Market Report - UK seasonal update 19 October 2015

The  Staff Canteen

The Staff Canteen

Editor 19th October 2015

IN ASSOCIATION WITH

This week's market report from Wild Harvest features trompette mushrooms, crosnes and clementines as well as a whole host of other fruit and vegetables currently in season which you can see below:

Wild Mushrooms & Truffles

Mushroom+edible+golden+chanterelle+edible+Southeast+Alaska+harvest+forageThe time is ripe to order a mix of wild mushrooms. Autumnal favourites are all in place and moderate temperatures bring fungal abundance and reasonable pricing. Used either as a natural woodland garnish to British game, or as the star of a warming seasonal starter we are in peak season now.
  • Cep- Poland, Romania & Portugal are all delivering fine specimens with keen pricing.
  • Chanterelle- Grey & yellow legged from Sweden & Spain respectively
  • Trompette- The gothic poster boy is back from Bulgaria, and is in excellent shape.
  • Saffron Milk Cap- Much loved by the Spanish and wonderfully named lactarious deliciosus in Latin, we normally give this treat a wide berth as insects enjoy it as much as we do. This year Bulgaria is providing perfect prizes.
  • Mousseron- Another star from Bulgaria. Traditionally a Spring mushroom, Bulgaria’s unique microclimate allows a double season.
  • Pied de mouton- Spanish crops join the party.
  • Girolles- Whilst the summer brings the finest girolles, crops are very much usable still from Russia & Scotland.
  • Cauliflower fungus- Another deliciously Latin named mushroom, sparassis crispa hangs on in. Cross sections of this one will delight and intrigue the most weary diner.
  • Black autumn truffles are available from Italy, but until the arrival of mature Perigord truffles at the end of the year it’s all about whites for me. Indulge yourself now, as the quality is excellent and prices are yet to be driven up by year end celebrations.

Fruits

clementinesClementines have hit entry level. This hybrid of a hybrid can be traced back to China and the mandarin like most citrus. Ours are from Spain and will continue to improve as temperatures drop. Enough with the sentences. Here are some fine, fruity, seasonal, bullet pointed highlights.
  • Black Bursa figs from Turkey
  • Fresh cranberries
  • Williams pears (eyes peeled for decent comice)
  • English Cox’s apples
  • Foraged sloes
  • Muscat grapes
  • Crab apples
  • Medlars
  • Quince

Vegetables

crosnes resizedCrosnes are also known as Japanese artichokes. Their crinkle cut arrival signals Christmas’ imminence to me. Particularly as my French colleague’s family often cook them in the juices of the yuletide bird. We are now importing from France. Here are some other fun filled, dependable vegetables in great shape right now.
  • Parsley & chervil roots
  • Jerusalem artichokes
  • Rainbow chard
  • Mixed coloured kale
  • Crapaudine beet
  • Roscoff onions
  • Smoked garlic on the string
  • Black cabbage
  • Cima di rapa
  • Punterella
  • Squash varieties galore
As usual, this is just a small selection of what we have on offer. Call in on 020 7498 5397 to speak to the team about what other treats we have in store for you today. Visit the website here.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 19th October 2015

Market Report - UK seasonal update 19 October 2015

IN ASSOCIATION WITH