Market Report - UK seasonal update 20 June 2016

The  Staff Canteen

The Staff Canteen

Editor 20th June 2016

IN ASSOCIATION WITH

This week's market report from Wild Harvest features borlotti beans, purple cauliflowers, yellow beans as well as a whole host of other fruit and vegetables currently in season which you can see below:

Wild Mushrooms & Truffles 

Whilst we have a fine selection of fresh cultivated exotic mushrooms & throughout the summer we will see little flashes of cep, mousseron, trompette etc it’s predominately all about girolles until autumn now. 

Bulgaria currently owns girolle supply, but their crop is now mature and therefore small sizes are hard to come by.

Pretty soon we will see the travelling girolle show move from the Balkans to the Baltics, and finally to Russia and Belarus.

It’s these shifts which provide the smaller mushrooms.

We traditionally see (my favourite) Scottish girolles mid July. 

Summer truffles are in glorious abundance. Prices are so keen you can grate truffle onto things as you would parmesan now.

Fruits 

We are poised to lighten up on gariguette supply as English strawberries have almost seen enough sun to unleash the beast. 

Stone fruits improve every day. French cherries are currently outstanding.

Spanish figs are around, but for me figs are like grapes and should be enjoyed at the end of the summer.

Enough old fashioned seasonal snobbery, here’s a list of some fruits to give a hoot about:- 

  • Flat peaches
  • White & yellow peaches
  • Nectarines
  • Gariguette strawberries
  • Apricots
  • Cherries
  • Charentais melons
  • Some early gooseberry action
  • Tomatoes in a dizzying array of shapes and colours

Vegetables 

Purple and golden cauliflowers are now available. These cheerful brassicas can be used in a multitude of ways.

You could add to a pickle to sit alongside a golden or candy beetroot, or roast with parmesan and lemon juice to concentrate flavour.

Or why not treat them as grandma would and boil the colour, flavour and texture off them to put your descendents off vegetables for life? 

Fresh beans are now coming through nicely. Borlotti, yellow beans and the AOC protected coco di Paimpol have hit the markets on both sides of La Manche.

Whilst we may not be up for a fully fledged cassoulet in June with modern sedate lifestyles, fresh pulses can add substance to salads/soups and act as the base for amazing purees. 

Enough ideas from an amateur cook, here’s a list of some other great spring/summer vegetables:- 

  • Jersey royal spuds
  • Peas & broad beans
  • Sea aster
  • Sweet cicely
  • The humble runner bean
  • Adult and baby artichokes
  • Round and yellow courgettes
  • Multicoloured radishes
  • A wide range of Europe’s favourite and less well known salad leaves

For those who didn’t make Taste of London this year here’s a neat summary of the grub on offer.

http://london.tastefestivals.com/wp-content/uploads/2016/06/TOL16_RESTAURANT-MENUS_FINAL-FOR-ONLINE-PUBLICATION.pdf

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 20th June 2016

Market Report - UK seasonal update 20 June 2016

IN ASSOCIATION WITH