Farmers Markets : Caroline Wright 13 July 2009 (From Worcester News)

Farmers Markets : Caroline Wright 13 July 2009

11:59am Monday 13th July 2009 in Farmers' Markets

ASK any farmers’ market stallholder what is the best food to eat and they will all give you the same answer – whatever is in season.

Eating seasonally is the best way to enjoy fruit and veg as it should be: fresh, tasty and locally-grown. At this time of year we are lucky to be able to enjoy some of the very best veg that can be grown anywhere in the UK – new potatoes and broad beans. Although they’ve been about on the stalls for the past few weeks there are still plenty being dug up or picked on the morning of your local Worcestershire farmers’ market for you to enjoy as soon as you get home.

Farmers’ markets chairman Henry Wormington said: “You can’t beat the taste of new potatoes cooked with a handful of mint. Delicious.”

There are few who don’t enjoy the taste and texture of new potatoes, especially when they are fresh. The same cannot be said, however, for broad beans. These little green beauties don’t have the best reputation, mainly because people’s only experience of them is either frozen or out of a tin – both of which should be avoided like the plague. Fresh broad beans are, however, a completely different matter.Try the following recipe and I am sure you will become a broad bean convert.

NEW POTATOES AND BROAD BEANS

Serves four

Ingredients

1,200g (2½ lbs) of broad beans (the greatest part of the weight will in fact be the pods)
900g (2lb) of new potatoes
80g (3oz) of butter
One crushed clove of garlic
Large pinch of mint
Salt and pepper to taste

Method

Wash the new potatoes, cut them in half then boil them with half the mint. Simmer for 15 minutes or until tender, then drain. Put the beans (having discarded the pods) in a pan of boiling water, leave to simmer for five minutes, then drain. Put half the butter into a large non-stick pan, melt, then add the potatoes with some pepper.,p> Gradually increase the heat until the potatoes start to brown, add the crushed garlic, the rest of the butter and the broad beans and cook for a further five or six minutes stirring continuously to avoid sticking or burning. Taste the potatoes and beans to ensure they are ready, then serve.

Garnish with the remaining mint.

Today’s farmers’ market is in High Street, Bromsgrove, from 9am until 5pm. For more details about Worcestershire farmers’ markets, log on to wgmf.co.uk.