November

The BIG, BIG news this November is the start of our Red Brussels Sprouts. Beautiful, tight, purplish Brussels that keep their colour when cooked They were a big success last year, and their mild, non-gassy taste was adored, even by sprout-haters.

Available form mid-month. November is the best time to buy Cranberries, before the Christmas rush forces-up prices. They keep brilliantly in the freezer. If you take a stroll down the isles of Spitalfields you'd be forgiven for thinking the market was on fire!

Tons and tons of flame-orange Satsumas are joined by equally brilliant Leaf Clementines. Some may have a greenish tinge to their peels, but this doesn't necessarily mean they're under-ripe.

Nuts are big in November too (strange, considering how cold it is). Chestnuts and Walnuts start in October and continue to be good buys throughout the month. Pecans, Hazelnuts, Brazils and Almonds are at their freshest November.

November offers excitement after the soft-fruit-doldrums of October. The Southern Hemisphere season gets underway with the re-appearance of Peaches and Nectarines.

Early Burlat Cherries should appear during the first week of the month followed by Early Bing. The superior proper Bing variety doesn't arrive until the end of the month.

Blueberries return mid-month with the influx of excellent, if pricey, Australian fruit.

Lychees make a welcome come-back Figs should start the month well, but may become short later.

White Seedless Grapes will start the month with quality problems and Red Seedless supplies will be erratic, too. Last year the new Cape crop started on the 20th but cost king’s ransom.

Williams Pears will continue to arrive in good condition and Red Bartlett performed well last year. English Comice begin to soften up and develop good taste.

Rhubarb returns to the market —forced, but it doesn’t mind really.

Brassiccas are the stars of the vegetable world in November. Savoy Cabbage will be wonderful, Leaf Broccoli, Red and Green Kohlrabi, Curly Kale and ordinary Broccoli should all be excellent although the latter may well be Spanish pre-packed produce.

Brussels and Brussel Tops are traditionally good in November and December, too.

Romanesco, Green Cauliflower and Cape Purple Broccoli are likely to make regular appearances.

French Artichokes are susceptible to the weather but in recent years have experienced no problems.

Providing the British weather doesn't become too harsh our Spinach will continue to be good and cheap. If we experience some hard frost we'll have to call in Italian and French reinforcements, obviously at extra cost.

English Pumpkins often disappear straight after hallowe'en, but there should be plenty of splendid, ribbed imported heads to take their place.

English Beetroot will not have had time to deteriorate in storage, so will be sweet and delicious. Parsnip-shaped Beetroot is another favourite. Absolutely wonderful for baking.

Celeriac and other root vegetables usually continue to excel throughout the month, but severe weather can halt the harvesting of earth-stored roots.

Israeli Corn-Cobs travel well, bringing back a touch of summer. As do South American Runner Beans.

English Lettuces are all likely to be killed off by frost and shorter days. The imported alternatives are almost as good (except Radiccio which can suffer in storage and transit) but usually more expensive.

Price rises are inevitable across the range of salads. Pousses and Roquette from France should be no problem and Frisee, Oakleaf and Lollo Rosso are likely to remain good unless, as occasionally happens, Provence suffers bad weather.

The Spaniards tend to corner the tasty Tomato market throughout the winter, although the Dutch try hard.

In Peppers, Holland's produce gets top marks for looks but Spanish offers sweeter, tangier taste at a much better price.

Mushrooms can be anything from plentiful to very scarce throughout the month. It is entirely in the lap of the gods. Frost-hardy Wild Wood Blewits are a pretty safe bet, though. Flamulina and Pleurottes are reliable, too.