January King Cabbages    Photo ©Evie Saffron Strands       FEBRUARY      January was a month when no two days seemed alike with oddly fluctuating temperatures but British-grown Brassicas and roots seemed to cope well.  In our January Report, we promised you Sicilian Citrus and it was worth waiting for.  Tarocco blood oranges, Nova Mandarins and Pink Grapefruits came on our direct-sourced pallets, and there is more citrus to look forward to this month.  Vibrant pink spears of Forced Yorkshire Rhubarb brought more colour and acidity to our shelves and the first fronds of crunchy, salty Agretti arrived too.            

January King Cabbages

Photo ©Evie Saffron Strands

 

FEBRUARY

 

January was a month when no two days seemed alike with oddly fluctuating temperatures but British-grown Brassicas and roots seemed to cope well.  In our January Report, we promised you Sicilian Citrus and it was worth waiting for.  Tarocco blood oranges, Nova Mandarins and Pink Grapefruits came on our direct-sourced pallets, and there is more citrus to look forward to this month.  Vibrant pink spears of Forced Yorkshire Rhubarb brought more colour and acidity to our shelves and the first fronds of crunchy, salty Agretti arrived too.

 

 

 

 

  Cauliflower    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.

Cauliflower

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.

 Our Ferments        Photo ©Puntarelle&Co

Our Ferments    

 Photo ©Puntarelle&Co

  Spikey Sardinian Artichokes    Photo ©Puntarelle&Co       Writing in the first few days of February, here is the  produce we     expect to have for you before this last full month of winter comes to a close:        Vibrant pink-stemmed  Yorkshire Forced Rhubarb  will continue throughout the month.   Un-treated, un-waxed  Tarocco Blood Oranges ,  Nova Mandarins , common  Mandarins  and  Pink Grapefruits  will be joined by  Lemons ,  Cedro  and  Kumquats .  Deep red sweet-sharp  Pomegranates .  English  Purple Sprouting Broccoli , which is particularly good in February, and creamy  Cauliflowers .  Hispi Cabbage  from southern Europe.  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 like  Puntarelle  and  Cime di Rapa  and new season  Courgettes .  A variety 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.  English  Leeks  and Spanish  Calçot onions .   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.

Spikey Sardinian Artichokes

Photo ©Puntarelle&Co

 

Writing in the first few days of February, here is the produce we expect to have for you before this last full month of winter comes to a close:  

 

Vibrant pink-stemmed Yorkshire Forced Rhubarb will continue throughout the month. 

Un-treated, un-waxed Tarocco Blood Oranges, Nova Mandarins, common Mandarins and Pink Grapefruits will be joined by Lemons, Cedro and Kumquats.

Deep red sweet-sharp Pomegranates.

English Purple Sprouting Broccoli, which is particularly good in February, and creamy Cauliflowers. Hispi Cabbage from southern Europe.

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 like Puntarelle and Cime di Rapa and new season Courgettes.

A variety 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.

English Leeks and Spanish Calçot onions.

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.

  Tarocco Orange    Photo ©Evie Saffron Strands    NEWS:    Have you tried our  Pink Rhubarb Water Kefir ?  Also this week we have  Orange Water Kefir  made from some of our Sicilian Tarocco oranges.

Tarocco Orange

Photo ©Evie Saffron Strands

NEWS: 

Have you tried our Pink Rhubarb Water Kefir?  Also this week we have Orange Water Kefir made from some of our Sicilian Tarocco oranges.

  Forced Yorkshire Rhubarb & Tarocco Blood Orange about to go in the oven    Photo ©Evie Saffron Strands        Here is a recipe using fruits that are at their best right now – that beautiful pink forced Yorkshire Rhubarb and Sicilian Blood Oranges.  It’s adapted from  Nigel Slate r’s recipe in  Tender Volume II  and I can think of no simpler way to celebrate these two wonderful ingredients together.        Rhubarb with Blood Orange   (serves 4-6)     750g Rhubarb  4 Blood Oranges  Caster Sugar  1 vanilla pod  Heat the oven to 200C (180C Fan).  Rinse the rhubarb, cut off and discard the leaves.  Chop the stems into short lengths and place in an oven-proof dish.  Remove the peel from two of the oranges, cutting away any white pith, then slice the fruit thickly and add it to the rhubarb.  Squeeze the juice from the remaining two oranges, and pour over the rhubarb.  Add a good tablespoon of sugar and the vanilla pod.  Cover the dish with foil and cook in the oven until the rhubarb yields to the pressure of a fork.  Check and adjust the sweetness to your taste.  Allow to cool then spoon into serving glasses, cover with clingfilm, and chill in the fridge for at least an hour but will keep for 2-3 days.   

Forced Yorkshire Rhubarb & Tarocco Blood Orange about to go in the oven

Photo ©Evie Saffron Strands

 

Here is a recipe using fruits that are at their best right now – that beautiful pink forced Yorkshire Rhubarb and Sicilian Blood Oranges.  It’s adapted from Nigel Slater’s recipe in Tender Volume II and I can think of no simpler way to celebrate these two wonderful ingredients together.  

 

Rhubarb with Blood Orange

(serves 4-6)

 

750g Rhubarb

4 Blood Oranges

Caster Sugar

1 vanilla pod

Heat the oven to 200C (180C Fan).

Rinse the rhubarb, cut off and discard the leaves.  Chop the stems into short lengths and place in an oven-proof dish.

Remove the peel from two of the oranges, cutting away any white pith, then slice the fruit thickly and add it to the rhubarb.

Squeeze the juice from the remaining two oranges, and pour over the rhubarb.

Add a good tablespoon of sugar and the vanilla pod.

Cover the dish with foil and cook in the oven until the rhubarb yields to the pressure of a fork.

Check and adjust the sweetness to your taste.

Allow to cool then spoon into serving glasses, cover with clingfilm, and chill in the fridge for at least an hour but will keep for 2-3 days.