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:
The first Broad Beans
Green Figs from Sicily
Crunchy Romano Courgettes
The first Peaches and Nectarines
Green & Yellow Beans
Datterino & Costaluto tomatoes
The first Borlotti Beans
Photo © Puntarelle & Co
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.
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
12 ripe apricots
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.