How is it that the supermarkets can stock the same set of vegetables all the year round? In the UK, most of us never stop to think. We’ve become comfortable sourcing the same few veggies, and secure in knowing that they’ll always be available.
For Yeshi, this was initially a source of wonder. In his previous lives in India and Tibet, his diet was always seasonal. In Tibet, there were two growing seasons a year. These were marked by a glut of this vegetable or that. The trick was learning how to preserve what you could for the lean months in between.
In India, Yeshi enjoyed a rich, year-round supply of fresh veg for the first time. But they rotated. Leafy greens were only really available during winter. Gourds flourished during the monsoon. Only one or two vegetables – notably okra – were around throughout the year.
For Yeshi, the promise of fresh greens whenever he wanted them began as a thrill, but soon started to sour. For starters, nothing he bought burst with the freshness he was used to. And where were the seasonal pleasures he’d grown to crave?
We’ve all had a lot of rain recently, but this year southern Spain has experienced catastrophic conditions. In early February it suffered more rainfall in 48 hours than Spain’s national average for the entire year. Flooding has devastated farms, leading to a major shortage of winter veg.
Since we’re still in the glow of Valentine’s, let’s talk about sweetheart cabbage. We use this pointed wonder in our heavenly vegan momos, and many of you have become addicted to it as a lip-smacking side. But over the last month prices have skyrocketed, while the cabbages themselves are only getting smaller.
We’d love it if we could focus on dishes that celebrate home-grown, seasonal ingredients. But there are items on our menu that rely on vegetables that aren’t always locally available. We can’t remove them or there would be a riot.
Roll on the springtime. By May our suppliers are no longer sourcing from Spain, and we’ll be working with local cabbage. Other greens (spinach, for example, another mainstay of our current menu) are in better home-grown supply as early as March.
I think we’re all ready for the rain to stop now. In the meantime Taste Tibet is the best destination for dreary days. Come and see us.
We’re open all the usual hours this week, as follows:
Weds – Fri: 5-9.30pm (dinner only)
Saturday: 12-3/ 5-9.30pm
Sunday: 12-3 / 5-9pm
This week’s menu is up on the website – check it. Come for dine in, take away and a restock of your freezer. We also have plenty of chilli oil, pickle and cookbooks.
Newsletter subscribers always enjoy deals and offers on food at our restaurant. This week we’re running a sale on some of your favourite veggie dishes from our freezers. Click here so sign up.
Looking forward to seeing you soon,
Julie and Yeshi
Opening hours this week:
Weds – Fri: 5-9.30pm
Saturday: 12-3pm 🥢 5-9.30pm
Sunday: 12-3pm 🥢 5-9pm
☏ 01865 499318
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