Seasonal Product of the Month

Product of the month - Jerusalem Artichokes

Jerusalem artichokes (also known as sunroot, sunchoke, earth apple or topinambur) have a refined taste, best described as a cross between an artichoke and a potato. They're a bit of a forgotten vegetable, but not at the GVG.

Not to be confused with globe artichokes, Jerusalem artichokes are the tuberous roots of a type of sunflower, Helianthus tuberosus, which was originally native to eastern North America.

They grow easily and well in the clay-rich soils of the Colne Valley, although due to their height (they grow to between five and ten feet) they don't like excessive wind. Right now at the Green Valley Grocer we have a plentiful supply from superlocal growers in Scapegoat Hill and Wellhouse, retailing at just £1.50/kg - a bargain!

The tubers are sometimes used as a substitute for potatoes. They have a similar consistency and in their raw form have a similar texture, but a sweeter, nuttier flavor. Raw and sliced thinly, they are fit for a salad.

The tubers have a tendency to become soft and mushy if boiled, but they retain their texture better when steamed.

They are lovley in a soup - try adding, celery, mushrooms and cream - and are great roasted with oil, rosemary, salt and pepper.

Jamie Oliver sautees them with bay leaves and garlic. Here's his recipe:

To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.

Lovely Jerusalem artichokes - don't forget them!!

If you grow within a 30-mile radius of Slaithwaite and have Jerusalem Artichokes or other produce you'd like to sell to us, get in touch on 01484 598050.

 

 

product of the month-Cauliflowers

Submitted by heather47 on Thu, 03/03/2011 - 5:03pm

The Cauliflower is one of many in the brassica oleracea species, the name cauliflower comes from the Latin words caulis meaning stalk and floris meaning flower. The cauliflower is an annual plant, which reproduces by seed. It has been well publicized recently that the price of cauliflowers may rise dramatically because of the harsh temperatures we have experienced this winter, and many fields of cauliflowers have been lost.

Cauliflowers are low in fat, high in fiber, water and vitamin C, they can be roasted, boiled, fried, steamed or eaten raw, and they can be used instead of meatballs in a vegetarian pasta dish or as dips at a party.

Cauliflowers that are cooked in aluminium or iron pot will have a tendency to turn yellow as the cauliflower reacts with the compounds whereas in an iron pot the cauliflower is likely to turn a brown/blue-green colour. A top tip for if your cauliflower turns yellow while cooking add a teaspoon of either milk or lemon juice.

The cauliflower and broccoli are grown exactly the same way the only difference is why one turns green and one stays white so do you know why cauliflowers are white?? …….

 

Well I shall take the time here to explain, while the plant is growing the head of the plant gets surrounded by heavy green leafs which shield it from sunlight. With out this exposure to the sunlight, photosynthesis can not take place, and therefore the plants production of chlorophyll can’t take place.

Cauliflowers can keep for up to a week in the fridge but make sure that the head is stem side up to stop the collection of moisture. For best taste it should be eaten as soon as possible.  The shops cauliflowers are currently £1.05

 

February product of the month

Submitted by heather47 on Thu, 03/02/2011 - 4:51pm

February’s product of the month is the cabbage, (I couldn’t find anything seasonally that we could like to Valentines Day, so cabbage it had to be) There are 3 main cabbage types, green, red and Savoy with lots of different varieties falling under those three headings. Cabbages are part of the cruciferous family (cauliflower and sprouts etc). You maybe surprised to know that the cabbage is the 2nd most consumed vegetable in the world, with potatoes knocking it off the number one spot. The cabbage is an excellent source of vitamin C (ideal for this time of year with flu and colds doing the rounds) it is also high in fiber and low in calories on average one cup of cabbage has 25 calories. (hence the cabbage soup diet) To reap the full benefit of the cabbage, experts recommend steaming, stir frying or eating it raw, as the best cooking methods.

It is thought that cabbages first derived from the wild leafy mustard plant mainly found in the Mediterranean region.  The cabbage season is mainly all year round, but for the best tasting cabbages they should be consumed late autumn early winter.

There are many stories of cabbage uses through out time…yes that’s right they have other properties other than keeping the hunger at bay.

The Romans/Greeks placed great importance on the cabbage for curing and disease or illness. Egyptian Pharaohs used to consume cabbage before a heavy night out on the alcohol, as they believed it allowed them to drink more, cabbage is still used to day as a cure for a hangover, not sure about this myself, but if there is anyone brave enough after a Friday night then let us know how it turns out.

Cabbages and cabbage patches have been used for generation to explain away the age old question ‘were do babies come from’ as mothers used to tell children they came from the cabbage patch (yes that is why cabbage patch dolls were created)

Dutch sailor men used to eat fermented cabbage (saverbrout) as a way of preventing scurvy on long trips across the seas.

So help fight off these February colds, by checking out the Green Valley Grocers wonderful selection of cabbages.

 

January Kings- 80p each,                           

Savoy cabbages- 90p each

Spring greens- £1 a bag

Green cabbage- 90p each

Red cabbage-80p/Kg     

Organic January King £1.05 each

Organic Savoy -£1.30 each.

