THIS WEEK'S BEST IN SEASON SELECTION
Our Best in Season Selection showcases 10 portions of the finest specialty fruit and vegetables.
This week’s box celebrates a beautiful selection of produce from our little black book of UK growers and our network of independent growers from across the channel. There are onion squash from Bedlams Farm in Cambridgeshire - known for their chestnut richness and succulent flesh perfect for roasting. You will find Roscoff onions grown in the Brittany region of France since 1647, one of the only onion varieties often used by Michelin-star chefs as the ‘star of the show’ thanks to their super-sweet flavour, fragrant aroma and silky texture. There are also baby piccolo parsnips from Nottingham, purple sprouting broccoli from Mudwalls Farm in Alcester and Ratte potatoes from Sol Pom.
Plus there’s a selection of wonderful fruit: Muscat Special Branch Grapes and quince from Pewe. There are William Mouneyrac pears from the Rhône Valley and Red Windsor apples from the orchards at Mudwalls Farm in Alcester, both feature in resident Chef Leigh Myers Apple, Pear and Saffron Chutney recipe.
This week also brings Crapaudine beetroot from Primeur de St-Malo. With gorgeous dark red flesh and a fantastically strong earthy taste, it works perfectly in Steve Groves Wood Pigeon, Crapaudine Beetroot, Red Chicory, Blackberries & Buckwheat recipe.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
With a fruity aroma, crisp melt-in-the-mouth texture, this onion variety is extremely versatile and ideal for raw preparations or adding to condiments. Cooking them intensifies their sweet and fruity flavour and their texture becomes creamy. Try seasoning with thyme and slow roasting, or add into soups.
Purple sprouting broccoli
Place into boiling salted water for 3-4 minutes until the stem is just tender. These can be served straight away or placed into ice water to stop the cooking process.
With gorgeous dark red flesh and a fantastically strong earthy yet sweet taste, this vegetable works perfectly in both sweet and savoury dishes. Eat raw as a bright addition to an autumnal salad, roast then add into purées, sauces or soups, or as a fantastic companion to a meat-based main course. As a natural sweetener try pairing the beetroot with cheese for a symphony of flavour or use as a base ingredient of a cake.
Poach the quince in a sweet liquid with sugar, honey, star anise and whole cloves and simmer for 40-50 minutes, until they are pink and tender. Strain the quince from the poaching liquid and add to crumbles or desserts. You can also refrigerate the quince in the poaching liquid for up to 7 days.