Good Day from Zest News!
Well, the wet weather seems to have subsided for a while, as it’s too cold to rain, so now the only issue is getting into the rock-hard frozen ground to get the vegetables out.
Never a dull day in the world of fruit and veg.
So the state of play at present goes like this:
Cauliflower – Remains desperately short and very expensive. Strongly reliant on the French, who are consequently holding us to ransom.
Broccoli – A little more coming into the country, so the prices have eased, but will remain strong as demand increases due to the cauli situation.
Tomatoes – Price has eased for now, but remains quite scarce. Spanish and Moroccan have been slow starting, so we have been reliant on the Polish, who really did milk their season to the end. This resulted in some quality issues we would not normally be associated with.
Strawberries – Dutch season has now finished. Egyptian, Spanish and some other areas will start to see higher yields and we should see prices ease in the next week or so.
Potatoes – Supplies of spuds will become harder and harder to source over the forthcoming months.
Brussel Sprouts – Both Prepared and unprepared will be expensive. Disease in the crops in both the UK and Holland will see major shortages and high prices.
Try not to order these for the next-day service, help us keep the supply chain moving by getting them in, a day or so in advance, especially at the weekend. Sometimes we order stock or are cut down and don’t receive what we’ve ordered, but are not told this in advance.
Watch the Weather – Frozen temperatures mean Farmers can’t get the produce out of the ground.
Remember ; temperatures in your area will differ from other areas of the UK. Lancashire, a large producer of Parsnips, can be wetter and generally 3 to 4 degrees colder than further south.
Forward planning is the key!
Another vegetable that takes pride of place in the festive fayre and on the Christmas dinner plate is the humble parsnip.
Closely related to carrot and parsley, this strong-tasting veggie is popular with many and gives a nice balance to the Sunday roast dinner.
Like many things, it was the Romans that brought the parsnip to the British Isles for both culinary and medicinal purposes and it was eaten by the poor and wealthy alike as a vital staple during the Middle Ages.
It was used in soups and stews, but also sweet dishes and it was used as an alternative to the much more expensive sugar and honey at the time.
When the potato was introduced from the Americas in the 16th Century, it was superseded as the main source of carbohydrate, because it was easier to grow.
Then during the Second World War, the parsnip was included in the Dig for Victory campaign – just like the cauliflower we discussed last week – as a way for people to overcome food shortages and rationing during the conflict.
Parsnips are a cool weather crop, which means they are sown in spring and harvested at the end of summer in autumn. They prefer the cold weather as this element helps to convert the starch into sugars and helps them improve with taste later into the season.
They are relatively straightforward to grow and they store well, which makes them useful for keeping over winter, however, they do require some careful preparation before they are sown.
The soil must be ploughed sufficiently to remove a lot of stones, that can if left in the soil, cause the parsnip to grow abnormally.
Like a lot of the vegetables we talk about in Zest News, parsnips are a good source of vitamins, minerals and nutrients, especially folate and antioxidants.
It would probably come as no surprise to know that a lot of the ways to prepare and eat parsnips, mirror that of potatoes, given that they were once the staple for many dishes before spuds came along and gazumped them.
So let’s take a look at how you can use parsnips in your meal prep:
Roasted Parsnips – Cut them into strips or chunks and toss them in olive oil, salt & pepper. Then roast them in the oven until golden and tender. You can add rosemary or thyme for extra seasoning.
Parsnip Soup – Great for colder months; sauté onions, garlic and chopped parsnips in a chicken or vegetable stock. Blend this until the texture is smooth, then finish with cream or coconut milk.
Parsnip Gratin – Cut parsnips into thin strips and lay them in a baking dish, with cheese, cream and herbs of choice. Bake them in the oven until the top is golden and bubbly.
Parsnip Cake – Similar to carrot cake, just use grated parsnips for extra moisture and sweetness. You’ll find that the cinnamon and nutmeg complement the flavour of parsnips.
You can also make parsnip fries, chips and honey-glazed varieties, as well as mash them or stick them in a stew/casserole. And you can even puree them for a side on a meat dish – endless parsnip options!
Special Offers
Last week we pushed out different offers every day and despite a great take-up on these items, we still have some products from these offers left.
We offered a range of discounts on Belgian Chocolate Callets, including up to 75% off these 2.5kg bags. Essential Cuisine Chicken Stock and Lamb/Veal Jus were also popular, as were the sauces from Macphie, including Brandy Sauce, Crème Anglaise and Crème Brûlée.
Some of these items have short dates on, so we’re able to offer big discounts.
We’re also delighted to offer cheese platters and mince pies, fresh daily from our partner artisanal bakeries.
Call us today on 01332 83 42 42 to get the best price on all these items and get them delivered tomorrow morning, as part of your existing order.
Send your thoughts about this newsletter and any other feedback here. And keep the jokes coming, if they’re bad enough they’ll be featured and as you can see, they can’t be any worse, this week is probably the worst ever!
Community Spotlight – if your business or someone you know is having an event or has achieved something in this industry and we can promote or even sponsor it, let us know.
Thank you for being a part of Zest News. We look forward to sharing more exciting updates and content with you in the coming weeks!
What was Frosty doing in the vegetable aisle at the supermarket?
Picking his nose.
Zest regards,
The Zest Team