The post and the present edition. Post-Easter, post-summer, post-berries. Present activities, present market, present season.
There is no denying it any longer, it’s getting cold. T-shirt weather is a distant memory for us at Harvest and it’s time to say goodbye to the last of our late-season producers. Chuck on your puffies though, because there is plenty (besides the return of Puffies of Harvest 2023), on the horizon and the cooler season brings its own sense of warmth. Gather ’round.
It’s time to say goodbye to Sheffield Berry Gardens. We’re always so impressed with how long they kick around for each season and love the variety of fresh and prepared products they bring. This year was no exception, and we thank them for their time at Harvest once again. Brett was hoping to make it for one last hurrah this week, but alas the cold set in and it was not to be. Adieu sweet berries, until we meet again. That said, if you just can’t live without a berry of some kind in your life, Three Peaks Organics are a 52-week-a-year stalwart at Harvest.
We do though have one last hurrah from Matt and Elphin Grove Farm, managing to eek one more week out of what was a bumper corn and celeriac year for the farm. Kudos. The fleeting seasonal nature of Matt’s harvest brings us such joy each year. Don’t miss your last chance at some celeriac and mascarpone soup. Or some buttery celeriac puree with venison backstrap. It’s prime venison season after all don’t you know? Don’t forget your seasonings and a condiment with that too.
The Easter break proved to be an absolutely bumper one! There was a real vibe in the market on Easter Saturday and with a milder winter hopefully in store for us, we’re excited to bring the goods throughout. Not long now until truffle season too.
At least your friend and ours, the one and only, the wandering man of the seas and master of the queues, Mr Chris and the Georgetown Seafoods are back this week. Never ceases to amaze us how he is missed when he isn’t around. More kudos. And yes from now on we will be introducing him in the manner of a big-band soul singer arriving on stage.
We reminded ourselves of the delicious savoury pastries on offer for brunch last week. A DLT sausage roll always hits the spot and a pie from Dave and Ali warms the cockles of your heart. Brussels and other brassicas, (could be the title of a cookbook), pumpkins, chard, spinach and bitter greens are all in or near full flight. At present we have all our olive oil folks still around, but for how much longer is the question? Ditto daffodils. We’ll keep you posted. It’s Derwent Distillery week. Everyone come and say hi to Robbie please, if only to listen to him speak and swoon. It’s a Lily Farm week. Devotees no doubt need their arrangements refreshed. Our ready-to-eat complement is in full flight. The weather might be cold but the coffee will be hot, and the people warm and the bread toasty.
Keep an eye out for more ABLED Kitchen, and potentially another hands-on experience at Harvest too. We’ll be celebrating World Bee Day in May, and pray to your deity of choice for a special acapella event in June. Fingers and toes crossed for that.
Thanks for reading, have a great weekend and enjoy the school holidays. See you on Saturday.