Its March and its cold. So cold. I’m fed up with the cold now, it seems to be going on forever! I long to feel the sun on my face but I fear that may be a long way off.

In terms of food, we’re now in what’s known as the ‘hungry gap’ – the winter is running out of steam (although it doesn’t feel like it) but spring and summer crops haven’t made an appearance yet.   So this is going to be a very quick post.

We do have lovely spring greens in season at the moment, which are harvested from late February through to the beginning of June.


Spring greens are actually young, tender cabbage plants and are sold as loose heads of thick green leaves. They tend to be conical in shape and quite loose leaved, often referred to as spring greens or collards.

Spring greens are beautiful served as a side dish with plenty of butter and seasoning to accompany lamb, game, pork, beef and sausages.  Or you can add them to soups and stir-fries.  You could try spring bubble and squeak for breakfast – fry an onion until soft, then add cooked shredded cabbage and cooked crushed potatoes and fry until brown and crusty underneath. Turn over and brown the other side. Delicious with smoked bacon and a poached egg.

They have fantastic nutritional qualities and are packed with minerals (potassium, sulphur, phosphorus, calcium, magnesium and iron) and vitamins (C, A, B9, E and K).

cauliflower, celeriac, chicory, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes (maincrop), purple sprouting broccoli, salsify, savoy cabbage, shallots, spinach, spring greens, spring onion, swede


hare, rabbit, turkey

Clams, cockles, dover sole, haddock, halibut, hake, langoustine, lemon sole, lobster, mackerel, mussels, oysters, red mullet, salmon, sardines, scallops (queen), skate

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