My Cookery Club: Food in Season

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Food in Season

When a food is in season it is much easier to get hold of, may be a little bit cheaper and the quality of the food item is better too. Each month we will let you know what food is in season and what to look out for next month to help you plan your menus.

Parsley

Not many herbs can stand the colder air of early spring but parsley is ideal at this time of year. You can use flatleaf parsley, which has a stronger flavour than curly-leafed parsley but either are a great addition to salads, soups and sauces.

Cauliflower

Cauliflower is a cold season vegetable and March/April is the perfect time to buy them. You can tell a good cauliflower as it will have a closely packed head with fresh green leaves. The florets only take a few minutes to cook and are delicious in stir frys and soups. You can also serve them raw with dips.

Rhubarb

This vegetable has a really fruity flavour especially the field-grown variety, which is in season in early spring. You can also get ‘forced rhubarb’ that has been grown in the dark but this is usually available from January to March. Rhubarb is great for puddings but can also be used with meat or oily fish dishes.

Carrots

The Wild carrot was first found in Asia and came in a variety of colours including yellow and purple. It is a member of the Parsley family, which includes parsnips, fennel and celery. It is a great source of Vitamin A and and can be eaten raw or cooked. You should choose well-coloured, firm carrots. The smaller ones are best as they take the least time to cook and are more tender.