Farm Recipes Week 1722

Farm Recipes Week 1722

Harvest Hub Farm recipes-template

  1. Parsnip & Carrot Soup – Parsnip grown in Bathurst
  2. Buk Choi with Carrots and Sesame-Orange Dressing – grown in Leppington
  3. Kale and sausage risotto – grown in Horsley Park
  4. Creamed Brussels sprouts with Sweet Potato Frittata – Brussel Sprouts grown in Bathurst and Sweet Potato (Kumera) grown in Bundaberg, QLD
  5. Cauliflower pancakes – grown in Oberon

 

Parsnip & Carrot Soup

Parsnip & Carrot Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 3 cups shredded carrots
  • 3 cups shredded parsnips
  • 1 (2cm) piece fresh ginger, peeled and shredded
  • 2 cups chicken stock or vegetable stock
  • ½ to ¾ cup heavy cream or evaporated skim milk
  • Salt and white pepper to taste
  • 1 tsp fresh lemon juice
  • Chives for garnish
Instructions
  1. Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the heat and let cool slightly.
  2. Transfer the contents of the saucepan to a blender or food processor. Puree the soup until it is nearly smooth, then pour the puree back into the saucepan.
  3. Add the cream, and bring to a simmer again over medium heat. Stir in the salt, white pepper, and lemon juice. Taste, and adjust the seasonings.
  4. Garnish with chives. Serve hot, or refrigerate, covered, for several hours and serve chilled

 

Buk Choi with Carrots and Sesame-Orange Dressing

Buk Choi with Carrots and Sesame-Orange Dressing
 
Author:
Recipe type: Stir Fry
Ingredients
  • 1-2 baby buk choi, halved
  • Handful beans, sliced
  • 4 medium carrots, shredded
  • 2 tbs fresh orange juice
  • 1 tbs tahini
  • 1½ tsp tamari or soya
  • ½ tsp fresh ginger, grated
  • 1 tbs toasted sesame seeds
Instructions
  1. Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add buk choi. Reduce heat to medium-low, cover and lightly steam about 5 -10 minutes or until buk choy is tender but don’t overcook. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed buk choi in ice bath, drain well. This is to stop cooking and to enliven the vegetables.
  2. In a large fry pan over medium-high heat, bring ½ cup water to a simmer. Add beans. Cover and reduce heat to medium. Cook about 6 minutes or until beans are just tender. Drain.
  3. In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add buk choi, beans, and carrots and toss to coat. Garnish with sesame seeds.

 

Kale and sausage risotto

Kale and sausage risotto
 
Author:
Recipe type: Rice
Serves: 4
Ingredients
  • 40g butter
  • 2 tbs olive oil
  • onion, finely chopped
  • 100g flat pancetta, finely chopped (or any other luncheon meats)
  • 4 garlic cloves, finely chopped
  • 300g rissotto rice
  • 100ml each dry vermouth and dry white wine
  • 1½ cups chicken stock, warmed
  • 40g parmesan, finely grated
  • 1 tsp fennel seeds, crushed
  • 1-3 kale, stalks discarded, leaves torn
  • Optional - pork sausages, skin removed, coarsely crumbled OR vegetable sausages
Instructions
  1. Heat butter and half the oil in a large saucepan over medium heat. Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes). Add rice, stir to coat, cook until just toasted(1 minute). Add vermouth and wine, cook until almost evaporated (5 minutes), add stock a ladle at a time, ensuring stock is absorbed before adding more and stirring occasionally, until all is absorbed and rice is al dente (20-25 minutes). Add parmesan, keep warm.
  2. Meanwhile, heat remaining oil in a large frying pan over high heat. Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes). Remove sausage using a slotted spoon, add kale to pan with 1 tbs water, cook until tender and bright green (2-3 minutes). Divide risotto among plates, top with kale, then scatter sausage of choice over. Serve immediately with grated parmesan.

