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 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 Pink Fir Apple Potatoes from Carroll's Heritage Potatoes in rural North Northumberland at Tiptoe Farm, known for their long and knobbly shape, with pink skin and firm flesh they have a wonderful nutty, earthy flavour - perfect for boiling whole, chipping, sautéing sliced or eating either hot or cold as a salad potato. You will also find baby leaf watercress from Nurtured in Norfolk with a peppery flavour similar to horseradish - perfectly paired with game meats and prosciutto. There are also purple carrots from Primeur St Malo and Cauliflower from Sol Levante.
Plus a delicious selection of fruit including leafy Clementines, passionfruit, pomegranate and Egremont russet apples from Mudwalls Farm in Alcester, a classic apples dates back to the Victorian eara it has russeted skin with sweet and juicy flesh that has a rich nutty flavour - perfect for sweet desserts, savoury autumnal salads or a popular partner to cheese.
This week we're championing the Jerusalem artichoke with Leigh Myers Jerusalem Artichoke Soup, that has a silky smooth texture and perfectly finished with a drizzle of Wellocks Special Branch Truffle Oil.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
Pink Fir Apple Potatoes
Boil in a pan of salted water for 15 minutes or until tender, then drain and leave to cool. Halve or quarter the potatoes, place into a roasting tray and drizzle with olive, sea salt and pepper. Roast for 20-25 minutes, until golden and crispy.
Soak in cold water for 20 minutes to loosen any dirt and scrub to remove any grit. Cut into halves or quarters and place onto a roasting tray with a split garlic bulb and rosemary. Drizzle with olive oil and roast for 45-50 minutes until crispy on the outside and tender on the inside.
Remove the outer stalks, leaving a few tender outer stalks and cut the stalk at the base. Place into a saucepan stalk down and fill with 2-3cm of boiling water. Put the lid onto the saucepan and simmer for 4-5 minutes for a small cauliflower, or 6-7 for a medium to large cauliflower.