October
is a great month for warming, wholesome vegetables. Squashes take the
starring role. Expect colourful Harlequin and Spaghetti Squash. Pumpkins
will be in good supply too. Expect Butternut
squash to be deep orange and very sweet when slow roasted.
For me, the
fruity highlight of the month is the arrival from France and Greece of
wonderful sunshine-yellow Quinces with their pungent aroma. A good time
to make and stock up on Quince jelly or Membrillo for your cheese boards. It will
last in the fridge for a year!
Nuts will start too! Really roastable Chestnuts
and Wet Walnuts first reach the markets in September but become riper
and more keenly priced in October.
European
Plums start the
month well but soon fade away to be replaced by more beautiful but less
flavoursome US and Israeli fruit.
Leafy Clementine’s from Spain start to appear on the market, a
sign that Christmas is...well….you know!
Seedless
Grape supplies can
become more than a little difficult in late October usually meaning that prices
tend to be unstable. We will say farewell to English Strawberries as
well.
English Cox's are at their sweetest and crunchiest
throughout the month. All apples are in great shape in October really so get
your Tarte Tatin pans seasoned and ready.
The first
Persimmons arrive from Greece (remember not to eat them until they’re
squidgy-ripe, or they’ll taste worse than soap).
Pomegranates are always a brilliant autumn buy and can
add great flavour and texture to salads, desserts or Moroccan inspired lamb dishes.
Succulent
Turkish Black Figs are now in
full swing and are great value and should be on starter and dessert menus
alike!
