Crosswords1 min ago
Smelly wee season is nearly here......
41 Answers
I try to be good and only eat vegetables that are in season but I have weakened. I've bought some Spanish asparagus that I'm going to eat with Hollandaise sauce for my supper this evening.
I can't wait for the English season to begin, I'll be eating 2-3 times a week.
Do you look forward to a fruit or veg coming into season?
I can't wait for the English season to begin, I'll be eating 2-3 times a week.
Do you look forward to a fruit or veg coming into season?
Answers
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No best answer has yet been selected by EcclesCake. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.You just can't beat the anticipation of your favourite foods coming into season and that first mouthful is heavenly.
I really do think it makes you appreciate the quality of the produce when you wait for it.
Who on earth wants to eat bland strawberries in December, wait for the summer and enjoy them at their best.
I really do think it makes you appreciate the quality of the produce when you wait for it.
Who on earth wants to eat bland strawberries in December, wait for the summer and enjoy them at their best.
Oooh Eccles - I really can't wait for the sparrow-grass to be here. A farm up the road sells it straight from the farm gate and it can go from "field to dave" in a matter of an hour or so :-)
The beauty of truly seasonal food is that you never tire of it - by the time I've run out of ideas for asparagus, the season is done & my enthusiasm can rebuild gently through the next 8 or 9 months.
I know that I'll just have the first bunches steamed with some good butter. After that I have a wonderful recipe for pasta with asparagus, soured cream and hot-smoked salmon. Or a similar idea with creme fraiche & leeks.
I was in Austria at end of April last year - their Spargel season. It is rather a different beast (big & white) but I had some excellent pizzas and nudeln dishes using it.
The beauty of truly seasonal food is that you never tire of it - by the time I've run out of ideas for asparagus, the season is done & my enthusiasm can rebuild gently through the next 8 or 9 months.
I know that I'll just have the first bunches steamed with some good butter. After that I have a wonderful recipe for pasta with asparagus, soured cream and hot-smoked salmon. Or a similar idea with creme fraiche & leeks.
I was in Austria at end of April last year - their Spargel season. It is rather a different beast (big & white) but I had some excellent pizzas and nudeln dishes using it.
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