 

Creamed Brussels sprouts with Sweet Potato Frittata

Creamed Brussels sprouts with Sweet Potato Frittata
 
Author:
Recipe type: Egg
Serves: 4
Ingredients
  • For Creamed Brussels sprouts
  • 300g Brussels sprouts
  • ½ tbs butter
  • sea salt and black pepper
  • ground nutmeg
  • 100-150 ml cream
  • For Sweet Potato Frittata
  • 3-4 sweet potatoes (400-500g)
  • 3 tbs olive oil
  • 1 onion, finely chopped
  • Sea salt & black pepper
  • 6 large eggs
  • Handful of coriander or chives, finely snipped
Instructions
  1. To make Brussel Sprouts
  2. Trim the sprouts, and cook in a large pot of boiling salted water until tender. Drain, refresh in cold water, and lay out on a clean dry cloth to drain further.
  3. Melt the butter in a fry pan and fry the sprouts until well-coated. Add the salt, pepper and ground nutmeg, stirring, then pour in the cream and bring to the boil. Allow the cream to bubble away until reduced by half, then turn the heat down to a simmer. Use a potato masher to lightly crush the sprouts, and keep warm until serving. The sprouts will absorb the cream by the time you serve.
  4. To make Frittata
  5. Pre-heat the oven to 220 (210 for fan-forced).
  6. Peel the sweet potato and cut in 1cm cubes. Fry in olive oil in non-stick pan, together with onion, salt & pepper, for 4-6 minutes until just tender but not too soft. Butter a shallow (3-4cm high) oven dish and spread the sweet potato/onion mix.
  7. Lightly beat the eggs in a bowl, add the chives and pour over the sweet potato. Put in the oven for 20 minutes until the edges rise up.
  8. Remove from the oven, run a spatula around the sides and serve immediately with brussel sprouts.

 

Cauliflower pancakes

Cauliflower pancakes
 
Author:
Recipe type: Pancake
Serves: 4
Ingredients
  • ½ cauliflower
  • 4 tbs olive oil
  • 2 tbs chickpea flour * see note below
  • 150g (1 cup) self-raising flour
  • 1 tsp salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbs chopped coriander
  • 180ml milk
  • 1 egg
  • Olive oil or ghee for cooking
  • Sour cream and chopped chives to serve
Instructions
  1. Preheat oven to 180C
  2. Break cauliflower into very small pieces, toss with olive oil and roast in preheated oven until tender, approx 20 minutes.
  3. Prepare batter by beating together chickpea flour, flour, salt, cumin, coriander, coriander, milk and egg. Add cauliflower to batter and stir to combine. Heat a heavy-based pan over medium heat. Add oil or ghee and spoonfuls of batter. Cook for 2–3 minutes on each side until golden brown. Serve cauliflower pancakes with sour cream and chives. Salad or stir-fry vegetables.
  4. *Chick pea flour is made from chana dal also known as chana, gram, dal, pea and besan flour.  It is popular in Italian cuisine and available from well-stocked Italian shops and goes by the name farina di ceci. Plain flour would work as a substitute, but not have the nutty flavor of chick pea flour.

 

 

 

 

 

 

 

Farm recipes Week 1718

Farm recipes Week 1718

Italian Cabbage Sausage blog

These recipes are Budget meals at $2.50 per serve using this week’s Harvest Hub Value Bag Week 1718 

Farm Recipes……

Italian Cabbage Sausage

Stir-fried Noodle and Choi Sum with optional fish/meat of choice

Kale Tart

Spicy Warm Potato Salad

Vegetable Frittata

 

