Fruit Fields PDW

About Fruit Fields PDW

https://thefruitfields.co.uk

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May 4 2020

Sweetcorn

GROWING INFORMATION

Sweetcorn is a variety of maize with a higher sugar content. Unlike field corn varieties, which are harvested when the kernels are dry and mature and used for grain, sweetcorn is picked when immature and prepared and eaten as a vegetable.

At The Fruit Fields we grow three varieties of sweetcorn (early, mid and late season) in one planting to lengthen the picking period. We then duplicate this planting to extend the season further. The corn grows to about 7-10 feet in height and each plant bears between two and six long husked ears filled with rows of tooth-shaped seeds surrounding a woody core – the cob.

Read about…

COOKING, EATING and RECIPES

VARIETIES GROWN AT THE FRUIT FIELDS PICK YOUR OWN:

Early Variety: Earlibird
Mid Season Variety: Lark
Late Season Variety: Wagtail

PICKING AND STORING

Picking

Children must be supervised.
The corn is ready to pick when the tassels are dark and shrivelled.
Peel back to check kernels for size. Hold cob and bend down to snap from plant.

Storing

Keep cool with husks still on cob until ready to use. Can be eaten raw, but generally best to cook before eating.
Suitable for freezing.

NUTRITIONAL BENEFITS

Sweetcorn is a source of vitamins, minerals and antioxidants. It is also low in fat and contains no cholesterol.

A-MAIZE-ING SWEETCORN FACTS

Petrified corn cobs that are over 5000 years old have been found in ancient Indian villages in the Western hemisphere.
Before Christopher Columbus’s voyage to North America, corn was grown only by the Indians of North, Central and South America. Indeed it was the Indians of North America who helped save settlers from starvation during their first winter in America by providing them with corn to eat. They also shared their methods of preparing corn, which included corn bread, corn pudding, corn soup and fried corn cakes. Corn was so valuable in the days of the early settlers that it was used as money and traded for meat and furs.
Corn is completely domesticated and it cannot exist as a wild plant.
There are about 800 kernels in 16 rows on each cob of corn.
The corn cob is actually part of the corn plant’s flower.
Not unsurprisingly, corn is America’s number one field crop. Corn leads all other crops in value and volume of production

Variable OPENING HOURS

During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.

Cookham: 01628 529511

Iver: 01753 652727

COOKING AND EATING

When ripe, sweetcorn kernels are at their most sweet and juicy and they are best cooked simply with just a little butter.

To prepare, pull back the outer leaves of the cob to expose the lovely milky kernels. Strip off any silky threads that are still clinging to the cob and cut off the ends of the cob. You can either leave the husk attached or cut them off depending on how you plan to cook it. Wash before use.

You can either serve the cob whole, or in chunks, but if you prefer the latter it is best to slice them up after they are cooked when the central core will be less tough.

If you want to cook the kernels loose, rather than on the cob, carefully sweep a sharp knife down the length of the cob slicing off the kernels as you go. Try to keep the blade as close to the core as possible so that the kernels stay whole.

You can roast or barbecue the cobs (husks off, in foil 8-10 minutes or husks on, no foil for 8-15 minutes, husks off, no foil 5-7 minutes). Turn the cobs during cooking. Alternatively you can boil the cobs (3-6 minutes) but it is best not to add salt as this can cause them to toughen. If cooking the loose kernels you only need to boil them for 2-3 minutes.

May 4 2020

Apples

Fruit Fields PDW Finished

GROWING INFORMATION

Unfortunatly the old apple orchard at Iver had become un profitable in its old age and we had to make the sad decision to remove all the trees , It was about 60 years old … but in its place we now have a whole new area of table top strawberries to help meet the demands of our lovely customers .

Variable OPENING HOURS

During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.

Cookham: 01628 529511

Iver: 01753 652727

May 4 2020

Legumes

Fruit Fields PDW Finished

French Beans, Runner and Broad Beans.

