Photo ©Evie Saffron Strands
Writing from the viewpoint of the first week of January, here is the produce we expect to have for you in the first month of the New Year:
Tender pink stems of Yorkshire Forced Rhubarb, Blood Oranges for juicing and Seville Oranges for making bitter marmalade and buttery curd and deep-red Pomegranates will all be here throughout the month.
You can expect to see crunchy, salty Camone and Marinda Winter Tomatoes too.
The Citrus will get ever-more interesting as the month progresses with our longed-for Sicilian fruits, including Tarocco Oranges, arriving at last.
The season for the Mediterranean succulent Barba di Frate/Agretti/Monk’s Beard, which pairs so well with fish, has just started so you will find this on our shelves.
Varieties of bitter-leaved Italian Chicória including Puntarelle (Catalogna) and Cime di Rapa along with colourful bitter-sweet Radicchio and, milder, Endive will continue to arrive.
British Brassicas including Savoy Cabbage, spectacular green and purple hued January King, several varieties of Kale, including blistered-leaved Black Cabbage (Cavolo Nero), Brussels Sprouts and Brussels Tops will be happy in our cold winter.
English Purple Sprouting Broccoli, Cauliflower and swirling lime-green Romanesco with the creaminess of cauliflower and taste of mild broccoli will be in too.
British Root vegetables, of course, including Celeriac, Jerusalem Artichokes, Swede, Beetroot and organic Heritage Carrots.
There should be English Leeks too.
Potato varieties will include Cyprus and Desiree, Maris Piper, and waxy-fleshed Pink Fir Apple and La Ratte.
Those stalwarts of the cold months Winter Squash and Pumpkins will be available throughout the month.
Dessert Apple and Cooking Apple varieties will be in from our Kent farmer, though pears will be coming from farther afield now.
As usual we will have fresh organic Ginger Root and Turmeric Root which we also use at londonfermentary.com