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THIS WEEK'S BEST IN SEASON SELECTION - 26TH OCTOBER
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 Sand Carrots grown in rich sandy soils of the northern peninsular of Normandy, that have been fertilised with seaweed for generations. These heritage carrots have a superb, old fashioned flavour and a vibrant, deep orange colour - try roasting with thyme and sea salt for a delicious flavor combination. You will find the heirloom green meat radish from Primeur St Malo, with thick skin covering the lime green to cream white flesh which offers a crisp texture and spicy flavour which shines in fresh preparations - try raw with soft cheese, added into autumnal salads, cook into stir frys or try in your next hearty stew. There are also purple sprouting broccoli from Cambridgeshire, round shallots from Sol Pom and Koffman's washed potatoes from Cambridgeshire - the ideal potato for chipping and roasting.
Plus there’s a selection of wonderful fruit including English Conference pears grown by David Wheeler in Wisbech St Mary, quince sourced from Pewe at the Rungis International Market in France, Bramley apples from Alan Hudson's orchards and Angelino plums from Italfrutta Di Manno known for being sweet and succulent with the right amount of tartness.
This week we’re championing the Delica pumpkin with bright orange skin and tender flesh. Try Paul Heathcotes Cream of Delica Pumpkin Soup with Sage for the perfect Halloween dish.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
Delicious paired with rosemary and sea salt, drizzle with olive oil and roast until tender for 40-45 minutes.
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.
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.
Green Meat Radish
Delicious to eat raw in salads, or for a less intense flavour peel and blanch in boiling salted water for a couple of minutes before transferring into ice water. They can also be pan-fried, roasted or pickled.