Market Report - UK Seasonal update 22 January 2014
In association with
Hello All,
Wild Mushrooms
Prices dropping nicely as the Portuguese season gets into full flow.
- Girolles-Portugal
- Chanterelle Grey & Yellow Legged-Portugal, Spain & France
- Trompette-Portugal
- Pied de mouton-Portugal
This is likely to be our shape until the mighty morel pops up at the end of February, and the
South African cep can appear at any point until April, but our people on the ground are saying “Too hot”.
Truffles
We say arrivederci to Italian whites and ??? to fresh Chinese truffles.
The price of black winter truffles from Perigord & Italy has come down, and the quality is excellent.
Fruits
- France’s favourite late harvested Passe Crassane pear is in excellent shape.
- Clementines, Seville & blood oranges are heading up our massive citrus offering.
- Whilst air freight is never to be taken lightly, it’s hard to ignore the quality and variety of exotic beauties coming out of Asia.
I’d rather buy a perfect lychee than a below par South African plum.
Our extensive frozen puree and whole fruit range from Sicoly is certainly worth looking into if you would like a peach flavour for example in January.
Vegetables
European weather conditions are wet and windy, but Jack Frost isn’t getting a look in.
A cold spell will wipe out certain delicate crops, especially in the foraged arena.
Everything is pointing to early season starts to traditional springtime beginnings. I’ll keep an eye on my garden’s transplanted wild garlic crop for a powerful pesto.
- Rainbow chard, black cabbage and purple sprouting broccoli are still in great form.
- The elegant January spring cabbage is readily available.
- We have listed the Label Rouge, buttery pompadour spud.
- Wild cabbage and the garnish friendly three cornered wild garlic now supplement our foraged food range.
- I expect an early start to the saline and impressive looking barba di frate (monk’s beard) or agretti as it is also known, & the French are already offering white asparagus from the South.
Forced rhubarb from the Yorkshire triangle is most definitely worthy of our support.
Whilst I risk teaching my grandmother to suck eggs, here are some interesting points about this lovely crop.
As ever this is only the tip of our produce iceberg, please call our team on 0207 498 53 97 for the full offering.
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