Read about…

COOKING, EATING and RECIPES

GROWING INFORMATION

Legumes are plants with seed pods that split into two halves. Edible seeds from plants in the legume family include beans, peas, lentils, soybeans and peanuts. At The Fruit Fields we grow Broad Beans, Runner Beans, French Beans (an ideal alternative to avoid the stringy bits in Runner Beans)

All the legumes are grown on the flat with overhead irrigation, with the exception of the Runner Beans which are grown on raised beds with trickle irrigation lines to aid their vigour. As Runner, French and Borlotti Beans are susceptible to frost, these are planted in the late Spring, hopefully after the last frost. Broad Beans are frost hardy so they can be planted earlier in the Spring which helps to extend the season. The first Broad Beans are planted in the Autumn to further extend the season. However, these rely on a reasonable dry Winter otherwise they will rot prior to immerging.

Broad Beans and French Beans are self-supporting and are grown at row spacing of approximately 60cm. For Runner Beans we use canes erected in a wigwam shape to support the plants and present them nicely.

VARIETIES GROWN AT THE FRUIT FIELDS PICK YOUR OWN:

Broad Bean: Witkien Manita
Runner Beans: Enorma-Elite and White Emergo Snowy
Dwarf French Beans: Laguna, Scylla and Green Arrow

PICKING AND STORING

Picking Beans

Pick carefully making sure that you do not pull up the whole plant. Pick beans individually leaving the small ones to mature. With Runner Beans only pick beans that are at least 23cm long.
Place beans in a bag all the same way up as this makes it easier for ‘topping’ and ‘tailing’ later.

Storing

Once picked keep beans and peas in a cool place until ready to use.
Once podded, loose Broad Beans and Peas freeze well. Runner Beans and French Beans benefit from blanching prior to freezing.

NUTRITIONAL BENEFITS

Legumes are among our most nutritious plant foods; high in protein, B-complex vitamins, iron, potassium, and other minerals. They contain a complex carbohydrate which is slowly digested and absorbed. A diet rich in legumes has been shown to help reduce blood cholesterol, blood pressure and regulate bowel function.

LEGUME FACTS

The World Database of Legumes (compiled by the International Legume Database & Information Service) currently contains an incredible 19,000 taxa (species, subspecies and varieties).
Legumes are grown agriculturally primarily for their grain (e.g. beans, lentils or pulses), for livestock forage and as soil-enhancing green manure (putting nutrients back into the soil).
Legumes even come in the form of trees, like the Locust Tree (Gleditsia, Robinia) or the Kentucky Coffee Tree (Gymnocladus dioicus), which are sometimes used in permaculture food forests.
Legumes are among one of the best sources of protein in the plant kingdom.
The Latin word legumin, or legume describes a leguminous plant with the word coming from legere – to gather.

Variable OPENING HOURS

During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.

Cookham: 01628 529511

Iver: 01753 652727

COOKING AND EATING

Beans

Available year round, green beans are a nutritious addition to any meal. Before cooking green beans, wash them thoroughly in clean water and remove any woody stems from the end of the bean with either a sharp knife or by snapping it off. With Broad Beans the beans are removed from their cosy pod.

Ideally you do not want to overcook beans, keeping just a touch of crispness. You can either cook them in boiling lightly salted water, steam them (a good way to maintain the lovely green colour) or microwave.

As well as the traditional side vegetable accompaniment to meats, poultry and fish, beans can also be quickly blanched before being tossed into salads.

Peas

Sweet and tender, quick to cook, and incredibly versatile, fresh peas are a perfect vegetable. The peas need to be removed from the pod prior to cooking (an extremely satisfying task!) and, like beans, peas can be cooked by either boiling or steaming or popping in the microwave. But whichever way you choose you don’t want to overcook them.

Peas mild sweetness pairs well with many different flavours, including cured meats like bacon, prosciutto or chorizo. Other perfect pairings include mint, spring onions, asparagus, carrots and new potatoes.

May 1 2020

Blackcurrants

Fruit Fields PDW Finished

Read about…

COOKING, EATING and RECIPES

GROWING INFORMATION

At The Fruit Fields we grow redcurrants and blackcurrants. . Our latest planting of blackcurrants are planted in pots with trickle irrigation so we are able to control the plant growth better.