Italian Cabbage Sausage

Italian Cabbage Sausage
 
This uses wheat gluten or known as gluten flour (mostly protein) which should only be used as an additive and where the starch and bran have been removed. Bread flour, on the other hand is high in gluten.
Author:
Recipe type: Meal
Serves: 6
Ingredients
  • 2¼ cups wheat gluten (super-powered flour that is all gluten and very little starch.)
  • Substitute for wheat gluten (Bread flour or Try ‘No egg’ as a binder which has potato and tapioca flour)
  • ½ cup yeast flakes
  • ¼ cup chickpea flour
  • 2 tbs Veggie Seasoning
  • ¼ cabbage, shredded finely
  • 2 tbs onion, chopped
  • 1 to 2 tbs fennel seed, ground
  • 2 tsp black peppercorns, freshly ground
  • 2 tsp paprika, ground
  • 1 tsp chili flakes,
  • ½ tsp oregano, fresh or dried
  • 1 tsp salt
  • ⅛ tsp allspice, ground
  • 2 cups water (add more if too dry)
  • ¼ vinegar
  • 6 cloves garlic, minced
  • 2 tbs olive oil
  • 2 tbs soy sauce
Instructions
  1. In a large bowl, mix together all of the dry ingredients.
  2. Then in another bowl whisk together the water, vinegar, garlic, olive oil and soy sauce and using a fork, gently stir into the other bowl with the dry ingredients.
  3. Shape ½ cup of this dough into a log and place on piece of aluminum foil and roll up, twisting ends. Place in the fridge overnight or for 30 minutes minimum.
  4. After 30 minutes boil a saucepan of water and place a bamboo steamer on it. Put the sausages over the steamer for 30 minutes. Take the sausages out and cool. Remove from foil, slice and serve with mash potato and vegetables.

Stir-fried Noodle and Choi Sum with optional fish/meat of choice
Stir-fried Noodle and Choi Sum
 
Optional: • A meat/fish of choice. Try ⅔ pork chops, thinly sliced Condiment: • ½ cup rice vinegar • ½ tsp sugar • Either green capsicum, finely sliced or 1 jalapeno pepper, sliced Place rice vinegar, sugar and capsicum/jalapeno pepper in a small bowl, stir.
Author:
Recipe type: Stir Fry
Serves: 4
Ingredients
  • ½ package rice noodles or Hokkein Noodles (Harvest Hub)
  • 4 tbs olive oil
  • 2 eggs, lightly beaten
  • 6 garlic cloves, minced
  • 1 tbs light soy sauce
  • 1 tbs fish sauce
  • 2 cups Choi Sum
  • A dash dark soy sauce, optional
  • 4 stalks of shallots, sliced diagonally, about ½ cup
  • 4 lime wedges, to garnish
Instructions
  1. Soak noodles in hot water until softened, about 5 minutes; drain and set aside.
  2. Heat 2 tablespoons olive oil in a wok. Beat two eggs in a bowl and then pour them into the wok. Tilt the wok so the egg will spread to make a thin omelette. Cook for one minute and flip once. Place on the cutting board and shred; set aside.
  3. Heat wok on high heat and add 2 tablespoons canola oil and garlic. When garlic is yellow, stir in pork, light soy sauce, and fish sauce and cook until the pork is cooked. Stir in Choi Sum, cook for 30 seconds, and then stir in noodles. When the noodles are cooked, stir in green onion and shredded omelette; remove and serve with lime wedges and condiment below.

