June

  English Strawberries     Photo © Puntarelle & Co

English Strawberries

Photo © Puntarelle & Co

From July 2018, after over a full calendar year in the original style, we will be changing the format of our Monthly Seasonal Produce News to introduce a structured, interactive presentation.  But for the month of June, here is the key short-season produce you can expect to find at Puntarelle & Co along with all the usual staples:

English Produce

Fresh Peas

The first Broad Beans

Spring Onions

Spinach

Coriander

Strawberries

Raspberries

Gooseberries

  Italian Borlotti Beans  &  French Corn     Photo © Puntarelle&Co

Italian Borlotti Beans  &  French Corn

Photo © Puntarelle&Co

Italian Produce

Green Figs from Sicily

Crunchy Romano Courgettes

The first Peaches and Nectarines

White Peaches

Flat Peaches

Ruby Apricots

Green & Yellow  Beans

Ligurian Basil

Datterino & Costaluto tomatoes

Melons

The first Borlotti Beans

Photo © Puntarelle & Co

 Peaches at Puntarelle&Co 

Peaches at Puntarelle&Co 

 

French Produce

Corn-on-the-Cob

Cherries

Apricots

White Peaches

 

 

Spanish Produce

Apricots

Cherries

White Peaches

Corn-on-the-Cob

 


 London Fermentary Inspirational Fermentation Course 

London Fermentary Inspirational Fermentation Course 

London Fermentary News:

We have two pieces of news on our London Fermentary products this month.  

 

Firstly, from Saturday 9 June we will have our ‘Kegerator’ operational so you will be able to buy your favourite Water Kefirs in 1 litre refillable bottles.

 

Our second piece of news is that we have announced dates for our first Inspirational Fermentation course – 12, 19 & 26 June.  Held over three weeks, one 3-hour session per week, this Inspirational Fermentation Course is designed to give participants a good understanding of the fermentation process.  Link to our London Fermentary Events page to get inspired. 

 

  Baked Apricots with marzipan filling & almond crumble    Photo ©Evie Saffron Strands

Baked Apricots with marzipan filling & almond crumble

Photo ©Evie Saffron Strands

When writing last week on the subject of Apricots - which are now arriving in greater quantities and better quality - we mentioned this recipe from one of our favourite food books Honey & Co: The Baking Book by Sarit Packer & Itamar Srulovich.  Here is the recipe in more detail:

 

Baked Apricots with marzipan filling & almond crumble

(Serves 6)

 

12 ripe apricots

120g marzipan

60g soft butter

100g demerara sugar

 

For the crumble:

100g almonds, roughly chopped

20g sesame seeds

a pinch of fennel seeds

a pinch of ground mahleb or cardamom

a pinch of sea salt

50g runny honey

1 tsp oil

 

Cream to serve

 

Preheat the oven to 200C (180C fan).

Cut the marzipan into 12 pieces.  Partially halve the fruits and remove the stones.  Stuff each fruit with a slice of marzipan and reclose it.  Brush each with soft butter and roll in demerara sugar before roasting for around 10 minutes until soft.  Mix the crumble topping ingredients and spread it thinly on a baking tray.  Roast in the oven until crisp.  Serve two apricots per person, with cream (their suggestion is for a 50/50 mix of double and soured cream whipped with a little brandy) and scatter some crumble over the top.