The bushes are pruned in the Autumn to create a good shape and to keep the wood of the plant less than three years old. Ideally the stems of the plant should be approximately 30 degrees to the vertical so that the fruit is well presented and easy to pick.

Blackcurrants are pruned into a stand-alone bush while redcurrants are pruned into a hedge formation and then supported by wires.

VARIETIES GROWN AT THE FRUIT FIELDS PICK YOUR OWN:

Blackcurrants: Early Season—Ben Conan
Redcurrants: Early Season—Junifer, Mid Season—Red Lake and Late Season—Rovada.

PICKING AND STORING

Picking

Pluck from the bush with the stalk, usually as a string of berries. This will keep the fruits fresher for longer.

Storing

Once picked keep the currants cool.
To retain freshness do not remove stalks or wash until ready to eat or use.
Suitable for freezing.

NUTRITIONAL BENEFITS

Weight for weight, blackcurrants contain three times as much vitamin C as oranges. They also contain useful amounts of vitamin E, potassium, copper and soluble fibre as well as being rich in phytochemicals anthocyanins.

Likewise, redcurrants are rich in fibre and vitamin C as well as being a storehouse for active antioxidants.

CURRANT FACTS

Redcurrants and blackcurrants (together with white) were cultivated in the sixteenth century in Holland, Denmark and around the Baltic Sea.
During the Second World War there was a big push to grow blackcurrants in this country in order to provide a source of vitamin C that would help to keep everybody healthy. This led to commercial production and the fruits are today mostly used for juice.

Variable OPENING HOURS

During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.

Cookham: 01628 529511

Iver: 01753 652727

COOKING AND EATING

The distinct flavour of blackcurrants provides us with a variety of uses, with blackcurrant crumbles and pies still remaining old favourites. Blackcurrants also freeze well and make delicious jams.

RECIPES

PDF downloads

Blackcurrant Ice Cream

May 1 2020

Plums

Fruit Fields PDW Finished

GROWING INFORMATION

When deciding what plum trees to plant there are two decisions to make. Firstly, you must choose the root stock. This is the rooting system and the stub of the tree which will determine the height and vigour of the tree. Secondly , you must choose the scion. This forms the upper trunk and the branches and determines the variety of plum to be produced. These two elements are then grafted together to form the tree. If you look carefully at the trees it is sometimes still possible to see where the trees are grafted, usually about 15cm above the ground where the tree bulges.

At The Fruit Fields we select dwarf root stock, to produce smaller trees to make picking accessible from the ground, together with a wide variety of scions to extend the picking season. The trees are planted in the Autumn while the trees are in a dormant state. It will take three years before any meaningful crop is produced.

As the trees grow they will be pruned regularly to reduce the height and to create a good shaped tree. Pruning generally takes place while the trees are blossoming as at this time of year the tree sap is rising and this helps to prevent disease getting into the trees through the cuts. Very heavy crops can lead to the branches being broken by the weight of the plums and therefore pruning is also used to reduce damaged branches.

Plums crops are susceptible to frosts when blossoming as this will kill the fruit bud and has the potential to wipe out the crop. This is one of the reasons a number of varieties are grown to spread the time of blossoming and thereby reduce the risk. Plum orchards can also get into a cycle of producing a heavy crop one year followed by a light crop the following year and this is very hard to break.

Read about…

COOKING, EATING and RECIPES

VARIETIES GROWN AT THE FRUIT FIELDS PICK YOUR OWN:

Early Varieties: Opal and Czar.
Mid Season Varieties: The popular Victoria and Jubilee.
Late Season Varieties: Marjorie’s Seedling.

PICKING AND STORING

Picking

Do not climb trees or break branches.
Choose plump plums with smooth skins and pluck from the trees with a stalk. This will keep the plums fresher for longer

Storing

Once picked keep plums cool.
It is best not to wash plums until they are ready to eat.
Suitable for freezing if using for cooking but it is advisable to remove the stones first.

