Real Time Seasonality Calendar

Real Time Seasonality | Chef Network and Keeling's Select


Find out what's in Season!

Chef Network in partnership with Keeling's Select are working to give you updates every month on the latest and freshest fruit & veg coming into season so you can make the best of the seasonal produce on your menu.

Update your menu and utilise the ingredients that will give you the freshest flavour, inspire your team and delight your customers!


Also known as German Turnip

Kohlrabi is yet another member of the brassica family which includes favourites such as cabbage, kale, turnips, broccoli, and cauliflower. It’s an excellent source of vitamin C and rich in vitamin B6, potassium and dietary fibre.

Kohlrabi has two edible portions: the round bulb and the bright green leaves. The bulb is usually light green or deep purple depending on the variety. Although the bulb of the plant is the most frequently used portion of this vegetable, the leaves are also entirely edible. It’s important to remember to peel the bulb when preparing kohlrabi, as the outside layer is rather fibrous and unpleasant and won’t break down after being cooked.

Kohlrabi can be enjoyed raw or cooked. When eaten raw it has a similar taste to that of broccoli only milder and with a more peppery edge. Cooking kohlrabi can mellow out its flavour, making it more tender and much sweeter.
When sourcing your kohlrabi, you should keep an eye out for produce that feels firm, with smooth skin without any spots or cracks. If the leaves are still on, they should look fresh, crisp, and intensely green. Another point to note is that in general, the smaller kohlrabi tends to taste less woody than the bigger ones.

This month's Kohlrabi from Keeling's Select comes from Millview farms in Oldtown Co. Dublin.

Kohlrabi - Chef Network Real Time Seasonality with Keeling's


Arguably the most versatile plum

The origins of the Victoria plum are not too well known. If you search for where there this plum originates, you’ll find records of it first being found in a garden in Alderton, Sussex. However, history does not record there was ever a Sussex village called Alderton. There is a Walderton in Sussex, and an Alderton in Suffolk, but no Alderton in Sussex.

Plums in general contain a good mix of vitamins and minerals, especially calcium, magnesium and folate. As with most fruit plums are naturally high in fruit sugars such as glucose, fructose and sucrose, when eaten with some form of protein (in the form of nuts and seeds) this can help slow the release of the sugars and provide us with more energy.

Victoria plums are both of the cooking and the eating variety. While the colour is orange-red this is when the plums are at their best for cooking. If left for a longer period to ripen further the Victoria plum will change to a purple-dark red colour. This is when you will find them best for eating.

Victoria Plums have good acidity and texture which makes them ideal for pies, jams and preserves. This combination of excellent culinary qualities as well as a good flavour for eating fresh makes Victoria one of the most versatile plum varieties.

This month's Victoria Plums from Keeling's Select comes from Iona Farms in Oldtown, Co. Dublin

Victoria Plums - Chef Network Real Time Seasonality with Keeling's


Love it or Hate it

Fennel is a part of the Umbellifereae family and is closely related to parsley, carrots, dill and coriander. You may also hear it called Florence fennel, finocchio, or sweet fennel at times. Fennel much like Marmite is something that most people either love or hate. It has an assertive aniseed or liquorice flavour when eaten raw, which is often mellowed out after cooking. If you find the flavour of this vegetable a little too intense why not try roasting, grilling, braising or sautéing it to soften the flavour.

Fennel itself can be an excellent source of vitamin C, as well as provide additional fibre, potassium, molybdenum, manganese, copper, phosphorus and folate into our diet. The bulb, stalk, leaves and seeds of the fennel vegetable are all edible.

When looking for fennel bulbs, be sure to keep an eye out for ones that are white, with no blemishes, and feel heavy for their size. The feathery green tops should be fresh and bright, with no yellowing. Make sure the bulbs are clean, firm and solid, without signs of splitting, bruising or spotting. Try to avoid dried out, shrivelled bulbs and those with yellow discoloration, spots, splits, and bruise.

Fennel bulb is used as a vegetable to add flavours to various dishes, particularly in salads, stews, and soups. Fennel pairs well with tomato, fish, and pork, and can add a mellow sweetness to your dish.

This month's Fennel Bulb from Keeling's Select comes from McCormack farms in Dunsany Co. Meath.
Fennel Bulbs - Chef Network Real Time Seasonality with Keeling's






Keeling's Select

In Partnership with Keeling's SELECT

Keeling's Select are one of Ireland’s fastest-growing foodservice suppliers. Our philosophy is simple, to add value to every customer's business by supplying the best possible locally sourced produce, dairy and ambient goods. We always try to grow and source local produce. We know this is important to our customers. While farming is in our blood, service is in our nature.
Our Passion for achievement is evident in our teamwork, dedication to our customers and our integrity…. Because people matter. We are always growing, so come on the journey with us. Demanding kitchens rightly demand the best. No one knows how to select better than Keelings.