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01202 470444 customerservice@harvestfinefoods.co.uk Unit 9, Somerford Business Park, Christchurch, BH23 3RU

British Seasonal Produce: September » » » » » » » » » » » » »

Baby Leaf Beetroot Broccoli Bramley Apples Cabbage Cauliflower Cucumber Romanesque Damsons Fennel Heritage Tomatoes Leeks Mid Potatoes

Local Veg Bunch Beetroot Bunch Carrots Watercress Iced Savoy Cabbage Corn on Cob Cos Lettuce Lollo Blondo Lollo Rosso Oakleaf Curly Kale Spring Greens Primo Cabbage Cavolo Nero

September 2013 Vol.3 Issue 9

Cheese of the month: Old Winchester (Lyburn) Old Winchester is made in Hampshire with a distinctive nuttiness in flavour being a dryer and harder cheese. Made with a vegetarian rennet, it is like parmesan . also a good table but cheese. Old Winchester took the Great Taste Awards 2 Star Gold (2013), Silver at Nantwich Cheese Awards 2013, Bronze at the World cheese awards plus many other awards. Well done to Mike and the team from us all at Harvest Fine Foods.

The month of September originates from the Roman word Septem; the Romans believed the god Vulcan looked after the month.

Fresh Produce Newsletter Tweets @TLHFF September is a good month for most English growers even though the days are getting slightly darker and cooler. Traditionally, this is a good month for fruit and summer vegetables which are joined by the earliest of winter ones. What’s in Season Blackberries, early apples, damsons, early pears, plums, spinach, figs, onions, all of the cabbages, curly kale, marrows, sweetcorn, leeks, red cabbage, beetroot and broccoli are in. English Greengages are now available as well as the plums although they are a little smaller than usual. English Discovery Apples are the ideal apple to go with wild game just as the season begins.

The late planting of most main crop potatoes earlier in the year due to poor weather conditions would suggest only a modest potato harvest this year. However, early indications are looking favourable so fingers crossed for plenty of sunshine interspersed with rain to get the tubers growing, this should produce 'a more normal' potato season (but still a below average harvest) after the shortages and quality issues of last year. Once the main crop potatoes are lifted in September and October they can be stored by the farmer until the beginning of next summer. The spell of hot weather and little rain has caused a temporary supply problem for British Golden Beetroot. English Romanesque and Conference Pears are also late to market this year.

Read more on our Facebook site: Facebook.com/Harvestfinefood Updates at Twitter.com/TLHFF. Email us at news@harvestfinefoods.co.uk


01202 470444 customerservice@harvestfinefoods.co.uk Unit 9, Somerford Business Park, Christchurch, BH23 3RU

September 2013 Vol.3 Issue 9

New Product Lines in Molecular Gastronomy: 17518 65800 41127 22758 52020 42294 12615 35145 74187 37099

Blackcurrant Perles Lemon & Pepper Perles Strawberry Perles Vinegar & Shallot Perles Balsamic Vinegar Perles Cool Mint Perles Fig Perles Raspberry Perles Truffle Flavour Perles Soya Perles

200g 200g 200g 200g 200g 200g 200g 200g 190g 200g

£10.99 per £10.99 per £10.99 per £10.99 per £10.99 per £10.99 per £10.99 per £10.99 per £10.99 per £13.25 per

jar jar jar jar jar jar jar jar jar jar

These luminescent perles create an unexpected explosion of taste when their thin alginate (natural extract from seaweed) shells “pop” in your mouth to release flavours ranging from savoury to sweet.

Harvest festivals take place around the end of September to mark the end of the main harvest season. It is a time to give thanks for the crops that have been grown and also to celebrate the end of the hard work involved in reaping them. In Britain, thanks have been given for successful harvests since pagan times. Harvest festivals are traditionally held on the Sunday closest to the Harvest Moon. This is the full moon that occurs closest to the Autumn Equinox (Sunday, September 22, 2013). Read more on our Facebook site: Facebook.com/Harvestfinefood Updates at Twitter.com/TLHFF. Email us at news@harvestfinefoods.co.uk


01202 470444 customerservice@harvestfinefoods.co.uk Unit 9, Somerford Business Park, Christchurch, BH23 3RU

September 2013 Vol.3 Issue 9

Southern Fried Chicken Goujons 34-46g cooked whole muscle fillet (whole muscle).

Pitted green Moroccan Beldi and Kalamata olives marinated with Herbes de Provence

Special Price of ÂŁ11.99 this month

Read more on our Facebook site: Facebook.com/Harvestfinefood Updates at Twitter.com/TLHFF. Email us at news@harvestfinefoods.co.uk


01202 470444 customerservice@harvestfinefoods.co.uk Unit 9, Somerford Business Park, Christchurch, BH23 3RU

September 2013 Vol.3 Issue 9

Read more on our Facebook site: Facebook.com/Harvestfinefood Updates at Twitter.com/TLHFF. Email us at news@harvestfinefoods.co.uk


01202 470444 customerservice@harvestfinefoods.co.uk Unit 9, Somerford Business Park, Christchurch, BH23 3RU

September 2013 Vol.3 Issue 9

Toast for Cheese Selection: Baked by Hand in Ashbourne A wonderful selection of 3 nutty and fruity toasts for cheeseboards. Thin, light and crispy. Made with buttermilk and olive oil. Twice baked like biscotti to produce a lovely crunchy texture.

Offer Price

£28.82 per case Case size 15’s (code 37557) 3 varieties as 5x100g packs of: Cherries, Almonds & Linseed Toasts 100g; » Date, Hazelnut and Pecan Toasts 100g; Apricots, Pistachios & Sunflower Seed Toasts 100g »

»

1 kg of puree: Approximately 40 portions

Mussel salad with cucumber jelly (serves 4)

Jelly: 1dl of Les vergers Boiron Cucumber Puree 2g gelatine sheets Mussels: 20 cooked mussels Olive oil Les Vergers Boiron Lime Puree White Radish: 1 white radish Olive Oil Rice Vinegar Marinated seaweed 5d dried seaweed (hijiki) 0.4 dl soy sauce 0.4 dl mirin 0.3 dl rice vinegar Mayonnaise 40g mayonnaise 20g yoghurt Finely chopped fresh chives

Soften gelatine in cold water. Heat part of cucumber puree to 50’C. Add gelatine and dissolve. Mix with rest of puree. Season. Put 15ml cucumber juice into ramekins. Leave to set. Drizzle a little olive oil and lime puree over the mussels. Season. Peel the white radish and cut into fine slices. Marinate quickly in olive oil and rice vinegar. Season. Make an incision in the slices and roll into cone shapes. Soak the seaweed in water. Mix rest of marinade. Add seaweed leave to marinade for 3 hours. Mix together ingredients for mayonnaise. Put 15 mussels into each ramekin. Add 3 white radish cones. Garnish with seaweed and mayonnaise.

and so much more…

Read more on our Facebook site: Facebook.com/Harvestfinefood Updates at Twitter.com/TLHFF. Email us at news@harvestfinefoods.co.uk


01202 470444 customerservice@harvestfinefoods.co.uk Unit 9, Somerford Business Park, Christchurch, BH23 3RU

September 2013 Vol.3 Issue 9

Tulip Muffins

Scrumptious September Offers Get an EXTRA ÂŁ1 off per box

Read more on our Facebook site: Facebook.com/Harvestfinefood Updates at Twitter.com/TLHFF. Email us at news@harvestfinefoods.co.uk

Newsletter september13  
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