Today at the Shop... Wed Feb 3rd 2010

Today at the shop... we had a double bill of star attractions. Featuring on shiny new 'Local/Organic rack' outside the shop was PREMIUM GRADE CRIMSON CROWN FORCED RHUBARB, direct from Oldroyd's the grower at Carlton in the Yorkshire Rhubarb Triangle. Our 'Calendar of Seasonal and Local Produce' has begun with a month of rhubarb.

Oldroyd's has been growing rhubarb for five generations and every year people flock to see their crop growing in the dark in the forcing sheds, harvested by candlelight. It's said you can hear it growing! It's also called 'champagne rhubarb' which gives you an idea of its status in the fruit and veg world. Apparantly it has only 7 calories per 100g and a high level of calcium. This stuff is pink and delicate and delicious. 

                         Oldroyd's forced rhubarb shed

Meanwhile inside the shop, featuring on 'Central Aisle' rack, a second batch of Dee's home-made chocolate brownies and carrot cake is taking the limelight. We like supporting local businesses at the GVG and Dee is in Marsden. She bakes the most beautiful things, if you need a cake for a birthday or special occasion, check out what she can do for you on her website.

As the snow piled down and the temperature dropped yet again in the shop, we tried to help a customer out with advice on baking beetroot without it shrivelling. To peel or not to peel? Foil or no foil? Oil or liquid? Everyone had a different idea - do you have the definitive recipe for baked beetroot? If so we need it here!       

My own, personal favourite thing to do with beetroot is beetroot crumble (as a side dish not a pudding). My friend Bridget, who is a fantastic cook and has ski chalets in France and Whistler, invented it. You cook the beetroot, then mix with fresh ginger and sour cream, then top with brioche breadcrumbs mixed with melted butter and herbs. Many a friend has claimed not to like beetroot but this tends to sort them out!

Come to the GVG for your winter fruit and veg, it's great!