This week's market report from Wild Harvest features chanterelle, Quince and Potimarron Squash as well as a whole host of other fruit and vegetables currently in season which you can see below:

Wild Mushrooms & Truffles

Every shipment of end of season summer truffles landed is worth celebrating, as it reduces the likely length of a gap in fresh truffle supply before the autumns start.

We have a variety of preserved options should a troublesome dry patch ensue.

Girolles from Scotland and Eastern Europe are very usable still, although it’s time for this summer mushroom to take back stage in favour of the true fall crew below.

Trompette are coming from Romania and Bosnia

Sporadic cep and solid pied de mouton are also being picked in Romania.

Autumn yellow legged chanterelle are Bosnian, and grey Swedish.

If the weather mix is correct we should see further varieties of UK mushrooms, and hopefully a little giant puffball action any day now.

When I next get my greedy hands on a puffball I’m going to dust off my croquet monsieur recipe  made with chorizo, manchego and  slices of the spongy shroom instead of bread.

Truly a breakfast of champions.

It’s an excellent time to use wild mushrooms. Especially with game pairings.

Fruits

As peaches and nectarines pass their best plums are in great shape. In particular greengages which have been excellent this year.

To sit alongside  the mighty Muscat grape we have imported another wine variety, the elegant chasselas white fruit.

Turkish black figs offer fantastic value.

Our forager in Norfolk is picking crab apples for tart jellies amongst other things.

Quince has just hit entry level ripeness.

The wet walnuts this year are the best I have  ever seen. I may have to play with a pesto for  my 3 year old.

For giggles we are now buying baby kiwi berries.

We saw early fresh chestnuts this week, but availability is limited.

Next stop the first decent apples and pears in October, followed by citrus galore to finish 2016.

Vegetables

Squash (no not cordials silly) options open up.

The virtually year round iron bar is joined by exotic options such as the many stranded spaghetti and potimarron squash.

The delicious potimarron or onion squash is named after the chestnut as it has a lovely nutty flavour which can be enhanced by caramelising.

I don’t need to tell this to you as you’re chefs, and I’m just an enthusiastic buyer.

The flavour packed roots which take us through the winter are mostly all in place.

Chervil, parsley roots & Jerusalem artichokes to name but a few.

I’ve always loved a fartichoke but had my eyes opened to their dessert applications once by an inspiring pastry chef in Clapham.

The rich colours of autumn run through our vegetable offering with the likes of rainbow chard, coloured cauliflowers, bold beets and coloured carrots.

Game

With the omission of the underrated pheasant which we leave until it’s plump (mid October) our game offering is now complete.

Cooler weather will steer appetites towards heartier plates.

I’m looking forward to wood pigeon salads, ragus of hare/wild boar and lean mallard served with light madeira jus.

Call in on 020 7498 5397 to speak to the team about what other treats we have in store for you today. Visit the website here.