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.
Crisp salad leaves for making a refreshing salad, these vegetables are served raw as a bed or mixed with other salad ingredients. Grown from seed here at Foxholes Farm in our kitchen garden, also available with added extra herbs & edibles to make a ‘Herb Salad’ available to purchase from our Farm shop.
A herb that’s commonly used to flavour international dishes. It comes from the Coriandrum sativum plant and is related to parsley, carrots, and celery, with it’s pungent flavour and deep green colour, its mostly used to flavour salads, fish & chicken. Homegrown here on the farm from June -August.
Also known as dill weed, this is a green herb with wiry, thread-like leaves that grow in clusters. It has a strong, distinctive taste that is like a combination of fennel, anise and celery, with warm, slightly bitter undertones. Great added to salads, fish, chicken or pork, grown here at Foxholes Farm from June-August.
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat-leaf (Continental) parsley is mostly used in recipes today. The flavour is fresh and grassy, and works well in creamy sauces, blended into salsas or pestos or used as a garnish.
The radish is a plant whose edible fuchsia and white root is used in cooking. The texture of the root is crisp and crunchy like a carrot and its flavour is hot and peppery. Radishes can be cooked but are arguably best raw, either added to salads, marinated in vinaigrette, or eaten as a snack with a sprinkling of celery salt.
Also known as scallions or green onions, 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 , most common ussed in salads and stir-frys.
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They’re considered to be one of the delicacies of the vegetable world, with a price tag to match, and have a distinct, intense savoury flavour. Sprue is the term for young, very slender asparagusm buy the British stuff, which is reckoned by many to be the best and availble form May to July.
Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It has a strong, peppery flavour, and the leaves have a slight ‘bite’ to them. If you see ‘rucola’ or ‘arugula’ for sale or on a restaurant menu, it’s the same thing. Add to summer salads to spuce up the flavour, drizzle with a little olive oil and season, delicious on its own or added to lettuce leaves, also grown here at Foxholes Farm.
Fresh from our own herd, new season Lamb has the sweetest of flavours. Many different cuts of lamb are available, which you buy depends on how you want to cook it. For roasts, the best cuts include leg, breast, best end of neck (also known as rack of lamb), shoulder, saddle, rump and loin this time of year. Lamb is also available minced (good for shepherd’s pie) and you can also buy lamb offal (mainly the kidneys and liver but also, less commonly, the heart and the sweetbreads), which is quick to cook, cheap and nutritious. Our butchers cut any size to suit…
Jersey Royal potatoes are in season for a short window in the spring. Their creamy texture and nutty flavour makes them a real treat. Try them in our many Jersey Royal recipes simply dressed in a salad with fresh mackerel or with slow roast lamb.
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed as a vegetable.The number of varieties run into the thousands, and they vary in size from the huge beefsteak to tiny cherry tomatoes, but most have a sweet, gently tangy flavour and are good both raw and cooked.
Once available in Britain for just a brief period during the summer, strawberries are now a year-round fruit, thanks to imports from warmer climates. However, the varieties grown for export tend to be chosen for their ability to withstand transportation, rather than for their texture or flavour, which often results in a less tender berry with an unremarkable taste. The fact that strawberries intended for export are picked before they’re properly ripe, means that their flavour is further impaired; strawberries don’t ripen after being picked. To enjoy strawberries at their fragrant, juicy and flavourful best it’s worth holding out for the British season – if you want to eat them super-ripe, pick-your-own is best.
Celebrate early spring, forced rhubarb season is here with it’s bright pink stalks to sweeten up your cakes, crumbles and savoury suppers. It’s stalks are watermelon pink in colour with pale, lime-green leaves, and it is the more tender and delicately flavoured of the two. The second, called maincrop rhubarb is grown outdoors and arrives in spring. Its stalks are deeper red and tinged with green, while its leaves are bright green.
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there’s a large kernel that will fall out easily if the flesh is ripe.