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Here's what's in season at the farmers' market in January
‘Make it local’ – A new year’s resolution to keep through the year
After the excesses of the Christmas period, healthier menus should be on your minds. So it’s time to go minimal in the kitchen and enjoy simple clean dishes that satisfy the senses. The brassica family neatly fits the bill.
Kale, Savoy cabbage, sprouts and spring greens are all full of flavour now and don’t need to be boiled to death. Quite the opposite as they work perfectly in stir fries, hearty soups and curries, or just serve them simply shredded and steamed tossed with a little seasoning and a dash of cold pressed rapeseed oil.
Mark Twain called cauliflower ‘cabbage with a college education’ and it certainly is a vegetable that deserves more than just a cheesy sauce. Try it in soups, fritters, or steamed then tossed in the pan with olive oil, chopped anchovies and garlic with some chilli for a quick pasta sauce.
Main crop potatoes, Jerusalem artichokes, parsnips, celeriac, swede and turnips provide the starch that keeps us going in the cold so mash them together, season well and serve with slow cooked meat dishes.
Fish fits perfectly into a healthier diet. Lemon sole, halibut, skate and turbot are all good now when the seas are cold. Try them simply cooked on a griddle with a little oil to prevent sticking and finish with a squeeze of lemon juice. Venison is plentiful and, with its lean flesh and high mineral content, is marvellous for those watching waistlines. The feathered game season comes to a close around the end of the month so now is a good time to use wild duck or pheasant in a casserole or pie.
Each month a different farmers' market is featured in Kent Life Magazine along with a seasonal recipe made with local produce HERE>
Why buy seasonal food?