Market Report Sponsorsed by Oakleaf European Newsletter #14

Peter Evans

Peter Evans

Executive Chef 30th October 2010

IN ASSOCIATION WITH

Fruit and Mushroom with Robin

Fruit and Mushroom with RobinNow really is the time to change from stone fruit to the autumnal top fruit with the possible exception of late Italian peach and nectar ine . Large fruit arrived today that had superb flavour. Last week we started with our favoured apple producer EARL Vassout who has his orchards just 60miles from Paris. The trees are tended by hand with small mis-shaped fruit and some of the foliage being removed twice a year to produce near unblemished fruit. With apples and pears now in the front of our minds, other autumnal offerings to consider include succulent dark figs from the South of France, (in particular Sol l i e s -Pont) , green figs from France, hazelnuts and this year's first dried almonds. Fresh, or wet, walnuts be it Moulin or the creamy Lara. Spain offers some exotic and semi-exotic fruit too with Osteen mangoes, pomegranate and now custard apples, while France has Chow Chow and the white Christo-phine. Wild mushrooms are still a little hit and miss but generally interesting now wite highlight this week being a 5kg sparassis!

Vegetable and Salad with Matthieu

Vegetable and Salad with MatthieuHere they are, the first bunches of Salsify from the Loire Valley have arrived this week on the market. A bit pricey for the moment as quantity is not matching the demand yet, but quality is already there. We cant say the same about the Dutch branches of wood! Meanwhile Artichokes in general from Brittany are at their best whatever the variety or the size they still very good value - one of the products to abuse when they cheap. In general mainstream vegetables such as cabbage, cauliflower, (both the white and now the green varieties), broccoli and leeks are in excellent condition. On the autumn product section the range is getting bigger and bigger every week, especially in the roots family where we have started supplying our first box of pink mooli, radis red meat and radis green meat last week. Unfortunately we have been told that the radis green meat had so much success last week that it will be unavailable for at least a couple of weeks. Jack Be Little Pumpkin is delicious when fresh picked making one serving each. Just scoop out the centre, steam or bake, refill and serve smothered with butter or brown sugar .

Featured Product with Kay

Featured Product with KayHave you noticed that Oakleaf European offer an extensive range of fresh Thai ingredients essential for staging a Thai Banquet? We purchase our Thai produce to your order every week directly from our supplier in Thailand to ensure the freshest produce available. Take a look at our range of fresh vegetables, exotic fruits and tasty spices and you will be inspired to create authentic Thai dishes for your discerning diners. If you need an ingredient that is not listed, please let us know and we will source the product for you as our range is constantly evolving. Oakleaf have worked directly with their supplier in Thailand for over 9 years to import the most wonderful and interesting range of fresh Thai produce (up to 90 lines). Following our phiphilosophy for fresh produce - the goods are packed only to order and kept in the cool chain throughout the entire journey, until they arrive in our temperature-controlled warehouse . This ensures that we can only offer fresh

Featured Product with Jon

With aromas of chopped wood and mountainous flowers, and a full, creamy texture, you can see why the Mont d'Or season is the most celebrated in the cheese calendar. Vacherin is a cow'smilk (French vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist. One is a soft, rich, seasonal cheese contained in a greyish - yellow blanched rind and called Vacherin Mont d'Or. Made from cow's-milk in Switzerland or France, usually in villages of the Jura region , it typically contains 45 to 50 percent milk fat (in dry matter). It comes in round boxes of various diameters made of spruce which adds to its distinct flavour. Thischeese is made between August 15 and March 15, and is sold between September 10 and May 10. The other Vacherin, a firmer cheese, is called Vacherin Fribourgeois. It is made in the Fribourg canton of Switzerland where Gruyère originates and has a slightly acidic, resin flavour, with a varying strength depending on the age and type. Vacherin Fribourgeois has Swiss AOC status. This cheese is made between September and April.

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Peter Evans

Peter Evans

Executive Chef 30th October 2010

Market Report Sponsorsed by Oakleaf European Newsletter #14

IN ASSOCIATION WITH