Seasonal foods to eat in February
Hello February, what are you feeding us this month?
Fruit: apples from store, early forced rhubarb.
Vegetables: Asian greens, cabbage (white and green), celeriac, chicory, endive, Jerusalem artichokes, kale, leeks, new season garlic, parsnips, salsify and scorzonera, spring onions, the last sprouts and sprout tops, swedes, turnips, wild garlic.
Fish and shellfish: brown crab, clams, cockles, cod, cuttlefish, dab, gurnard, hake, halibut, lemon sole and other flat fish (plaice, sole), mackerel, mussels, native oysters, pike, pink prawns, scallops, wild salmon.
Meat, poultry and game: hare, rabbit.
Cheeses: Blue Cheshire, Cotherstone, Farmhouse Cheddar, Stilton, Blue Wensleydale. Bleu des Causses, Brie de Meaux, Tomme Arlesienne.
This month I’ll be finishing off those last sprouts and the sprout top with Sunday lunches, and making some kind of a casserole with root veggies, herby dumplings and loads of gravy.
Already had some Jerusalem artichoke soup, line caught cod, mussels, creamed leeks, rhubarb trifle and a tiny piece of Tomme. All fresh, all gorgeous.
