GO BEYOND FOUR SEASONS

PEAK SEASON BOX

Our Sourcing Team have selected the 9-10 varieties tasting their best right now. From familiar favourites to lesser known ones, these are our picks this week.

Tarocco Leafy Orange - Scordia, Sicily
Baby Italian Artichoke - Lazio, Italy
Kumquat di Giarre - Catania, Sicily
Goldrush Apple - Montauban, France
Romanesco Cauliflower - Lazio, Italy
Hass Avocado - Malaga, Spain
Radicchio Castelfranco - Veneto, Italy
Swiss Chard - Barcelona, Spain
Roscoff Onion - Brittany, France
Black Iberiko Winter Tomato - Almerìa, Spain

SAVOURING THE SEASON:
WINTER ITALIAN LEAVES

We find ourselves deep in the long stretch of winter, when the greens on our plates can begin to feel predictable. Yet look south to Italy and there is extraordinary diversity, each region offering its own expression of the season.

From Veneto, grown by Daniele, comes Broccolo Fiolaro, an exceptionally rare variety with only a handful of producers. Tender shoots emerge from the central stem, forming a loose nest of sweet, delicate leaves. These prized sprouts are what set it apart from typical winter brassicas. 

Further south, perhaps the most familiar, is Cime di rapa, known in the UK as turnip tops. A staple of regions such as Puglia, where Francesco grows his, it offers sturdy, almost meaty stems reminiscent of broccoli, balanced by gently peppery leaves. Harvested young, they retain tenderness and avoid the plant’s more fibrous maturity.

From Lombardy, Daniotti sends us Tarassaco, a cultivated green dandelion grown from wild seed. Its frilled leaves carry a delicate bitterness early in the season, soft enough to be enjoyed raw. As summer approaches, that defining bitterness deepens, bringing structure and character to the plate.