Market Report - UK Seasonal update 21 October 2013
In association with
Hello All,
Heaps to talk about this week.
Wild Mushrooms
- Cep is going through a dry patch. Sample sized orders coming from France and Spain on early this week.
- Grey legged chanterelle from Sweden
- Yellow legged chanterelle from France
- Russian girolles cling on, but expect a shift in quality and price as European seasons reach full maturity
- Pied de mouton from France
- Fantastic value Trompette from Croatia
- Heartwarming Saffron Milk Cap from France. The wonderfully Latin named Lactarius Deliciosus is travelling better this year than most from France.
Truffles
White Italian truffles are now excellent. The season tends to just stretch to fuel decadent New Year’s Eve parties.
Autumn truffles are still good but prices are climbing.
Fingers crossed for a strong Perigord season, but these aren’t worth getting involved with until December. Autumn truffles traditionally provide a handy seasonal overlap.
Vegetables
Time for my annual spot of alliteration. It’s all about beets and brassicas with a side
Here are half a dozen some lines you’ll struggle to find in your local supermarket. I could fill a set of encyclopedias with detail on all the lines which are spinning in and out of our fridges. Does anyone still buy encyclopedias?
- Crapaudine beet
- Boule D’or golden turnips
- Cima di rapa
- Chervil root
- Crosnes
- Hokkaido squash
Fruit
- Fresh chestnuts from France have arrived to complement our extensive preserved chestnut range. Prices will drop.
- American fresh cranberries are on the firm.
- Plums are more or less done but we have the interesting bullace plum picked from the Norfolk wilds. Treat as a damson.
- Muscat and Chasselas Moissac grapes are still in full flow but the mighty strawberry grape’s short season is coming to a close in Italy.
- Kaki, sloes, rosehips, quince and figs are all nice.
- Any chef worth a carrot however should be using the myriad of excellent apples and pears now in full force.
- Medlars need another couple of weeks. One to grow and another for bletting. Bletting is a polite way of saying rotting. Essential for this unusual fruit.
- These are our fruity flavours until we embrace citrus fully in November.
Game
To be as brutal as lead shot here’s the current wild animal offering:
- Wild Boar Saddle
- Wild Boar Haunch
- Wild Boar Diced Meat
- Wild Boar Belly
- Venison Red Deer Saddle
- Venison Red Deer Haunch - Bone In
- Grouse Young Long Legged
- Hare Whole
- Mallard Long Legged
- Partridge Red Long Legged
- Pheasant Long Legged
- Wood Pigeon Oven Ready
- Wood Pigeon Breasts Skin On
- Game Pie Mix
- South Downs Fallow Deer Saddle
- South Downs Fallow Deer Haunch
As usual, this is just a smattering of what’s on offer. Call 020 7498 5397 to speak to the team about new products arriving daily. And don’t forget, to get this newsletter into your inbox every week email seasonalrecommendations@wildharvestuk.com to sign up.
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