April – Food in Season

Although Easter can fall in late March it more often falls in April and its symbolism of new life tends to dominate our view of what we should be eating.  There certainly should be more new growth around – chives and sorrel are now plentiful and will be joined by lovage, tarragon and chervil before the end of the month.  Jersey Royal potatoes command a premium price at Easter.  But please don’t buy the spring lamb that is traditional for Easter, it is unlikely to have ever seen grass.  Instead enjoy the greater flavour of last years lamb (which is known as Hogget when it is a year old) or splash out on really good traditionally reared chicken instead.  Served with Morels this really would be a treat worth having for Easter.

In the garden
Fruit
Maincrop rhubarb
Herbs
Sorrel
Chives
Chervil
Tarragon
Lovage

Salads
Watercress
Spring onions

Vegetables
Jersey Royal potatoes
Cornish new potatoes
Cabbage
Cauliflower
In the wild
Morels
St George’s Mushroom
Beasts of the Land
Meat & Game
Hogget
Chicken
Guinea Fowl
More
Fresh cheeses
Eggs
Beasts of River and Sea
Fish
Crayfish
Brown Trout
Char



Spring Fungi

All the warm weather we have experienced so far this spring has brought an early flush of fungi. Here are two that you might find at the moment. Read on

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