NUTRITIONAL BENEFITS

Nutritionally, plums are rich in antioxidants and are a good Source of potassium, fibre and vitamins A and C.

PLUM FACTS

Plums belong to the Prunus genus of plants and are relatives of the peach, nectarine and almond, which are considered ‘drupes’, fruits that have a hard stone pit surrounding their seed. When dried, plums are know as prunes.
Plums grown in Britain originated from the fruits of Damascus, Syria and Persia, having been brought into this country by the Gage family (hence their link with the gage group of fruits). The popular Victoria Plum was found as a seedling in a garden in Sussex and the Czar plum was named after a visiting Emperor when the fruit was introduced to the market over one hundred years ago.
Plums have stones like human fingerprints, each one being unique to a particular variety. Indeed experts were able to identify over one hundred individual plums stones found on the flagship of Henry VIII’s “Mary Rose” which sank in 1545 and was raised in the 1980s.
Little Jack Horner sat in the corner eating his Christmas Pie. He put in this thumb and pulled out a plum and said “What a good boy am I!”. The connection between plums and goodness can be traced to the nursery rhyme of “Little Jack Horner”. This rhyme is believed to have some basis in history (“Eatioms” by John D. Jacobson, Laurel 1993). Legend has it that there was a real Jack Horner, whose name was actually Thomas. In the 16th Century the Bishop of Glastonbury Cathedral gave Horner twelve Deeds to valuable properties to present to King Henry VIII. The Deeds, a gift from the Bishop to the King, were placed in a large Christmas pie for safekeeping. On his way to London the greedy and curious Horner opened the crust and removed one of the Deeds, the ‘plum’ for himself.

Variable OPENING HOURS

During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.

Cookham: 01628 529511

Iver: 01753 652727

COOKING AND EATING

The distinct flavour of plums provides us with a variety of uses, with plum crumbles and pies still remaining old favourites. Plums also freeze well and make delicious jams, chutneys and wine. That said, it is best to remove stones before freezing as they can develop an almond-like taste if kept for too long. Plums are also perfect for sauces which can accompany both savoury and sweet dishes.

Plums can either be peeled or left whole for cooking. The peel is generally sharper and tangier than the flesh so will deepen the flavour of the dish if kept on during cooking. For a more mellow taste to the finished dish the skin can be removed. An easy way to do this is to first plunge the fruit in boiling water for a few moments and then you will find that the peel will slip off more easily.

RECIPES

PDF downloads

Poached Plums

May 1 2020

Raspberries

Fruit Fields PDW Finished

GROWING INFORMATION

Raspberries are a really popular summer fruit, second only to strawberries and they are a firm favourite with the Copas family.

The Fruit Fields have now moved to a growing system where all raspberries are grown in pots. The canes are purchased annually from a specialist nursery supplier. They are kept over Winter in a large deep freeze and brought out in the Spring and planted into pots supplied with trickle irrigation.The canes are purchased at about 5ft in length and when planted they are attached to a support system to make picking easier. The crop is planted at intervals to extend the picking season.

Read about…

COOKING, EATING and RECIPES

There are two types of raspberry varieties –

the summer fruiting varieties, which will produce fruit on the previous year’s canes (the wooden stem of the plant), and
primo canes, which will produce a cane and fruit in the same season.

VARIETIES GROWN AT THE FRUIT FIELDS PICK YOUR OWN

Summer Fruiting : Glen Ample (renowned for its excellent flavour and quality
Primo Cane (Autumn Fruiting): Autumn Bliss and Polka Iver Only

PICKING AND STORING

Picking

Choose plump, firm raspberries and pick carefully by pulling off the hulls.
The best fruits are usually to be found nearer the end of the rows.

Storing

Once picked keep the berries cool to extend shelf life. However, for the best flavour return to room temperature prior to consumption.
To retain freshness do not wash until ready to eat.
Raspberries freeze exceptionally well.

NUTRITIONAL BENEFITS

Raspberries are high in antioxidants, vitamin C and dietary fibre.

