What is in season?

What is in season?

As the weather becomes warmer, from early February to mid April, slowly but surely more local produce appears. From wintry roots early in the year, we then start to see the arrival of fresh greens. Always include
a rainbow of fruit and veg in your diet to gain maximum benefit from all their different antioxidants, vitamins and minerals.

 

FRUIT & VEGETABLES

Spring brings lighter and warmer days, and also lots of fab produce that is just packed with vitamins and minerals to keep you feeling in good shape.

BEETROOT

You can find it vacuum packed and ready-prepared for convenience, although it’s delicious roasted whole – and you don’t have to peel it if you don’t want to. A really delicious way to eat it is to grate it while raw, then just toss in a pan for a few minutes in melted butter and horseradish.

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Bang on-trend kale is loaded with antioxidants and high in vitamin B

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PURPLE SPROUTING BROCCOLI

Try it steamed then tossed in a little olive oil with some mashed anchovies to serve with pasta. Delicious in a salad . Also good for a stir-fry. See recipe with sprouting broccoli 

BRUSSELS SPROUTS

Much maligned, usually because they are overcooked. Don’t put a cross in them, you’ll just make them soggy. Better to steam them. And think of them as a baby cabbage – they are delicious raw, shredded and put into
a coleslaw.

CAULIFLOWER

Not just for cauliflower cheese – although it is delicious. It’s also great in south Indian-style curries with lots of spices and coconut milk. Or steam florets and toss with a little grain mustard.

CELERIAC

Delicious mashed, made into a creamy gratin, and also great for soup. It looks rather unappealing, but just peel
and slice. It does discolor if left, just as potatoes do, so if preparing ahead, leave in water before using.

CHICORY

One of our favorite salad leaves, with its conspicuous bitter taste. It goes very well with blue cheese and
walnuts, though you can also slowly braise it with lemon juice and butter as a delicious side dish with roast chicken.

JERUSALEM ARTICHOKES

Or more famously, “fartichokes”, as they can cause flatulence! Try adding a little fenugreek if making soup – it is used in Indian cooking as a preventative. They’re also great roasted.

KALE

Quite trendy these days, kale is loaded with antioxidants and high in vitamin B. Best to steam it, then serve tossed In butter or olive oil with lots of black pepper and a sprinkle of sea salt. Rather good instead of cabbage if you are making bubble and squeak too.

KOHLRABI

Not so commonly used in the UK, but much loved in Germany, where it is often served mashed with
game. It also makes a good “carpaccio” – slice very thinly and dress with olive oil and white wine vinegar. Can also be used as a erudite for dipping.

LEEKS

Good thinly sliced, then slow cooked in butter and oil. Or you can steam them in large pieces, then roast for
ten minutes in a hot oven and serve with roasted peppers and Parmesan

NEW CARROTS
Young spring carrots are best steamed then served with a squeeze of lemon and some butter. Bigger winter carrots taste great roasted then made into a soup with  coriander or caraway seeds.