Market Report - UK Seasonal update 4 November 2013
In association with
Hello All,
To all those who survived All Hallows, here are head buyer Luke’s weekly words on what’s good to munch in the world of seasonal delicacies.
Wild Mushrooms
- Cep - We will see both Bulgarian and Turkish product from Monday. Both promise to be in good condition.
- Grey legged chanterelles - From France
- Yellow legged chanterelle - From France or Spain. We are only buying when quality is assured.
- Pied de mouton - From Turkey and Croatia
- Trompette - From Turkey
- Girolles - From Turkey and Russia. We are expecting to tap into our direct contacts in the US any day now as European stocks catch a chill.
Truffles
Autumn truffles roll on.
The white truffle season is strong. Product is excellent and sensibly priced. Especially if you decide size doesn’t matter. I may treat myself to a sneaky white truffle and chicken cannelloni starter for Chrimble this year. Delicate white sauce and some chanterelle to garnish, washed down with a nice glass of Montrachet.
Fruits
- Cranberries
- Clementines
- A fulsome range of apples and pears
- Kaki (Persimmon)
- The last of the adorable Bursa Turkish figs
- Leafy lemons from Southern Italy
- Fresh walnuts and chestnuts
- Rosehips
- Quince
- Muscat grapes
- Finger limes
Vegetables
- All manner of beets and brassicas
- Shed loads of specialist squash
- Pomme de terres galore
- Intense roots and shoots
- Chokes and chards
- Exciting alliums and endives (Including the lovely castelfranco and Treviso tardivo)
- Aubergines in all manner of forms
- Wild sea veg
- Radishes and nips
- Crosnes and carrots
- Nettles and nasturtiums………
In short, more plant life than you could shake a big ugly stick at.
On the Cusp of Greatness
Eyes peeled for the first bergamot oranges, leafy clems and medlars.
Helianthes (Jerusalem artichoke’s milder mannered cousin) are due to start by the end of the week.
Meat
Our French Goose supplier has returned from his 10 month long lunch break. Available from this week.
Ambient Action
Setting up codes now for a traditional style panettone - made from a genuine sourdough ferment. I adore these bad boys when stale, soaked and steamed a la Delia.
Call in on 020 7498 5397 to see what’s new today. And don’t forget, to get this newsletter into your inbox every week email seasonalrecommendations@wildharvestuk.com to sign up.
Have a great week.
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