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June

June 2018 Seasonal News

June 2018 Seasonal News

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.   

 

Seasonal Produce News

Seasonal Produce News

Kohlrabi                      Photo ©Evie Saffron Strands    JUNE    May was the month of Artichokes, Tropea Onions, Fennel, Fine Beans and Courgettes from Italy; Grelot Onions, Wet Garlic, radishes and Watercress from France; English Asparagus, recovering from everything the weather could throw at it, and early Strawberries with real flavour arriving from Kent.   We had wonderful English foraged Sea Vegetables too.  The second half of the month brought the first tender English Artichokes and, in the final week, the first picking of English peas, so sweet we just wanted to eat them straight from their pods.

Kohlrabi                    Photo ©Evie Saffron Strands

JUNE

May was the month of Artichokes, Tropea Onions, Fennel, Fine Beans and Courgettes from Italy; Grelot Onions, Wet Garlic, radishes and Watercress from France; English Asparagus, recovering from everything the weather could throw at it, and early Strawberries with real flavour arriving from Kent.   We had wonderful English foraged Sea Vegetables too.  The second half of the month brought the first tender English Artichokes and, in the final week, the first picking of English peas, so sweet we just wanted to eat them straight from their pods.

Purple Ligurian Basil            Photo ©Puntarelle&Co Ltd    In the first week of   JUNE , as I write, this is what stands out for us on the shelves of  Puntarelle & Co :  Several varieties of sun-ripened Italian  Tomatoes  along with flat, pink  Cipollini Onions  which roast so well, great quality new season  Garlic  for keeping.    Italian  Borlotti Beans ,  Fennel  and  Courgettes  –  Round,   Romano, Yellow  and  Green .  A number of forms of Italian  Cicoria  and  Aubergines  and both  Green  and  Purple Ligurian Basil .  We also have the first supply of  Tenerumi  (leaves of the Cucuzza Zucchini) from Italy for pasta and soups.  English new season produce is becoming more available.  We have  Asparagus  from our Kent grower coming in at better prices now we are well into the season.  We have English  Watercress  direct from the grower,  Artichokes ,  Peas ,  Broad Beans ,  Cucumbers ,  Radishes ,  Spring Onions  ,   Spinach  and juicy  Kohlrabi .    Small red/yellow  Watermelons  and the large Greek variety liked so much by our customers.    The special thin-skinned, orange-fleshed Melons from Italy now join the  Cantaloupe Melons .  We have new season  Sicilian Green Lemons , prized in particular for their highly fragrant zest.  We also have the first large, plump  Green Figs  from Italy.  There are various vibrant  Fresh Herbs  along with English  Strawberries, Raspberries  and the first of the  Gooseberries.   Italian  Peaches ,  Nectarines  and  Apricots  are already plentiful and French  Cherries  are starting to arrive.  

Purple Ligurian Basil          Photo ©Puntarelle&Co Ltd

In the first week of JUNE, as I write, this is what stands out for us on the shelves of Puntarelle & Co:

Several varieties of sun-ripened Italian Tomatoes along with flat, pink Cipollini Onions which roast so well, great quality new season Garlic for keeping.  

Italian Borlotti Beans, Fennel and Courgettes Round, Romano, Yellow and Green.  A number of forms of Italian Cicoria and Aubergines and both Green and Purple Ligurian Basil.  We also have the first supply of Tenerumi (leaves of the Cucuzza Zucchini) from Italy for pasta and soups.

English new season produce is becoming more available.  We have Asparagus from our Kent grower coming in at better prices now we are well into the season.  We have English Watercress direct from the grower, Artichokes, Peas, Broad Beans, Cucumbers, Radishes, Spring Onions, Spinach and juicy Kohlrabi.  

Small red/yellow Watermelons and the large Greek variety liked so much by our customers.  The special thin-skinned, orange-fleshed Melons from Italy now join the Cantaloupe Melons.  We have new season Sicilian Green Lemons, prized in particular for their highly fragrant zest.  We also have the first large, plump Green Figs from Italy.  There are various vibrant Fresh Herbs along with English Strawberries, Raspberries and the first of the Gooseberries.  Italian Peaches, Nectarines and Apricots are already plentiful and French Cherries are starting to arrive.  

Tenerumi / Leaves of the Cucuzza Zucchini     Photo ©Puntarelle&Co Ltd   So, what new season produce can we  expect  to come through our doors through  JUNE ?  English  Broad Beans  and  Peas  and, perhaps, the first English  Fennel bulbs .  The  Asparagus  from our Kent grower will take us up to the last week of June with lower prices than in May.   Watercress  sourced direct from Kingfisher Farm in Surrey, who have been growing watercress for more than 150 years, should be with us throughout the month.    New Potatoes  from Jersey, France and Cornwall.  British  Strawberries ,  Raspberries    and  Gooseberries  will be benefiting from some summer sun in June.  English-grown  Herbs  –  Mint, Coriander, Parsley and Dill  in particular as well as  Cucumbers ,  Radishes ,  Spring Onions  and  Spinach .  Crunchy French  Grelot Onions  will continue through the month and we will have a good supply of  Round ,  Romana ,  Trompetta ,  White ,  Yellow  and  Green   Courgettes  and  Tenerumi  (leaves of the Cucuzza Zucchini) from Italy.  There will be  Borlotti Beans  and a greater variety of  Aubergines  this month.    Even sweeter varieties of sun-ripened Italian  Tomatoes .  The supply of flat, pink  Cipollini Onions  for roasting should continue as should quality new season  Garlic  and crunchy  Kohlrabi .    We should continue to have small red/yellow  Watermelons ,  Cantaloupe Melons  and new season  Sicilian Green Lemons , prized in particular for their highly fragrant zest.   Peaches ,  Flat Peaches ,  Nectarines, Apricots  and  Green Figs  from Italy.  We expect both Red and Rainier  Cherries  from France as well as  White  and  Blood  varieties of both  Peaches  and  Nectarines   (pêche de vigne & nectavigne) .     Plums  from France and Italy should be arriving and Green Almonds are now in season.    By late June we should have  English Cherries  arriving.