Kale Tart
Kale Tart
 
Author:
Recipe type: Pie
Serves: 4
Ingredients
  • 40g butter
  • 40g olive oil
  • 2 onions shallots, peeled and sliced
  • 1 clove garlic, finely chopped
  • 3-4 kale, any tough stems removed
  • ¼ cup apple juice
  • 30g currants
  • 50g toasted pine nuts
  • ½ tsp lemon zest, finely chopped
  • 125g light sour cream
  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • To make Flaky Pastry - Sour cream flaky pastry
  • 125 g plain flour
  • 100 g unsalted & chilled butter
  • 60 ml sour cream
Instructions
  1. Preheat oven to 180C fan forced.
  2. See pastry recipe below.
  3. Line a tart tin with pastry, prick base and chill for 10 minutes. Line the pastry with baking paper, cover with dried beans and blind bake for 15 minutes. Remove beans and paper and cook for a further 10 minutes, allow to cool. Reduce the oven to 160C fan forced.
  4. Meanwhile heat olive oil and butter in a large frying pan, cook shallots and garlic until soft, then set aside. In the same pan cook the kale until wilted, then deglaze with verjuice.
  5. In a food processor combine cooked shallots and half the cooked kale to a puree.
  6. In a large bowl combine kale puree with remaining cooked kale, currants, pine nuts and lemon, stirring until well combined. In a small jug whisk together the cream, eggs, salt and pepper. Add to the kale mixture, stirring to combine.
  7. Carefully pour the kale mixture into the prepared pastry case and bake in prepared oven for 35-40 minutes. Serve.
  8. Flaky pastry
  9. Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually.
  10. Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
  11. Blind bake at 200C for 12 minutes (put baking paper on top cover with rice). Remove the paper and weights and bake for a further 5 minutes.
  12. NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed.

Spicy Warm Potato Salad
Spicy Warm Potato Salad
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 6 potatoes, peeled and cut into slices about 1cm thick
  • 3 tbs olive oil, quite green and rough
  • 1 tbs basil, chopped
  • sea salt and freshly ground black pepper
  • pinch of paprika
  • 1⁄2 tsp cumin seeds
  • For serving:
  • olive oil for frying
  • 2 or more flour tortillas
  • feta cheese
  • harissa (hot chilli sauce)
Instructions
  1. Boil the potatoes in plenty of salted water until they are very soft: almost, but not quite, to breaking point. Drain well. Put them in a bowl and pour over the olive oil, add the basil and season with salt and pepper. Mix very gently.
  2. Lay the potato slices flat on a plate and pour the olive dressing they were just mixed in on top. Sprinkle with paprika. Toast the cumin seeds for a few seconds in a dry frying pan and let them be your finishing touch.
  3. To serve,
  4. Make a quick imitation of a real Arabic bread – melawah – so heat a little olive oil in a frying pan and fry the tortillas for about 30 seconds on either side. Serve with the feta cheese and harissa.

Vegetable Frittata
Vegetable Frittata
 
Author:
Recipe type: Tart
Serves: 4
Ingredients
  • 400g Brushed potatoes, peeled and diced 2cm squares
  • 1 -2 onions, sliced
  • oil, for brushing
  • 1 broccoli, cut into slices
  • 1 zucchini, cut into thin rounds
  • 6 eggs
  • freshly-ground black pepper
  • ½ tsp dried Italian herbs (basil, oregano or marjoram)
  • 2 tbs grated parmesan cheese
Instructions
  1. Preheat oven 180C.
  2. Brush a 20cm pie plate or tin with a little oil to prevent sticking.
  3. Place potatoes and onion in a layer over the base. Cover with foil and bake for 30 minutes or until just soft or for a quicker result stir-fry 2-3 minutes in a frypan. Arrange broccoli and zucchini over potato. Beat eggs lightly and pour over vegetables. Season with pepper and herbs, sprinkle cheese over.
  4. Bake uncovered for 20-25 minutes or until just set. Allow to cool for 5 minutes before cutting into quarters. Serve with a green salad.

 

