Real Time Seasonality Calendar - June 2020

Real Time Seasonality | Chef Network and Keeling's Select

JUNE 2020


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!

SCALLIONS

A Young Spring Onion

Scallions, which belongs to the Liliaceae family, are sometimes called green onions, spring onions, Welsh onions, or Japanese bunching onions. The difference between scallions, green onions and spring onions is the time they grow before being harvested. Scallions are harvested at an earlier stage in their growth, while their shoots are still green and fresh. While green onions are harvested later in the growth stage and spring onions are harvested even later than that. Scallions can be grown reasonably well almost year-round, but are at their peak in the summer months.

Scallions have a mild delicate taste and both the small white bulb, and the green tops can be used in dishes that look for a mild onion flavour. They can be eaten raw but are often stir-fried and are used as garnishes for dishes and for soups.

Scallions and spring onions are a good source of Vitamin C and calcium. They also contain micronutrients, including folate and vitamins K. Like almost all vegetables and fruits, scallions are mostly water. In fact, water makes up 89% of scallions.

Scallions don’t keep well once harvested. Lots of the scallions sold in Ireland can be imported from shockingly far afield, so it’s worth seeking out Irish grown ones and using them at their best in season. The best way to store scallions is to rinse the bunch under cold water, pat dry with a paper towel and then wrap in a damp paper towel boxed in the cold room.


This month's Scallions from Keeling's Select comes from Paul Carroll in Lusk, Co Dublin

Scallions - Chef Network Real Time Seasonality with Keeling's

RASPBERRIES

Jam-Packed with Goodness

The scientific name for red raspberries, Rubus idaeus, means literally “bramble bush of Ida”, named both for the nursemaid and the mountain where they grew on the island of Crete. Within this raspberry family, there are two major types, the red raspberry and the black raspberry, but overall, there are an estimated 200 different varieties of raspberries

Raspberries are jam-packed with a range of vitamins and nutritious benefits. They are an excellent source of Vitamin C and manganese as well as a good source of dietary fibre. They also contain Vitamins A, B1, B2, B3, K, folate, magnesium, potassium, copper, calcium, and iron.

Fresh raspberries have a short shelf life, so you should purchase locally grown berries whenever possible and eat them within one to two days. They freeze well, so if you’re not using them when they are super-fresh, freeze them and prevent food waste. Frozen raspberries are very handy for baking and often work better than fresh ones which are very soft and break up easily. Just make sure to lay-out the raspberries and prevent them from clumping together when they freeze.

Other ways of capturing fresh raspberries at their best when in season include making jam. Raspberry jam is incredibly simple and quick to make and intensely delicious, or berry compotes, coulis (use it later for raspberry sorbet or ice-cream) and cordial. Or to incorporate their unique tart flavour in your savoury dishes, try making raspberry vinegar; trendy quite a few years back, it has fallen out of favour now, but still works exquisitely with the right food pairing (and apparently is a traditional condiment for Yorkshire pudding!).


This month's Raspberries from Keeling's Select comes from Keeling’s Own Farm in County Dublin.

Raspberries - Chef Network Real Time Seasonality with Keeling's

GREEN BEANS

Also known as French Beans


Green beans, also known as French beans, string beans, snap beans, snaps, and the French name haricot vert. These beans are delicious and easy to grow. They come in a variety of colours – as well as the usual green beans, you can also find them in cream, yellow & purple colours. To get the most nutritional benefits, you should eat fresh green beans as soon as possible after harvesting or purchasing them. Green beans are rich in vitamin C, K, A, B3, fibre, calcium and Omega-3 fats.

Fresh beans should bright green (if they are green ones), free of black spots and blemishes and should snap (not be bendy and floppy). Blanched briefly, they freeze very well. Cooking green beans may cause a reduction in some nutrients such as vitamin C. This can also be said for thawing frozen green beans. So, cook them straight from frozen and in a small amount of water for the least amount of time necessary, to get the most nutritional benefit.

While the classic treatment is to boil them briefly and serve them simply (and really fresh beans certainly are delicious this way), they are also pretty versatile and work well for brining, pickling and bottling as well as for Indian style pickles, piccalilli and chutney. 

Like many hyper-seasonal vegetables that only grow for a few weeks of the year in Ireland, the French beans available here can often come from far-flung destinations and they are really aren’t the same when they're not super-fresh. Seek them out, put them on your menu, and celebrate them when they are available from an Irish grower and at their best.


This month's Green Beans from Keeling's Select comes from Donnacha Donnelly from Iona farms in County Dublin.


Green Beans - Chef Network Real Time Seasonality with Keeling's



SEE WHAT WAS IN SEASON LAST MONTH

MAY 2020

JULY 2020

JULY 2020


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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.