Strawberries

What is more quintessential of a British summer than Wimbledon and strawberries? However, it was the Romans who took this berry to worthy heights, believing it helped all manner of ailments from gout through to fever. A member of the rose family, the strawberry is the only fruit with its seeds on the outside and, due its heart shape, became a symbol for passion and was used as an aphrodisiac in medieval times.
Today’s strawberries are grown throughout the world, but have the best flavour when bought fresh and locally. They do not do well in cold store, nor travel well, so this is one of the finest fruits to enjoy when in season. Some producers are now growing the fruit even earlier with the help of large poly tunnels, but still relying on natural sunlight to ripen. Source from local farms, markets or speciality shops and once home wash and handle gently to eat at room temperature.

Broad beans

This bright green vegetable is often overlooked which is such a shame given its lovely sweet flavour, protein provision and vitamin virtues. When broad beans are chosen, it is usually just as a side to a roast, but they are far more versatile. A perfect partner with anything pork, such as bacon or chorizo, these beans also make for a great salad with tomatoes and feta or mozzarella cheeses, and the Spanish love to deep fry them for the ultimate bar snack.
Cultivated all around the world for many thousands of years, broad beans are hugely popular in the US and referred to as fava beans. China uses them extensively and they are the traditional ingredient in falafels. Here, we generally grow two types of broad bean: the longpod which is the most prevalent with eight beans per pod, or the Windsor with far less beans, but even more flavour. All broad beans are at their best when really fresh and not stored for long. Unless the pods are really young, the beans need to be podded, but can then be enjoyed raw, steamed, boiled, fried or even roasted.

Roasted strawberry agua fresca

www.crateslocal.co.uk
Makes two glasses

Ingredients:
500g fresh local strawberries
One vanilla pod or one teaspoon vanilla extract
30g granulated sugar
Pinch sea salt
Optional shots of white rum or vodka

Method:
• Pre-heat the oven to 180 degrees centigrade/gas mark 4.
• Line a shallow baking dish with baking paper.
• Slice the strawberries (or quarter if small fruits) and scrape out the vanilla if using a pod.
• Toss the berries with the sugar, salt and vanilla and lay them out on the lined baking sheet. Bake for at least 25 minutes until they start to caramelise and are surrounded by a rich syrup.
• Remove from the oven and allow to cool in a bowl with the syrup. Leave for as long as possible to allow the flavour to intensify further.
• Blend with crushed ice and serve alone or over white rum or vodka.

Broad bean and bacon soup

www.crateslocal.co.uk
Serves four

Ingredients:
225g fresh broad beans
225g fresh or frozen peas
Two rashers thick back bacon
One large onion
450ml milk
300ml vegetable stock
Salt & pepper

Method:
• Peel and finely chop the onion and pod the beans and peas.
• Simmer the vegetables in the milk and stock for at least 20 minutes until they are soft.
• Gently fry the bacon in a dry pan (until it is just crispy) whilst the soup is simmering.
• Blend around half of the simmered soup and add back in to the thicker mixture. Re-heat all together and season to taste.
• Chop the fried bacon and add to the soup just before serving hot.

essence info

Crates Local Produce, 24a Carfax, Horsham, West Sussex RH12 1EB
Telephone: 01403 256435
Websites: www.crateslocal.co.uk