Why English? Why local? Why Seasonal?

The benefits of consuming fresh, local produce go far beyond the enjoyment in the eating. To achieve these benefits we need to improve distribution links from small growers to local retailers and consumers. Farmers’ Markets help with this but the problem still persists.

Buying locally from suppliers who have an ethos of slow ethical growing and high standards at all stages of production, helps to promote excellence in the quality and nutritional value of the food that we eat, as well as sustaining the local economy. Importantly, it also gives significant environmental benefits by minimising the carbon footprint involved in transportation of produce and/or freezing it for non-seasonal consumption.

What’s in Season in February

Purple Sprouting Broccoli

Vegetables

Forced Rhubarb

another welcome sight at this time of year - the first forced rhubarb from Yorkshire and again very versatile.   Forced rhubarb stalks are slender, sweeter and infinitely more tender than outdoor grown, and are only available between January and March.

 Wonderful oven roasted with blood oranges not only to bring out the pinkish colour, but add flavour, or make some pots of rhubarb and blood orange jam (see recipe section) to enjoy when the season is over

Fruit

Stored apples (both eating and cooking) and pears and forced rhubarb from Yorkshire.  Cobnuts, walnuts, chestnuts