RASPBERRY FACTS

Raspberries probably originated in Eastern Africa and it was not until the seventeenth century that the fruit became popular.
By the eighteenth century cookery writers were devising recipes using the fruit for raspberry wine and vinegar, sweets and jams.
Raspberries were also used as a cure for sore eyes and throats and to clean the teeth.
Scotland is famous for its raspberry growing and in the late fifties raspberries were taken from Scotland to Covent Garden on a train known as the “Raspberry Special”.

Variable OPENING HOURS

During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.

Cookham: 01628 529511

Iver: 01753 652727

COOKING AND EATING

Quick and Easy

Take the hard work out of eating museli by adding raspberries, or other summer fruits of your choice, and serve with milk and a generous dollop of creamy yoghurt.
Rasberries make a wonderful coulis for summer puds. Press the fruit through a sieve then sweeten to taste with caster sugar and a squeeze of lemon juice.
Mix raspberries with melon balls and a little chopped mint, then serve with Parma ham or smoked halibut.

RECIPES

PDF downloads

Raspberry Jam

Raspberry Yoghurt Ice Cream

Lemon & Raspberry Drizzle Cake

Raspberry Creme Brulee

Mini Raspberry and Almond Cakes

April 29 2020

Cherries

Fruit Fields PDW Finished

GROWING INFORMATION

Cherries are a particular favourite with The Fruit Fields Pick Your Own Customers.

When deciding which cherry trees to plant there are two decisions to make. Firstly, you must choose the root stock. This is the rooting system and the stub of the tree which will determine the height and vigour of the tree. Secondly, you must choose the scion. This forms the upper trunk and the branches which will determine the variety of cherry to be produced. These two elements are then grafted together to form the tree. If you look carefully it is sometimes still possible to see where the trees are grafted, usually about 15cm above the ground where the tree bulges.

At The Fruit Fields we select dwarf root stock to produce smaller trees to make picking accessible from the ground, and a wide variety of scions to extend the picking season. The newer orchards are planted with trees spaced at 4.5 metre intervals. The trees are planted in the Autumn while the trees are in a dormant state and it will take three years before any meaningful crop is produced. In the early years of the crop the branches are tied to the ground to train the branches to form a lower canopy.

As the trees grow they will be pruned regularly to reduce the height and create a good shaped tree. Pruning generally takes place while the trees are blossoming as at this time of year the tree sap is rising and this helps to prevent disease getting into the trees through the cuts. Over time, as the trees mature, every other row will be removed to give the trees more space to continue to grow. At our Iver Pick Your Own farm some of the cherry trees are over 100 years old.

Cherries are a very ‘hit and miss’ crop to grow with a number of crucial hurdles to overcome. The first risk is a frost while the tree is in blossom as this can kill the fruit bud and has the potential to wipe out the crop for the year. If the crop survives the frost the next problems is from birds. Cherries are a big favourite with starlings, pigeons and more recently parakeets. Finally the last risk is heavy rainfall while the fruit is ripening as this can result in the tree absorbing too much water which causes the fruit to swell and the skin to split. This only affects the appearance and thankfully the taste is not altered. Due to all of these risks every cherry that is produced is very special to the The Fruit Fields’ team.

In the new orchards at Calves Lane Farm, to reduce the risk of frosts, we have purchases two frost busters which activate when the night time temperature falls below 0°C. These gas burners rotate and blow warm air through the orchard. In addition we have also installed a cover system produced by Fruit Securely. This has bird nets to keep the birds away from the ripening cherries and also a plastic cover to protect the crop from the rain in June. With these new technologies we hope to increase the likelihood of having a good crop of cherries each year. If these techniques are successful we will repeat them at Cookham.

Read about…

COOKING, EATING and RECIPES

VARIETIES GROWN AT THE FRUIT FIELDS PICK YOUR OWN:

Old Orchards – 20 years +. All sweet varieties.

