October
October is a great month for warming, wholesome vegetables.
Squashes take the starring role. Expect orange-fleshed
Kaboucha, colourful Turk’s Turbans,
fibrous Spaghetti Squash and new this year
— deliciously starchy Potato Squash. I
can confidently predict that Pumpkins will
be in good supply, too.
For
me, the fruity highlight of the month is the arrival
from France and Greece of wonderful sunshine-yellow
Quinces, with their pungent, heavenly aroma.
The
squirrels amongst us have a wonderful time in October,
too. Nuts abound! Really roastable Chestnuts
and wonderful Wet Walnuts first reach the markets
in September, but become riper and more keenly priced
in October. By mid-month Almonds, Hazelnuts and
Brazils will arrive in readiness for the pre-Christmas
rush.
European
Plums start the month on a luscious ripe note,
but soon fade away to be replaced by more beautiful,
but less flavoursome US and Israeli fruit.
Clausselinas
and, later, Leaf Clementines from Spain
give the market a wintery appearance.
Seedless
Grape supplies can become more than a little difficult
in late October but Italia Muscat Grapes will
continue to delight with their flavour. They may,
however, become more brownish in appearance as the
month wears on.
English
Cox's are at their sweetest and crunchiest throughout
the month and we'll have a good few weird and wonderful
varieties from the Apple Research Station in
Kent. Last year they supplied us with excellently
jelly-able Medlars, too.
The
first Kakis or Persimmons arrive from
Greece (remember not to eat them until they’re
squidgy-ripe, or they’ll taste worse than soap).
Spanish
Pomegranates and Nashis are always a brilliant
autumn buy.
Succulent
Greek and Turkish Figs will be cheap.
English
Brown-Skinned Jerusalem Artichokes are a seriously
under-rated and mercifully under-priced commodity.
They'll be here by mid-month and will be very cheap
by the end. If you need them earlier than that, the
Red-Skinned French crop tastes just as good, but costs
about twice as much.
Crosnes,
or Japanese Artichokes look like miniature
Jerusalem Artichokes and are a delicious and unusual
addition to salads and cooked dishes.
Celeriac
is a cheap and warming choice for the October menu and other
root vegetables will be in excellent supply.
