Veg display at Puntarelle
Photo © Puntarelle&Co
JUNE 2020
Dear friends, it was rather different last couple of months!
First of all, we are very happy to know that majority of you are well and safe. Some of you did come around to shop, some emailed us, with some of you we did talk on the prone, some of you were active on Instagram. Without you, we wouldn’t exist and we would like to say big thank you to you guys! A strong community of Puntarelle customers is still here, just in different form. In fact, it became larger and kinder during this pandemic. A lot of Bermondsey residents discovered Puntarelle and other lovely traders at Spa Terminus in this period. We are glad you are staying with us! Loads of you helped each other to shop or collect each other’s orders. Some of you shared food that was in shortage ( like flour ). This is all very nice and heartwarming. It gives us purpose, to carry on what we do and become better!
We have to be very flexible in these uncertain times and adapt as we heading to an unknown future. From June we won’t be doing essential boxes for collection, simply because most of you can come and shop safely now. As a consequence boxes for collections have dropped and it is very not cost-effective for us to do just a few essential boxes. We are open Thursday, Friday, and Saturday from 9 am to 2 pm. However, we still continue with tailored orders made by direct contact with us, by email or text. For vulnerable and those who really cannot leave their home. We are super grateful to all who supported us with boxes collection during this time!
We had pretty stable four / five weeks in terms of how people shop. Every day was equal in terms of the number of customers in the shop. It was very comfortable for customers and our team. The pattern, how customers shop at Puntarelle, has changed now. Thursday and Friday there are very few people shop, while Saturday became extra busy and crowded. It is still very safe, but longer queueing time for people. We kindly ask you guys to come on Thursday and Friday as well, if you possibly can.
Thank you again and big love ❤️
Elena
Ok, news now…
The month of June is laden with expectations. Soft fruits are in their prime and the range of stone fruits starts to increase. Strawberries go from a couple of early varieties from southern Europe to English abundance, Raspberries and Gooseberries arrive and Apricots turn from good-for-jam to sweet enough to pick up and eat. Rainier Cherries from France start the season and there are English Cherries to look forward to. This month we turn more to our local growers. English Asparagus is still king, but there are sweet English Peas, Broad Beans and small crunchy Cucumbers coming through our doors. There are also cooling Melons from France and, hopefully, luscious Green Figs from Italy. And there are Herbs aplenty this month.
Stone fruits
Photo © Puntarelle&Co
Here is a taster of the things you can expect to find here at Puntarelle & Co in the month of June:
Asparagus from our Kent grower continues into June.
Artichokes, Peas, Broad Beans, Cucumbers, Radishes, Spring. Onions and Spinach start to come from the UK rather than the rest of Europe.
We welcome more varieties of sun-ripened Tomatoes from Italy and southern France.
Lots of Herbs including English-grown – Mint, Coriander, Parsley and Dill in particular this month.
From Italy comes Green and Purple Ligurian Basil and Lemon Verbena.
Tropea Onions & Heritage Radishes
Photo ©Puntarelle&Co
There are Italian Borlotti Beans and Courgettes – Round, Romano, Yellow and Green.
French Grelot Onions, Italian Tropea Onions and English Spring Onions
Early Corn-on-the-Cob arrives from Spain and France.
English Strawberries, Raspberries and the first of the Gooseberries arrive.
There are French Rainier Cherries and the English Cherries arrive late in the month
Tomatoes
Photo © Puntarelle&Co
Small red/yellow Watermelons, Cantaloupe Melons and new season Sicilian Green Lemons - prized in particular for their highly fragrant zest.
White and Blood varieties of both Peaches and Nectarines (pêche de Vigne) start to arrive.
Apricots start to arrive from Spain in May but June sees riper, sweeter and juicier fruits arriving from France and Italy.
Green Almonds in their furry coats sometimes arrive from France this month and we’ll be on the lookout for luscious pale-fleshed Italian Green Figs.
Water Kefirs
Photo ©London Fermentary
We were struggling to fill up our London Fermentary fridges lately. The demand was too high, here at our Bermondsey retail outlet and from wholesalers. But we got an extra helping hands and working on filling the fridges as much as we can. This month we expect to stock with seasonal ferments including our very popular Water Kefirs. Expect flavours like Elderflower & Lemon ( possibly on the tap ), Summer Raspberry, and Peach & Lemon Verbena later in the month.
SEASONAL RECIPE:
We’ve mentioned this recipe for Apricots before, but as the Apricot season is underway, and it’s such a good one, it’s the perfect time to point you to it again. It comes from one of our favorite food books Honey & Co: The Baking Book by Sarit Packer & Itamar Srulovich.
Baked Apricots with marzipan filling & almond crumble
Photo ©Evie Saffron Strands
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.