Written by Tom Moggach
October 02, 2019
Here's the Market in full flow - porters pumping out the October produce.
You know it's proper autumn when the first sprouts and tops arrive.
Reminds me of our visit to expert grower David Cook in Merseyside for our Chef's Guide to Brussels Sprouts.
From Europe, the citrus season is building up speed with the first sightings of bergamot, orange, lemons and clems. (This early clem variety below is called Miyagawa).
It's prime time for nuts, such as these wet walnuts and chestnuts.
Closer to home, English apples and pears are going strong. (Check out our new Chef's Guide to Pears for chef tips.)
Varieties now available include Gala, Cox, russets and Conference.
This is a brilliant time for figs. You'll find French and Italian (including green) but the bulk are Bursa black figs from Turkey.
Don't forget grapes from Europe, such as these French Muscat. Other options including Chasselas and Strawberry grape.
Quince is on hand - a chef's favourite for something different to spice up a menu.
It's also an ace time for Spanish pomegranates from Granada province.
Squashes are abundant - these gourds are purely decorative and a quick trick for decorating a restaurant.
Here's a buyer presumably straight from his shift in the kitchen ...
It's a great time for a wide range of British crops that store, such as beetroot, onions, spuds, carrots and even the last of the fine beans.
For other lines from the Continent, you will find peppers, aubergines, salsify and courgettes - including the trombetta below.
From Italy, the bitter flavours such as puntarella and cime di rapa are back.
Love the colours of these breakfast radish.
For mushrooms, this is a great time for wild 'shrooms. European ceps and girolle are peak quality. How about this for something unusual? A lobster mushroom over at wholesaler Bruce White.
See you in November for my next report. In the meantime, feel free to send any comments and questions. And follow our Instagram for weekly updates.
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