Personal message from Elena , London Fermentary and Puntarelle&Co founder:
It was only one month since our last monthly news, but it feels like ages. So much happened since then, all our lives have shifted dramatically, into something new… But, hey, life goes on, fabulous seasonal produce is still coming in! Like any other business in the country, we try to adapt to this new life. Puntarelle& Co and London Fermentary remain open for public. In order to follow government’s guidance and protect everyone’s health, we introduced a number of changes for safer shopping. For now being we are open Thursdays, Fridays and Saturdays from 9am to 2pm. We introduced online shop on both websites , www.londonfermentary.com and www.puntarelle.co.uk, where you can order boxes with fresh and fermented food for collection, so you don’t need to queue. We allow only limited amount of boxes to order per week, to make sure our team can manage extra load of work. We will also introduce delivery option to a few postcodes in London from next week. Our veg boxes are based on average basket of Puntarelle&Co and contain all seasonal essentials.
At this times our immune system is particularly vulnerable, not just because of virus, but also due to amount of negative information circulating in the media. Stress and worry is the best immune system killer. Try to focus on positive, it is spring in the air, the most beautiful time of the year, go out to the nature, park, garden if possible. Open your windows or balconies , if you cannot get outside, let the sun in! Staying at home for a while is great. Don’t we ever haven’t got enough time for our selves? Well, this is the time! It won’t be for long and it probably won’t happen again. Enjoy while you can, learn to be with each other at home, we so not use to it , we always busy. Sleep, cook from the scratch , teach your children to cook, dance , read, meditate, spend time with your loved ones etc. Look after your selves and eat well. Fresh and fermented foods especially, are here to assist you. I cannot emphasise enough how powerful ferments are when it comes to immune system. We selected a few boxes with fermented foods to order online , to support your immune system, with a great price.
All our team and my self would like to say huge Thanks to all our loyal customers and followers for your support!
Thank you to new local people , who discovered Puntarelle & Co lately, welcome to our community !
Big Love to everyone and apologies for possible mistakes in text ,
Elena x
Purple Artichokes
Photo © Puntarelle&Co
APRIL
April heralds a real change in our arch, bringing Wild Garlic Leaves, Nettle Tops and Jersey Royal Potatoes. English winter/spring Purple Sprouting Broccoli comes to an end this month and we see the very brief season White sprouting form this month. Forced Rhubarb gives way to Outdoor Grown Rhubarb. Earthy Morel Mushrooms and, briefly, St George’s Mushrooms are to be expected. From Italy come Broad Beans, Peas and both wild and cultivated Asparagus. Spring Herbs shoot up now and juicy radishes and small crunchy hothouse Cucumbers arrive. We usually see some fantastic Wet Garlic bulbs this month too. There are European Artichokes still, joined by early Courgettes. April also brings the early varieties of Strawberries – French Gariguette but it’s not unknown for us to have UK-grown ones before the month is out. The best Mangoes of the year arrive from India and Pakistan this month too.
Here is a taster of the things you can expect to find here at Puntarelle & Co in the month of April:
Roman courgettes
Photo © Puntarelle&Co
April marks the last of the Purple Sprouting Broccoli and the shorter season White Sprouting Broccoli.
We have earthy, saline Jersey Royal Potatoes.
Vitamin C, iron and calcium-rich Spring Nettle Tops (bag with care!).
English Wild Garlic leaves feature strongly this month.
Watercress comes in from France and there is English-grown too.
New season UK-grown sweet, juicy Cucumbers and mild, crunchy Spring Onions.
Romano Courgettes and the first Ridged Cucumbers – so good for fermenting and pickling - from Italy.
Wispy Wild Asparagus from Italy, as well as fat spears of the purple and white Asparagus varieties. If we get a warm spring, there is early English-grown too.
Rainbow Chard from Italy.
Italian Peas and Broad Beans
Indoor and Outdoor rhubarb
Photo © Puntarelle&Co
Fat, juicy bulbs of Wet Garlic – the first is usually from Morocco before the European ones arrives.
Outdoor-grown Rhubarb, from our preferred farmer in Kent, takes over from Yorkshire Forced Rhubarb.
April sees early varieties of Strawberries, including Gariguette and the best Mangoes of the year from India and Pakistan.
Heritage Tomatoes begin to take over from winter Camone and Marinda this month and large Provence Tomatoes begin to arrive.
Radishes change from large winter varieties to small, crunchy spring ones.
Cool weather harvests of bitter Radicchio and Chicories like Puntarelle and Cime de Rapa reduce through April.
Tropea Onions from Italy make a welcome return.
New season Aubergines from Italy are now coming in more variety of sizes and shapes and there are Spring season Green and Purple Artichokes, large and small.
Morel Mushrooms are a feature of April and St George’s Mushrooms make a very brief appearance.
New season Tropea onions
Photo © Puntarelle&Co
Immunity Box
Photo © London Fermentary
News:
Don’t forget to check-out our London Fermentary fridges when visiting our Puntarelle&Co. We have fantastic selection of boxes with ferments to order online, with a very good prices. Ferments are great supporters to immune system!
Rich in vitamins and minerals, including Vitamin C, iron and calcium, considering Nettles as a weed seriously undervalues their nutritional benefits. Here at Puntarelle & Co we have them in Spring and early Summer when they are at their vigorous best. Like everything that grows wild, you need to be sure it has grown in a clean environment if you are going to eat it. Buy from us or, if you have a trusted patch near you, go out and snip the tops. Take care picking them or filling your bag as they pack a mighty sting until subjected to brief heat or cold.
Here is an idea for using them:
Nettle & Spinach Soup
(Serves 4)
Around 350g (12 oz) nettle tops
Around 350g (12 oz) spinach or chard
50g (2 oz) butter or olive oil
2 leeks or onions, sliced
1 medium potato, diced (optional)
Around 1 litre (1¾ pints) vegetable stock
Salt and pepper
Cream to serve
Wash the nettle tops carefully (they sting until cooked) and the spinach or chard and drain both.
In a large pan, melt the butter and add the sliced leeks or onions. Cook, without colouring, for 5-10 minutes to soften. (Add diced potato at this point if you want a heartier soup). Add the nettles and spinach or chard, cover and cook until just wilted. Pour in the stock, bring to the boil then simmer for 20 minutes.
Liquidise then reheat and season with salt and pepper.
Serve with a spoonful of cream atop each bowl of soup.