When you buy Wye Valley, you know you are getting a quality product and these Blueberries are no exception. Packed with flavour, they are excellent quality and a really good size.
The Chinn Family have been farming at Cobrey Farms in the Wye Valley, Herefordshire since 1925, and Wye Valley is the brand they reserve for their very finest produce.
They have been growing their blueberries since 2009 and by managing a variety of plants the season now runs for five months, from June to October.
The light, sandy soil and south-facing slopes on the farm capture the earliest spring sunlight and create a microclimate that produces some of the earliest harvests in Britain.
What is more, the growers have recently been given a conservation award for their rainwater harvesting initiative. Polytunnels over the blueberry fields collect more rainwater than the farmers use to grow them!
High quality technology and packing techniques ensure the blueberries keep cool and fresh, guaranteeing the best taste and texture.
Wye Valley Blueberries
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French Globe Artichokes
French Globe Artichokes are a true connoisseur choice and are, without doubt, one of nature’s works of art.Their dark and pale green leaves, tinged purple on the edges, form a perfectly shaped bud – actually the edible flower bud of the plant – and the fleshy layers peel away to reveal the heart, hidden like a prize in the very centre.
They are available in various sizes, as a football or as small as a duck egg. The larger examples are best stemmed and the smaller Petite Violet ones respond very well to being sliced and then deep-fried.Either way they are delicious serve with a dollop of homemade hollandaise sauce or dipped into melted butter or a mustardy vinaigrette.
It is believed that globe artichokes were first cultivated in the Eastern Mediterranean in the 12th Century and then introduced to France by Catherine de Medici. Our globe artichokes are grown in St Pol, Brittany, and are available from May until November.
French Globe Artichokes
Heritage Variety Bunched Radishes give a great big burst of rainbow colour to your salad and have a crunchy, peppery bite which, sliced or slivered, adds a crispy texture to dishes or relishes.
Just like the coloured carrots and candy and golden beetroot, these vintage varieties have again become hugely popular with chefs and retail customers alike.
The multi-coloured globes of red/pink, snowy white, bright purple and lovely golden yellow bunched together and set against their verdant leaves resemble a beautiful spring bouquet. Is it any wonder that the pretty coloured orbs were once so valued by the ancient Greeks that they offered golden ones up to the god, Apollo?
Why not grate these little marbles of joy on a cheese grater to make an interesting condiment or try roasting them?
If you want to have a true taste of summer then you can’t do much better than biting into one of our fabulous Herefordshire strawberries. We have tried out a new supplier this time and it has truly paid off. Needless to say we are very pleased with the results and once tasted the fruits speak for themselves.
We stock both the Class One and the Class Two berries, and although the Class One fruits are, admittedly delicious and pleasing to the eye, both uniform in size and shape, it’s the Class Two berries, both big and small, sometimes misshapen, with knobbly bits and all, that have the out-of-this world, absolutely phenomenal flavour.
And once sliced into a dish the lack of perfection when it comes down to appearances is quite irrelevant. They are summer on a stalk.
Italian Leafy Lemons
Our Italian Leafy Lemons from the Amalfi coast of Italy have a unique flavour and intense aroma. Usually handpicked and packed straight into distinctive crates with their leaves and flowers, without any of the washing and waxing that most lemons undergo, their skin is thick and rough, and because it is unwaxed, you can make the most of their wonderfully tasty zest.
In fact the pith is just as palatable as the juice within, meaning that along with the zest, you can truly use the whole of the fruit.
The bright lime-coloured leaves and stalks cling to the vibrant yellow skin offering a passport of freshness that enhances the fruit’s natural deliciousness.
Available almost all year round, they are the only way to make true cloudy homemade lemonade, ice cold, zingy limoncello or a sharp lemon tart, avoiding the bitterness associated with waxed citrus.
Italian Leafy Lemons
Now right in the heart of the English Pea season we are proud to be selling fantastic quality, locally grown produce from nearby Somerset.
Generally available from May to September, right now peas are at their very best - great value and top quality and that will continue for another few weeks yet.
Too much moisture in the ground, ie damp weather, can cause problems like mildew with a crop and too much sun will scorch them, However, we are lucky to have a wonderful supply without problems from our grower, PJ Coles and Sons.
The humble Red Bunched Grelot Onion is a fantastic product that bridges the gap between a shallot and a spring onion. Ours are currently grown near Fontainebleau, on the outskirts of Paris.
The red variety has a lovely sweet flavour compared to their green counterparts. These young onions resemble a fresh shallot with their small, slightly bulbous root. Their moist, ruby skin is juicy and crisp, whilst the green stems are pungent and best used sparingly.
They are fantastic grilled on the BBQ and dressed with a sharp vinaigrette but they are equally good sliced raw and used in the same way you would a spring onion or even baked whole with lots of butter and sherry vinegar.
Round Courgettes also known as Cannonball Courgettes are just one of the fantastic French product lines from our depot in Rungis, Paris.
Along with the courgette come Jerusalem Artichokes, Baby Vegetables, Dried Wild Mushrooms and the very finest salad leaves, plus much more besides arriving fresh throughout the week.
The unusual shape of the round courgette, which also grows in yellow, makes them ideal for stuffing with a range of delicious textures and flavours.
In addition, we also sell a percentage of the gourmet’s favourite, the courgette flower, to the finer restaurants and the top retailers.
They are readily available between mid-June and September.
In the central southern region of Spain the rich and fertile soils of Extremadura are perfect for growing these beautiful yellow and red-tinged Apricots.
An excellent harvest this year has meant an abundance of these velvety golden orbs, concealing sweet, sharp flesh, yet without the woolliness sometimes associated with Apricots.
Hot dry summers and mild winters create the perfect environment for the production of these fibrous, highly flavoursome fruits, and the vibrant red patches on the skin are created by the rays of the hot Spanish sun.
Our Apricots are packed in single layer trays to protect them from damage during transit, helping to ensure that the produce we receive is top quality.
Although a quintessential jamming fruit, the Apricot is fantastic to eat just as it is or is delicious in a rich frangipani tart, where its sunny flavours really shine through.
Cauliflowers come in two forms, the Winter Cauliflower, once called Winter Broccoli, until the introduction of Calabrese aka Broccoli, and Summer Cauliflower.
Available from June to October or November the majority of the summer variety is grown in Lincolnshire and Lancashire and it is increasingly used in its raw farm in salads and pickles.
During the winter months in Britain, our cauliflowers come from St Malo, Brittany, in France.