What’s in season
Seasonal food is important for extra freshness, value and flavour, find out ‘what’s in season’ this month and how to make the most of seasonal flavours from our Farm shop.
Although available all year round, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked, they have a similar flavour to onions, but are much milder.
Spring greens are the first cabbages of the year, they have fresh, loose heads without the hard heart of other cabbages. Choose fresh firm leaves, great for adding to stir-frys, or used in soups and stews. They are delicious sliced, steamed and drizzled with melted butter, take care not to overcook, as the leaves will develop a rank flavour and smell.
Lamb is a sheep that is under one year old, and is known for its delicate flavour and tender flesh. Slow cook the shoulder, grill some steaks or bake a traditional shepherds pie, this amazing tasty versatile meat can be used in so many dishes and is perfect for family Easter entertaining.
Gives us an incredibly pungent smell in the wild, unlike common cultivated garlic, it’s the leaves that are eaten rather than the bulbs. The taste is more delicate too, similar to the flavour of chives great of making pestos, adding to soups, salads and fresh dips.
Used in lots of dishes spinach is a popular green vegetable in which the leaves can be either flat or slightly ruffled, the leaves are bright green when young, deepening to a more intense colour when older, the bitter flavour is distinctive, used in stir-frys, sauces and makes a great accompaniment when cooked with eggs.
With deep green leaves and crisp paler stems, watercress is related to mustard family and is one of the strongest tasting salad leaves available. It has a strong pungent, slightly bitter, peppery flavour and is highly nutritious containing significant amounts of iron. Great used to flavour salads, butters, oils and fresh soups.