It’s February – eat some blood oranges
Posted in food in season | Also tagged seasonal |
Britain exports more oranges than apples. Defra’s figures for the import and export of food reveal some surprising British exports, not just of oranges but also tea, coffee, lemons etc.
Discovery is the earliest commercial apple variety, ripe in mid-August. For a few weeks, Discovery apples are the best around, juicy, crunchy and aromatic.
Wild, natural plants and fungi can be dangerous, potentially causing immediate harm and even death. Read Poisonous Plants and Fungi to know what to avoid.
Posted in food from the wild | Also tagged edible, foraging, fungi, health, mushrooms, number, oil, plants, poisonous, toxic, wild food |
The UK government is at last waking from its long complacent slumbers and asking serious questions about food security. After enjoying an abundant supply of ever cheaper food for the last five decades, the developed world is beginning to realise that we can’t take the essentials of life for granted indefinitely.
Posted in food in politics, food matters | Also tagged agriculture, British, crops, defra, environment, food security, london, meat, oil, resilience, Sustainable food |
For their sublime aroma and intense sweetness, and for the sake of our desperately declining cherry orchards, do whatever it takes to find and eat some British cherries in July. We’re losing our cherry orchards at an alarming rate and the only way to save them is to eat more British cherries.
My answers to the Fantastic Four blog meme questions
Amazon.com has today announced a new venture: AmazonFresh will be delivering fresh (and frozen and “shelf-stable”) foods, ordered online, to households in Seattle. The foods available will include “highest-quality fresh fruits and vegetables” and a “leading assortment of natural, organic, and specialty brands”. Some of the produce is described as “farm-fresh” but there’s no further [...]
Cherry plums are back in season, ripening on hedgerow and garden trees across Britain. The fruit are versatile and delicious. Taste and texture, like the colour, vary between trees, but most of the fruit are excellent eaten raw. They can be substituted for plums in jams, chutneys and other recipes, or pressed for their sweet juice.
Less well known than ceps or morels, St George’s are amongst the finest wild mushrooms, with a firm texture, appealing mealy smell and distinctive flavour.
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