We boast a really high range of vegetables at this tine, all of high quality and in large amounts.
In fact, we are looking for large customers who may need a couple of tonnes of beetroot for juicing and cabbages for sourkrouts. If you know of anybody in this business, do let us know, we’ll owe you a big favour for this.
Our fennel is now finished with the frost of -9 on the 4 December, that killed it in the glasshouse. Shame, really as it can go till Christmas. Delicious griddled with olive oil, lemon juice, a bit of salt and freshly ground black pepper.
We are still strong on Black Radish and still many customers ask us what it is, this perfectly round black vegetable (Featured image above). It is a radish, yes. A winter one. It thrives in cold weather, in fact it is the only fresh vegetable in Russia in winter (not that they keep it in the ground, but rather in damp sand). And therefore it is sometimes called Russian Radish. I tried it in curries and it was OKish, but returned to its original use, and that is – peeled and grated or spiralised into raw salads, mixed with beetroot, carrots, shallots. Or just by itself adorned with good quality olive oil, a dash of lemon juice, salt and pepper. Try it in sandwiches ready grated. It is mildly spicy, but nothing like chillies or even onions.
In Eastern Europe they also use it as a traditional remedy for chest infections. They grate the radish finely, mix it with a bit of honey and spread the mush on the chest, cover it with a towel and let it wilt and get warm. After an hour or so it is then removed.
Another Eastern European remedy, less messy for the ill person, is to make sirup from the radish, using sugar or honey. The radish is brushed clean, then the top is cut into a well, which is filled with honey (or sugar). Put in a ball, the radish is kept close to a warm place (radiator, fire place) and the sirup will start dripping into the ball, until the skin wilts. The sirup is then taken by the teaspoon, against persistent coughs. I am going to try this now.
The other thing you may be seeing in your bags, that comes in two-s in little plastic bags and reminds young cabbage is the Sprout tops. This year for us is very good on Brussels Sprouts. We are going to treat you for Christmas. But the stem comes with a pretty leafy florette on the top which is to good to waste. We are offering it as green veg, to go with your stir fries, coleslows, stews, or, indeed, in soups. Don’t miss it. It has got a relatively short season, as the Brussels sprouts will be finished soon.
Photo source: Pintinterest