As updated last week we have a stunning spread of citrus on the boil.
Finger limes have increased in price unfortunately as now coming from the US. You get a whole heap for a hundred grams however, and only really relevant as a stunning natural caviar style garnish..
Bergamot oranges are selling well.
We are jumping into the blood orange game as they have as much blood as the ones pictured.
These two are currently coming from Italy.
Seville oranges started this week. Take advantage of this short season to make delicious conserves, ice creams and sorbets with a bitter marmalade hit.
Season normally lasts up to six weeks.”
A truly great British ingredient which chef’s use in far more ways than a crumble these days. Both sweet and savoury. As with gooseberries the natural astringency cleans up an oily fish such as mackerel a treat.
January king cabbage!
Check it out.
January King Cabbage (Brassica oleracea L. convar. capitata var. sabauda 'January King')
As with the Spring white truffles let’s hope a cold snap doesn’t wipe them out.
These normally start in March also.
They won’t have pretty flowers on them (as pictured) yet but they will taste delicious.
For those keen to put something truly spicy on their mandolin we have some peppery green radish from France in good condition.
Last but by no means least I expect to see sea kale from either Scotland or France by the end of next week.
A rare product plucked from the wild & cultivated, it’s stems are kept tender by covering with pots, soil or stones.
A delicious celery like stem which tastes of asparagus and pairs with fish beautifully.
The French call it crambe maritime echoing the Latin name, but our farmer contact in Scotland grows the best I have ever seen.
Season normally lasts until the end of March but who knows this year with such an early start.
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