Crown Prince, Quince & Crabapples: the flavours concentrate.....
17 September 2014
Within touching distance of Autumn now, and the it feels like nature rolls out some of its more heavyweight, A-lister stars this week, strutting its harvest-time wares before our hungry eyes.
We have the first crown prince squashes ready for cutting (perhaps the densest and most flavoursome of all the squashes). Why not cut off the lid, hollow it out and part roast it for an hour, before stuffing it with mince, or pesto and cooking for a further one hour - what better way to make this great veggie the centrepiece of your meal?
And we have the first of the quinces & crab apples this week. Ours come from an orchard near the impossibly named town of Fingrinhoe, North Essex, managed by Charles Trollope & his family.
Whist you cant eat quinces raw, they are a really versatile fruit that you can poach or roast, or boil up, condense the flavour and turn into jelly or quince cheese.
