PRODUCT ALERT: Pepper prices went from high to absurdly high last week after we went to press. There are signs that things may be about to settle down but it will be a while before they are back to normal levels. Meanwhile, our buyer, Alex will keep searching for the best pallet deals in an effort to save you from the brunt of the price-hikes.  English Swedes are up in price because supplies are running down prior to the end of the season. They will continue to go up and will soon become woody. Spanish should be here by the end of the month. The situation is similar with regard to Parsnips. Icebergs and Courgettes are up. Papayas are short.

This Week: New crop Duncan Cabbage is pointed and Hispe-like, with glossy green outer leaves and a deliciously sweet, but mildly mustardy golden heart. Perfect for shredding into coleslaw, steaming of cutting into wedges and braising. Home produced Spring Greens are beginning to grow fast in the milder weather, making them superbly sweet and tender.

English Asparagus supplies remain erratic and the price is very high. But don’t fret, we’re expecting plenty of nutty, tender and fresh Italian Medium Asparagus at a very good price. Look out for an emailed Special Offer on Tuesday.

Bramley Apples are increasing in price as supplies dwindle at the end of the season. Lucky, then, that English Outdoor Rhubarb is becoming more plentiful and cheaper. The stems are thicker than the forced variety and green in the middle as opposed to white. They also pack more of a punch, tastewise. Wonderful in crumbles, fools and other desserts, or used to make chutney or even sauce for Pork, Duck or oily fish.

Fancy some fresh herbs on your windowsill? Our Mixed Potted Perennial Herbs are back. The 6 varieties in each case of 12 include Lavandula, Silver Thyme, Purple Sage, and Sage. Sweet-hearted English Cos Lettuce has just started. As usual the new heads are  smaller than the Italian crop they replace, but they are of excellent quality. A good alternative to Icebergs with much more taste.

New season Apricots are beginning to trickle in from Spain. The first arrivals, as always, are firm, pale and too sharp to eat raw. But try them halved and poached in a little syrup. They become delicious and full flavoured, especially if you leave their stones in so they can impart their almondy richness.

Moroccan Peaches and Nectarines are more plentiful this week. They are also a little larger, more handsome and tastier.  If you didn’t try Nisperos while they were Fruit of the Week last week. Don’t worry, they will be around for a few more weeks yet. Delicious raw, or in the Nispero Chutney recipe on the back page.

The Local List

Incorporate these in-season, non-air-freighted products into your menu and help to cut environmentally damaging Food Miles, reduce the size of your (and your diners') Carbon Footprint, and Save Money. Many are especially grown for 4°C by farmers we know!

Distances are given as miles from the farm gate to London Bridge