Some
of the many questions we are asked, if you have a question that
is not already answered here, please drop us a line and we'll
do our utmost to answer it for you.
Q:
What effect would storing veg. and fruit together in the same
cold room, have on either product over an extended period
of time. i.e the quality of the produce.?
A: There
are a number of potential problems. You have to consider temperature,
humidity and ethylene gas. Ethylene gas from fruit can create
problems for leaf vegetables and cut flowers but not if stored
in cold refrigeration. Overcold refrigeration causes other
problems. Try and store unprocessed products at the temperature
and humidity levels nearest to its natural growing state.
Never over chill, citrus; bananas; tomatoes; cucumber; squashes;
aubergines; potatoes; tropical fruits; pineapples; melons,
almost everything that needs the sun to produce.
Q:
I am in the US in North Carolina and can not find fresh banana
leaves here. Do you ship fresh product like that here? Thanks!
A: We
do ship our Thai produce around the world which includes fresh
banana leaves. We don't at the moment supply anyone in the
U.S. with this product though. We send a lot of Thai produce
to Barbados for example but Banana leaves are not permitted
there. You would need to check with the U.S Agricultural Board
to see if they are allowed. if it's not readily available
already then it may well be prohibited. If there is no problem
at your end we can certainly ship to the U.S and are very
happy to do so.
Q:
When do the best blood oranges start?
A: The
true Sanguinelli full blood oranges start around the end of
January each year.
Q:
I want to put celeriac into one of my dishes, when is it available?
A: Celeriac
is available more or less all year nowadays, we have had a
continuous supply over the last three years.
Q:
Why do the French rave about Batavia?
A: Simple,
Because it is great! - The French are very "flavour minded"
people and Batavia is a lettuce that absorbs oils beautifully.
It is similar to Webbs lettuce that was once grown extensively
in the UK before we started having tasteless Iceberg.
Q:
Can you get carrots in France grown in sand?
A: Yes,
and do all the time it's all about flavour with this one
Q:
What is the advantage of using French leeks, other origins
of leek seem cheaper.
A: This
is one of the best products to come out of France. The growing
process they use is called "plante a troue" which
means when the seedlings have formed they are individually
re-planted into holes in the ground and the final result is
dictated by the width and depth of the holes. That's how they
produce long white tender leeks of which you can use the light
green part as well as the white and consequently offer better
value than the thicker greener types from other origins.
Q
Have you heard of an Abat or Abbatt pear, not sure of spelling.
A: You
must mean the Italian Abate pear. It is similar to conference
but yellow with a pink blush and is gorgeous to eat. It is
also very good value as it is not expensive.
Q:
What is carmine? I have seen it listed
A: Carmine
is a particularly good type of red chicory, rich in the most
beautiful red colour.
Q:
Is there an alternative to the usual radicchio we get, it
is very bitter.
A: The
Verona variety is milder and has a better colour. It is shaped
a bit like a rugby ball.
Q:
Which oranges do you recommend for juicing?
A: Without
a doubt Salustiana. Good natural sugar levels, good colour,
very high yield and very good value. Fresher taste than some
of the southern hemisphere fruit still hanging around.
Q:
Any ideas for something a little special in exotic fruits?
A: There
are some enormous (jumbo egg size) passion fruit, with brown
or red skins from the island of L'Reunion. Flavour has a marvellous
intensity and shells make interesting serving vessels. High
price but high yield and strong flavour make this a good value
and interesting tropical fruit. Lychees by air are very good,
plenty of juice and sweet. Large very red pomegranates from
Iran are superb.
Q:
The baby potatoes I am getting at the moment are collapsing
too early in the pot when I boil them, can you help?
A: You
are most probably using the wrong variety, for boiling you
need a wax based potato such as a Charlotte or an Amandine.
They are readily available
use
the blue button to email us your own questions, also check our
"Live from Rungis" page for information on currently
available fresh produce that is that extra bit special.
Last
updated:
29-Jan-2008
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