What’s in season?

Sadly, the British Asparagus season is a short one (April-June) so make the most of this delicious and versatile vegetable while its around! British Asparagus can be enjoyed in a variety of ways – once the lower part of each stem has been snapped off you can pop it in a saucepan to boil or steam, in the oven to roast or (our personal favourite) pan-fry with a little garlic.

Growing British asparagus is a true labour of love. Each spear is harvested by hand when it reaches just the right height. A cool, crisp spring - not too wet and not too dry - means that we should be on course for a great crop this year. Our fantastic asparagus growers in Evesham are behind the delicious local spears we’ve come to love.

Following the winter season of ‘forced’ rhubarb, field-grown rhubarb is harvested from April onwards. When choosing the best examples look for crisp stems which release a little sap when snapped. Fresh rhubarb will keep for up to two weeks in the fridge or several days in a cool place. It freezes well once cooked and is ideal for preserving. Although grown as a vegetable, rhubarb is most well-known for its uses as a dessert in crumbles or stewed to be placed on top of breakfast cereal.

If you are feeling adventurous why not try rhubarb as a sauce to accompany pork, goose, or mackerel? It’s delicious! See Have you tried for Old Farm Dorn’s delicious stuffed pork tenderloin with rhubarb and orange!

Jersey Royals are the best-known variety, and their appearance in late April heralds the beginning of the summer. New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch and are therefore particularly suited to salads.

Choose new potatoes that are unwashed, firm and blemish-free before storing in a cool, dark place. You don’t need to peel new potatoes; just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. New potatoes are best served with salad or as a side, dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well.