 2 (01:02):
It access to that. But our stuff's mainly comeing out
of white cattle and down a livin way, tender tips
down that way. Very very nice too, beautiful a sparagus
in the moment, the cold with a couple of weeks
ago knocked around a little bit, made a little bit dark,
but now it's light color and it's beautiful, really really lovely.
Speaker 1 (01:18):
And the leader brand man was saying that their asparagus
will now last through till Christmas. How are we going
in the North Island.
Speaker 2 (01:23):
Will be Yeah, it normally dribbles through, but with that there,
that'll help it coming up from down there and that'll
be spread around everywhere and it'll be nice for Christmas too,
because it's really lovely on Christmas Day.
Speaker 1 (01:32):
How do you cook your asparagus?
Speaker 2 (01:34):
Oh? Bought it for a very very short time, not
too long at all. You know, once set water starts boarding,
I just look at it for about less than a
minute and if the greeny, if the water goes slightly
around and get it out of that part quickly. Do
not overcook it. It has to be undercooked.
Speaker 1 (01:49):
Remember when you used to buy asparagus rolls and you'd
buy cans and it was all mushy.
Speaker 2 (01:56):
You just put it like that.
Speaker 1 (02:00):
You buy asparagus like that in cans.
Speaker 2 (02:02):
Yeah, yeah, it's all there. Really, look at those things
very often by fresh fridges.
Speaker 1 (02:06):
That's it. You're buy fresh pieges. And they're very very cheap.
At the moment, sparagus out.
Speaker 2 (02:11):
All greens mate, broccoli, cauliflower cause you to come down
in price about half of what they were. Well, will listen,
half what they were a while ago. Aussie beans is
still hanging around there. Plenty of greens around. The salads,
cheap capscums, cucumbers fractions of the price. Capscums were five
bucks each. Now they're about one to two dollars each year.
Evening's coming on. Tomatoes are slowly drifting down too. You'll
be happy to hear I spoak lettuces. All the salads
are all good. The greens there.
Speaker 1 (02:33):
You know.
Speaker 2 (02:34):
The other thing that berries mate have started. It's October now,
blueberries and strawberries, and they're very very nice. Go for
the jumbo blueberries. You know, around five to six dollars
a chip. Where are they grown up north? Yes, very
very very nice. I can tell you because I had
Tom with my break every morning. That's my little treat
I have.
Speaker 1 (02:52):
Oh that's very nice. Next year, the strawberry is good.
Speaker 2 (02:56):
So we're looking, you know, by labor weeking to be
plenty of berries around. It'll be good, really good. Yeah, yeah,
it'll be nice. Apples oranges, kiwi fruit, all plentiful, reasonable supplies,
and say plentiful but reasonable. And then the banana one
is going to be a little bit short we all
talked about. But no, that's all right. Everything's coming. Yeah,
the boat got in all right, and everyone's happy and
no one's grizzling.
Speaker 1 (03:15):
I watched Country Canada last weekend and the feature the
guy growing bananas up in the far North throw and
Kerry Cary.
Speaker 2 (03:21):
Yeah, yes, yeah, good lucky. I see how he goes
ad doing he does. Yeah, it was good. It was
a good watch, actually.
Speaker 1 (03:31):
Wasn't it. Do you ever get You never get a
locally grown.
Speaker 2 (03:33):
Ones, you know, they all go up there, disappear pretty
quickly up there.
Speaker 1 (03:37):
It would be quite tasty go with him minute.
Speaker 2 (03:39):
Yeah, yeah, yeah, that would be much better. I think
better than coming in from overseas. But you know, yeah
climate changed, everything might end up there tropical.
Speaker 1 (03:45):
So all around, all around, things looking really good on
the fruit.
Speaker 2 (03:48):
And yeah everything's okay, spuds, pumpkins, cola, everything's reasonable. You
don't have to have any money. Who's coming to fruit
and vidgie shop and you'll be happy and go to
your local green grocer to support.
Speaker 1 (03:56):
It's a nice local green ground they are well well.
I won't go to anybody name or anything like that.
No good, good value. It's got nice to chat mate.
Speaker 2 (04:04):
Thank you very much.
Speaker 1 (04:04):
Goo the Bay yep, absolutely big big bay. Plenty Steamers
fan as well. David Stewart
The Country Sport Breakfast with Brian Kelly on Gold Sport.
Gentlemen today, what can I do for you? There we go.
It's time for our friendly frud or David Stewart joining
us this morning.
Speaker 2 (00:12):
And I want to talk David about asparagus. Good morning, Brian, Yes,
talk about asparagus. That's everywhere, mates, he's all on.
Speaker 1 (00:19):
I learned something yesterday. I spoke to the South Island
manager of lieder Brand, and I didn't realize there were
so many different varieties of asparagus. I know you can
get sort of purple asparagus.
Speaker 2 (00:29):
And white white as well. Yeah, white sometimes does that
taste different?
Speaker 1 (00:33):
The purple and the.
