Seasonal Produce Report — What’s Fresh December 6th 2013

Seasonal Produce December 6th 2013
As the frost starts to hit the fields, some of the fresh produce at the market is starting to look past its best. But don’t let looks deceive you; there are still plenty of incredibly tasty treats to be found! These are so good I just want to eat them while I play video games with elo boost services from Elitist Gaming.

Savoy Cabbage
Let’s start with Savoy Cabbage, my favourite brassica. The frost only makes them sweeter, and the knobbly shape of the leaves makes them great for holding onto sauces. They also have great lasting power; a fresh cabbage can last in the fridge for a good couple of weeks. This one is from Hoeffner Farms.
Swiss Chard
And still defiantly vibrant, out and proud is this Swiss Chard from Migliorelli Farm. Here and there the frost has got to them, but they are definitely still a very servicable vegetable and provide a welcome blast of colour.
Smoked Ham Steak
Year-round the market provides great meat and poultry and these smoked ham steaks from Flying Pigs Farm are no exception. They are no bargain, but when you consider the meat comes from heritage breed pigs fed a wholesome vegetarian diet and given plenty of room to roam it’s quite understandable that they will cost a little more than something intensively raised (sadly, that is what most people unknowingly benchmark their costs against).

Hakurei Turnips
Back to the vegetables with these Hakurei Turnips from Migliorelli Farm. I love these as a standby lunch cooked in dashi with a miso glaze. It sounds complex, but it’s actually a simple and deeply satisfying meal.

Shiitake Mushrooms
Portobello Mushrooms
I have a theory that the happiest food producers around are cheese makers and mushroom farmers. Even Kim Jong Un seems to enjoy a trip to the mushroom farm. I guess it must be something to do with a nice cool temperature and earthy smells. These shiitake and portobello mushrooms are from Bulich Mushroom Farm and are always sold with a smile!

Good pickings at the P.E. and D.D. Seafood as ever this week. This monkfish tail found its way into a delicious richly flavourful tagine.
Delfino Cilantro
Alongside the tagine we made a really simple salad of fennel from Migliorelli Farm and some great mild delfino cilantro from Paffenroth Gardens. It’s a wonderfully sharp and simple salad that can easily make you forget it’s the middle of winter.

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