Fruit & Vegetable Market Report – 23rd February 2018
Spring is only around the corner but you’d be excused from not believing this when you consider the cold weather now and over the next week. Needless to say we’ve already been told that as it affects Europe too there will be casualties. We’ve already been told that they expect Broccoli & Cauliflower to go up already as it was already getting tighter. Closer to home we have some good Cabbages that are good value and great quality, January King is getting a bit light on the ground, but Savoy, Primo & Spring Greens are plentiful. If your a fan then Brussels & Brussels Tops are still available. Leeks are another one on the way up but quality is good. Spanish Courgettes are having a few quality issues but by having Moroccan available, prices have managed to remain the same. Belgium Aubergines have started and hopefully this will keep the price stable.
Peppers are a little above the seasonal norm and Cucumbers are a bit pricey at the moment too. Tomatoes in general are reasonable but Yellow Cherry Tomatoes are a bit tight and this is reflected in their price. The varieties of Heirloom Tomatoes just goes on and on, this week we had some lovely Blue Beauty Beefsteak Tomatoes, they were a bit pricey but were a lovely colour and tasted marvellous. Monks Beard is available still and now there is Young Nettles & Wild Garlic Leaf from the Continent has just started so initial prices are dear to start with but will come down over the next few weeks.
Plums are quite expensive at the moment and there is some Yellow plums available too. Strawberries are easing in price, but the rest of the Berries are about the same as before. Redcurrants are not so extortionate now either. Water Melons as stated before remain very expensive. English Forced Rhubarb still available and English Cox’s Apples are still popular. No Apricots available. Conference Pears are the Pear of choice at the moment as the Packhams/Williams are still rock solid, there is some Red Forelle Pears starting to arrive so we’re be looking at them too.