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Broad Beans

Broad Beans

Broad Beans    Photo ©Evie Saffron Strands    BROAD BEANS   Our first  Broad Beans  of spring usually come from Italy and, this year, they began to arrive in the first week of March.  Now English Broad Beans are with us.    Very early small bean pods can be cooked whole and eaten simply smothered in melted butter.  As they become larger, they need to be removed from their pods.  Late Broad Beans are best podded, boiled and then popped out of their grey-green outer skins to reveal the vibrant green kernel.  This removes not just toughness but the bitterness that can become more pronounced when the season is ending.  Even late crops can be tasty if treated right.  By this time the kernels may have taken on a mealy texture but can be pureed and spread on warm toast, used for a pasta sauce or be added to soups.  Broad Beans have a particular affinity with bacon so what’s nicer than a warm salad of cooked beans with new potatoes, bacon and peppery rocket or English watercress.

Broad Beans

Photo ©Evie Saffron Strands

BROAD BEANS

Our first Broad Beans of spring usually come from Italy and, this year, they began to arrive in the first week of March.  Now English Broad Beans are with us.  

Very early small bean pods can be cooked whole and eaten simply smothered in melted butter.  As they become larger, they need to be removed from their pods.  Late Broad Beans are best podded, boiled and then popped out of their grey-green outer skins to reveal the vibrant green kernel.  This removes not just toughness but the bitterness that can become more pronounced when the season is ending.  Even late crops can be tasty if treated right.  By this time the kernels may have taken on a mealy texture but can be pureed and spread on warm toast, used for a pasta sauce or be added to soups.  Broad Beans have a particular affinity with bacon so what’s nicer than a warm salad of cooked beans with new potatoes, bacon and peppery rocket or English watercress.

English Strawberries

English Strawberries

English Strawberries

We have picked up our second harvest of outdoor-grown Strawberries from our preferred farmer in Kent today.  The variety is the same as the one we had last Saturday for you - ‘Jubilee’ – which grows particularly well in the growing conditions of Kent.  

This distinctly heart-shaped variety is naturally sweet and juicy with just the right level of acidity so we are very pleased to have them again.  Picking is only just getting going so, rest assured, we will select the best flavour varieties as the season progresses.  

Strawberries are naturally high in vitamin C and this variety is particularly good as it requires little, if any, sugar to bring out its best.  In fact a light grinding of pepper, instead, may be all you need.  Strawberries also pair well with rhubarb and outdoor-grown rhubarb is at its best now.   Just a few berries added when cooking brings a wonderful perfume to a dish of rhubarb. 

Nettles

Nettles

Photo © Puntarelle&Co Ltd