Market Report Sponsorsed by Oakleaf European Newsletter #16

Fruit and Mushroom with Robin

Wild mushrooms seem to be everywhere at the moment with suppliers we would not usually associate with them, having piles of cepes of various calibres on offer. (They are the tricky exception to a general rule of freshness that can be seen and felt.) We have a good range of cultivated on offer too but beware that pied bleu is proving difficult and therefore more expensive at the moment. Burgundy truffle continues to be popular and we have secured a good price for white Alba truffle.
Edible flowers are tricky now as the last of the French ones arrive. We will soon be forced to go over to air-freighted ones.
As for fruit, well it's all about citrus now! Clementines are really good with the start of the second variety of the season - Oronule. They are available with or without the leaf depending on your requirements. Other citrus now includes Primofiori lemons and the first oranges are just around the corner.
Apples and pears are excellent with new varieties like Chantecler as popular as ever and the very colourful, sweet Jazz now in its prime too. Colder weather should provide a good golden rosée in the next week or two.

Vegetable and Salad with Matthieu

We've been asked several times this week when Italian roquette will be available. Well it is!!! But we would prefer wait to wait a few cuts as the first leaves are often too large. Meanwhile our Fontainebleau grower is bringing us his best roquette of season - never too late!!!
Brittany fields are giving their best at the moment. Most of our vegetable are coming from there and some of our favorites include cauliflower, cabbage, coloured carrots, and various other roots"¦
Moroccan bobi beans and extra fine beans are back on the market as the French machine beans are finishing. Best tasting and looking are from Morocco.
Peppers red, green and yellow are now coming from Spain, replacing Belgium product so too Spanish aubergines. Wrapped Spanish cucumbers are now highly recommended. From time to time we also get our hand s on some super large red and green clovis peppers - arrivals are just less regular than the californian.
We've been eating our first Italian datterino and Piccadilly tomatoes. They were super sweet. Only one arrival in the first part of the week at the moment.
Apart from that beetroots, carrots, turnips specialty roots and of course Jerusalem artichoke are our new best friends!