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Sun 02/12/2018
Ashford
CHRISTMAS MARKETMORE

Sat 08/12/2018
Offham
Spade Work, Offham, Christmas MarketMORE

Sat 08/12/2018
Tunbridge Wells (Pantiles)
PANTILES Christmas MarketMORE

Sun 09/12/2018
Brogdale
Christmas MarketMORE

Thu 13/12/2018
Shipbourne
Carols at ChristmasMORE

Sat 15/12/2018
Cranbrook
Christmas MarketMORE

Sun 16/12/2018
Cliftonville
Cliftonville Christmas MarketMORE

Sun 16/12/2018
Elham Food and Craft Festival
2018 CHRISTMAS FOOD & CRAFT FESTIVALMORE

Tue 18/12/2018
Capel-le-Ferne
Christmas MarketMORE

Thu 20/12/2018
Shipbourne
Christmas MarketMORE

Sat 22/12/2018
Shipbourne
Pick Up marketMORE

Sat 22/12/2018
Tunbridge Wells (Pantiles)
PANTILES Christmas MarketMORE

Tue 08/01/2019
Capel-le-Ferne
Market re-opensMORE

Tue 15/01/2019
Hildenborough
Market Re-opensMORE

Thu 17/01/2019
Shipbourne
Market re-opensMORE

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What's in season?
What's in Season








Here's what's in season at the farmers' market in November

Game is the meat of choice in November. The season is well under way for pheasant, partridge and wild duck. Venison makes a healthy choice. However, the lower fat content means careful cooking to avoid the meat drying out, so slow cooking is not ideal. Flash frying and grilling are better suited to lean, tender cuts of game. If you want to slow cook for great comfort eating, go for the cheaper cuts of beef, lamb and pork all cook down to wonderful mouthfuls of flavor.

Root vegetables are at their tastiest now and perfect for mashes.They improve with the cold and you will notice a marked difference in flavour compared to supermarket specimens. Look out for parsnips, Jerusalem artichokes, swede and turnips. Try cooking peeled cubed celeriac with a couple of cloves of garlic in the cooking water for a perfect mash to go with venison or roast beef. Brassicas really come into their own this month. Kale, Spring greens, and all kinds of cabbages are wonderful in stir-fries, soups, and hashes or just steamed with grated nutmeg and a knob of butter! Red cabbage cooked with apple, spices and red wine is another seasonal treat to go with venison, rich pork or maybe a roasted wild duck.

Colder waters make for high quality fish and seafood. Dover sole, turbot and halibut are rightly considered the very finest eating but try some of the lower cost alternatives as many are at their best. Brill is a real discovery if you haven’t tried it before – a firm white flesh full of clean flavour that only needs simple cooking. Or opt for healthy mackerel and herring, full of valuable Omega 3 fish oils.

 

Recipe of the month>


Why buy seasonal food?