In Season: April
Posted on | April 16, 2008 |
Finally! Spring is here. Yes that means brighter mornings, widespread greenery, and some great foods that will get you in the mood for the upcoming summer. Using seasonal ingredients is not only good for the environment and local traders, but it also encourages you to really appreciate what season brings. 
For April, the following ingredients should be in plenty at your local store, garden, or allotment:
Carrots - Look out for ‘baby’ or ’spring’ carrots which will not usually be any greater than five inches in length, preferably with their stalks and leaves left on. These are great gently boiled and left whole in a salad, or simply tossed in a bit of fresh mint as a side.
Rhubarb - Early rhubarb is particularly sweet and tender, and can be used in some lovely light deserts such as Rhubarb fool, or Stewed rhubarb with ice-cream. However if you are using rhubarb for a savoury dish, you are better using later rhubarb thanks to firmer stalks and stronger flavour.
Rosemary - Although rosemary is a herb that will stay all year round, in April it will produce some beautiful blue/purple flowers with are great used as garnishes, or as subtle flavourings in ice-creams or Rhubarb fool. Rosemary is also great with all root veg, so try roasting carrots and parsnips with bunches of rosemary for your next roast dinner.
Spinach - Try to spot the early baby spinach rather as this will be sweet, tender and brilliant in salads, or tossed with simple pasta dishes.
Rocket - Rocket at this time of year is suprisingly sharp, which means it’s great used in pasta dishes as well as salads.
Spring onions - Try grilling spring onions whole on a griddle pan until lightly chard which are great served as a side with fish.
Purple sprouting - Now is the time to catch the last of the purple sprouting before it goes over, so snap it up quick! Great steamed and served with mash and gravy, or try gently boiling it, tossing it in olive oil and garlic, then served on hot toast for a great snack.
Spring Lamb - Spring lamb has a more of subtle, fresh flavour than later lamb, so it’s better cooked simply and delicatley. Try frying spring lamb steaks for 3-4 mins with fresh mint, olive oil, and lemon juice.
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