Peppers, plums, apricots, look at the prices on the market: we admit - this is not what we expected

The Osijek market has become a hub of seasonal produce with prices remaining largely stable over recent weeks, offering consumers a wide selection of domestic fruits and vegetables. Among the items available are pumpkins, zucchini, cabbage, potatoes, young onions, and green lettuce, all priced around two euros per kilogram, while a head of lettuce and a portion of green salad can be purchased for just one euro. The price of peas has dropped significantly, from six to four euros per kilogram, making them more affordable than before. Fruit prices have remained steady as well, with apples, melons, and pears costing approximately 1.50 euros per kilogram, while plums range from 2.50 euros and grapes from three euros. Berries such as raspberries, blackberries, and blueberries cost around three euros for 250 grams, whereas a kilogram of peppers and sweet corn costs roughly 80 cents. Peppers remain among the most sought-after summer ingredients, with their price hovering around 2.50 euros per kilogram. Various types of peppers, including bell peppers and hot chili varieties, are available at the stands, with red peppers being particularly popular due to their use in preparing winter dishes and ajvar. According to a vendor, red peppers are selling especially well, with customers purchasing larger quantities for winter preparations and seeking out bell peppers for everyday cooking. Prices have been consistent for some time, which has satisfied buyers. Ground pepper, both sweet and hot, is also in demand. Sweet ground pepper costs about four euros per 100 grams, while hot ground pepper ranges from five to seven euros. A grower explained that the process of drying, cleaning, and grinding peppers requires additional labor, which affects the final price. The quality and strength of the peppers depend on the variety cultivated, adding to the complexity of production. Tomatoes, suitable for salads and winter preservation, are also abundant at the market. Regular tomatoes cost around two euros per kilogram, while heart-shaped tomatoes cost three euros. Tomatoes intended for cooking can sometimes be found for about 1.50 euros per kilogram. Cooked tomato paste sells for three to four euros per liter. A seller noted that smaller, irregular-looking tomatoes are preferred for cooking, while round, large, juicy tomatoes are favored for salads and daily consumption. They mentioned having a type known as "šljivarica," which is long, meaty, and less juicy, making it ideal for cooking, while their "apple-shaped" tomatoes are round, large, and juicy, often used for salads. Despite high temperatures and a lack of rain, the supply at the Osijek market remains rich, with prices for most products staying stable. Growers expressed satisfaction with the harvest despite the challenging weather conditions, noting that they must water the plants much more frequently than in previous years due to the absence of rainfall. With the middle of August approaching, gardens and markets overflow with tomatoes, peppers, and pumpkins. If there's an excess of these items beyond immediate consumption, there are several ways to utilize them effectively rather than letting them go to waste. For instance, ripe tomatoes can be transformed into homemade sauces, soups, or frozen for later use. Baked tomatoes, prepared by slicing them, adding olive oil, garlic, and herbs, and baking them in the oven, make excellent additions to pasta, sandwiches, salads, or meat dishes. Freezing tomatoes is another option, although they will lose some texture upon thawing, making them better suited for sauces, soups, and stews. Excess peppers can be addressed through baking or freezing. Simply bake them in the oven or on the grill, peel them, and season with garlic and olive oil. Baked peppers can be eaten immediately or frozen in portions for future use. For those with a large quantity of peppers, making ajvar or other preserved dishes is an effective solution. Alternatively, peppers can be cleaned, sliced, and stored in the freezer for later use in goulash, sauces, risotto, or other cooked meals. For pumpkins, which can quickly become overwhelming in abundance, there are numerous recipes to consider. They can be turned into pies, creamy soups, or simple sauces for pasta. To preserve them for later use, pumpkins can be grated, drained, and frozen in small portions. Sliced pumpkins can also be frozen, though they will be softer after thawing. For those who prefer not to cook extensively, pumpkin can be marinated or used to prepare spreads for storage during colder months. It is crucial to act promptly when dealing with fresh, firm produce. If there is too much to consume immediately, freezing, baking, and preparing sauces offer straightforward solutions to prevent summer surplus from ending up in the trash.