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.

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.

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.