September
Figs
You can tell it’s the end of the summer when o plump juicy figs make an appearance. To munch on figs at their best, they should always be eaten at room temperature. They are delicious in with bitter chicory type leaves, or served simply with salty cheese or just baked with butter, sugar and dessert wine and toasty almonds with big blobs of thick greek yogurt . Cooked figs and fig puree have been used as a sweetener since ancient times - a practice which still continues today They were also used for medicinal purposes as a laxative and diarrheic. The fig is native to an area from stretching from Turkey to northern India. Sumerian (present day Southern Iraq) stone tablets dating back to 2500 B.C. record the use of figs. By the 8th century B.C. they had been introduced to Greece where they became an important staple: fresh in the summer – dried in the winter. By the 5th century B.C. fig cultivation had spread to Italy and they were sufficiently important to Romans that great effort was put into developing new cultivars even though it was still considered that the best figs were to be found in Syria. By this time, fig cultivation was also widely practiced in Spain, North Africa and Portugal – introduced by the Arabs during the Arabic Conquests, - as well as in France, the Channel Islands and even the southern part of England.
Figs were first introduced into the New World by the Spanish and Portuguese in the 16th century. From the West Indies figs spread to the United States and by the 20th century they had become a thriving industry parts of the south of the US. The first California figs were planted in 1769 in the gardens of the mission at San Diego. These same figs were planted in the string of missions which spread northwards and became known as 'Mission' or 'Franciscan' figs.
Kale
I love kale it’s a much maligned vegetable its a member of the cabbage family, with a mildly bitter flavour it comes in various varieties, including Purple, Borecole, Cow Cabbage, Red Russian Kale, Ragged Jack Kale, and Dinosaur so named for its wrinkly surface, plain and curly, all varieties benefit from a thorough washing in cold water before light cooking. Its curly leaves provide the perfect trap for dirt, so kale needs be cleaned carefully. Wash kale in a deep bowl of cold water, stirring it a bit to release the grit, then lift it out. Pour out the water, and refill the bowl with fresh water. Repeat until you no longer see any grit in the water.
I think that Kale exaggerates the flavour of the other ingredients served with it so don't heap on the butter and black pepper too much otherwise it will taste swamped. Just a teaspoon of butter added to a pound of kale is enough. Beware of things like kale salt, garlic and other seasonings , you only need a touch. Like other dark-green leafy vegetables, kale is packed with beta-carotene and other antioxidants, which are believed to help prevent heart disease and certain types of cancer. It is also an excellent source of calcium.
Kale should be kept in the in the coldest part of your kitchen or in the refrigerator. Though it seems like a sturdy vegetable, kale will quickly wilt and then it tastes bitter. To prevent it from wilting, wrap it up loosely in a clean slightly damp tea towel and keep refrigerated If you don’t use it within a couple of days,you could blanch it Then refrigerate it again, and it will be good for up to three days, or freeze it for up to two months. When you’re ready to serve the kale, heat it in a little water and oil or butter and season.
Also in season
plums
sweetcorn
cucumber
spinach
blackberries
onions
watermelon
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