Kale recipes

Kale recipes

  • Kale Tart
  • Kale Chips
  • Garlic-Prawn & Kale Stir-Fry

Kale Tart
 
Author:
Ingredients
  • 40g butter
  • 40g butter
  • 40g olive oil
  • 40g olive oil
  • 2 onions shallots, peeled and sliced
  • 2 onions shallots, peeled and sliced
  • 1 clove garlic, finely chopped
  • 1 clove garlic, finely chopped
  • 3-4 kale, any tough stems removed
  • 3-4 kale, any tough stems removed
  • ¼ cup apple juice
  • ¼ cup apple juice
  • 30g currants
  • 30g currants
  • 50g toasted pine nuts
  • 50g toasted pine nuts
  • ½ tsp lemon zest, finely chopped
  • ½ tsp lemon zest, finely chopped
  • 125g light sour cream
  • 125g light sour cream
  • 4 large eggs
  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • Sea salt and freshly ground black pepper
  • To make Flaky Pastry - Sour cream flaky pastry
  • To make Flaky Pastry - Sour cream flaky pastry
  • 125 g plain flour
  • 125 g plain flour
  • 100 g unsalted & chilled butter
  • 100 g unsalted & chilled butter
  • 60 ml sour cream
Instructions
  1. Preheat oven to 180C fan forced.
  2. See pastry recipe below.
  3. Line a tart tin with pastry, prick base and chill for 10 minutes. Line the pastry with baking paper, cover with dried beans and blind bake for 15 minutes. Remove beans and paper and cook for a further 10 minutes, allow to cool. Reduce the oven to 160C fan forced.
  4. Meanwhile heat olive oil and butter in a large frying pan, cook shallots and garlic until soft, then set aside. In the same pan cook the kale until wilted, then deglaze with verjuice.
  5. In a food processor combine cooked shallots and half the cooked kale to a puree.
  6. In a large bowl combine kale puree with remaining cooked kale, currants, pine nuts and lemon, stirring until well combined. In a small jug whisk together the cream, eggs, salt and pepper. Add to the kale mixture, stirring to combine.
  7. Carefully pour the kale mixture into the prepared pastry case and bake in prepared oven for 35-40 minutes. Serve.
  8. To make Flaky Pastry - Sour cream flaky pastry
  9. Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually.
  10. Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
  11. Blind bake at 200C for 12 minutes (put baking paper on top cover with rice). Remove the paper and weights and bake for a further 5 minutes.
  12. NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink.

Kale Chips
Kale Chips
 
Author:
Ingredients
  • 1 head kale, washed and thoroughly dried
  • 1 head kale, washed and thoroughly dried
  • 2 tbs olive oil
  • 2 tbs olive oil
  • Sea salt, for sprinkling (Experiment with Spice Peddler Tuscany)
Instructions
  1. Preheat the oven to 135C.
  2. Remove the ribs from the kale and cut into 4cm pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Garlic-Prawn & Kale Stir-Fry
Garlic-Prawn & Kale Stir-Fry
 
Author:
Ingredients
  • ½ cup brown rice
  • ½ cup brown rice
  • 3 tsp sesame oil, divided
  • 3 tsp sesame oil, divided
  • 300g medium prawns, peeled and deveined
  • 300g medium prawns, peeled and deveined
  • 1 medium onion, chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, sliced
  • 4 garlic cloves, sliced
  • 3 shallots, chopped
  • 3 shallots, chopped
  • 2 medium carrots, thinly sliced on the diagonal
  • 2 medium carrots, thinly sliced on the diagonal
  • 4-6 kale leaves, chopped
  • 4-6 kale leaves, chopped
  • ½ cup reduced-salt chicken stock
  • ½ cup reduced-salt chicken stock
  • 1 tsp hoisin sauce
Instructions
  1. Steam rice with chicken broth.
  2. In a frypan, heat 1 tsp of sesame oil over medium-high heat. Cook prawns for 3 minutes (turning once) or until just opaque. Transfer to a plate. Add remaining sesame oil to same frypan over medium heat. Stir-fry onion, garlic, shallots and carrots until they start to soften, about 2 minutes. Add kale and cook for another 2 minutes. Pour in stock and cook, stirring occasionally, until kale wilts, about 3 minutes. Stir in prawns and hoisin sauce. Cook for 1 minute (stirring) or until hot. Serve over rice.

Kale – an amazing tale

Kale – an amazing tale.

There is a farmer in Horsley Park who sits each year and thinks, “What can I bring to the market that our Sydney folk haven’t seen in a while or may have never seen?”

