A New Season


It’s been lovely and sunny the past few days and as I type I can see the rays streaming through gaps in the blinds. Daffodils are growing in abundance and it’s getting lighter and warmer day by day. According to this article there is some debate as to whether we are actually in winter still, or spring. The Met Office says 1st March is the start of spring, but according to tradition it’s the 21st March. Well nature and my instinct are telling me spring is here and I’m going with that.

Leeks have been in season for the past few months and I’ve certainly been making the most of them; they’ve been a staple in my kitchen. Their delicate, mildly onion flavour adds a wonderful base flavour to soups and casseroles. As a side dish I love them simply sautéed in butter.

Purple sprouting broccoli is plentiful and the delicious rhubarb is available now. I’m looking forward to bringing some home for an array of delicious puddings. Rhubarb crumble is the first that springs to mind, if you’ll forgive the pun.

Sauteed Leeks

Daffodils 1


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