Despite the weather we have experienced in February, spring is in the air. From March into April is a period of change with the end of one season and the start of another.

The cauliflower is a popular choice of vegetable for March. Cauliflower is a very versatile product and can be used as an accompanying vegetable or used as a base for soups, curries, stir fries & chutneys. Cauliflower is an excellent source of vitamin C and is also high in fibre. Red cabbage adds a wonderful colour to a variety of dishes. It benefits most from long, slow cooking which draws out its mellow flavour, but to retain the vibrant colour once cooked remember to add a touch of white wine vinegar or acidic fruit whilst cooking.

Rhubarb is one of the only home grown products that is available at the moment. Spring is the start of the main crop of rhubarb which is grown outdoors. Their stalks are a deeper red & have a much more robust texture & a more intense flavour. Rhubarb has many culinary uses such as in cakes, desserts, pastries, jams, pickles & sauces.