English Gooseberries and Strawberries    Photo ©Evie Saffron Strands

English Gooseberries and Strawberries

Photo ©Evie Saffron Strands

July 

July brings the sensuous stone fruits from France and Italy.  Apricots, Nectarines and Peaches – white, yellow and blood – arrive in abundance, their flavour boosted by hot sunny days.  English Cherries come through our doors, their variety changing from week to week.  There are English Raspberries and Strawberries, of course, and fragrant French Melons to cool us on hot summer days.  From Brittany comes the fresh haricot bean Coco de Paimpol (Coco Bean) and the longed for meaty, juicy Cuore di Bue (Ox Heart) and Vesuvio Tomatoes.  


Here is a taster of the things you can expect to find at Puntarelle & Co in the month of July:


Percocha Peaches    Photo ©Evie Saffron Strands

Percocha Peaches

Photo ©Evie Saffron Strands

We love our fruits from France, Sicily and other parts of Italy.  They are all in their sun-ripened glory in July.  We have Nectarines and Peaches - yellow, white, blood, flat and orange-fleshed Percocha peaches which are so good for cooking and preserving. 

Apricots from Southern Italy and, later we hope for some French Bergeron apricots. 

A variety of Melons from France and Italy, fragrant and heavy with juice.

Plump Green Fioroni Figs (Pigeon Figs) from Puglia.  

Strawberries reach their peak in July there are Raspberries too from our Kent grower.  We also get Gooseberries and Blackberries direct from the same farm.  

This is the month of English Blackcurrants and Redcurrants too.

English Cherries are starting to arrive, taking over from the lovely French and Italian ones.  The English harvest lasts for around six weeks.

Vesuvius Tomatoes    Photo ©Evie Saffron Strands

Vesuvius Tomatoes

Photo ©Evie Saffron Strands

English Peas, Broad Beans and Runner Beans.

We start to move into the British Sweetcorn season in July, taking over from the French corn cobs.

July brings fresh haricot beans Coco de Paimpol (Coco Beans) from Brittany and creamy, red-splashed Borlotti Beans.

Herbs are in their prime too, including Ligurian Basil, Tarragon and Lemon Verbena.

Different varieties of Aubergines.

We expect to get particularly good sun-ripened Italian Ox-Heart Tomatoes (Cuore di Bue) and Vesuvius tomatoes, both varieties are meaty, juicy and very delicious

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London Fermentary News

July is an inspiring time for the London Fermentary side of our business.  You can expect seasonal vegetable ferments like our Giardiniera and Ocean Slaw which makes delicious use of Cornish Seaweed.   You can expect to find Water Kefir flavours like Elderflower, Summer Raspberry, Peach & Verbena, Apricot & Raspberry.  Later in the month we will be creating a Blackcurrant Water Kefir, and a Cherry one too, of course.

Visit www.londonfermentary.com 


Cherries with almonds & Sabayon    Photo ©Evie Saffron Strands

Cherries with almonds & Sabayon

Photo ©Evie Saffron Strands

This is an easy recipe from Evie’s blog for turning ripe cherries into a more special dessert.  

Sabayon is so easy to make.  It takes only 2 minutes of whisking with an electric whisk if you want a warm frothy sauce to eat immediately, 5 minutes to produce a 'creamier' one. If you want to make it up to an hour ahead (the one in the photograph above), you just need to keep whisking it off the heat until it has cooled.  This stops it separating before you get to eat it.

Cherries with almonds & Sabayon sauce
(Serves 4)

300g cherries
2 tablespoons elderflower cordial
1-2 teaspoons caster sugar
4-5 almonds

For the Sabayon:
1 large egg yolk
1 tablespoon caster sugar
2 tablespoons sweet white wine, Marsala or elderflower cordial

Wash, halve and de-stone the cherries over a bowl.  Add the Elderflower cordial and sugar.  Allow to macerate for at least 30 minutes.

For the Sabayon, put all three ingredients in a heatproof bowl.  Place over a pan of just simmering water so that the bowl is not touching the water.  Whisk for about 2 minutes until pale and uniformly frothy - at this point you could serve it immediately as a warm sauce. 

For a 'lightly-whipped single cream' consistency for immediate serving, continue whisking over the pan for another 4-5 minutes.

If you want the sauce to stand for an hour without separating, take the bowl off the heat and continue whisking for a further 4-5 minutes until the mixture has cooled and thickened a little more. 
Drain the fruit and serve - sauce or fruit first is up to you.  Top with slivers of almond and a sprig or two of mint.