In Season....April 2011

April 2011
Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.

Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink.

Easter is soon upon us – Good Friday on the 22nd April, Easter Sunday 24th April and Easter Monday falls on the 25th this year so why not take a trip to your local farm shop and stock up on locally sourced goodies to enjoy over Easter weekend.

Spring lamb
Spring lamb is traditionally served with the Easter roast. The taste is milder than summer or autumn lamb and it is deliciously tender. The first herbs are appearing now - allowing us to add some fresher flavours to our food. Look out for wild garlic, chives, sorrel and rocket. Click here for a Roast spring lamb with rosé wine & oranges recipe.

Asparagus
Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound. To try making Asparagus with lemon butter and anchovies click here.

Jersey Royals
Jersey Royal potatoes are, without doubt, one of the most prized ingredients of the spring and early summer, thanks to their fantastic flavour and tenderness. As the name suggests, they’re grown only on the island of Jersey, where they’ve been given protected status, like Champagne or Stilton, and 99 per cent of them are exported to the UK. Try using these delicious potatoes with another in season item – click here to learn how to make Grilled Sea Bass and Jersey Royals.

If you need to keep your kids entertained over the Easter holidays then why not let them have a go at making their own Easter eggs. Click here to see how. Well we couldn't write about Easter without mentioning eggs somehow!

Other treats in season this April: cockles, crab, lettuce, Morel mushrooms, rosemary, spinach – Enjoy natures April bounty!

That’s all from us for April – be sure to check back in May for our new ‘In Season..’ updates.

In season ... March
The days are finally getting longer and the weather seems to be milder (is that the last of the snow!?) The first fruits of the season - such as Rhubarb - will soon be finding their way to farm shops near you! Also Leeks and Parsley are in abundance right now so why not take a trip to your local farm shop or farmers market and pick up these goodies and try out some of the recipes we have linked to below. Leeks A member of the onion family, the leek is a versatile vegetable that, combined with carrot, celery and onion, makes a great base for soups or stews. The mild flavour of leek lends itself to being combined with butter and cream for a gentle sweetness. Why not try this Welsh Creamed Leek Soup recipe this season? Rhubarb Actually a vegetable but prepared as a fruit, early 'forced' rhubarb has long, pale, pink stems with small leaves that don't look enticing but have all the freshness and flavour needed to make delicious pies, fools, sorbet or ice cream. Forced or early rhubarb needs very brief cooking and, unless you have a palate for tartness, it always needs sweetening with sugar. Rhubarb can also be cooked as a vegetable accompaniment to savoury dishes! But you know what first springs to mind when I think of rhubarb – that’s a crumble – why not try this Rhubarb Crumble recipe this season? Parsley One of the few herbs to stand the chilly air of early spring, parsley comes in two main varieties: flatleaf and curlyleaf. Favoured by Mediterranean cooks, flatleaf parsley has a more robust flavour than the curly-leaf variety, making it ideal to sauté with strong flavours, such as garlic and onion. Why not take a look at Cookipedia (offspring off the well known Wikipedia, the free encyclopaedia) for a list of recipes that use parsley? That’s all from us for March – be sure to check back in April for our new ‘In Season..’ updates.

In Season...February 2011

Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.

Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink.

Cauliflower

A member of the brassica family which includes cabbage, Brussels sprouts and broccoli, the white cauliflower is becoming increasingly available in orange, green or even purple varieties.

It is typically the flowering head or ‘curd’ of the cauliflower which is eaten, although all parts are edible, especially the younger leaves which are used as a green vegetable.

Best steamed to retain its flavour and nutrients, cauliflower is one of the so called super foods: low in fat, high in fibre and containing several phytochemicals reported to be beneficial to heath. In addition, cauliflower containing glucosinolates, which trigger your body’s own natural antioxidant systems and improving the liver’s detoxifying performance.

Cauliflower will provide you with plenty of Vitamin B6 and folate and over 70% of the recommended adult intake of Vitamin C per 100g. At a tiny 31 calories per 100g serving you know it makes sense to include this tasty and nutritious vegetable in your diet, and those of you following a low carb intake can substitute it for potatoes in many dishes.

