The point where one more swede could push a sane cook over the edge
The Spring months in the vegetable garden are known as the 'Hungry Gap' - when root crops are dwindling and winter greens are bolting: a period of watching Spring growth flourish whilst patiently waiting for the first Spring vegetables to mature. Seasonal eating means finding fresh ideas for overfamiliar ingredients, using last season's preserves from the 'Summer Glut' to enhance what little remains of the Winter vegetables.
Spring Harvest:
Peonies |
Globemaster |
Allium flowers |
Rhubarb |
Elderflower |
Tarragon |
Capucijner Pea - fresh |
Tree Onion - flower stalks |
Elephant Garlic - flower stalks |
