Here’s the run down for the month…
Going strong:
Apples (last ones from store);
Beetroot;
Brussels Sprouts;
Cabbage (white, red, green and Savoy);
Carrots;
Celeriac;
Celery;
Chicory;
Endive;
Jerusalem Artichoke;
Kale or “Curly” kale;
Kohl rabi;
Leeks;
Lettuce;
Mushrooms;
Onions;
Pak choi;
Parsnips;
Potatoes (from store);
Purple sprouting broccoli;
Pumpkins and squashes from store;
Radish;
Rocket;
Forced rhubarb;
Salsify;
Spinach;
Winter and Spring Greens;
Swede;
Swiss chard;
Turnips;
Watercress
Last of:
Gone:
Cauliflower
Fresh pumpkins and squashes
Quince
Categories: food, recipes, seasonal eating
