The sprout stalks are in! And ours are coming from John and Rachel at Newfields Organics in North Yorkshire this week with some from Duncan Gielty in Ormskirk for the weekend. Sprouts keep fresher for much longer on the stalk, so this is a great way to store them (if space in the fridge permits!). The best way is upright in a jug of water like a bunch of flowers, but if that is a bit impractical wrapped up with some air holes in plastic will do.
The tops are absolutely delicious, with a gentler, fresher flavour than mature sprouts, use as you would any cabbage leaves. We will be getting several large deliveries of these later in the week as well as plenty of loose sprouts.
Red cabbage is also stunning at the moment. We have a range of growers providing this over the festive period. Braising it with warming festive spices keeps it traditional, or try cutting into wedges and roasting in oil, salt and zaatar for 20-25 minutes until they start to soften and brown. Beautiful also shredded raw into a winter slaw or salad.
It is also now peak season for parsnips, having been sweetened by a succession of early Winter frosts. All of ours are grown in Lancashire by Royal Oak in Ormskirk. A glaze of oil mixed with some maple syrup if you are so inclined is all they need before roasting to make the natural flavours and sugars of the parsnips shine.
Whilst we do expect to be very busy over the next week on the run-up (particularly Saturday 20th, Monday 22nd – yes we are open! and Tuesday 23rd) we will be getting lots of fresh fruit and veg deliveries daily until Christmas Eve. Mornings are generally busier, with afternoons, particularly after dark, being much quieter.
A huge thank you as ever to all of the growers working round the clock to deliver all the wonderful produce you see on the shelves this week, and round the year. We are looking forward to it, we hope you are too!
