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The Seasonal YearThe month of January is long and cold, an ideal time for warming soups and pot roasts. A good month for fish, root vegetables and imported fruits. Vegetables in season are:  avocadoes, beetroot, broccoli, Brussels sprouts, cabbages, carrots, chicory, celeriac, Chinese leaves, fennel, garlic, kale, kohlrabi, leeks, marrows, onions, parsnips, potatoes, shallots, swede, potatoes and turnip. Fruits in season are: almonds, apples, Asian pears, Brazil nuts, Cape gooseberries, chestnuts, cranberries, Clementine’s, dates, lychees, oranges, pears, pineapples, pomegranates, Satsuma’s, Seville oranges, sharon fruit, walnuts and waterchestnuts. Fish in season is: brill, carpe, cod, coley, Dover sole, grey mullet, haddock, halibut, herring, John Dorey, lemon sole, mackerel, oysters, plaice, skate, sprats, turbot and whiting. Meats in season are: goose, guinea fowl, hare, pigeon, rabbit and venison. February is a hard and wet month, rivers and fields overflow with rain and often with melted snow. Frosts can be frequent and days may be cold and windy. Delicate snowdrops help brighten the short days of a month that calls for delicious stews, hearty roasts and hot filling puds. Vegetables in season are: Avocadoes, beetroot, cabbage, carrots, chicory, celeriac, fennel, garlic, Jerusalem artichokes, kale, kohlrabi, leeks, marrow, onions, parsnips, potatoes, shallots, swede and turnip. Fruits in season are: Asian pears, Cape gooseberries, Clementine’s, dates, kumquats, lychees, oranges, pears, pineapple, rhubarb (forced), Sharon fruit. Fish in season are: Brill, cod, coley, conger eel, Dover sole, flounder, grey mullet, haddock, hake, halibut, herring, John Dorey, lemon sole, mackerel, oysters, scallops, skate, sprats, turbot, whitebait and whiting. Meat in season this month is: beef, chicken, hare, pigeon, rabbit. March is a month of celebrations. Saint David’s Day, Saint Patrick’s Day, mothering Sunday, the first day of spring and the beginning of Easter.  Potentially a cold and wet month and a good time to be using the last of the winter preserves. Vegetables in season are: avocadoes, beetroot, broccoli, Brussels sprouts, cabbage, carrots, celeriac, chicory, cucumber, garlic, Jerusalem artichokes, kale, morels, spring onions, swede, sweet potatoes and turnip. Fruits in season are: Cape gooseberries, dates, kumquats, pears, pineapple, rhubarb. Fish in season is: brill, cod, conger eel, flounder, halibut, John Dorey, lemon sole, mackerel, oysters, scallops, sea trout, shrimp, sprats, whitebait and wild salmon. Meat in season this month is hare. I n April spring is upon us with green shoots pushing through chilly soil. This month begins with All Fools Day and is followed by St Georges Day on the 23rd and Anzac Day on the 25th. Vegetables in season are: asparagus, broccoli, cabbages, carrots, cauliflower, chives, courgettes, cucumber, leeks, lettuce, marrow, morels, parsnips, radishes, spinach, spring onions, tomatoes and watercress. Fruits in season are: Asian pears, bananas, pineapple and rhubarb. Seafood in season are: brown crab, crawfish, halibut, lemon sole, lobster, mackerel, oysters, prawns, salmon, shrimps, trout and whitebait. Meat in season this month are: duckling and early lambs.
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