Food and drink news for the discerning consumer
Thursday, 24 October 2024
That's Christmas: How to Be of Good Cheer This Christmas. Nine Point...
That's Christmas: How to Be of Good Cheer This Christmas. Nine Point...: Image courtesy Shirley Hirst & Pixabay Christmas is a time of joy, giving, and celebration, but it can also be a time when financial pre...
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California Dreamin' for James May's Asian Parsnip Gin
In excess of 1,000 James May gin fans turned up to grab signed bottles (as well as engine covers, care manuals, cookbooks and in some instances, dashboard trim) during James' various personal appearances at liquor stores and bars in August.
Best known in the US for Top Gear and The Grand Tour, many fans also know James May from his recent Amazon Shows 'Oh Cook' and 'Our Man in…'
To date, sales of James Gin in the US have been mainly via www.jamesgin.com and the partnership with Total Wine represents a significant step for the brand in building an off-trade sales presence.
States James Gin co-founder Gus Colquhuon: “James Gin had been selling extremely well online in the US, with California being the largest state by volume.
"To have Total Wine request a listing is really exciting and shows that innovation and flavour are at the heart of what the US customer wants - not to mention a twist of British humour and a dash of gin wizardry. We look forward to seeing where our new partnership with Total Wine takes us next.”
James May adds: “I've spent a lot of time in California, mostly driving around in fast cars at other people's expense. Coming back to California is a very welcome change from sitting in a freezing cold shed in England which is where we create my gins.
"Thank you to all of the Californians who demanded that Asian Parsnip was stocked at Total Wine. You have impeccable taste.”
JG01 Asian Parsnip by James Gin 40% ABV RRP $43.99 for 700ml.
It looks likely to us that many Californian Christmas tables will be featuring some James May Gin.
That's Christmas: Surf, Turf, and Tarmac: The Three-Book Gift Bundle...
That's Christmas: Surf, Turf, and Tarmac: The Three-Book Gift Bundle...: Printslinger/ The Extra Mile Guide The Farm Shop Guide is the second high-calibre guidebook to be published by Printslinger in 2024. It join...
That's Christmas: Host a Christmas Cocktail Party: A Festive Guide t...
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That's Christmas: Gluten-Free Dessert Recipes for Christmas: A Healt...
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That's Christmas: How to Include Iconic Desserts from Around the Wor...
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Tips for Preserving Fruits and Vegetables at Home
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| Image courtesy of Kasjan Farbisz of Pixabay |
With a few simple techniques, you can extend the shelf life of your favourite produce and even create some delicious pantry staples. Here are some practical tips to help you get started:
1. Freezing
Freezing is one of the easiest ways to preserve fruits and vegetables. It helps retain nutrients and flavours while allowing you to store produce for months. Here’s how to do it effectively:
Blanch vegetables: Before freezing vegetables, blanching (briefly boiling and then plunging them into ice water) helps retain colour, flavour, and texture. For example, broccoli or green beans should be blanched for 3-4 minutes before freezing.
Prepare fruits properly: For fruits like berries, wash and dry them thoroughly before freezing. For larger fruits, such as apples or peaches, cut them into slices and consider treating them with lemon juice to prevent browning.
Use airtight containers: To prevent freezer burn, store your produce in airtight bags or containers, removing as much air as possible before sealing.
2. Drying/Dehydrating
Drying is a great method for preserving fruits, vegetables, and even herbs. It removes moisture, which inhibits the growth of bacteria and moulds.
Use a dehydrator or oven: A dehydrator is ideal, but if you don’t have one, you can use your oven at its lowest setting (usually around 50°C). Slice fruits like apples, pears, and tomatoes thinly, and lay them on a baking tray. Vegetables such as peppers or courgettes can also be dried.
Store in a cool, dark place: Once dried, store your fruits and vegetables in airtight jars or bags and keep them in a cool, dark place. Dried produce can last for months or even a year when stored properly.