Cauliflower - in a curry? ... Yes! Sneak this vegetable into England’s favourite dish - the curry by trying this recipe: Cauliflower, egg & potato curry. Prefer for the vegetarians out there also.

Rhubarb

Whilst most people regard Rhubarb as a fruit, it is actually classified as a vegetable (and a tart one at that) as it is the thick juicy leaf stalks of this herbaceous perennial which are used in various recipes from pies to pickles. Just remember that the leaves should be discarded as they contain a chemical called oxalic acid, which while present in small amounts in many plants, is poisonous in the concentrations found in the foliage.

Like cranberries most people do find rhubarb needs sweetness to make it more palatable. In some recipes honey, orange or apple juice can be used to sweeten as an alternative to sugar, as can adding a sweeter fruit such as strawberries.

At only 21 calories per 100g you gain a decent amount of Vitamins A & C, moderate amounts of dietary fibre. Rhubarb as an accompaniment in a main savoury course!? Yes! Try this Pork with black pudding & roasted rhubarb recipe as an alternative to the usual crumble!

Mussels

Research published by the Marine Conservation Society suggests that mussels are one of the most environmentally friendly types of shellfish available as there is no inflated cost and currently they are in abundance.

Shop around when buying mussels and select those with tightly closed shells, avoiding any that are broken. Plump, juicy flesh is what you are looking for once they are cooked and colour is not indicative of quality as orange flesh tells you the mussel is female, while a whiter shade suggests a male.

Get hold of some mussels this season and try out this recipe: Mussels steamed with cider & bacon.

January 2011

Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles. Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink. SEA BASS - Healthy seasonal fish to help with that New Year Detox. Click here for a Baked sea bass recipe with avocado and pomegranate salad. Blood orange - Like all citrus fruits, are a great source of vitamin C; an average orange provides 130% of the FDA's recommended daily intake. It also provides 16% of the recommended daily intake of dietary fiber. Oranges can also be a valuable source of folate, calcium, and vitamin A. Add the goodness of this fruit to a cake! Click here to find out about a Middle Eastern Blood Orange Cake recipe. Cabbage - An excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food. Bubble and Squeak Cakes Dazzle friends with this posh version, topped with a fried or poached egg, and a side of sliced tomatoes drizzled in balsamic. Makes 4 cakes * 500 g potatoes, peeled, boiled and drained * 125 g shredded green cabbage * 2 medium carrots, finely chopped * 3 rashers of smoked bacon, chopped * 1 tablespoon frying oil * 2 medium garlic cloves, crushed * 1/2 medium onion, finely chopped * 3 tablespoons chopped mixed fresh herbs * Salt and pepper to taste * Lightly seasoned plain flour for coating Blanch the cabbage and carrots in boiling water for 3 minutes (unless you’re using cooked leftovers) and then drain them. Fry the bacon in a non-stick frying pan over a medium heat, then remove the bacon with a slotted spoon and drain it. Add oil to the pan and sauté the onion and garlic over a low heat until softened. Combine the onion and garlic, potatoes, cabbage, carrot, bacon and herbs in a large bowl and mix well. Season the mixture with salt and pepper. Shape the mixture into four cakes or patties and toss them in the flour to coat. Heat about 1cm of oil in the pan and fry the cakes for about 4 minutes on each side, or until slightly browned and holding together.

In Season .....June

In season ... June
Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles. Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink. Summer seems a little stop-start right now in England – but there are still wonderful edible treats for the local food lover. BROAD BEANS Broad beans taste sweeter in the early part of the season, when the pods are relatively small and the skins are soft. Broad beans can be made into a variety of recipes - or just served as a side vegetable. Try this BROAD BEAN PÂTÉ recipe from The Vegetarian Society. LAMB British lamb is produced to some of the highest welfare standards in the world. No growth-promoting hormones are fed to sheep in the UK and any antibiotics are administered only under veterinary direction. Britain’s sheep industry is the envy of the world: breeding from livestock and genetics from our native breeds are much sought after by farmers in other countries. British lamb travels less far from farm to shop so regardless of how carbon footprints are calculated it self-evidently has a lower carbon footprint. Try combining two in season products with this Lamb with Apricots recipe. ELDERFLOWERS It turns up in wine, cordials and sorbets but did you know it could ward off midges too? They say that summer begins when the elder comes into flower and ends when the berries are ripe. The large white flat-topped clusters of elderflower blooms have just begun to open, filling country lanes and suburban gardens with their heady scent and providing almost endless possibilities for a bountiful harvest. The flowers, which will bloom for three weeks or so, have a miscellany of uses and can easily be transformed into wine, cordials and sorbets and the fragrant muscadet flavour used to enhance the flavour of jams, pickles, chutneys and vinegars. Although the flowers may not smell particularly pleasant at first, as they infuse the fragrance becomes delicious. Try this Elderflower Champagne recipe.