…and so started the Grima Tales of long long ago andnow three generation of the Grima family continue this ‘think tank’ each year. A number of years ago kale had hardly been heard of and so they brought it to the Sydney folks. In their Viking like truck they brought it to market to see if anyone would buy it and cook it. Well, like all good tales it has a happy ending.

There are two types now available – the large Kale and Tuscan Kale which is softer leaved and good for stir fries.

This week we have the larger Kale from Horsley Park and this is what you can do with it.

 

Kale Tart
 
Author:
Recipe type: Pies
Ingredients
  • 40gm butter
  • 40gm olive oil
  • 2 onions shallots, peeled and sliced
  • 1 clove garlic, finely chopped
  • 3-4 kale leaves, any tough stems removed
  • ¼ cup apple juice
  • 30gm currants
  • 50gm toasted pine nuts
  • ½ tsp lemon zest, finely chopped
  • 125g light sour cream
  • 4 large eggs
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat oven to 180C fan forced.
  2. See pastry recipe below.
  3. Line a tart tin with pastry, prick base and chill for 10 minutes. Line the pastry with baking paper, cover with dried beans and blind bake for 15 minutes. Remove beans and paper and cook for a further 10 minutes, allow to cool. Reduce the oven to 160C fan forced.
  4. Meanwhile heat olive oil and butter in a large frying pan, cook shallots and garlic until soft, then set aside. In the same pan cook the kale until wilted, then deglaze with verjuice.
  5. In a food processor combine cooked shallots and half the cooked kale to a puree.
  6. In a large bowl combine kale puree with remaining cooked kale, currants, pine nuts and lemon, stirring until well combined. In a small jug whisk together the cream, eggs, salt and pepper. Add to the kale mixture, stirring to combine. Pour the kale mixture into the prepared pastry case and bake in prepared oven for 35-40 minutes. Serve.
  7. To make Flaky Pastry - Sour cream flaky pastry
  8. • 125 g plain flour
  9. • 100 g unsalted & chilled butter
  10. • 60 ml sour cream
  11. Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually.
  12. Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
  13. Blind bake at 200C for 12 minutes (put baking paper on top cover with rice). Remove the paper and weights and bake for a further 5 minutes.
  14. NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink.

 

 

Russian Kale

Russian Kale

Russian Kale with Swiss Chard ME Farms

This week the ME Farms Russian Kale will be put with some delicious Swiss Chard. Both great to stirfry with Coriander and Buk Choi.

To store wrap a paper towel around them and pop into an open plastic bag. Or wrapped in paper towel into a container with a corner slightly open. If they go limp siply fill bowl with water and ice, pop the kale into it, let it sit for a few minutes to rehydrate then shake off excess water.

Me Farms Swiss Chard

The leaves on these are quite soft and ready for a light steam or quick stirfry.

Swiss Chard Me farms

Raymond’s Ruined Purple Kale…

Ruined Purple Kale

Hundreds of kale plants are dead or dying, after copping 300 ml of rain on 20/21 April, and then another 90ml of rain and hail on Anzac night.

Most will need replanting, instead of producing a weekly crop of curly leaves from every plant.

This scene is getting repeated across many growers in the Sydney basin area – anywhere around the hunter, central coast, Gloucester, Hawkesbury, Horsley park, Picton and Camden.

Local Produce

Local Produce

This week we have 12 produce in Value Bag from Local growers.

see Value Bag

Sprayfree

  • Kale
  • Cucumber
  • Baby Cos
  • Shallots
  • Zucchini

Bilpin

Royal Gala Apples

FACT: In Bilpin there were 43 apple growers now there are only 2 selling commercially.

Please support out local farmers. When you purchase your fruit and veg look to see where it comes from and ask is it in season – not stored. We need to actively save our Sydney Food Bowl from being squashed by imports and long storage of fresh food.