3. Canning/Bottling
Canning is an excellent way to preserve fruits and vegetables for long periods, and it’s perfect for making jams, chutneys, or pickles. However, it requires careful attention to safety to avoid contamination.
Sterilise your jars: Before bottling, ensure your jars are sterilised by washing them thoroughly and heating them in the oven (120°C for 10 minutes). Lids should be boiled in water.
Use the right method: For high-acid foods like fruits and tomatoes, a water bath canner is sufficient. For low-acid vegetables like beans or carrots, a pressure canner is required to prevent the risk of botulism.
Add acid when necessary: To safely can tomatoes or certain vegetables, adding a small amount of lemon juice or vinegar can help raise the acidity and ensure safe preservation.
4. Pickling
Pickling is an ancient method of preserving vegetables by immersing them in vinegar or a salt brine. It’s also a fun way to add bold, tangy flavours to your produce.
Choose your brine: For quick pickles, heat vinegar, water, and salt, then pour it over your vegetables in jars. For lacto-fermentation (a salt brine), submerge vegetables like cucumbers or carrots in a saltwater solution and leave them at room temperature to ferment for a few days.
Use spices for added flavour: Add spices such as mustard seeds, peppercorns, or garlic to your pickles for an extra punch of flavour. Once pickled, store in the fridge for immediate use or process in a water bath for longer storage.
5. Fermenting
Fermenting is a natural preservation method that harnesses beneficial bacteria to transform and preserve food. Fermented vegetables like sauerkraut and kimchi are packed with probiotics and can be stored for months.
Use the right salt-to-water ratio: For most vegetable ferments, a 2-3% salt brine (2-3 grams of salt per 100 ml of water) is ideal. Make sure your vegetables are fully submerged under the brine to avoid spoilage.
Ferment at room temperature: Fermentation takes place at room temperature (18-24°C). Leave your fermenting jar out for 1-2 weeks, depending on how tangy you like your vegetables.
Store in the fridge: Once fermented to your liking, store your fermented vegetables in the fridge, where they will continue to slowly ferment but remain delicious for months.
6. Root Cellaring
For those with the space, storing certain fruits and vegetables in a cool, dark, and humid environment can extend their freshness for weeks or even months.
Ideal for root vegetables: Potatoes, carrots, beetroots, and onions store well in a root cellar or a cool cupboard.
Use sand or sawdust: Burying root vegetables in damp sand or sawdust helps maintain the right moisture levels and prolongs storage life.
7. Use Proper Storage Techniques
Lastly, even without preserving methods, proper storage can extend the life of fresh produce.
Store fruits and vegetables separately: Ethylene gas, emitted by some fruits like apples and bananas, can cause vegetables to spoil faster. Keep them apart to prevent this.
Store in breathable bags: For vegetables like leafy greens, store them in a breathable cloth or mesh bags in the fridge. Avoid plastic, as it traps moisture and can cause produce to rot.
By incorporating these preservation methods into your routine, you can enjoy your favourite fruits and vegetables year-round, reduce food waste, and save money on groceries. Whether you’re freezing berries for smoothies, drying herbs for future recipes, or fermenting cabbage into a tangy sauerkraut, the possibilities are endless!
Cooking with Seasonal Ingredients: A Guide to Embracing Nature’s Bounty
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| Image courtesy Robert Owen-Wahl of Pixabay |
Cooking with seasonal ingredients not only allows you to enjoy fruits and vegetables at their peak freshness and flavour but also encourages a deeper connection with the rhythm of the year.
From the bright, crisp days of spring to the cold, cosy nights of winter, each season offers its own palette of ingredients that can transform your cooking.
Here’s why cooking seasonally matters and how you can make the most of each season’s offerings in your kitchen.
The Benefits of Cooking Seasonally
Better Flavour
When you cook with seasonal ingredients, you are using produce harvested at its peak. These fruits and vegetables are fresher, meaning they retain their full flavour and texture. Imagine biting into a perfectly ripe summer tomato or a juicy autumn apple—no comparison to the bland, out-of-season versions found on supermarket shelves.
