The range of late autumn fruit continues to grow and this is being helped by the slowly dropping temperatures in Spain. Citrus fruit is beginning to colour naturally with great sellers like the leafy clementine now starting to lose the green tinge to the skin. European Kiwi have started with the first variety - a French one call Summerkiwi. It is a little sweeter than the traditional green Hayward which comes along soon. Red Label fruit, with its guaranteed percentage of sugar, is available from November 15th.
Lemons are more colourful too and the popular cell-packed trays of full colour fruit are available again.
Mushrooms are becoming a little more interesting with the arrival of yellow and grey chanterelle from France. Other varieties are still very short because of all the dry weather, but hopefully we will begin to see a little more over the coming weeks.
As a foot note, there are a few boxes of cocktail avocado appearing. These thumb sized fruits have no stone.
aubergines, courgettes and broccoli. All these products are now really good and will be with us until next Spring.
The frosty mornings have put an end to salads from the north, in particular the frizee which is now coming from Provence. First sendings have been good with a nice yellow heart and tender leaves.
Italian produce is starting to take over the market a little and we are seeing some interesting varieties appearing like the vegetable Puntarella which makes us think a bit harder for recipe ideas. The long Verona and the more traditional Chioggia Radicchios
erries are very versatile and great with meat dishes.
Fresh Deglet Nour dates are arriving from Algeria. The picture shows Régime as all the branches are still attached to the main branch.
Custard apples are around again. The fruit contains sweet white flesh and large black seeds.
Bunched Lisbon onions from Italy in cases of twelve with five bulbs per bunch.
A member of the chicory family, Puntarella has short asparagus like spears in its heart.
Sweet red pepper, or Corne de Boeuf, from Morocco look great this week.
The most common and best know radicchio from Italy - chioggia.
An addition to the mustards that we offer this week is this truffl
begins with a starter dough, or sponge, and requires a long rising time, it is best to begin the process the evening before
baking or early in the day. During the Christmas season, Italians eat panettone at breakfast with coffee, between meals with Marsala wine, and after dinner with spumante.
Panettone can be toasted and spread with butter or mascarpone cheese for breakfast or used to make a wonderful French toast.Built by Chefs. Powered by You.
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