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Eat the Seasons - September 2013


Fruits, Nuts & Fungi

Apples, blackberries, blueberries, damsons, elderberries, figs, grapes, greengages, loganberries, peaches, pears.  Lots of lovely mushrooms; Porcini, chanterelles, field mushrooms, horse mushrooms, oyster mushrooms, parasol mushrooms, puffballs, giant shaggy ink caps and summer truffles

Vegetables & Herbs

Artichoke, aubergine, beetroot, borlotti beans, broccoli, cabbages, carrots, cauliflower, courgettes, cucumber, fennel, French beans, garlic, horseradish, kale, leeks, lettuce, onions, parsnips, peppers, potatoes (maincrop), pumpkins & squash, rocket, runner beans, salsify, scorzonera, sweetcorn, tomatoes, watercress

Meat & Game

Farmed goose, grouse, mallard, rabbit, wood pigeon

Fish & Shellfish

Black Bream, crab, freshwater crayfish, eels, lobster, mussels, oysters, prawns, mackerel, wild salmon, scallops, sea bass, sprats, squid, brown and rainbow trout

September is such a fabulous month, we are spoilt for choice when it comes to seasonal produce.  With this in mind, and because I am always on the look out for new small-scale producers to work with, I will be visiting many of the local farmer’s markets this month – Sydenham, Norwood, Crystal Palace and Telegraph Hill to name just a few, there seem to be more popping up all the time and we are very excited about rumour’s of a new one very close to home….watch this space for more details soon!  The markets tend to match our own company criteria perfectly, as they focus on promoting British produce often made using sustainable and ethical methods.

This is really work in the very loosest sense of the word because I absolutely love wandering through the market, chatting to the stall holders and sampling the amazing pastas, cheeses, pastries….the list goes on and on.  There are some true hidden gems to be found, and anything that makes the journey home with me doesn’t last long!

Here is my variation of a lovely pastry I bought last time I was there……

Plum & Almond Pastry

A really pretty open fruit tart, easy to make, with the most gorgeous flavours.

Ingredients

  • 320g all-butter puff pastry sheet
  • 4 tbsp ground almonds
  • 800g plums, halved and stoned
  • 25g flaked almonds
  • 3 tbsp caster sugar, plus extra serve

Method

  1. Heat the oven to 2200c/(2000c fan)/gas 7,  Line a very large rectangular baking sheet with baking parchment.  Unravel the roll of pastry and carefully lift on top.  Spring over the ground almonds and scatter the plums to make an even layer.  Sprinkle with the flaked almonds, then the sugar.

  2. Bake for 18-2 mins until the pastry is golden and the plums are tender.  Allow to stand for 10 minutes to cool a little, then sprinkle with a little more sugar and serve.