Brown and red onions

By | Growers, Customers | No Comments

The onion market is in a state of extremes at the moment – a glut of brown onions and a lack of red onions.

Favourable growing conditions in Europe, disappointing export volumes and general decreased demand have led to an abundance of small brown onions throughout Europe. These plentiful stocks of <70mm onions in particular, now need a home before the new crop sets start coming onto the market in the next month or so. Rush Group’s network of international customers, regional offices throughout Europe, and their in-depth product knowledge means they are still capable of finding a home for these surplus brown onions. Therefore, if you are looking for a home for any surplus stocks over the coming weeks, please contact Nat Bacon.

Red onions could not be more different. Current old crop stocks are now severely depleted however any gap in supply has now been averted with fresh arrivals from the Southern Hemisphere and Egypt. The volumes are still small though so supply of red onions is still difficult however thanks to Rush Group’s wide collection of red onion farmers, the Group are still able to supply their customers throughout this difficult period.

If you are looking for a home or looking to buy either brown and/or red onions, contact Nat Bacon.

Carrots – an overview

By | Growers, Customers | No Comments

Currently the old English crop is still in full swing, but what will happen next is still up for debate. Some people are saying that there will be a seamless transition from English carrots to Scottish carrots, then back to new season English carrots. On the other hand some people believe that English carrots will run until May, and then there will be a need to import carrots for 4-6 weeks before the Scottish and new crop English carrot season starts.

In North West Europe they are still using old crop with the new crop coming in shortly.

Looking ahead, it wont be long before the Spanish new crop carrots arrive. This will be followed by Israeli new crop, with French new season carrots arriving at the end of May/beginning of June

The weather, as ever, will play a large part in what happens next in the carrot season, if the weather stays seasonally accurate then all should be OK, however if the weather becomes unseasonably warm then the old crop could loose its shelf life and the new crop might not be ready.

At the moment the general consensus seems to be that supply will outstrip demand, but thanks to Rush’s ability to market carrots on a global level, the Group will be able to provide a profitable home for every carrot.

For all your carrot enquiries please contact Tom Ebdon


Your trusted avocado supplier

By | Growers, Customers | No Comments

With this fruit becoming increasingly popular around the globe, it is important for avocado customers to find a reliable supplier. The United Kingdom is predicting a 30% growth in consumption this year, and the rest of Europe, particularly Eastern Europe looks to mirror this trend.
Rush has been involved in exotics, especially avocados, sweet potatoes, seedless watermelons and pomelos for many years, and so have great experience in transporting these fruits and vegetables around the globe. The Group’s network of international offices enables them to offer ‘on the ground’ support to both their avocado growers and customers, so ensuring the supply chain runs as smoothly as possible, however great the demand.
Rush is currently importing containers of Greenskin and Hass varieties from Africa and South America, and ripening them in the UK for the retail, wholesale and processing markets.

Please contact Nat Bacon to discuss all your avocado needs.

Celeriac and Fennel Soup with Orange Zest

By | Growers, Customers | No Comments

Serves 4

30g butter
1 tbsp olive oil
4 shallots
1/4 large celeriac (about 250g, untrimmed), peeled and cubed
3 large fennel bulbs (about 750g), trimmed and sliced (feathery fronds reserved)
Finely grated zest of 1 orange
500ml vegetable stock
Salt and pepper
4-6 tbsp crème fraîche

Heat butter and oil in a large saucepan over a medium heat. Add shallots and sweat gently for a few minutes. Add the celeriac and fennel, stir well, then cover for about 10 minutes.

Add the orange zest, stock and season. Bring to the boil, then simmer for about 15 minutes until veg is tender.

Purée the soup in a blender until completely smooth, adding a touch more stock to loosen the consistency if necessary.

Reheat the soup if necessary, check seasoning, serve with crème fraîche and fennel fronds.

Curry Roasted Parsnips with Lime Leaves and Juice

By | Growers, Customers | No Comments

Serves 4

1kg parsnips, peeled and cut into 6cm x 2cm batons60ml olive oil
3 tablespoons of lime juice
2 teaspoons of curry powder
6 Kaffir lime leaves, very finely shredded
2 stems of curry leaves (about 30 leaves), kept on the stem
6 spring onions, cut widthways into 6cm segments
3 tablespoons chopped coriander
Salt and black pepper


Preheat the oven to 240°C/220°C Fan/Gas mark 9

Place the parsnips in a large roasting tray. Add the olive oil, half the lime juice, curry powder, 1 1/4 teaspoons of salt and a good grind of black pepper. Mix well and place in the oven to roast for about 30 minutes, turning the parsnips once or twice during cooking. Add the lime leaves, curry leaves and spring onions and roast for a further 10 minutes. The parsnips should have taken on a nice golden-brown colour and the spring onions should have softened. Remove from the oven, pour over the remaining lime juice, sprinkle over the coriander and serve.


