Real Time Seasonality Calendar - August 2020

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!


Not just for Christmas

Brussel sprouts get their name from the capital of Belgium, where they were first cultivated. Part of the brassica family of vegetables along with cauliflower, kale, broccoli, cabbage and more, this cruciferous vegetable is a good source of dietary fibre, folic acid, manganese, and vitamins A, C, and K. One cup of cooked Brussels sprouts packs over 150% of the minimum daily vitamin C.

While Brussels sprouts are not to everyone’s taste, when cooked correctly can have a mild nutty flavour. A delicious and healthy addition to any diet and easy to incorporate into side dishes. The one thing you need to watch out for is over cooking this veg, as sulphurous compounds within them will begin to break down as they start to overcook – this is what causes them to smell and taste bad.

Peak season for Brussel Sprouts falls within the autumn and winter month, and they grow excellently in Ireland – so start thinking about how you can make the most of them on menus. When you’re buying in Brussel Sprouts make sure that they have a small tight head, are a good green colour and are firm, avoid mushy or drab green/yellow ones. Another factor to consider for your dishes is that the small young sprouts have a more delicate flavour than older ones, if you’re looking to only add a mild flavour.

This month's Brussel Sprouts from Keeling's Select comes from Grower Enda Weldon in Rush, Co.Dublin.

Brussel Sprouts - Chef Network Real Time Seasonality with Keeling's


Nothing to cry over

Onions are a staple in kitchens around the world. They add flavour to many dishes and can be enjoyed either raw or cooked. Members of the Allium family which also includes garlic, shallots, leeks and chives, onions are nutrient-dense. This means they’re low in calories but high in vitamins and minerals.

It’s believed that organized onion cultivation started around 3,500 BC, when ancient civilizations using them became highly dependent on this great vegetable. Onions were easy to grow in any kind of soil or type of weather and were easy to store and preserve during the Winter months. The onion was much loved by the Egyptians, Babylonians, Hindu and ancient Chinese civilizations for their many uses – such as preventing thirst, providing a great source of energy and a variety of useful medicinal properties.

When you’re looking for onions make sure they are firm, with no soft spots, damp, or mouldy patches. Onion bulbs vary in size, shape, colour, and pungency - though warmer climates ten to produce onions with a milder, sweeter flavour than other climates. The onion’s characteristic pungency results from the sulphur-rich oil it contains; the release of this oil during peeling or chopping is what brings tears to the eyes. The best way to avoid this is to not cut into the root of the onion, as this is where most of the oil resides.

A huge proportion of the onions sold in Ireland are imported, so do try your best to look out for Irish onions and support our Irish growers while they are available.

This month's Onions from Keeling's Select comes from Country Crest in Lusk, Co.Dublin.

Onions - Chef Network Real Time Seasonality with Keeling's


A Peppery Root Vegetable

There are many varieties of radishes distributed around the world, but almost no archaeological records can be found to help determine their early history and domestication. The first written records that mention radishes come from 3rd century BC from the Ancient Greeks and Romans.

Radishes are low in calories, but high in fibre, folate, potassium and are an excellent source of vitamin C. This spicy, peppery root vegetable is less starchy than many other root veggies, like potatoes and parsnips.

When preparing radishes, don’t toss the green parts. The young leaves can be cooked like spinach. When picking up radishes be sure to look for ones that are smooth, brightly coloured with green and fresh-looking leaves. Try to avoid radishes that are soft, dull, or that have white/brown scars or black spots. Depending on the variety, radishes can be found in a variety of colours including white, yellow, pink, red, purple, or black.

When you decide to cook radishes, you can find that their characteristic spicy bite mellows out and they start to turn nice and juicy. If you find yourself with too many radishes you can also try pickling or fermenting them to keep longer in your kitchen.

This month's Radishes from Keeling's Select comes from Iona Farms in Old Town, Co. Dublin.
Radishes - Chef Network Real Time Seasonality with Keeling's


JULY 2020




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.