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Just clean and cook
Many use kumara as an addition to,or replacement
for, potatoes. Some, because they are also known as Sweet Potatoes, prepare them exactly as they would potatoes. Kumara are different from potatoes and so we can use them in different ways.

DON’T peel your kumara. Simply wash thoroughly and slice. It’s much easier than peeling them, they taste great cooked with the skin on and add great colour to the dish.

Colour adds
excitement & interest

Most of us know about the Red variety of kumara, but look for the Gold and Orange varieties as well. Like the unpeeled red, these can add real colour and interest to any dish that you plate.

Feature just one of the colours or serve all three as a medley of colours, textures and tastes.

Pre Dinner Nibbles
Make something new of the ever popular pre-dinner chips and dip. Try making kumara wedges instead.

Make kumara wedges really different by using all three varieties, red, gold and orange kumara and see how great the different colours look served together.

Real Student Food

If you have children (and let’s face it ­ especially boys) away at University or Polytech and they’re living in a Student Flat you can be certain that “Best Before” Dates on food will only be used as a roughest of guides.

Encourage them to buy and eat kumara. Kept in the pantry (the flat won’t even need a fridge) it will last a very, very long time, retain all its natural goodness and be delicious to eat.

From field to plate.

First Crop Introduced

Many think of kumara as an indigenous NZ vegetable, in fact it is an introduced crop. Maori, when they migrated to NZ, brought it with them. As a crop to introduce it was an excellent choice. The kumara roots remained alive and healthy for the duration of the long sea voyage to be planted and produce a crop on arrival.

The natural long life of kumara also made it an excellent choice as a staple food because once harvested, if cared for properly, it would last at least a year. As importantly, as a food packed with key vitamins and nutrients, very little more was needed in Maori diet to maintain complete good health. Maori planted kumara right across the semi-tropical regions of the North Island with flat alluvial plains providing the best growing conditions for the red variety. Working to a six month growing cycle with seed stocks were cultivated under carefully controlled conditions and planting beds meticulously prepared to avoid any risk of disease of pest carry-over from a previous crop.

Today Delta’s quality control extends to gaining GAP Certification for our growers which means that they remain environmentally responsible in their growing methods and processes.
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