To us July means long warm lazy days spent outside having picnics or barbeques, not had much luck this July with the picnics or barbeques however the variety, and quality of the fresh food available, from home grown produce to the imported foods are simply the best.
The salad leaves such as lamb’s lettuce, lollo rosso, oak leaf lettuce, curly endive and frisee, are wonderful simply served with a little lemon juice and a drizzle of extra virgin olive oil, or do as we do mix extra virgin olive oil with a little walnut or hazelnut oil for an extra special taste.
Berries are in season along with strawberries, loganberries, redcurrants, blackcurrants, tayberries, melon and peaches, and blackberries make their first appearance,
Sweetcorn, broccoli, beetroot, and courgettes come into season as well as summer cabbage, spring cabbage, new potatoes, broad beans, fennel, the first outdoor French beans, tomatoes, watercress, new cauliflower, carrots, lettuce, cucumber.
Seafood lovers can enjoy fresh, seasonal scallops.
Fruit at Its Best
Apricots, Bilberries, Blackberries, Blueberries, Cherries, Gooseberries, Greengages, Loganberries, Peaches, Raspberries, Redcurrants, Strawberries, Tomatoes And Whitecurrants.
Vegetables at Their Best
Artichoke, Aubergine, Beetroot, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lettuces And Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Potatoes (Maincrop), Radishes, Rocket, Runner Beans, Spring Onions, Turnips And Watercress.
Herbs: Basil, Chives, Dill, Mint, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon, And Thyme.
Meat, Poultry and Game at Its Best
Beef, Chicken, Lamb, Pork, Rabbit, and Wood Pigeon.
Fish and Seafood at Its Best
Cod, Crab, Dover Sole, Haddock, Halibut, Herring, John Dory, Lemon Sole, Lobster, Mackerel, Monkfish, Plaice, Pollack, Prawns, Salmon, Sardines, Scallops, Sea Bass, Sea Bream, Sea Trout, Shrimp, Whelks And Whitebait.
The Latest Grocery News for July 2011
Dates for Your Diary:
British Food Fortnight 17th September – 2nd October 2011, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces.
Tachbrook Street Market
Trading hours: Monday to Saturday: 8am to 6pm
Nearest tube: Victoria or Pimlico
Bus: 2, 24, 36, 185, 436
Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.
On Sonny’s Stall on Tachbrook Street Market
On this stall they have it all, Artichoke, Aubergine, Beetroot, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lettuces And Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Potatoes (Maincrop), Radishes, Rocket, Runner Beans, Spring Onions, Turnips And Watercress.
Herbs: Basil, Chives, Dill, Mint, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon, and Thyme.
Be prepared on sunny days to have to wait your turn, although they can move pretty fast when they have to.
Freeman’s of Lupus Street, Our Local Butchers have been getting in
Chicken is the definitive healthy convenience food; it cooks up fast and is an excellent source of protein to help keep you feeling full. We like boneless, skinless chicken breasts because they're a real diet bargain at 140 calories and 3 grams of fat per 3-ounce serving. But don't rule out dark meat, while it's slightly higher in fat and calories (174 calories and 8 grams of fat per 3-ounce serving), it has a richer flavour and stays moister than white meat, plus, there's more iron and almost twice the zinc, not bad for a small increment in calories.
Our Local Fishmonger Jon Norris on Tachbrook Street Market Has Been Getting In
Most all Jon’s fish is from around the Cornish, Devon and Scottish coasts, and there’s a great selection of fish being landed at local Cornish ports of Looe and Newlyn on the south coast and Newquay on the north coast at the moment.
Jon’s stall was a picture, not only did we see Line-Caught Mackerel direct Cornwall, there was also some superb quality Bass, Brill, Monkfish, lovely large fish which remain it seems are in great demand and don’t forget those silver jewels of the west coast the Sardine fantastic on the BBQ or under the grill.
Silver Mullet, in season now, is jam packed with flavour and Bass, Hake, Haddock, and Pollack all remain in season, We can't recommend the Wild Black Bream highly enough, it's fantastic! And the Gurnard is a really tasty, underrated fish, why not give it a try? At the moment Crab is exceptionally flavoursome and it would be near the top of our list from all the shellfish Jon has to offer at this time of year, his Lobsters are also fantastic, and don’t forget Jon’s smoked fish offerings you can’t go wrong.
Jon’s tips to buying fish and shellfish;
Fresh Whole Fish
- The eyes should be clear and convex, not sunken
- The flesh should be firm and resilient to finger pressure
- The fish should smell freshly and lightly of the sea
- Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.
- Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy.
- The surface of the fillet should be moist, with no signs of discolouration.
- The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive.
- As with whole fish, the smell should be fresh and light, with no ‘off’ odours.
- Live bi-valves (including mussels, clams and oysters)
- The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.
In The Garden
Nothing this month except for greenfly
Recipes for July,
Our recipes for summer can be found at MyDish just click on the links;
Molly’s Egg and Bacon Salad, Bacon and eggs are not just for breakfast, try them this way for a starter or brunch its a very tasty dish
Californian Cioppino, A generous seafood spectacular of crab, clams, mussels, monkfish, calamari, shrimp, and tomatoes braised in a fennel perfumed stew, served with fresh crusty sourdough
Mmm Lamb and rosemary! The redcurrant glaze tastes so good. Good idea for the BBQ as well.