December is here and what better time to celebrate the shining star of the winter roast; the parsnip. We have our first arrival this week from Bagthorpe Farm in the unspoilt countryside of North Norfolk. At this time of year a frosty morning will add an extra hint of sweetness to root veg. Parsnips work particularly well with fresh herbs and spices; try them in a hearty winter curry, or with apple and ginger for a warming soup on a cold night.
Purple and yellow carrots from Royal Oak in Ormskirk and January King and Tundra cabbages from Newfields in North Yorkshire are adding a much need splash of colour to our winter rootstand and they will do the same to any meal! Long slow cooking winter cabbage in rustic soups and stews will enhance the flavour in particular, and they’re equally as good braised or roasted.
We’ll also see our first arrival of the year from Francis Sampson later this week. Francis and his family have worked their 156 acre plot in the far west of Cornwall for generations. After a difficult season last year, he’s feeling positive about this year’s produce. He’ll be supplying us with caulis, kale, savoys and spring greens into the new year.
From further afield, Spanish Hass avocados are ripening quickly and their flesh is lovely and creamy. Also look out for our first delivery of leafy greens from Univert in Provence on Thursday.
