Since appearing in England in the 1500s, lemons have gained the status of kitchen essential: handy and versatile, their zest and juice have long been used to preserve, season, and add perfume and flavour to a wide range of recipes. There’s more to a lemon than it’s zing, though: the variety as much as the growing method and region can make a noticeable difference in the flavour of the fruit.
This season is all about the lush and the leafy, and with veg this fresh we like to keep it simple, adding just a few ingredients to let their flavours shine through. Here are our top picks for in-season greens. (And purples!)
December is for clementines: it’s when they are in season and at their best, making the most welcome appearance on Christmas tables, or as a gift inside hampers and stockings. Once considered a special and exotic Christmas treat, they are now easily available… but not all clementines are created equal! Their quality depends hugely on where and how they are grown.
Our beautiful Italian leafy clementines come from two areas in the South of Italy. At the beginning of the season we source them from Puglia, namely from the town of Palagiano, where the best early varieties are grown. The area is known for its particularly fertile soil and mild dry climate – both ideal conditions for growing citrus. Because of their outstanding qualities, clementines from Palagiano are certified with the IGT label. Continue reading
Kale is one of the tastiest greens (or purples!) to arrive on British plates each autumn, and in the past few years it has become one of the most talked-about vegetables, often dividing opinion. It is extremely nutritious and full of health-boosting vitamins and minerals; it has a lovely sweet flavour; and it is very versatile in the kitchen, working wonderfully in a wide range of recipes, from smoothies to soups.
When and where
Our purple kale comes from two farms in Cornwall and Lancashire. Grown in the open air, slowly and without excessive watering, it develops tender leaves with no trace of sponginess, and a deep, complex flavour. In season from early autumn to mid-spring, kale grows better and more widely in cooler climates, as the cold temperature keeps its leaves more tender, and the stalks crunchier and sweeter. Continue reading
Summer is a very exciting time of year, and peaches are one of those fruits that make this season even more enjoyable and rewarding. A proper peach is something truly special – it has that impeccable natural sweetness, is refreshing and utterly delicious.
We went to great lengths to source the best varieties of peaches and nectarines.
After a two-year quest, all our white peaches now come from a grower based in Campania, southern Italy. The several varieties that he grows are selected for their wonderful flavour, and ripen at different points through the summer to ensure that the white peach season extends over a couple of months. They are allowed to ripen on the tree and picked only a couple of days before their peak to ensure they get to you fully ripened. Each variety is different, yet they all share an incredible perfume, unique berry accents, and flesh either lightly tinged with red or deep purple running throughout, depending on the variety. Continue reading
With its attractive, vibrant red stalks, raspberry rhubarb is nothing short of mesmerizing. It is certainly some of the most awaited late spring produce here at Natoora.
Our raspberry rhubarb comes from Yorkshire. The rhubarb has incredibly fresh, firm and flavoursome stalks – sweeter than common rhubarb and with only the smallest hint of tartness, all combined with a pleasant earthy note.
As the days get warmer and longer, a bounty of wild, foraged produce starts coming into season. Few things say ‘spring’ more than wild leaves and shoots. Their vibrant yet delicate appearance and their fresh, fragrant taste embody it in all its aspects and characteristics. Wild garlic is one such leaf, and its season is keenly awaited every year by chefs and home cooks alike.