Since Spring has officially sprung, it is time that we all take advantage of the luscious produce that is in season. Not only does eating seasonally guarantee fresher, more nutrient-rich food but it promotes sustainability.  Eating the best of British also supports local farmers and the wider ecosystem by reducing carbon emissions transporting out of season goods from across the world- everyone is a winner!

rhu

 

 

Cauliflower

Spring greens

Cabbage

Cucumber

Kale

Purple sprouting broccoli

New Potatoes

Asparagus

Spinach

Spring onion

Watercress

Rhubarb

 

Lamb

Cod

Crab

Halibut

Salmon

Since April marks the turn of the weather, now is the best time for all greens as vegetables become lighter than their hearty winter counterparts. Though fruit is limited to rhubarb, keep an eye out for the gooseberries, strawberries and apricots that are coming into season. Happy shopping!

Phoebe Harkin

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