Merry Christmas from Local Food and Drink

Local Food and Drink is ONE year old today!! (30th Nov 09)

’Tis the season to be jolly?

Merry Christmas from us all at Local Food and Drink

We thought we’d do away with ‘In Season...’ this month and focus on all things Christmas instead.

Keep an eye out for special Christmas farmers markets across the UK to stock up on some wonderful locally sourced goods to tuck into over the festive season. A good place to check dates and locations is here: farmersmarkets.net

Christmas is a good time to be a beer drinker. For centuries brewing and religion have been closely aligned and it fell upon the brewers to produce a tasty tipple for the seasonal celebrations. The tradition continues to this day as many breweries produce a premium product for the Christmas season. Take a look at GreatBritishBeer.co.uk to find your nearest brewery and pick up some local festive beers. These could also make an excellent gift for your real ale loving friends and family!

Hampers also make wonderful gifts. A chance to enjoy products you might not usually buy for yourself. Ludlow Food Centre has a tasty array of different hampers this season – but of course look online or in farm shops near you offering similar.

How wonderful to see the return of Delia to our TV sets for the first time since 1990 - with a one off Christmas special, Classic Christmas, airing on BBC 2 on Tuesday 1 December at 9pm!

Also Channel 4's champion of local seasonal food, Hugh Fearnley-Whittingstall, has returned to River Cottage to discover the best that winter has to offer. Catch Hugh on Thursdays at 8pm on Channel 4 – this week (3rd Dec) Hugh creates his own chocolate goodies for Christmas gifts.

That’s all from us for December – have a great festive season and be sure to check back in January for our new ‘In Season..’ Detox special !!

A Shropshire trio open farm shop, deli and café - The Green Cow - outside Bridgnorth

A Shropshire trio, passionate about local food, have finally realised their combined dream, as on Saturday November 14th they opened their farm shop, deli and café, The Green Cow, just outside Bridgnorth.



Gregg and Sally Berger from Much Wenlock and Gregg's sister, Angie Dimmack from Telford, opened the doors of their shop at 9am on Saturday.

Sally said "it was amazing, quite a few people were waiting for us to open!"

With free tastings of 'Chase' Herefordshire vodka, free range sausages and bacon from Buttercross Farm as well as pickles and preserves from Mike's Homemade; customers really enjoyed the trio's first day's trading. Sally continued "it was great to see so many people coming through the doors and leaving with boxes stuffed full of goodies!"

Customer Elaine Hughes from Bridgnorth said "it is wonderful to have such a shop so near selling a huge range of food; it is just what we needed!"

Another customer, Georgina Withers, who came from Much Wenlock said "I can buy everything here that I need, from free range meats, vegetables, fruit to cheeses and speciality breads, milk and cream – and also to be tempted by a delicious amount of puddings and chocolate!" Georgina continued "I think it is really important to support local producers and to have such a large range of food in one place makes it much easier for people like me who haven't got a lot of time to shop at many different places."

Angie, who heads the café, said "we had a great day in the cafe, all of our tables were full for quite a few hours with people enjoying our home-made soup, cakes and light meals."

The Green Cow's ethos is to offer locally sourced food at a reasonable priced but of superb quality.

Having undergone nearly 3 months of refurbishment before it could be opened, The Green Cow is now open from Monday to Saturday 9am – 5.30pm and is located at the livestock market site, Tasley Road, Bridgnorth, Shropshire.