THIS WEEK'S BEST IN SEASON SELECTION
Our Best in Season Selection, filled with 10 generous portions of our shining seasonal stars - a selection of the finest speciality, heritage and heirloom varieties of fruit and vegetables from our little black book of the UK's best growers, plus some of the best independent growers from across the channel.
This week’s box celebrates a beautiful selection of produce including rainbow kale grown in the rich, dark soils of south-west Lancashire by Chris Molyneux. You will find, January King cabbage with beautiful purple-tinged leaves being sweet, delicate and tender. Also, sand carrots known for being France's best loved heritage carrots with a superb old fashioned flavour and vibrant, deep orange colour. Then there are Delicat pumpkins with deliciously sweet flesh from Sol Pom, a seasonal herb mix from Field 28 in Draesbury, Cheshire the perfect way to add new flavours into your cooking and Red King Edwards Potatoes from Carroll's Heritage Potatoes in Northumberland.
Plus there are also leafy Clementines, golden kiwis and a Pineapple. This week we’re championing Comice pears from Mudwalls Farm in Alcester known as the 'Queen of Pears' due to it's fine flavour and smooth and juicy white flesh. Try resident chef Leigh Myers heavenly Comice Pear Tarte Tatin recipe for the perfect sweet and sticky dessert.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
January King Cabbage
This cabbage variety is very versatile and can be shredded and using in stir fries, curries, soups and stews. It also makes for a delicious side dish when steamed for 3-5 minutes or sauté with a little butter for 10 minutes over a medium heat.
Rinse the leaves and stems thoroughly before cooking to remove any trapped soil or grit. For the evenest cook remove the stems from the leaves, roughly chop the stems and start cooking before you add the leaves. slowly sautée in a little olive oil and garlic, a good pinch of salt and finish with lemon juice, a hit of fresh olive oil and chilli flakes.
With dense, vividly orange honeyed flesh and an intense and buttery flavour this pumpkin variety is perfect for roasting. Cut into quarters, remove the seeds from the centre and roast with rosemary and a little olive oil until soft and golden. You can also stuff them and roast whole, or add into soups to make them thick, creamy and flavoursome.