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 Carroll's Heritage Linda Potatoes grown in Northumberland, an old crop main-crop variety originating from Germany and saved from extinction because they taste so good. With an unusual oval shape and yellow waxy flesh - they are usually hard to find in the UK and are perfect for roasting, baking and steaming they're a wonderfully versatile ingredient. There is Swiss Chard grown by Chris Molyneaux in the rich, dark soils of south-west Lancashire, where his family have been farming the same region since the Norman Conquest. You will also find Delica Pumpkins with their vibrant orange sweet flesh perfect for roasting or try Paul Heathcote's Cream of Delica Pumpkin Soup, banana shallots and bunched baby turnips.
Plus a delicious selection of fruit including Fuji apples from our friends Mouneyrac in France, with a sweet flavour, crisp texture and dense flesh. You will find a beautiful pomegranate and Pink Lemons known for being visually stunning with variegated yellow and green stripped skin and blush-pink flesh.
This week we're championing cauliflower with a fantastic Cauliflower and Hazelnut Risotto recipe from our Chef Ambassador Hywel Griffith, Head Chef at the Michelin-star Beach House Restaurant in Oxwich.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
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. Sautée in a little olive oil for 2-3 minutes.
Ideal for roasting, simply cut into slices and remove any seeds. Drizzle with a little olive oil and place into the oven to roast for 15-20 minutes until golden and crisp.
Baby Bunch Turnip
There is no-need to peel baby bunched turnips, simply trim the stem and boil in a saucepan of salted water for 12 minutes or until tender. Drain and serve.