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 purple variegated kale grown by Chris Molyneux in the rich, dark soils of south-west Lancashire, with stunning serrated and vibrant purple leaves, variegated in shades of dusty green - perfect for steaming as a side dish or shredding into stir frys. There are Crapaudine beetroot from Priemeur de St Malo a heritage vegetable known to be the oldest variety of beetroot, with a vibrant deep red hue and strong early flavour, it's exceptional in both sweet and savoury dishes. You will also find large bunched carrots from Worcestershire, tenderstem broccoli from Holm Select in Cambridgeshire, savoy cabbage from David Baxters in Southport and beautiful Red King Edwards Potatoes from Carroll's Heritage Potatoes in Northumberland.
Plus a delicious selection of fruit including quince, wonderfully aromatic Sharon fruit named after the Sharon Plain in Israel, Sharon fruits grow on 15-metre high trees and can be used in both sweet and savoury cooking , as well as preserved in dried form. There are also Goldrush apples known for their golden colour, bronze 'blush' and 'rush' of rich and spicy flavour from Mouneyrac in France.
This week we're championing Spanish leafy clementines with Martin Evans Clementine Cheesecake, the perfect Christmas dessert showcasing the clementines deliciously sweet and juicy citrus flavours.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
The dark flesh can stain your hands, so gloves are recommended. This variety can be used much like any other variety of beetroot, utilised in sweet and savoury cooking. Peel to remove the tough outer skin prior to eating raw, roasted and pureéd, sauteé with red cabbage for a delicious side dish, or roasted and served with soft cheeses like burrata or Laverstoke mozzarella.
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.
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.