February – Food in Season

In the ancient Celtic calendar the 1st February marks the start of a season called Imbolc (referring to the lactation of ewes) which was celebrated with fire.  This is a time when the days are perceptibly lengthening, the sap begins to rise and the start of the farming calendar with lambs being born.  The Christian church later made a point of incorporating Pagan celebrations into its own calendar and Candlemas, celebrating Christ as the Light of the World, also takes place on 2nd March.  But make no mistake, despite tantalising glimpses, we are still a long way from Spring.  The message was one of hope, an assurance of new life, but there is still the need of candles to shine the way.  The first signs of new growth will appear in the wild, but the food highlights for this month are cultivated - Purple Sprouting Broccoli and Forced Rhubarb.

In the garden
Fruit
Apples (from store)
Forced Rhubarb
Herbs
Thyme
Sage
Rosemary
Winter Savory
Bay
Chervil

Salads

Trevise
Winter Purslane
Mustard & Cress
Land Cress

Vegetables
Purple Sprouting Broccoli
Chicory
Pink Fir Apple potatoes
Cabbage
Cavolo Nero
Swiss Chard
Cauliflower
Leeks
Carrots
Celeriac
Swede
Jerusalem artichoke
In the wild
Hairy Bittercress
Alexanders
Beasts of the Land
Meat & Game
Pigeon
Venison
More
Duck eggs
Oxtail
Pork
Mutton
Beasts of River and Sea
Fish
Scallops
Salt Cod
Cockles
Native Oysters



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