Nutritional Boost
Seasonal produce tends to be more nutrient-dense. When harvested at the right time and consumed soon after, these fruits and vegetables are packed with vitamins and minerals. For instance, leafy greens such as kale and spinach thrive in winter and provide a great source of vitamin C, essential for fighting off the colder months' bugs.
Cost-Effective
Locally sourced, seasonal ingredients are often less expensive as they don’t require long transportation or special storage. You can save money by buying from local farmers’ markets or even subscribing to a weekly vegetable box scheme, which often features what’s growing locally at the time.
Environmental Impact
Cooking with seasonal ingredients supports sustainability. Seasonal produce is less likely to have been flown in from halfway across the world, reducing your carbon footprint. It also supports local farmers, reduces the need for pesticides, and ensures your food hasn't been stored for long periods.
Seasonal Ingredients Throughout the Year
Here’s a quick guide to the best ingredients available in the UK during each season and how to incorporate them into your meals.
Spring (March – May)
Spring is the season of renewal. As the days grow longer and warmer, fresh produce begins to emerge. Look out for:
Asparagus: Grill or roast these spears with a touch of olive oil and sea salt for a simple side dish.
Radishes: Add them to salads for a peppery crunch or pickle them for a tangy treat.
Spring greens: Perfect for stir-fries, soups, or simply sautéed with garlic and lemon.
Summer (June – August)
With the longer days and warm sun, summer offers an abundance of vibrant fruits and vegetables.
Tomatoes: Whether eaten raw in salads or slow-roasted to concentrate their sweetness, tomatoes are a summer staple.
Strawberries: Pair these juicy berries with cream for a quintessential British dessert or blend into smoothies.
Courgettes: Spiralise for a lighter pasta alternative or grill for a smoky flavour.
Autumn (September – November)
As the air cools and the leaves turn, autumn offers rich, hearty produce perfect for warming dishes.
Pumpkins and Squashes: Roast them for soups or mash them into pies. Their sweet, earthy flavour is perfect for comfort food.
Blackberries: Scatter over porridge, bake into crumbles, or preserve as a jam.
Mushrooms: Ideal for risottos, stews, or simply sautéed on toast with garlic and herbs.
Winter (December – February)
Winter may seem like a sparse season, but it brings with it some of the most robust, satisfying ingredients.
Parsnips: Roast with a drizzle of honey or use in soups for a sweet, nutty flavour.
Brussels Sprouts: Slice and stir-fry with bacon for a crispy twist on the traditional Christmas side dish.
Cabbage: Stew it with apples and vinegar or braise it with spices for a hearty winter dish.
How to Start Cooking Seasonally
Shop Local
Visit your local farmers’ market or greengrocer to see what’s in season. Not only will you get fresher produce, but you’ll also be supporting your local community.
Plan Your Meals
Start by planning meals around what’s seasonally available. Instead of deciding what to cook and then shopping for ingredients, see what looks good and fresh, and then design your menu accordingly.
Preserve the Harvest
If you find an abundance of seasonal produce, consider preserving it for later. Freezing, pickling, or making jams and chutneys are great ways to extend the life of your ingredients.
Experiment
Seasonal cooking is an invitation to get creative. Try new recipes and play with flavours you may not usually use. For instance, in spring, you might experiment with a pea and mint soup, while in autumn, a roasted squash and sage risotto could become a new favourite.
Final Thoughts
Cooking with seasonal ingredients brings a sense of discovery and variety to your meals. As each season changes, your culinary options expand, encouraging you to experiment and embrace what’s fresh. Not only does it lead to tastier, more nutritious dishes, but it also benefits the environment and your wallet.
Next time you’re in your local market or visiting a farm shop, take a moment to explore what’s in season—you may just find the perfect inspiration for your next meal!
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