1. Produce 13 February 2009

   The Dark Side

   

   In the first of a two part series on fine chocolate, season publisher Simon Tooth reflects on his recent week long tour to Ecuador studying chocolate production from farm to factory

   By Simon Tooth

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2. Produce 14 November 2008

   Celery Goodness

   

   It’s not very often that we crave something cold, damp and dirty, but when the earthy fenland celery first appears on the shelves in late Autumn it is a real treat! Celery is very much an Italian vegetable having been grown there as a speciality over the centuries. It was regarded as a medicinal vegetable by both the Greeks and the Romans, even being used to crown athletes and interestingly for funeral wreaths.

   By Sally Bendall

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3. Produce 19 October 2008

   In a squash together

   

   As the days shorten its time to move on from the summer salads and concentrate on autumnal vegetables and orchard fruits. In October us vegetable growers always start the month by harvesting the pumpkins and winter squash. A colourful trailer leaves the field full of these gargantuan member of the curcurbit family.

   By Sally Bendall

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4. Produce 9 September 2008

   Eating your greens

   

   In a month of plenty like September it is hard to find something a bit different, something that will impress at the dinner table and a vegetable the children will enjoy. You won’t be disappointed if you seek out a romanesco cauliflower, also known as minaret or romanesco broccoli. This beautiful vegetable is a member of the brassica family and well worth visiting your farm shop or specialist greengrocer for.

   By Sally Bendall

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5. Produce 5 August 2008

   A plum time

   

   Hopefully the late summer sun in August will allow for maximum harvesting of fruit and vegetables. With so much on offer it’s hard to choose what to cook or prepare next? One summer vegetable I will never tire of is the runner bean. Introduced to England in the seventeenth century, it was grown as a decorative plant before we realised what a good food source it actually is!

   By Sally Bendall

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6. Produce 1 July 2008

   You can't beet it!

   

   In high summer I get really excited about all the fresh salad and vegetables available. It’s the time when you really discover that fresh is always best. I call it the ‘easy season’ when you can spend less time actually cooking. With so much to choose from it’s hard to find any thing more versatile than the humble beetroot.

   By Sally Bendall

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7. Produce 19 May 2008

   Spring’s natural bounty

   

   As we get into the full swing of spring, now is the time to wake up your taste buds and liven up your senses! This time of year is always associated with asparagus, to many it’s the highlight of the food calendar. With a short eight week season, it really is worth waiting for the local crop and then to ‘feast’ while you can. It is so quick and easy to prepare, just lightly steam and serve with butter or hollandaise sauce.

   By Sally Bendall

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