Photo ©Evie Saffron Strands
As we enter the last full month of winter, British-grown Brassicas and Root Vegetables are our seasonal staples and we look to southern Europe for more tender crops. Far from just a variation on green and brown, February’s colour palette is a vibrant one in the Puntarelle arch. Right now we have:
Vibrant pink-stemmed Yorkshire Forced Rhubarb.
Probably the last of the Seville Oranges for making bitter marmalade and buttery curd but there will be common Mandarins that work well too.
Un-treated, un-waxed Tarocco Blood Oranges, Nova Mandarins and Pink Grapefruits.
Deep red, sweet-sharp, Pomegranates.
English Purple Sprouting Broccoli, which is particularly good right now, and, creamy Cauliflowers.
From Portugal, we have Hispi Cabbage.
Crunchy, salty Italian Camone and Marinda Winter Tomatoes.
From Italy too, bunches of the Mediterranean succulent Barba di Frate/Agretti/Monk’s Beard, Purple Cauliflowers, Rainbow Chard, Bulb Fennel, Roman Artichokes and spikey Sardinian Artichokes.
Bitter-sweet Italian Greens this week are Puntarelle and Cime di Rapa and we have the first of the new season Courgettes.
Several varieties of colourful bitter-sweet pink and red Radicchio and milder-leaved yellow/green Endive.
Vitamin and mineral-rich British Brassicas including Savoy Cabbage, green and purple hued January King, blistered-leaved Black Cabbage/Cavolo Nero, Kale, Brussels Sprouts and Brussels Tops.
Orange-skinned Onion Squash.
Root vegetables including Celeriac, Jerusalem Artichokes, Swede, Beetroot and organic Heritage Carrots are all British grown this week, as are the Leeks.
Potato varieties this week are Cyprus and Desiree, Maris Piper, and waxy-fleshed La Ratte.
Fresh organic Ginger Root and Turmeric Root.
A freshly-stocked londonfermentary.com fridge.