Tenerumi / Leaves of the Cucuzza Zucchini    Photo ©Puntarelle&Co Ltd

So, what new season produce can we expect to come through our doors through JUNE?

English Broad Beans and Peas and, perhaps, the first English Fennel bulbs.  The Asparagus from our Kent grower will take us up to the last week of June with lower prices than in May.

Watercress sourced direct from Kingfisher Farm in Surrey, who have been growing watercress for more than 150 years, should be with us throughout the month. 

New Potatoes from Jersey, France and Cornwall.

British Strawberries, Raspberries and Gooseberries will be benefiting from some summer sun in June.

English-grown Herbs Mint, Coriander, Parsley and Dill in particular as well as Cucumbers, Radishes, Spring Onions and Spinach.

Crunchy French Grelot Onions will continue through the month and we will have a good supply of Round, Romana, Trompetta, White, Yellow and Green Courgettes and Tenerumi (leaves of the Cucuzza Zucchini) from Italy.  There will be Borlotti Beans and a greater variety of Aubergines this month.  

Even sweeter varieties of sun-ripened Italian Tomatoes.  The supply of flat, pink Cipollini Onions for roasting should continue as should quality new season Garlic and crunchy Kohlrabi.  

We should continue to have small red/yellow Watermelons, Cantaloupe Melons and new season Sicilian Green Lemons, prized in particular for their highly fragrant zest.

Peaches, Flat Peaches, Nectarines, Apricots and Green Figs from Italy.

We expect both Red and Rainier Cherries from France as well as White and Blood varieties of both Peaches and Nectarines (pêche de vigne & nectavigne).  

Plums from France and Italy should be arriving and Green Almonds are now in season.  

By late June we should have English Cherries arriving.

Smoky Leekchi Ferments                                      Photo ©Puntarelle@Co    NEW on our shelves:   Focusing on our  Fermented Vegetables    range this month we have ‘Smoky Leekchi’, a ferment of Leeks, smoked chilli, garlic and ginger.  Particularly delicious paired with dishes involving chicken or pulses.   

Smoky Leekchi Ferments                                    Photo ©Puntarelle@Co

NEW on our shelves:

Focusing on our Fermented Vegetables range this month we have ‘Smoky Leekchi’, a ferment of Leeks, smoked chilli, garlic and ginger.  Particularly delicious paired with dishes involving chicken or pulses.   

Flat Peaches               Photo ©Evie Saffron Strands       We select the best peaches we can get but early peaches can be a little less yielding than you might like.  Their season arrives along with a vibrant array of fresh herbs including Lemon Verbena.  Peaches have a particular affinity with the ‘sherbet lemon’ quality of this herb.  Here is a recipe that’s perfect for those peaches that need a little heat to bring out their best but works for ripe peaches too:   Baked Peaches with Lemon Verbena  (serves 4)  4 Unripe round or flat peaches 100ml water + the same volume of caster sugar 4 leaves of tender fresh lemon verbena (or 2-3 basil leaves) A handful of raspberries for each plate (optional)   Heat the oven to 180C (160C fan)/Gas 4.  Lightly butter an ovenproof dish.     Cut the peaches in half and remove the stones.  Place the fruit cut-side up in the dish.   Dissolve the sugar in the water over a medium heat and add the lemon verbena leaves.  Pour the contents of the pan over the cut peaches.  Bake in the oven for 20-30 minutes, depending on the size of the peaches.  If the fruits are particularly hard, you can cover the dish with foil to speed up cooking.  Baste the peaches a couple of times during cooking and, if they are not softening, turn them a couple of times in the syrup.     Serve with the cooking juices spooned over and, maybe, a fresh leaf of verbena.  If you have raspberries, add a few to each plate.  Cream to serve is good.

Flat Peaches               Photo ©Evie Saffron Strands    

We select the best peaches we can get but early peaches can be a little less yielding than you might like.  Their season arrives along with a vibrant array of fresh herbs including Lemon Verbena.  Peaches have a particular affinity with the ‘sherbet lemon’ quality of this herb.  Here is a recipe that’s perfect for those peaches that need a little heat to bring out their best but works for ripe peaches too:

Baked Peaches with Lemon Verbena
(serves 4)

4 Unripe round or flat peaches
100ml water + the same volume of caster sugar
4 leaves of tender fresh lemon verbena (or 2-3 basil leaves)
A handful of raspberries for each plate (optional)

Heat the oven to 180C (160C fan)/Gas 4.  Lightly butter an ovenproof dish.  
Cut the peaches in half and remove the stones.  Place the fruit cut-side up in the dish.
Dissolve the sugar in the water over a medium heat and add the lemon verbena leaves.  Pour the contents of the pan over the cut peaches.  Bake in the oven for 20-30 minutes, depending on the size of the peaches.  If the fruits are particularly hard, you can cover the dish with foil to speed up cooking.  Baste the peaches a couple of times during cooking and, if they are not softening, turn them a couple of times in the syrup.  

Serve with the cooking juices spooned over and, maybe, a fresh leaf of verbena.  If you have raspberries, add a few to each plate.  Cream to serve is good.