Speaker 2 (00:34):
White green, they're all lovely. Asparagus is beautiful, Brian. I
had a great behole bunch of myself last night.
Speaker 1 (00:39):
Just to yourself.
Speaker 2 (00:40):
Fifty grams makes you we smell, But that's okay. When
you get up in the middle of the night, you know,
you know you're away.
Speaker 1 (00:45):
But yeah, Alpine. They're very excited because leeder Brand have
got this Alpine special breed of alpine asparagus that thrives
in the cold conditions and they're just starting to pick
it now down South.
Speaker 2 (00:55):
Yeah, I think it all goes as green people. There's
a big green shops, you know with wool or something.
Speaker 1 (01:00):
The little the little green grocer doesn't get.
Speaker 2 (01:02):
It access to that. But our stuff's mainly comeing out
of white cattle and down a livin way, tender tips
down that way. Very very nice too, beautiful a sparagus
in the moment, the cold with a couple of weeks
ago knocked around a little bit, made a little bit dark,
but now it's light color and it's beautiful, really really lovely.
Speaker 1 (01:18):
And the leader brand man was saying that their asparagus
will now last through till Christmas. How are we going
in the North Island.
Speaker 2 (01:23):
Will be Yeah, it normally dribbles through, but with that there,
that'll help it coming up from down there and that'll
be spread around everywhere and it'll be nice for Christmas too,
because it's really lovely on Christmas Day.
Speaker 1 (01:32):
How do you cook your asparagus?
Speaker 2 (01:34):
Oh? Bought it for a very very short time, not
too long at all. You know, once set water starts boarding,
I just look at it for about less than a
minute and if the greeny, if the water goes slightly
around and get it out of that part quickly. Do
not overcook it. It has to be undercooked.
Speaker 1 (01:49):
Remember when you used to buy asparagus rolls and you'd
buy cans and it was all mushy.
Speaker 2 (01:56):
You just put it like that.
Speaker 1 (02:00):
You buy asparagus like that in cans.
Speaker 2 (02:02):
Yeah, yeah, it's all there. Really, look at those things
very often by fresh fridges.
Speaker 1 (02:06):
That's it. You're buy fresh pieges. And they're very very cheap.
At the moment, sparagus out.
Speaker 2 (02:11):
All greens mate, broccoli, cauliflower cause you to come down
in price about half of what they were. Well, will listen,
half what they were a while ago. Aussie beans is
still hanging around there. Plenty of greens around. The salads,
cheap capscums, cucumbers fractions of the price. Capscums were five
bucks each. Now they're about one to two dollars each year.
Evening's coming on. Tomatoes are slowly drifting down too. You'll
be happy to hear I spoak lettuces. All the salads
are all good. The greens there.
Speaker 1 (02:33):
You know.
Speaker 2 (02:34):
The other thing that berries mate have started. It's October now,
blueberries and strawberries, and they're very very nice. Go for
the jumbo blueberries. You know, around five to six dollars
a chip. Where are they grown up north? Yes, very
very very nice. I can tell you because I had
Tom with my break every morning. That's my little treat
I have.
Speaker 1 (02:52):
Oh that's very nice. Next year, the strawberry is good.
Speaker 2 (02:56):
So we're looking, you know, by labor weeking to be
plenty of berries around. It'll be good, really good. Yeah, yeah,
it'll be nice. Apples oranges, kiwi fruit, all plentiful, reasonable supplies,
and say plentiful but reasonable. And then the banana one
is going to be a little bit short we all
talked about. But no, that's all right. Everything's coming. Yeah,
the boat got in all right, and everyone's happy and
no one's grizzling.
Speaker 1 (03:15):
I watched Country Canada last weekend and the feature the
guy growing bananas up in the far North throw and
Kerry Cary.
Speaker 2 (03:21):
Yeah, yes, yeah, good lucky. I see how he goes
ad doing he does. Yeah, it was good. It was
a good watch, actually.
Speaker 1 (03:31):
Wasn't it. Do you ever get You never get a
locally grown.
Speaker 2 (03:33):
Ones, you know, they all go up there, disappear pretty
quickly up there.
Speaker 1 (03:37):
It would be quite tasty go with him minute.
Speaker 2 (03:39):
Yeah, yeah, yeah, that would be much better. I think
better than coming in from overseas. But you know, yeah
climate changed, everything might end up there tropical.
Speaker 1 (03:45):
So all around, all around, things looking really good on
the fruit.
Speaker 2 (03:48):
And yeah everything's okay, spuds, pumpkins, cola, everything's reasonable. You
don't have to have any money. Who's coming to fruit
and vidgie shop and you'll be happy and go to
your local green grocer to support.
Speaker 1 (03:56):
It's a nice local green ground they are well well.
I won't go to anybody name or anything like that.
No good, good value. It's got nice to chat mate.
Speaker 2 (04:04):
Thank you very much.
Speaker 1 (04:04):
Goo the Bay yep, absolutely big big bay. Plenty Steamers
fan as well. David Stewart
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