Dear Customer,

This year's 'hungry gap' is proving quite difficult. The farmers, having been delayed by April's prolonged rains, are busily sowing for the summer and autumn but harvesting little. I hope you'll bear with us and into the new season.

It is coming to the end of the Mediterranean orange season and last weeks oranges were large and peculiar to say the least, as were the lemons. They did strike a chord of fond recognition. Sun-baked streets, dusty donkeys, old sun-wizened ladies in black and trees heavy with these very same fruit. Totally beyond the grading process they are never usually allowed out of the country. The cucumbers in some of the bags this week follow the same theme and are the original 'peasant' ones which I really like. The fruit bags will be changing shortly with the first peaches, apricots and nectarines.

I'm having to be more adventurous to find all the bag's ingredients. What about Oyster Mushrooms ? You could try the risotto. Or, you could chop them coarsely, soften them with a little butter in a frying pan on a low heat, add some cream, season and simmer into a lovely sauce to serve with pasta or some new potatoes and broccoli.

Oyster Mushroom Risotto

3oz butter
1 large onion, chopped
1 garlic clove, crushed
10oz Arborio rice
5 fl oz white wine - or use extra water
1 litre water or stock
4oz oyster mushrooms
grated Parmesan cheese, to serve

Melt 2ox of the butter in large saucepan, add onion and garlic and fry for 10 minutes without browning. Add the rice, some salt and the wine then gradually add the water mixing after each addition ( it should moisten the rice each time ) and bring to the boil. The mixture should cook for about 20 minutes in all.

Melt the remaining butter, stir in the oyster mushrooms then add to the mixture. Bring back to a simmer, then leave to cook for a further 15 minutes, stirring it often to avoid sticking as liquid is absorbed. The risotto is done when it is creamy in consistency, without any excess liquid and the rice is tender. If the liquid is absorbed before the rice is quite done, either put a lid on the pan and take off the heat and leave fro 10-15 minutes or add a little more liquid and continue to simmer fro a few more minutes. Season with salt and freshly ground pepper. Serve with the grated Parmesan cheese. Enjoyable with a simple green or tomato salad the above serves 2-3 people, double for 4-6.

Best Regards

Isobel Davies