This week's market report from Wild Harvest features cranberries, saffron milk caps and crown prince squash as well as a whole host of other fruit and vegetables currently in season which you can see below:
As this fortnightly update is intended as a practical guide to what’s in season and great to eat, I will put away my can of Mr Sheen and spare readers any marketing polish for the next two months.
November and December see far more tasty treats leave our shopping list than join.
In fact, here are the only real additions of note on the horizon:-
• Bergamot oranges have started. We are waiting for quality to improve and prices to drop before indulging ourselves in this scented citrus.
• Mid December traditionally means the onset of winter truffles from the Perigord region and Italy.
• Late harvested, but mighty. The Passe Crassane pear which is ripened off the tree is set to be ready by mid-December.
• Blood oranges are not normally worth touching until January.
That said we have plenty of hardy crops to enjoy:
Wild Mushrooms & Truffles
• Girolles- We are clinging onto European sources of girolles, and hope that last year’s pattern repeats itself. In 2014 we barely touched American girolles, as the superior Portuguese crop almost shook hands with the Eastern European season.
• Ceps- There has been an abundance this year, and therefore prices are keen. Europe is still looking strong, so we are yet to contact South African picking stations for what the English call the Penny Bun.
• Grey and yellow legged autumn chanterelles- These leggy ‘shrooms are in great shape from all over Europe.
• Bulgarian Mousseron- The fairy ring mushroom continues.
• Pied de mouton- Again, it’s peak wild mushroom season folks so fine specimens are popping up from various nations.
• Trompette- Strong and steady. Largely from Bulgaria.
• Saffron Milk Cap- A real trouble free treat this year, also hailing from Bulgaria.
• White truffles are excellent, and black autumn truffles will do until the winter ones arrive.
Fruits
Here are some bullet pointed bad boys.
• Muscat grapes are consistently adorable.
• English Cox’s and Russet varieties are the best apples in The World (bold but true).
• Quince.
• Sloes.
• Crab apples for an astringent gel, foam, crisp, jam or whatever you desire.
• Clementines continue to improve.
• Pear Williams.
• Black Turkish figs continue, but not for long.
• Kaki.
• Strawberry grapes.
• Fresh cranberries.
• Fresh chestnuts.
Vegetables
For sure we are still sourcing courgette flowers, micro herbs, edible flowers and elegant salad leaves. It is November however, and I for one now give up being flouncy until Spring. Roll out the satisfying roots, beets and brassicas.
• Rainbow & Swiss chards.
• Multicoloured kales and cauliflowers.
• Computer generated romanesco.
• Purple sprouting broccoli.
• Spaghetti, iron bar, potimarron and crown prince squash.
• Jerusalem artichokes and their milder cousin the helianthes.
• Brightly coloured beets and carrots in adult and juvenile forms.
• Cima di rapa & puntarella.
• Purple spuds.
• Chervil root, parsley root, various radishes, black garlic, smoked garlic…… In short more seasonal and year round tip top produce than you could shake a stick at. I appear to have just written myself out of the fruit and veg doldrums.
Other Seasonal Lines at Wild Harvest
• When it comes to seasonal sweets Italians do it better. Alongside a classic sourdough panettone we are stocking chocolate and prosecco versions this year by mid-November.
• December will herald the arrival of goose and turkey.
• Dried fruits, nuts and spices are fighting to get into our vans, as chef’s get ahead with preserves.
• High end cooking chocolates are barely getting a breather on our shelves.
• Game supply is strong. The issue with grouse numbers this year has not applied to the likes of pheasant, partridge and venison.
• Our multitudinous preserved chestnut line’s stock levels have been bolstered.
• We are now solidly in Vacherin Mont D’Or territory. This seasonal cheese arrives just when you fancy something rich, warming and indulgent. I like spiking mine with white wine and truffle before baking it in its case.
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.
