As we start to approach the hungry gap – that time of year when fresh, local crops are scarce, and we rely on stored produce, hardy field crops and our friends on the continent – any new-season UK arrivals feel extra special.
This week, we’re thrilled to welcome back vibrant, delicious purple sprouting broccoli from Organic Pantry in Tadcaster, Yorkshire. Jonnie and Felicity have perfected the art of growing beautiful PSB, and their first harvest of the season is always a real treat.
Don’t forget the stems and leaves! Chop the stalks and pan-fry with the florets, then wilt the leaves nearer the end. Or try roasting the florets for a lightly charred, caramelised flavour. For extra sweetness, add a splash of balsamic.
Also making a welcome return are Duncan Gielty’s luscious little gems from Ormskirk, joining Kindling Market Garden’s wonderful salad leaf mix. Crisp, fresh, and long-lasting, these are perfect for salads – but for something different, try slicing little gems lengthways, charring them in a hot, dry griddle pan, and drizzling with a creamy tahini dressing. Fresh, seasonal, and full of flavour.
