Veg News 19th May
We don’t often talk about citrus at this time of year (usually reserved for the depths of winter), but this week we wanted to shine a light on Sicily’s spring lemon: the Bianchetto.
Named for its pale yellow peel, Bianchetto lemons are lighter and more delicate-looking than winter Primofiore ‘first flower’ lemons, which we receive from Agricoop in Sicily. Coming from the second flowering of Sicilian Femminello lemon trees and harvested between April and June, Bianchettos are known for their more delicate spring flavour and fragrance. Femminello lemons are particularly prized for their aromatic peel, rich in essential oils, making them ideal for zesting, baking, salads, marinades and homemade lemonade.
We have cultivated a close working relationship with fellow worker co-operative Agricoop in Sicily, who are providing us with an abundance of lemons this week, alongside a few other spring delights to complement our expanding range of new season UK produce.
Special mention also for their beautiful Sicilian courgettes, which are delicious sautéed with a squeeze of Sicilian lemon and some fresh mint for a simple flavour of spring. Excitingly, Libby Flintoff in Preston has also started her first cuts of Lancashire courgettes this week! Volumes will be small to begin with, but with warmer temperatures and a more mixed forecast of sunshine and spring showers this week, the rest of her plants should soon get going after last week’s cold snap.
Agricoop’s new potatoes are always an affordable and welcome addition to our range at this time of year, and we’re also expecting the first UK new potatoes to arrive in the next week or two from Wyn Evans in Pembrokeshire. Best enjoyed simply boiled with plenty of salt and pepper to really savour their fresh spring flavour.
Some of you may have spotted Agricoop’s white onions on the root stand over the last couple of weeks, alongside brown, red and spring onions, and wondered what they’re best used for. White onions have a milder, fresher and slightly sweeter flavour than fully cured brown onions, but with a crisper texture, making them great raw in salads, sandwiches and fresh salsas like pico de gallo or guacamole. They’re also a staple ingredient in many Mexican dishes, and a very welcome addition whilst we wait for the UK crop of spring and fresh bunched onions to really get going.