Early Varieties: Hertfod, JI14039, Merchant and Pat.
Mid Season Varieties: Star Krimson, Sasha, Stella and Sunburst.
Late Season Varieties: Colney.
Root Stock: Colt.

Younger Orchards – less than 7 years old. All sweet varieties.

Early Varieties: Rita, Porsdel, Sweet Aryana, Folfar, Carmen
Mid Season Varieties: Lapins, Georgia, Scneiders, Canada Giant, Techlovan, Summit, Grace Star, Tamara.
Late Season Varieties: Sweetheart, Fertard, Regina, Penny, Kordia, Sheena
Root Stock: Gisela 5

PICKING

Do not climb trees or break branches. This is not only dangerous, it also reduces future cropping potential
Choose firm cherries and pick carefully with stems attached. This will keep the cherries fresher for longer.

STORING

Once picked keep the cherries cool.
It is best not to wash cherries until they are ready to eat.
Suitable for freezing but best to remove the stones first.

NUTRITIONAL BENEFITS

A bowl full of sweet cherries is brimming with health benefits. They are naturally low in fat and calories and free of both cholesterol and sodium. They are also a good source of dietary fibre, vitamin C, potassium and contain boron. Boron is a mineral that helps maintain calcium balance and promote bone health.

CHERRY FACTS

The cherry has a long noble history stretching back to the Romans. Cherry trees are often found alongside Roman roads, grown from the pips spat out by the Legionaires.
The Latin name for the sweet cherry is prunus avium, meaning plum and bird, possibly due to birds’ notorious love of cherries.
Cherry trees are a valuable host for mistletoe and lichens and the Spring blossom provides an important source of nectar and food for birds, butterflies and insects.
There are now more than 1000 varieties of cherry worldwide—about 900 sweet and 300 acid. The Copas family, who founded The Fruit Fields, is responsible for three cherry varieties – Copas Discovery (a large dark cherry), Copas Red (a white cherry) and Copas Late (a dark cherry that came late in the season). None of these are in commercial production.

Variable OPENING HOURS

During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.

Cookham: 01628 529511

Iver: 01753 652727

COOKING AND EATING

Cherries, with their succulent texture, flavour and gorgeous looks, are a true Summer delight. The juice of the flesh can be sweet or sour depending on which variety they are. Cherries are actually divided into three groups – sweet, sour and hybrids. As a general rule pale cherries are sweet and dark cherries are more acidic.

Sweet cherries are more suitable for eating whilst sour cherries are great in tarts, pies, crumbles, jams and sauces.

RECIPES

PDF downloads

Squidgy Chocolate Cherry Brownies

April 27 2020

Strawberries

Fruit Fields PDW Finished, Picking Now!

GROWING INFORMATION

Table Top Strawberries

Table-top strawberries have the advantage of making picking easier, weed and disease pressures are reduced and they give better control of nutrient supply. However, the main reason they are used at The Fruit Fields is to extend the season.

In order to extend the season into the Autumn we use Ever Bearer varieties. Ever Bearer varieties continue to produce flowers throughout the season. By removing the earlier flowers the fruiting date can be manipulated as generally the fruit will be in perfect condition thirty days after flowering.

To bring the strawberry season forward into the Spring we are using polythene tunnels over the table-top system. The varieties used are early season June Bearers which, with protection from the elements supplied by the tunnel, will produce fruit sixty days after planting.

VARIETIES GROWN ON TABLE-TOPS AND IN TUNNELS

Table-Top: Ever Bearers— Finesse and Malling Champion.
Tunnel: Vibrant
Maincrop : Elsanta

Read about…

COOKING, EATING and RECIPES

Field Strawberries

At The Fruit Fields we continue to grow some crops of strawberries in the soil due to the superior flavour that can be achieved (field grown). For field grown strawberries we use June bearing varieties which are plants which produce fruit at one point in the year, usually June. These are planted in rows at 45 cm intervals. We lay a trickle irrigation pipe down each row at the base of each plant which enables us to water the plants even when the customers are picking.