Malaysian sweet potatoes

By | Growers, Customers | No Comments

Rush Group’s South East Asian office is regularly air freighting Malaysian sweet potatoes to Qatar for their wholesale market. Their Malaysian sweet potatoes are proving immensely popular, as normally the Qatari wholesale markets would buy their sweet potatoes from Australia, but Rush’s Malaysian sweet potatoes are cheaper, which is probably one of the contributing factors to te growing number of repeat orders.
The Group’s ‘seed to sale’ approach applies to its Malaysian sweet potatoes, as the South East Asian office makes regular trips to its farms to ensure the sweet potatoes meet their demanding standards.

If you are looking for a continual supply of Malaysian sweet potatoes, please contact Chris Lioe today

Vietnamese seedless limes

By | Growers, Customers | No Comments

Rush Group is doing great business in Vietnamese seedless limes, which are available all year round. What makes these seedless limes so special and popular is that they are both seedless and juicy.
Rush has been supplying the Dubai wholesale market with 15-20 loads being delivered over the past six months, as their clients appreciate the limes’ excellent quality and continual supply.
True to the Group’s ‘from seed to sale’ approach, Rush’s South East Asian make regular trips to their lime farmers to ensure the crop meets its exacting standards.

If you are looking for a continual supply of Vietnamese seedless limes, please contact Charmaine Tia today.

Carrots, buckwheat noodles and ginger

By | Growers, Customers | No Comments

Serves 2

15g dried wakame seaweed
150g buckwheat noodles
150g carrots
100g small courgettes
10g toasted sesame seeds

For the dressing
2cm knob of ginger, peeled and grated
2 tbs mirin
1½ tbs tamari
½ tbs Japanese rice vinegar
1 tbs toasted sesame oil

1) Place dried seaweed in a bowl of cold water to rehydrate, as per packet instructions.
2) Cook the noodles according to packet instructions until tender but with a slight bite. Drain and immediately run them under cold water to cool down. Drain thoroughy, then tip noodles into a large bowl.
3) Peel the carrots and slice into thin matchsticks. Do the same with the courgettes (unpeeled). Add to the noodles.
4) When the seaweed has plumped up and become fleshy, drain it well and squeeze out excess water with your hands. Pick through it, discarding any tough stalks if necessary. Chop the seaweed roughly and add to the noodles and veg.
5) Make the dressing – mix together all the ingredients. Pour this over the noodles and toss so everything is coated and the ingredients are evenly distributed.

A reliable supply of parsnips

By | Growers, Customers | No Comments

After a steady start to the growing season, Rush Group’s parsnip crop is gathering pace as the Christmas period draws ever closer. Just like carrots, parsnip prefers light, well-drained soil to create the iconic long roots symbolic of this winter veg. Although grown throughout the UK, Nottinghamshire and East Anglia provide some of the best growing conditions due to their long history associated with root crops.

Rush supplies both retail and processing customers with parsnips that fit their specific requirements. Although certain size fractions are required for some processes, Rush utilises the whole crop where possible in order to reduce food wastage.

The demand for British parsnips, available from July through to April, after which Rush’s Spanish growers come on board, will only increase in the run up to Christmas for both retail and processing sectors. Seasonal products such as honey-glazed parsnip have been staples in the food calendar, but there is an increasing requirement for parsnips, along with carrots for other value added sectors such as the snack industry.

Such customers come to Rush for their parsnips, as they know that thanks to the Group’s network of parsnip growers, they can rely on them to deliver the right product, at the right price and at the right time.

If you are looking for a continuous supply of parsnips, whether for processing or retail, please contact Tom Ebdon.

Parsnip and pear ribbon salad

By | Growers, Customers | No Comments

Serves 4

1kg (2lb) parsnips, half peeled and quartered lengthways
1 tbsp vegetable oil
2 pears
1 lemon, juiced
2 tbsp honey
1 tbsp extra-virgin olive oil
75g (3oz) goats’ cheese, crumbled
100g (3 1/2oz) rocket leaves
50g (2oz) walnuts, chopped
bunch flat-leaf parsley, chopped

Preheat the oven to gas 7, 220°C, fan 200ºC.

1) In a large mixing bowl, toss the quartered parsnips in the oil. Season with salt and plenty of pepper and arrange in a single layer on a baking tray. Roast for 20 minutes, until golden and crisp.
2) Peel the remaining parsnips, then continue peeling right down to the core to get thin ribbons. Do the same with the pears. Put the parsnip and pear ribbons into a bowl and squeeze over a little lemon juice to stop them going brown.
3) In a pan, heat the honey with the remaining lemon juice and the olive oil. Season well with salt and pepper.
4) Add the goat’s cheese, rocket leaves, chopped walnuts and parsley to the bowl containing the parsnip and pear ribbons and toss well. 5) 5) 5) Arrange on a large serving platter with the roasted parsnips on top. Pour over the hot dressing to serve.