Tag Archives: Chard

What’s in Season – January 2011

14 Jan

It a  time of year when we need those jaded palates revived – not too easy at the moment!

I’m thinking hearty soups and slow cooked stews, lovely fresh fish with delicate sauces … Do seek out some seasonal produce whether you’re cooking or eating out!

A big thank you to Archie from Earthy for his round up on What’s in Season.

Meat and Fish

The game season is largely coming to an end and some bargains are to be had. If you have some room in your freezer stock up now! Get along to your local fish shop and try something new. If you’ve not seen it, catch up on Hugh Fearnley Wittingstall’s Big Fish Fight.

Dabs, sole, mussels, wild duck, partridge, rabbit, hare, pork, beef, lamb.

Fruit and Vegetables

Pear Souffle

Pear Soufflés

Archie’s update:

What to Eat

As we draw ever closer to the ‘hunger gap’ those bleak weeks of late February & early March when nothing is sprouting yet & stores fruit & veg are almost totally depleted it is essential to celebrate the last hurrah of local veggie goodness before the joyous outpourings of spring. Despite the snow (which has knocked favourites like Cauliflower and Shallots from our local list to the continental one) there is plenty of hearty fresh veg in Scottish fields and  the shelves of Earthy right now. Some of it takes a bit work, but always gives back in flavour & goodness more than you have to put in.

In Season and Available Locally

Carrots – Look for dirty carrots since they keep better (the dirt holds in the moisture & stops them drying out). That said we do wash our rainbow carrots – a mix of purple, white and orange – since they are too pretty not to. We just make sure to sell them fast!

Kale – Often referred to as a superfood, kale is loaded with vitamins & minerals. Go fusion and shed it through a stir fry in the place of pak choi or look out for the soft leaved variety ‘Cavolo Nero’ and fry in olive oil & garlic for a classic Italian side.

Perpetual Spinach – Pretty much the last leaf of the year, it needs cooked but along with ricotta it makes one of the world’s great vegetarian lasagnes.

Purple Sprouting Broccoli – The snow has delayed its arrival, but it will be here by the end of the month. My favourite brassica is a versatile beast, but I always come back to just dipping it in some Hollandaise or tonetta (a paste of tuna, oil, capers & onion)

Turnips/Swede – As we come up to Burns Night, must I really suggest what to partner your Neeps with?

Brussel Sprouts – Still going strong, get a bit more adventurous with your sprouts post-Christmas. Think of them as baby cabbages and let your imagination take you.

Parsnips – Roasted parsnips are an absolute joy. If you find them a little tough at this time of year, just cut out the core and they will soften beautifully.

Celeriac – A fellow Earthling put me on to Celeriac Schnitzel which is a total taste revelation. They knock potato croquettes into a cocked-hat.

Cabbages – Lots of varieties but look out for Savoy and January King – Savoys are practically built for bad weather so look out for some really beauties. Lucskos Kaposzta an Eastern European pork and cabbage stew makes it the star of the show.

Thank you Archie!

Do try this Pear Souffle recipe from Rick Stein – really easy!

In season and available from the UK

Chicory, Cauliflower, Jerusalem Artichokes, Shallots, Salsify, Chestnuts/Cobnuts, Apples. Pears

Fruit from abroad

Look out for Seville oranges. Not just for marmalade, these are wonderful in savoury sauces. Look out for lychees, pomegranates and blood oranges too.

Lychees

Lychees

EARTHY

Open 7 days a week 9-7 weekdays, 9-6 on Saturday and 10-6 on Sunday.

Twitter: @earthyfoods

Earthy Food Market
33-41 Ratcliffe Terrace
Edinburgh EH9 1SX

What’s in season? November

19 Nov

 

Hand dived scallops

Hand dived scallops

We’re really into Winter mode now the clocks have gone back. The weather seems to have deteriorated too. All the more reason to cook hearty soups and stews and glory in the fruits still available. I was surprised to see blueberries on sale this last weekend, but they really were Scottish! The other delight was to see a pack of Scottish chilis from Scotherbs – these have proved to be delicious.

 

Fruit and Vegetables

Fennel; beetroot; Broccoli, Dirty carrots; butternut squash; Leeks, Onions, Spinach; Swiss chard, Parsnips, russet apples (and many more types), Wild Mushrooms, pears, ceps (last few). And from further afield, truffles, some amazing large juicy pineapples and cranberries

Meat and Fish

Crab, Scallops, plaice (very reasonably priced), Lobster,  Squid, Mallard, Chicken,  Beef, Pork , Turbot

Recipe

Spiced berries

This is a really quick dessert. It can be made from any combination of berries you might have in the freezer or indeed a packet of frozen fruit is fine. It’s also worth freezing a bag of cranberries if you spot some.

Equal quantities of blackberries, redcurrants, cranberries, raspberries and blueberries – you’ll need about 100 grams per person.

1 stick of cinnamon (about 4 cm long)

4 cloves

4 green cardamoms (lightly squashed)

100 grams of sugar (brown or white) – you might need more depending on the fruit you used.

Method

Put all the ingredients into a saucepan and cook slowly until the juices run. If you are using cranberries, make sure they have softened, these usually take longest to cook. Remove the spices and add more sugar if very tart.