Our preference is to plant cold store runners as this gives us the flexibility to plant in ideal conditions as the plants can be called from storage with minimal notice. These are planted between March and June depending on the weather. For the first season the plants are deblossomed to stop them from fruiting. This encourages the plant to divert its energy into the production of runners which are used to gap up the beds and thus producing continuous rows. The plants will then fruit the following years and should be productive for three seasons.

VARIETIES GROWN IN THE FIELDS (June Bearers):

Main Crop: Symphony (has an excellent sweet flavour that scores high in taste tests)
Late Season: Malwina Great shelf life colour and taste

PICKING

Choose firm strawberries with a bright red colour.
Pick carefully by removing with a short length of stalk. This will keep the strawberries fresher for longer.

STORING

Once picked keep the berries cool to extend shelf life. However, for the best flavour return to room temperature prior to consumption.
To retain freshness do not remove hulls (the green cap), or wash, until ready to eat.
Strawberries are suitable for freezing if they are to be used for cooking. Frozen strawberries are particularly good for jam making.

NUTRITIONAL BENEFITS

Not only do strawberries look good and taste good, they do you good as well. Just nine strawberries gives you 100% of your recommended daily allowance of vitamin C and, at just 50 calories per 100g serving, eating healthily is a whole lot easier when the food tastes as glorious as strawberries.

STRAWBERRY FACTS

Strawberries were cultivated by the Romans as early as 200BC.
In Medieval times strawberries were regarded as an aphrodisiac and soup made of straw-berries, borage and soured cream was traditionally served to newly-weds at their wedding breakfast.
In the 16th Century strawberries were sold in cone-shaped straw baskets, thus becoming one of the earliest packaged foods.
The strawberry is a small plant of the Rosaceae (Rose) family. All varieties of the strawberry plant belong to the Fragaria genus.
The strawberry plant has seeds on the outside skin, rather than having an outer skin around the seed as most berries do. They do not, however, normally reproduce by seeds. When the fruit is developing the plant sends out slender growths called runners. These look like strings and grow on the ground sending roots into the soil. These in turn produce new plants which grow and bear fruit.

Variable OPENING HOURS

During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.

Cookham: 01628 529511

Iver: 01753 652727

COOKING AND EATING

Strawberries are delicious eaten raw with sugar and cream or even with a dash of black pepper, but they can also provide the basis for an endless supply of recipes. Here are some quick and easy ideas you might like to try –

A special way to give added sparkle to your summer glass of champagne or sparking wine is to drop in a strawberry. Alternatively, if opening a bottle of white wine or rosé to enjoy with friends, why not hand round a bowl of strawberries instead of crisps or nuts.
Serve strawberries with scones and cream instead of, or as well as, strawberry jam.
For breakfast liven up cereal with strawberries or add the berries to yoghurt.
Fresh pureed strawberries and raspberries make a great salad dressing when mixed with oil
and white wine vinegar. Season well with salt, black pepper, sugar and a squeeze of lemon juice.
Pureed strawberries blended in thick mayonnaise, with yoghurt to taste, makes a wonderful accompaniment for cold poached salmon
For a sophisticated way to liven up ice cream, blend plump strawberries with Cointreau or strawberry cream liqueur to taste. Add a little refined sugar if required. Serve over scoops of luxury vanilla ice cream in tall sundae glasses. Add fantastic cocktail decorations and accessories for special occasions.

RECIPES

PDF downloads

Strawberry Pavlova

Strawberry Ice Cream

Eton Mess Ice Cream Terrine

April 27 2020

Asparagus

Fruit Fields PDW Finished

GROWING INFORMATION

AVAILABLE ONLY AT OUR IVER BRANCH

Asparagus is one of the most sought-after vegetables and it thrives in our English climate, producing a flavour which is envied the World over. When the countryside starts to turn green, heralding the arrival of Spring, asparagus spears start to pop their heads above ground. The season lasts for just six to eight weeks so you need to make sure that you don’t miss out on an opportunity to try British asparagus at its best.

