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 Jerusalam Artichokes, known as sunchokes, sourced from the Rungis International Market in France - with a sweet, nutty and mushroomy savoury flavour ideal for roast, sautée and add into risottos or soups. 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 Chantenay carrots from Nottingham, tenderstem broccoli from Cambridgeshire and Ratte potatoes from Sol Pom.
Plus there’s a selection of wonderful fruit including blueberries from Cobrey Farms and Nourrit black figs from Pewe at the Rungis International Market, deep purple in colour and bursting with flavour. English Conference pears grown by David Wheeler in Wisbech St Mary and Red Windsor apples from the orchards at Mudwalls Farm in Alcester.
There are onion squash from Bedlams Farm in Cambridgeshire - known for their chestnut richness and succulent flesh perfect for roasting.
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.
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.
These starchy tubers are ideal to roast - crispy on the outside and smooth and creamy on the inside. Simply wash thoroughly to remove any excess dirt then either use a vegetable brush if keeping the skin on or peel. Cut in half, place into a roasting dish and drizzle with olive oil - perfectly paired with rosemary and thyme.