In-Season January
Scallops
There are some gravel seabeds that provide the ideal natural conditions for growing scallops. One such is found on the Isle of Man, where there is archaeological evidence of ancient scallop shells, 2,000 to 3,000 years old, off the island shores. These days, the scallops here are harvested by dredging. Another scallop-growing area is on Scotland's west coast where, in the 19th century, a fishing industry developed; later, in the 1950s, a dredge-and-dive scallop industry began. Later still, in the 1970s, the area was developed for scallop farming. The king, or great, scallop and the queen scallop have a creamy, white muscle with a bright orange roe. The young princess scallop also has a creamy, white muscle but has no roe. Scallops can be expensive, depending on their size, because they take between two to five years to mature. A wild scallop can live for up to 20 years but these are not usually as good for eating, because the muscle often becomes tough.
Pears
There are more than 5,000 varieties of pear grown throughout the world. They come in different shapes and sizes, and vary in sweetness and texture, and so can be used in different ways. Most are eating pears and, depending on the variety, vary in juiciness and perfume. Cooking pears are usually sold as such and tend to be less juicy when ripe. These pears benefit from poaching in syrup or being baked whole or in pies. Some varieties, which are tart, small and firm, are grown to make perry, an alcoholic pear drink. Perry went out of fashion a few years ago but is now enjoying a revival in pubs and bars. It's good to drink but also to cook with, as in Pears poached in spiced perry and other dishes.
Carrots
It's thought that the wild carrot originated in central Asia and was first used as a medicine rather than a vegetable. It wasn't always orange but came in a variety of colours: creamy yellow, lilac and purple. The carrot is a member of the parsley family and is related to the parsnip, celery and fennel. Eaten raw or briefly cooked, carrots are an excellent source of vitamin A, carotene and potassium. And the old wives' tale that eating carrots boosts eyesight has some foundation in truth, as carotene converts to vitamin A when consumed, which is essential for the wellbeing of the eyes. Choose firm, well coloured carrots and avoid those that are flabby with wilted green tops. Go for small carrots if you can, as they are more tender than large ones and need very little cooking.
Turnips
For centuries in Britain, the turnip was grown primarily as cattle fodder, which is why it hasn't enjoyed much reverence. By contrast, the French have cultivated small, sweet varieties. The turnip's poor culinary reputation hasn't been helped by its being frequently overcooked and pulped or puréed. Fortunately, there is a growing demand for different varieties of small, young turnips and the vegetable is now becoming as popular as other root vegetables. Try cooking them whole and roasted, pan-fried or baked.
Also in season
goose
leeks
squash
cabbage
parsnip
shallots
lobster
forced rhubarb
celeriac
