Guest post: Italian clementines from Natoora

image of clementines

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

Guest post: Natoora’s perfect peaches

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.

White peaches from Natoora

White peaches from Campania

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

Getting to the root of Root Camp

Intrigued about what teenagers can learn from Root Camp? We caught up with Root Camp’s founder, Cassia Kidron, to chat about her motivations, memories and more.

Q Let’s start with an interesting fact about yourself.Image of Cassia Kidron

I was approached by Mossad to be a spy. Most people think I declined…

Q Where did the name ‘Root Camp’ come from?

A My son came up with the idea. There’s the obvious vegetable association, but also the idea of taking root in life, which is so potent for this age group (15 to 21 year-olds).

Also, the rhyme with ‘boot camp’ seemed to fit – muddy teenagers coming back from a rigorous morning in the field, the exertion and camaraderie.

Continue reading

Guest post: Katherine from Natoora on purple sprouting broccoli

Who said broccoli couldn’t be exciting? When we first tasted the purple sprouting broccoli we get from a small farm in Worcestershire, we were mesmerised by the beautiful appearance – tight, deep-purple florets – and the fantastic, intensely nutty flavour.

Purple Sprouting Broccoli

It all comes by virtue of the seeds. The grower specialises in cultivating only purple sprouting broccoli, and dedicates himself to selecting the best seeds for the next year. This enables him to improve the quality of his broccoli year after year.  Although it is hard to believe they can get any better…

A simple way to enjoy them is by tossing them in oil, salt, pepper and fresh herbs and roasting them until crispy. You can make it even better with a topping of slivered almonds, pine nuts, or crumbled cheese, like this recipe, which takes just 30 minutes:

Roasted Purple Sprouting Broccoli

Roasted Purple Spouting Broccoli

For something heartier, turn them into a creamy gratin, topped with delicious crunchy breadcrumbs…

Purple Sprouting Broccoli Gratin

Purple Sprouting Broccoli Gratin

 …or try in a simple pasta with smoky speck and creamy Parmesan:

Purple Sprouting Broccoli and Speck Tagliatelle

Purple Sprouting Broccoli and Speck Tagliatelle

Just make sure those tasty florets are the star of the show!

Katherine, Natoora

Discover more recipe ideas from Natoora, or browse the range. Loving Katherine’s work? Follow Natoora on Twitter, or Facebook.