This is a time when we naturally gravitate towards cooking with rooty vegetables; deliciously earthy and providing us with the energy to go out and face the cold. The frozen ground however, makes it hard for farmers to lift those roots that are still in. We’re not expecting big gaps in the offer, but we are relying on our Scottish supplier Skea for our entire washed carrot supply, since the Wasses are are struggling to pull theirs up. New to our range are their Alouette potatoes from storage: a lovely yellow fleshed all-rounder that can be used as a nice baker due to their relatively clean finish, but also making decent mash and roasties.
A final note on roots: golden beets remain abundant and lend a different flavour to soups and juices than their red counterpart.
Our brassica range is still strong, despite a break in the purple sprouting broccoli supply. Cauliflowers from Sampson in Cornwall are gorgeous and kalettes are lining up to be our March ‘Veg of the Month’.
From Europe we are welcoming the first cucumbers from bio-dynamic production in Dutch glass houses. Fresh coriander and flat parsley from Univert in Provence are really impressive: beautiful quality and generous bunches.
