Eat the Seasons

The inexorable, age-old rhythms of life and its harvests – all ready for popping in the pot! The seasons’ high points – a growing project.

January

  • Seville Oranges for marmalade and gin.
  • Cod, Mackerel, Sardines, Sprats
  • Wild Sea Bass

February

  • Seville Oranges for marmalade and gin
  • Look out for “interesting” citrus. Like bags of small, thin-skinned, lemons, slightly sweeter than usual, going cheap, and great for preserving. Or larger, rough-skinned limes.
  • Forced Rhubarb
  • Cod, Mackerel, Sardines, Sprats
  • Cod Roe
  • Wild Sea Bass

March

  • Look out for “interesting” citrus. Like bags of small, thin-skinned, lemons, slightly sweeter than usual, going cheap, and great for preserving. Or larger, rough-skinned limes.
  • Forced Rhubarb
  • Cod, Mackerel, Sardines, Sprats
  • Cod Roe
  • Wild Sea Bass

April

  • Rhubarb
  • Home-grown Asparagus (from St George’s Day, April 23rd)

May

  • Rhubarb
  • Home-grown Asparagus
  • Herring

June

  • Rhubarb
  • Home-grown Asparagus
  • Herring

July

  • Herring

August

  • Brambles/Blackberries for Sorbet and the freezer

September

  • Sloes for gin
  • Brambles/Blackberries for Sorbet and the freezer
  • Tomato glut – preserving time

October

November

December

  • The Christmas tag
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