Blood oranges Grown mostly in Mediterranean countries, blood oranges have a distinctive dark red coloured rind and flesh and taste tarter than regular oranges. The fiery colour and unique flavour makes the juice a great addition to cocktails or breakfast juices. Blood oranges also work well in marmalade or ice creams - make ices now and store for when the weather's warmer. Substitute ordinary oranges with blood oranges for a change - they can be used in soufflés, puddings and even Cumberland sauce!
Carrots It's thought that the wild carrot originated in central Asia and was first used as a medicine rather than a vegetable. It wasn't always orange but came in a variety of colours: creamy yellow, lilac and purple. The carrot is a member of the parsley family and is related to the parsnip, celery and fennel. Eaten raw or briefly cooked, carrots are an excellent source of vitamin A, carotene and potassium. The old wives' tale that eating carrots boosts eyesight has some foundation in truth, as carotene converts to vitamin A when consumed, which is essential for the wellbeing of the eyes. Choose firm carrots and avoid those that are flabby with wilted green tops. Go for small carrots if you can, as they are more tender than large ones and need very little cooking.
Kale and winter cabbage Kale is descended from the same ancestor as cabbage. 'Kale' is the originally Scottish name - it was known as 'cole' or 'colewort' in England. It's hardy, surviving harsh winters and growing where cabbage often can't (leading to the name 'Hungry Gap' for one variety). Both kale and winter cabbages such as cavalo nero (black cabbage) go well with partridge, pheasant, guinea fowl and duck. They're great in vegetable pasta, minestrone soup or simply fried in butter with garlic.
Pears There are more than 5,000 varieties of pear grown throughout the world. They come in different shapes and sizes, and vary in sweetness and texture, and so can be used in different ways. Most are eating pears and, depending on the variety, vary in juiciness and perfume. Cooking pears are usually sold as such and tend to be less juicy when ripe. These pears benefit from poaching in syrup or being baked whole or in pies. Some varieties, which are tart, small and firm, are grown to make perry, an alcoholic pear drink. Perry went out of fashion for a bit, but is now enjoying a revival. It's good to drink but also to cook with.
Forced rhubarb Rhubarb can be forced to harvest early by growing it in dark conditions, either by covering the plant with a pot or by growing it indoors. This type of rhubarb has a more delicate flavour than later rhubarb, but it still has a pronounced acid taste, which makes it great in jams, compotes, pies and crumbles. It also cuts through game meats, so makes a great ingredient for a sauce to serve with pheasant or pigeon. Find out more about forced rhubarb.
Scallops The king, or great, scallop and the queen scallop have a creamy, white muscle with a bright orange roe. The young princess scallop also has a creamy, white muscle but has no roe. You can eat the white meat, the roe and the membrane around the meat. Look out for scallops harvested by hand-diving as they have less impact on the environment than dredged scallops (though carefully monitored dredging at limited times also has a better effect on the sea bed than random dredging). Scallops are good with hearty flavours such as bacon, chorizo, black pudding or watercress. They can also be fried, grilled or steamed in Chinese-style dishes. Take care not to over-cook them; they should be just-firm.
Seville oranges These tarter-than-tart oranges from the southern Spanish province of Seville have long been prized for making top-notch marmalade. These fruit have a very short season and are only available throughout January and February. As well as being perfect for marmalade, they add a sharp tang to salad dressings and are great to flavour sauces to go with duck, beef or pork. Plus they'll add an unusual note to your orange cakes, pastries and sweet sauces.
Turnips For centuries in Britain, the turnip was grown primarily as cattle fodder, which is why it hasn't enjoyed much reverence. By contrast, the French have cultivated small, sweet varieties. The turnip's poor culinary reputation hasn't been helped by the fact that it's frequently overcooked. Fortunately, there is a growing demand for different varieties of small, young turnips and the vegetable is now becoming as popular as other root vegetables. Try cooking them whole and roasted, pan-fried or baked.
Also in season apples I beetroot I brill I Brussels sprouts I cauliflower I celeriac I celery I chicory I clams I cockles I clementines I duck I guinea fowl I haddock I halibut I hake I hare I Jerusalem artichoke I John Dory I kiwi fruit I leeks I lemons I lemon sole I mussels I oranges I oysters I parsnips I partridge I passion fruit I pears I pineapple I plaice I pomegranate I potatoes (main crop) I satsumas I shallots I swede I tangerines I turbot I turnips I venison I walnuts
|
|
|
