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What's in season?
What's in Season

Food writer, Mary Gwynn's April

April arrives and spring gets into gear as longer days with more light stimulate growth and make us all feel better after a long winter. Lambs are gamboling in the fields, wild garlic is sprouting near streams and rivers and itís the perfect time to try some seasonal treats from talented producers across Kent.

The annual Taste of Kent Awards were awarded last month. Local food enthusiasts cast their votes in over 13 categories, with everyone from butchers to fishmongers, individual products, and, of course, farmersí markets gaining well-deserved recognition. These awards celebrate and reward hard-working producers, chefs, retailers and growers who do so much to promote this county and the quality of its ingredients. The Farmersí Market finalists were Cliftonville, Shipbourne and Tonbridge, three completely different types of market. You can find many of the award-winning products at your local markets so visit for details of award winners before your market visit so youíll know what to look out for.

Fish lovers will find sea bass, cod, halibut, crab, mussels and scallops all at their finest now. A whole salmon is a good choice for an Easter celebration - bake whole wrapped in foil with butter and herbs and serve simply with hollandaise sauce. For meat eaters, the earliest spring lamb start to make an appearance as the month advances. If itís still too early for your local lambs, then enjoy a wonderful joint of fine rare-breed beef or pork. For poultry look out for guinea fowl Ė perfect for lighter eating.

Lettuces, spinach, watercress, cucumber and spring onions are starting to arrive, taking over from the winter brassicas so make the most of them in fresh salads and soups to give a welcome boost of easily absorbed vitamins and minerals we all need after the long winter.

What's Cookin'

Order Mary's latest book, commissioned especially to celebrate the centenary of the WI.
WI Cookbook

celebrate the centenary of the WI
celebrate the centenary of the WI
celebrate the centenary of the WI
celebrate the centenary of the WI
celebrate the centenary of the WI

Read more from Mary Gwynn at:

Why buy seasonal food?