 

Carrots: January Product of the Month

Submitted by heather47 on Thu, 06/01/2011 - 5:00pm

This months “product of the month” is the good old dependable carrot. Carrots can be cultivated or also found growing wildly; they both belong to the species Daucus Carota. Carrots can be traced back to the pre 900s in Afghanistan and the surrounding areas, at this time however carrots were purple and yellow. Carrots didn’t reach English shores till the 1400s and were mainly red and white.

It wasn’t until the 1500s in northern Europe specifically Holland that orange carrots (the norm now) first got introduced. I say introduced because there is a tale which suggests that the “orange” carrot was bred in the Netherlands during the 17th century in honor of William of Orange (King William III of England and head of state in the Netherlands 1689) but this story is very unlikely, and that is was simply just a natural mutation.

During World War II carrots were one of the vegetables that were available in high supply, and therefore used as a substitute for scarce food. They also played the role in the “Dig for Victory” campaign and known as Dr Carrot who also had his friend Potato Pete. It was also during this time that the popular saying of carrots will help you see in the dark came about, as people tucked into them believing they would help them see during blackouts. Carrots were also believed to be used as a ruse to help hide the success of the RAF and to keep the airborne vision system a secret.

Here are some other fun facts about carrots that you may not know. 

  • Carrots were first grown to be used as medicine rather than food. 
  • The average person will consume 10,866 carrots within their lifetime.
  • In the future carrots could be used to fuel cars, as a different type of bio fuel, it would take approx 6000 carrots to run a car for a mile. 
  • Carrots are travelling 60% further on UK roads compared to the 1970s ( this can be applied to most food). 
  • Buying loose carrots (like those that can be found in the shop) rather than pre packed carrots, is better for the environment, as these are bulkier and create more transport pollution and more waste.

Sprouts: December Product of the Month

Submitted by heather47 on Thu, 02/12/2010 - 2:52pm

Brussels sprouts

The Product of the Month for December is of course Brussels sprouts (much to my objection as many regular customers know I am not their biggest fan).

Brussels sprouts - scientifically known as Brassica Oleracea - form part of the Brassicaceae family and is grown for its small leafy green buds which look like little cabbages. Brussels sprouts as we now come to recognize them are thought to have first grown as early as the 13th century in Belgium. It is thought that early versions of sprouts were grown in early Roman times. The first written record of sprout production is in 1587 during the 16th century in southern Netherlands. Brussels sprouts need a temperature range of between 7-24°C to grow with the best yields experienced between 15-18°C and will be ready for harvest 90 to 180 days later. Sprouts contain good levels of Vitamin A, Vitamin C, Folic acid and Fibre. Brussels sprouts can last up to 5 weeks in near freezing conditions before wilting and discoloring and half as long at fridge temperature. In Europe the largest producers and exporters of Brussels sprouts are the Netherlands, producing 82,000 metric tons followed by Germany at 10,000 metric tonnes. The UK is on par with the production of sprouts with Germany, but we don’t tend to export them. Brussels sprouts along with other greens such as cabbage and broccoli contain Sulforaphane, a chemical believed to have potent anti cancer properties. Boiling the sprouts reduces the level of anti cancer compounds therefore steaming, microwaving and stir frying are the best options for cooking the sprouts. Which ever method chosen the key is not to over cook them as this is when the sulphurous odour is released and that is what puts many people off eating them. Generally they take 6 to 7 minutes to cook.

Whether you’re like me a hater and has one a year at Christmas with lashings of bread sauce and a quick swig on something nice afterwards or someone who loves them cooked or raw (like Carol) there are many different recipes out there let us know your favorite and look out in the shop for some, I am sure they will appear in the run up to Christmas.

P.S If you're a local grower and you have some spare sprouts this winter then lets us know we are always on the look out for local produce and producers.

Parsnips: November Product of the Month

Submitted by heather47 on Thu, 04/11/2010 - 4:50pm

parsnips

The parsnip is a root vegetable, related to the carrot. Parsnips are paler in colour and also carry a sweeter flavor. Parsnips are most commonly served cooked, either boiled, roasted or in stews and casseroles. It is believed that much of the parsnips flavor is to be found in the skin, therefore many recipes call for the skin to be left on. It seems to have been forgotten that parsnips can be eaten raw. The word Parsnip comes from the French word Pastinaca, the “nip” was added to indicate the resemblance to the turnip.

Parsnips are the ideal vegetable to be grown in England as they do not grow well in warmer climates, as a frost is needed to develop their flavor. It is the first frost which turns the starch in the parsnip into sugar.

Parsnips prefer sandy, loamy soil (sand, clay, silt and organic matter) but don’t like rocky soils as they produce forked roots.

For centuries the parsnip was a nutritious and staple vegetable throughout Europe. In the Middle Ages it is believed that babies sucked on parsnip roots as pacifiers. Parsnips were around before sugar and therefore parsnips were used to sweeten dishes such as cakes and jams. It was only after the introduction of the potato that they declined in popularity, and even more so when sugar became more readily available.

Parsnips provide the body with high levels of vitamin C, fibre, folate and potassium (Potassium is known to lower blood pressure.

Parsnips should be firm and dry. The likelihood of a parsnip having a tough, woody core seems to increase with size. Irregularly shaped parsnips won't taste any different.

Syndicate content