Blog
Evening with Gregg
Thank you to everyone who turned up last night and helped make it such a great evening.
Gregg promised a “Big night @wallaceco over a hundred people booked for an evening of good food, flowing wine, quizzes, Q&A and Masterchef banter” via Twitter and we hope we all delivered!
Special mention must go to the Beetroot which garnered many plaudits throughout the night; “lovely and earthly” was how one diner described it (watch out Gregg, someone’s after your job!).
For news on upcoming similar events follow us on Twitter @wallaceco. Thanks again for coming!
Pretty in Pink (and yellow)
There are two types of people in this world… those who LOVE the skin on top of custard and those who just can’t abide it and would rather walk over hot coals/stick pins in their eyes/watch Dancing on Ice on repeat (delete as applicable) than go anywhere near it. I’m in the former camp, spoons in both hands. One to warn off other, fellow CSLs (custard skin lovers) and the other to dive in with.
What’s not debatable, however, is how ruddy fantastic said custard goes with Forced Rhubarb. Especially our rhubarb from the Yorkshire Triangle. Oh yes, the real McCoy. Fuchsia funkiness at its best!
January News from the Farm
We have some new products to spruce up seasonally (but surprisingly) f-f-f-freezing January days: Sea Beet, Loose Golden, Chiggia, Cheltenham and Regular Beetroot, Buckler Sorrel and Lemon Thyme.
Sadly, our Festival, Acorn and Harlequin Squash have finished so the only one left now is Crown Prince. Heritage Pears, Swiss Chard, Sea Aster and Brussel Tops have all checked-out too.
Strawberry swirling, caramel twirling, chocolate dribbling flavour times 5 please
So with the seasons being as indecisive as the usual individual faced with a plethora of ice-cream flavours on a sweltering day, it’s no wonder that some of our produce (as well as us) is a touch confused. We’ve had reports of strawberries springing up and veg, that would have normally been hibernating, being given a whole new lease of life. Alas, it wasn’t to last and we’re heading into the autumnal depths of apples, pears, squashes and roots.
I, for one, am relieved. It was slightly unnerving (albeit of an enjoyable nature) and glad to see that one’s appetite for warming dishes is, like Arnie, back.
What’s more is we have CONCORDE PEARS, CONFERENCE PEARS and LEEKS now available. And although presently we have CROWN PRINCE SQUASH shining in the spotlight (with HARLEQUIN and GEM as the cheeky back-up singers), we will have ONION SQUASH soon so watch this space… another ‘Cooker-Superieur’ (made that up myself, syntax genius, will catch on I’m sure).
Unfortunately, as always, there are casualties and these come in the form of our HAWTHORN BERRIES, VICTORIA PLUMS, STRAWBERRIES and BLACKBERRIES.
Jess Latchford
Squash, Henry and Floatation Suits
This week I foresee a battle between the heart, the head and the stomach. We’ve arrived at the end of a pretty dismal summer to be greeted by a stretch of (what’s set to be) warm, sunshiny delectation. This stranger in our midst, albeit very welcome, was all the more unexpected leading to a touch of confusion amongst our tums and taste buds and out in the fields. There was I, my summer clothes making way for balaclavas, floatation suits and the like, pie dishes out, chutney-making, all to be told but AHA, Mother Nature had different plans for us.
For those of you who have started out in the wonderful world of pie offerings, fret ye not. Like many others, I’m still in the mindset of lunchtime salads having left the building to be replaced by stews, hotpots, soups and said pastry-encrusted unctuousness.
However, let us embrace it, dig out the sun cream and bask like only Englishmen do when faced with a heat wave>>* casts aside sun cream, burns to a crisp* We still have our gorgeous variety of TOMATOES – HERITAGE, CHERRY, TIGER, SAN MARZANO etc and RED SPRING ONIONS are back. What’s more, we have RED HISPI – kind of like a chameleon (except in no way at like a chameleon); fabulous for warm weather salads and sides or perfick braised to shed those chills. So efficient. A*. The hottie of herbs, LEMON THYMEhas also made a thymely (sorry) comeback, refreshing and enhancing all sorts of dishes.
OK, and switch. Imagine fireplaces, defroster, slippery roads, and silly excuses for delayed trains (oh wait, that’s yearlong). All you want is a hot chocolate and some SQUASH. Yes, squash. Beautiful, hearty and delicious, our offerings are just going to keep growing and growing. Presently, we have the cutesy GEM, the beguiling HARLEQUIN and (my favourite), the one that ticks every box going, the CROWN PRINCE. Not only that but we have the quintessential pinnacle of medieval feasting, the QUINCE. Old Henry loved getting his chops round these (having mauled a small animal already of course).
Sadly, our RUNNER BEANS and LORD LAMBOURNE apples have finished for now.
Roots and shoots
So here we are in September, the month in which it feels justifiable to dig out the hats, scarves, Uggs and sit wrapped up in front of the fire. The fact that the months preceding this have also called for such actions is by the by and one which shall be swiftly swept under the rug. Sure-fire signs come flying at us in the form of our CELERIAC and PARSNIPS, settling in for the winter stretch ahead of us.
On the sweeter side, the orchards have been a hive of activity over the past few weeks with the trees a’rockin’ and a’rollin’ under the strain of all the delish apples and pears ripe for the picking. LORD LAMBOURNE, BRAMLEY, and RUSSET APPLES sit alongside our DISCOVERY APPLES to kick off the season along with a juicy selection of CONFERENCE PEARS, HERITAGE PEARS and HERITAGE APPLES.
Unfortunately, we have some expected casualties: PEAS, BROAD BEANS, RED SPRING ONIONS, RADISHES, YELLOW and GREEN ROUND COURGETTES, DAMSONS, MIRABELLES, GOLDEN and GREEN GAGES have all finished.
FACT! A collective noun for plums… a basket!
We have DAMSONS available as well as our beautiful GOLDENGAGES, GREENGAGES and MIRABELLES. What’s more… it’s one of those fantabulous years which has given us lots of deliciously sweet and juicy forms!
Sadly, you don’t have long left to take advantage of our August stars… SWEETCORN, BROAD BEANS, SUMMER SQUASH and CHARLOTTE POTS.
Where do we start?
There is SOOOO much to tell you this week!
So, first up, where do I start? At the beginning, according to The Sound of Music’s Maria. Apparently an overly adequate place for such activities. And so, to begin: BUNCHED LEEKS, BUNCHED TURNIPS, BUNCHED EASTER EGG RADISHES, BUNCHED RED & WHITE SHALLOTS (wet skinned), FULL FROND FENNEL BULBS, RED SPRING ONIONS and SWEETCORN!!
On the fruit front, our PEACH tree is primed and ready to be pruned and pimped. PLUS, we have the best GOLDENGAGES EVER EVER available, MIRABELLES, SWAN PLUMS and DISCOVERY APPLES.
Finishing this week are our WET GARLIC and CORNISH EARLIES. Sobsome.