What’s in season: April

Lou

8 months ago

Spring has sprung!

It’s time to discover what’s in season: April.

The sun is out

Ah, finally the true feeling that summer is just around the corner.

So, we can begin to celebrate with some great produce coming into season including lamb, asparagus, new potatoes (my Dad’s favourite), purple sprouting…

Locally sourced

We all know eating locally sourced food is really the way forward.

Or actually, it’s the way back because this is what we used to do until globalisation.

But not only is it better for our planet by shortening the supply chain.

It’s also good for us.

A few reasons why eating in season is good

Economical: eating fruit and veg when there are loads of it means it will be sold cheaper than in off-season.

Health benefits: food that is in season contain the nutrients and minerals that our bodies need at a particular time of year.
- e.g. butternut squash and apples are in season in autumn/winter – they are packed with vitamin so help keep away horrid winter colds.
Tastes better: which makes obvious sense.
Mass-produced produce tends to suffer from a lack of flavour.
Large commercial farms are about volume and often they are adapted to look uniformed and have better shelf life so flavour slides.

What’s in season: April

Fruit	Apricot (coming into season) Kiwi fruit Rhubarb
Vegetables	Celeriac Chard Kale Spinach Leeks Lettuce + other salad leaves Parsnips Radishes Spinach Spring greens Spring cabbage Spring onions Turnip tops Watercress Jersey Royal potatoes Asparagus (coming into season) Cauliflower Peppers Purple sprouting broccoli Rhubarb Spinach Spring onions Morels Available most months in good condition: broccoli, button mushrooms carrots, cauliflower, maincrop potatoes, onions.
Meat	Lamb (coming into season) Rabbit (still available) Turkey (still available)