Vegetables

Our enthusiasm for vegetables never seems to diminish. The wonderful thing about them is that each one has many personas depending on how it is cooked, let alone what flavours it is seasoned with. For us, the secret is to be relatively strict about seasonal buying, so that vegetables – and fruit – are never taken for granted and always eaten at their best. As one season draws to an end, we always look forward to the next, with the different recipes and new ideas it brings with it. If you are reliant on supermarket vegetables this approach can be difficult to follow. Supermarkets tell us their customers want choice all year round, which in effect can mean a choice of uninspiring, tasteless fruit and vegetables. With a small green-grocer, on the other hand, it is possible to speak directly to the person who goes to the market, but it is up to you to know and ask them ‘When do the first Sicilian tomatoes arrive?’ Or ‘When are the first English asparagus available?’ At Moro, a vegetable’s season will start being supplied by the warm Mediterranean and will finish two to three months later from organic farms in England. We support organic produce as much as possible, providing the variety and season is right, otherwise the flavour counts for nothing. For a general guide to seasonal vegetables and fruit.