Seasonal Foods
56 found currently displaying 1 to 10 next page >
A traditional and very seasonal delicacy. Asparagus is nutritious and a great source of folic acid.
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A distinctive root vegetable that is often sold cooked and vacuum packed by the supermarkets. In recipes beetroot is popular with cheese and white sauces.
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Broad beans have been cultivated for many thousands of years. They have a distinctive taste and are a good source of protein.
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Brussels sprouts have their origin in Roman times but it is only since the Middle Ages that they have been cultivated as we now know them, spreading from the Netherlands around northern Europe and later to the Americas and beyond. Brussels sprouts are best steamed and not over cooked. They are often unpopular with children.
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Vegetables - Broccoli (calabrese)
Broccoli, often referred to as calabrese is a quick growing vegetable that is planted from the spring months onwards and then harvested two or three months later. Broccoli is a very popular vegetable.
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Vegetables - Purple Sprouting Broccoli
Sprouting broccoli has a large number of heads in contrast to calabrese. Agronomically it is a very different crop being sown in the spring months and then harvested over the winter months although some cultivars can be ready as early as September.
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Red cabbage is a versatile vegetable that is also widely used in salads. They are easy to grow and available fresh from late summer onwards. They are not difficult to store and so are generally available for most of the year.
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A hardy cabbage with dense, crinkled leaves that is sown from the spring to provide harvest from late summer through to March.
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There are many different varieties of cabbage which if carefully selected can provide fresh produce all year round. Summer cabbages are planted in the spring and available fresh through the summer months.
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Vegetables - Sweetheart Cabbage
A sweet mild flavoured cabbage commonly used in stir frys, stuffings and salads. Sown in the spring months and available throughout the summer and autumn.
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