April – Vegetables, Foraged, Game, Fish

New season:

Veg: Asparagus (mid-late April), lambs lettuce, watercress, rocket and other leaves (poly-tunnel), radishes, and peas

European veg: Apricots

Herbs: Rosemary

Foraged: Wild garlic, morels, pennywort, primrose, dandelion, and larch

Game/meat: Spring lamb

Fish: Cockles and mackerel

Veg: Spring onions, cauliflower, rhubarb, purple sprouting, cabbage, celeriac, sorrel, spring greens, celery, kale, parsnips, and Jersey royals

European veg: Sicilian lemons, and peppers

Herbs: Parsley, sorrel, and mint

Foraged: Hawthorn leaves, wood sorrel, jack by the hedge, and cleavers

Game/Meat: Rabbit, hare, and mutton

Fish: Crab, halibut, and oysters

Veg: Beetroot, carrots, and leeks

http://www.naturali.co.uk/ff-april.html

Posted by: Tom on March 31, 2012 @ 12:30 pm
Filed under: Tom's News & How To's

Basically, yeah. They’re just a milder fovlar and don’t need to cook as long. They also can be used to make fantastic pestos (blended to a puree) or a simple fast pasta sauce (quickly chopped and tossed) in combination with your favorite herbs, nuts, and oils.

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