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Thu 02/06/2022
Shipbourne
Jubilee celebrationsMORE

What's in season?
Whats in season header

May at the Farmers’ Market

With the longer days and the warmer spring sunshine the first signs of the bounty to come has arrived. Asparagus, one of the great treats of the season. It is at its best when picked and cooked within hours, something easily achievable when bought locally at the market. Make the most of the delicate flavour by serving simply steamed with melted butter or  a hollandaise sauce. As the season progresses use in risottos, tarts, salads and soups.

Lemon sole, cod, halibut, wild sea trout and sea bass are all good at this time of year and shellfish fans should keep an eye out for razor clams and cockles.
Annabelle’s beef and pork will be at their most succulent as the grazing starts to green up. Now is the time to splash out on steaks, chops and fillets and use them simply cooked – grilled, stir fried or griddle cooked for lighter meals.

Alongside asparagus other spring vegetables are also starting to appear after the cold of the winter. Look out for are tender little early new potatoes, Leaves such as spinach, watercress, rocket and lettuces can now be found sitting alongside the last of this year’s main vegetable crop of purple sprouting broccoli, spring cabbage, cauliflower, spring greens, spring onions and radishes. Radishes, spring onions and samphire mean that lighter eating is now an easy choice for the cook.

Try ‘Green’ i.e. outdoor rhubarb in lighter dishes such as homemade ice creams and fools. Or try making your own rhubarb jams and chutneys – the tart flavour of the fruit makes a lovely preserve to spread on scones, fill sponge cakes and enjoy simply on buttered toast, particularly if you add ginger as a flavouring.

By the end of the month the earliest gooseberries should be available, ready to pair up with their perfect partner – delicate fragrant elderflowers. Just add a head or two of creamy white flowers (pick away from roads or sprayed fields and shake to remove bugs) to the gooseberries for a few minutes as they cook then lift out and discard. The distinctive flavour will remain for crumbles, cakes, fools or creamy desserts such as crème brûlées and panna cotta.

Recipe of the month>


Kent Life Magazine featured different articles about farmers' markets along with a seasonal recipe made with local produce HERE>
Why buy seasonal food?