The asparagus spears are produced each year from the crown, which is a rhizome (a thick mass of roots) that lie dormant over winter. When the spring temperatures increases the crown starts to grow producing the spears. After approximately the 21st June (mid-summers day) each year the spears are allowed to grow up into a fern which is about one metre high and this allows the crown to regenerate for following years. The fern is commonly used in flower arranging as a filler.

New asparagus plantations are established by planting crowns in the Spring time. The spears from the new planting should not be picked for approximately two years to allow a strong crown to establish. Once established the crown should produce spears for six to eight years, but this depends on weed control and soil type.

Read about…

COOKING, EATING and RECIPES

VARIETY GROWN AT THE FRUIT FIELDS PICK YOUR OWN:

The main variety grown is Geignlim but we also use Baklim.

PICKING

The asparagus spears are just snapped off at ground level, or a knife can be used to cut the spear just below the ground.

STORING

In the Fridge: If you plan to keep your asparagus for a few days, keep it fresh by placing the spears vertically in a jug, glass or vase with the stems in water, then store (carefully) in the fridge. This is easier in bunches with an elastic band.

In the Freezer: Wash well and cut of tough part off the stalks. Either leave as spears or cut into 2.5cm pieces. Boil thin stalks for 2 minutes, medium for 3 minutes and thick stalks for 4 minutes. Blanching the asparagus in this way before freezing prevents the enzymes that cause it to lose colour and taste from taking effect. Pack leaving about 2.5cm to 3.0cm of head space. For spears, it is a good idea to alternate tops and ends down.

NUTRITIONAL BENEFITS

British asparagus not only tastes divine, it is also full of disease-busting properties. Packed with nutrients, this special vegetable is bursting with goodness and its list of vitamins resemble the alphabet!

Asparagus is…

low in calories
low in fat
low in carbohydrates
low in sodium, and cholesterol free.

Asparagus has been shown to pack an almighty punch to cancer and heart disease as well as boosting your immune system.

A note of warning though – asparagus has been known to aggravate gout.

ASPARAGUS FACTS

Asparagus is a member of the Lily family (liliceae) along with the onion, garlic and tulip.
Asparagus first came to Britain with the Romans.
There are around 300 species of the asparagus family around the World (Ref. Encyclopedia Brittanica), including more than one poisonous species resident of Africa.
Asparagus also comes in shades of purple and red but both turn green when cooked. On the continent white asparagus is also a big favourite.
In Thailand and Vietnam asparagus is known as mÄfng tây, which means “European bamboo shoots”.
Asparagus is considered a difficult food to pair with wine because it contains methyl mercaptan, a sulphur compound which tends to give wine a metallic taste. Try asparagus with cool-climate wines that have pronounced herbal flavours to counteract this.

Variable OPENING HOURS

During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.

Cookham: 01628 529511

Iver: 01753 652727

COOKING AND EATING

Asparagus is a sensational ‘super food’ which is a truly versatile vegetable and delicious in all sorts of dishes. It isn’t just a luxurious accompaniment to a main course, there are numerous ways to enjoy asparagus (visit www.british-asparagus.co.uk for a more than a few ideas).

Some sensational ‘friends’ of asparagus include purple sprouting, broccoli, broad beans, spring onions, watercress, new potatoes, carrots, courgette, fennel and radishes. Here are some simple combination ideas designed to bring out the best of asparagus and other seasonal vegetables –

SNACKS AND SIDE DISHES – Ready to eat in minutes

· Asparagus with purple sprouting broccoli smothered with caper or anchovy butter.
· Chargrilled asparagus and spring onions with lime and sea salt.

LIGHT LUNCH OR SUPPER – Packed with flavour and simple

Open sandwich of griddled asparagus, crab and watercress.
For an Asian inspired salad mix asparagus with soy, chilli, crisp fried shallots, ribbons of fresh carrot and courgette and shredded fresh
coconut.

RECIPES

PDF downloads

Cooking Asparagus

Asparagus Swirls

Asparagus Dipped in Oozing Camembert

Asparagus and Salmon Lasagne

Asparagus and Pea Risotto

Asparagus Twists