Written by Tom Moggach
June 07, 2018
Cherries, apricots, nectarines, peaches - it's time for the stone fruit to shine.
The pic above are premium French cherries (imported by catering supply company Le Marche), below a pallet of Spanish. English cherries should be along towards the end of the month.
The Market is awash with the other stone fruit, too, including flat peaches and apricots with a red blush. These hail from the warmer corners of southern Europe.
English strawberries are the other big story - read the definitive low-down in our Chef's Guide. They fly out quick, so get here early to be sure of claiming your stock.
These fruits in the photo are from top grower Hugh Lowe Farms, who we visited last year for a Grower Profile. The second shows a regular buyer stocking on supplies from elsewhere.
English asparagus will keep flowing in for most of the month. The traditional end of the season is June 24th, Saint George's Day. (Read our Chef's Guide to Asparagus for the definitive guide).
There's also plenty of 'grass from across the Channel, such as these purple and green bundles at European Salad Company.
Asparagus is in high demand from the customers of the many catering supply companies on the Market, such as Oui Chef, who are loading up here.
Peas and broad beans are plentiful - English not quite ready yet.
The fine yellow beans are Italian, in case you wondered.
English salads are going strong now after a late start, especially with the recent mix of sun and rain. Expect the full range, including Little Germ, Iceberg, butterhead and spinach.
British tomatoes and cucumbers are also plentiful.
Wild garlic is still about, but edging out of season. Nettles and elderflower are other foraged delights from the British Isles.
British-grown outdoor rhubarb is highly recommended. Not long now until the first local gooseberries and currants, too.
Continental specialties include aubergines, borlotti, cime di rapa, peppers, courgettes (incl. flowers), radish, celeriac and wet garlic.
For radicchio, note that tardivo and the larger pink rosa are all but over. You'll still find speckled Castelfranco.
Wild mushrooms include cep, mousseron, girolle and morel.
For something more offbeat, how about these baby squash at Covent Garden Supply?
Or these tomatillo at Worldwide Exotics - an essential ingredient in an authentic salsa?
I met this couple on Buyer's Walk, who are building up contacts in preparation for the launch of their new business - a nursery school where Karla (pictured right) will cook up a mainly vegetarian menu for the children.
See you in July. In the meantime, don't hesitate to get in touch with any queries and comments.
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