Much of the old season potato is now being cleared, leaving only the very big sources available. Chipping potatoes will, over the next 2 to 3 weeks be more expensive and more difficult to source. We are expecting new season ( eg.Maris Peer) to be at a reasonable size and suitable sugar content level in less than a month.
For the next couple of weeks we will have a limited amount of English Markies and Cyprus Spunta available, both very good varieties for chipping/wedges.
We are currently experiencing an influx of Cornish iceberg, lollo and oakleaf lettuce. It has had a very productive growing spell and with the majority of eateries prefering baby leaf, sales of whole lettuce is slower than in previous years. This will create some very good value lettuce on the market, having said we still encourage the use of Lizard Leaves field grown baby leaf as the quality and taste is far superior to any other salad we have sourced.
We are at that time of year where we have to take a break from pre peeled garlic, it will be a couple of weeks until new crop is usable.
The Fact: Dynamite is made with peanuts Peanut oil can be processed to produce glycerol, which can be used to make nitroglycerin, one of the constituents of dynamite. Note however, there are other processes that can be used to make dynamite without using peanuts at all.
The Fact: Coconut water can be used (in emergencies) as a substitute for blood plasma. The reason for this is that coconut water (the water found in coconuts not to be confused with coconut milk, which comes from the flesh of the coconut) is sterile and has an ideal pH level. Coconut water is liquid endosperm it surrounds the embryo and provides nutrition.
supplied by http://listverse.com/
1 small lemon
extra virgin olive oil
sea salt and freshly ground black pepper
1 bag of rocket, washed
a bunch of watercress
optional: a small handful of pea shoots
2 red apples, quartered, cored and finely sliced
2 small red beetroot and 2 small candy beetroot (or use all red if you cant find candy), scrubbed (not peeled) and very finely sliced (if you have leaves, reserve them)
a small bunch of fresh marjoram, leaves picked
serves 4
Beetroot can be eaten raw but it needs to be very finely sliced a mandolin is ideal.
Squeeze the lemon juice into a clean jam jar. Add three times the amount of extra virgin olive oil, season with salt and pepper then screw the lid on and shake to emulsify.
Add the rocket, watercress, pea shoots, apples, beetroot and beetroot leaves, if you have them to a large bowl. Drizzle over enough dressing to completely coat the ingredients, add the marjoram, toss again and serve.
Recipe supplied by www.jamieoliver.com
To feature a recipe in our weekly newsletter and a link to your website please email