@PFCateringUK
Premier Fruits Catering
Market Report 2017
@PFCateringUK
[email protected]
T: 020 7720 7755
F: 020 7720 9300
“Is the spring coming?" he said. "What is it like?"...
"It is the sun shining on the rain and the rain falling on the
sunshine...”
Frances Hodgson Burnett, The Secret Garden
The Top
5
Spanish Broad Beans and Fresh Peas
are looking good and tasting great.
The price will improve as the season
kicks in. Amazing super food for your
salads and spring recipes.
Magic Spring Mushrooms
The French named this mushroom after the
shape of the cap, Pied de Mouton, like mutton’s
foot, and the English name is about the gills
underneath, which look like the spikes of a
hedgehog. The flavor is good and earthy - nutty,
mild and shy but at the same time really one of
the best mushrooms you can find.
Italian Cherry Vine Tomatoes are
definitely the best and the most
prestigious kind thanks to the bright
and intense colour and fantastic
flavour. Great in salad or roasted in
the oven.
Girolles, or golden chanterelles as
they are also sometimes known,
are a wonderful type of edible
mushroom. Quite light and,
delicate, the flavour you de;
get from girolles is outstanding
almost fruity and quite peppery.
Spanish Romanesque Cabbage its
unusual spiral pattern makes it certain
to be a head-turner wherever it`s
served. Very sweet and smooth, it`s
taste is very close to broccoli, not
earthy as the other cabbages.
Morels are wild mushrooms found
all over the British Isles. With a
creamy white stem and conical cap
they grow in dry, sandy areas so it is
important to wash them well to get rid of any grit. This
hg
distinctive mushroom has a pitted honeycomb-like fruit
body and is hollow inside. It can only be found in the wild.
The rough, red leathery skin of the
Lychee fruit contrasts with the white,
creamy fruit inside. Originating in
China, Lychee is a tropical fruit known
for its sweet and fragrant flavor.
The best English Watercress it`s here!
10 miles west of Salisbury,
Broadchalke is one of several small
villages that form the beautiful Chalke
Valley.
Many
changes
and
improvements have been made to the
site over the last 120 years, but the
famous Watercress grows in the same
way as before to maintain its
uniqueness.
Do you know....
Spring greens are the first cabbages of the year.
They have fresh, loose heads without the hard
heart of other cabbages.
You can steam, or blanch them in boiling water. They have
a silky-soft texture, and taste sweeter and fresher than the
robust, hearted cabbages we associate with winter, so they
fit well with lighter spring and summer cooking.
Spring greens are served cooked.
Serve as a side dish with plenty
of butter and seasoning to
accompany lamb, game, pork,
beef and sausages.
@PFCateringUK
Premier Fruits Catering
Market Report 2017
You say tomato …
I say Kumato!!!
Kumatoes are unique in both color and taste. Unlike
normal tomatoes, Kumatoes can be eaten at any
color stage, with each stage given a different taste
and texture. They range in appearance from rich
brown to deep red. Kumatoes taste is distinctly
intense, crisp taste which relies on contrasting sweet
and sour notes.
The most wanted are
Coming Soon
Jersey Mids & Wares are just starting to hit the
market. They are the first of the new season so
they are not cheap but the taste and price will
improve as the season progress.
We will see the first of English Asparagus very
soon. Be aware that it will still be expensive at
first!
Nettles still quite small at the moment but as
soon as the sun start to hit up the days they will
be ready for your menu! Probably just few days
away now!
Wild Garlic is about to arrive!! Our Forager Man
Martin is already looking for it! In few days we
will start to stock it up for you and it will be
available till the end of spring.
@PFCateringUK
[email protected]
T: 020 7720 7755
F: 020 7720 9300
From our Forager
Sea Purslane is a British sea vegetable. It has
pink, star-shaped flowers, but it's the edible
leaves which are most commonly collected by
foragers, and used for cooking. They're matt
green, with a plump, fleshy texture, and a seasalt taste. Sea purslane is at its saltiest when
eaten raw. In fact, it's so salty, raw sea purslane
shouldn't be served in any great quantity - just
used as a garnish. Blanching or steaming sea
purslane gets rid of some of the salty flavours. It
only needs a short amount of cooking though.
Alexanders are an ancient food source, cultivated for
many centuries and widely grown by the Romans,
who introduced it into western and central Europe
including the British Isles. Leafy seedlings can be used
as a parsley substitute. Flower buds can be used raw,
steamed or pickled; they can be added to salads and
go well with fish or with a strong, hard cheese.
Use the roots as parsnip substitute or they can be
preserved in a sweet-and-sour pickle.
The Wild Leek, also known as the Ramp, is our best
wild onion and a source of food and spiciness all year
round. Broad, smooth, light green leaves, often with
deep purple or burgundy tints on the lower stems
begin arriving in small troops as soon as the snow
disappears. The leaves are very tender early in the
Spring and the bulb is edible all year round, though
they can toughen up in the summer. You will need no
more than a few handfuls unless you want to blanch
and freeze some, because the wild Leek is very
pungent.
Dates for your diary…
17th St Patrick`s Day
26th Mother`s Day