recipeseason =Spring
Spring Produce - North Yorkshire Local Food
AccessibilityChange Site Appearance: Single Column Light on Dark Default
Link - Home [Spring is here, the flowers are out - fresh local produce is all about!]


Spring Produce


Rabbit



Wild Boar



Trout



Rhubarb



Cabbage



Watercress



Asparagus



Jerusalem Artichokes

Jerusalem

The misnamed Jerusalem artichoke has no real link with Jerusalem, and isn't related to other artichokes. It looks a bit like a knobbly pink-skinned ginger root and has a sweet, nutty flavour, reminiscent of water chestnuts. Although not widely used (perhaps because of its awkward appearance or anti-social effects - see Nutrition), it is an inexpensive and versatile food that can be used both raw and cooked and makes a delicious soup.

Like potatoes, Jerusalem artichoke can be served with or without the skin - scrub clean and leave it on for maximum nutritional benefit.
Cook as you would potatoes - roast, sauté, bake, boil or steam. If peeling or cutting, drop pieces into water with a squeeze of lemon juice to prevent discolouration. Unlike potatoes, Jerusalem artichoke can also be used raw (e.g. in salads) or lightly stir-fried

Nutrition - Jerualem artichokes are very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These health benefits come at a price; the food can have a potent wind-producing effect. Jerusalem artichokes also contain vitamin C, phosphorus and potassium and are a very good source of iron.

Tips - Roots should be free from soft spots, wrinkles or sprouting. Knobbles and uneveness are unavoidable (and not indicative of quality), but smoother, rounder artichokes are easier to prepare.

Storing - Jerusalem artichokes will keep for a couple of weeks in the fridge.




Gooseberries



Spring Onions



Spinach



Radishes



Purple Sprouting Broccoli



New potatoes



Parsnips



Carrots

Carrots

One of the most versatile (and cheapest) vegetables around. They have a fabulous crunchy texture and are available most of the year. There are several varieties of carrots including Parisienne which is a short, stumpy carrot that has a lovely, sweet flavour and Chantenay which is more conical in shape but has a very concentrated flavour.

Nutrition - Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium. Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium.

Tips – Carrot soups can be flavoured with orange or mint. They are also very well complimented by herbs – in salads use mint, chives, parsley, coriander or basil, or add an oil and lemon vinaigrette dressing to grated carrot for a delicious side salad. Sweet main-crop carrots make a lovely moist carrot cake, and can also be used in pies with lots of spices (similar to pumpkin). They can be stored in a cool, dark, dry place for up to a week.

Preparation – New carrots just need scrubbing before cooking, but main crop carrots will need peeling properly. Both new and maincrop carrots are delicious raw, with maincrop being especially sweet. They can be boiled, steamed or braised in stock or butter and served as an accompaniment to any main meal. They are also perfect for adding to stews, casseroles, soups etc.




Lamb



Pork



Dexter Beef



Beef



Mushrooms



Garlic

Garlic

Like onions, leeks and chives, garlic is a member of the lily (or allium) family. The head is comprised of 12-15 cloves, each encased in papery skin.

It's practical health benefits include lowering blood cholesterol and antiseptic properties.

There are several recipes in which garlic takes centre stage rather than a supporting flavouring role -­ perhaps most famously French chicken roast with 40 cloves of garlic. Garlic soup has a surprisingly soft sweet-savoury flavour yet uses around half a head per person.

Varieties - What most people think of as fresh garlic is actually a dried bulb. There are hundreds of varieties varying in degree of pungency, skin colour (pink, white, purple), and clove size. Fresh, 'spring' or 'wet' garlic is lifted from ground before the bulb matures and looks like a curvaceous leek.­ The green portion rising above the ground is also edible. Look for it in speciality greengrocers and farm shops in June. Elephant garlic is very large but milder than regular garlic.

Preparation - Remember that the more garlic is crushed or chopped, the stronger it will taste.

Many people find garlic presses or crushers convenient, however some claim they alter the flavour of garlic; they are also difficult to clean.

For recipes that require whole garlic cloves, you can either cut away the dry nub of the clove and peel off the skin, or (if you need many cloves) blanch the garlic in hot water, after which the skin comes off easily.

If you are serving the garlic raw, cut the clove in half and remove any central green germ as they have a powerful taste and can cause digestive problems. If green shoots are sprouting from the whole head, throw it out.




Kale



Swede



French Beans



Chicken



Leeks



Onions

Onions

Easy to grow and widely available throughout North Yorkshire, onions have a great history and give flavour to so many dishes. Onion juice is reputed to be a good cold cure, it will certainly make people keep their distance!

Nutrition – High in vitamin C.

Tips – When you are frying onions, don’t chop them in a food processor – this releases too much moisture and the onions steam rather than fry. Also when adding onions to the stock pot, drop in a piece of the inner brown skin because this will give a lovely warm golden colour, (but beware, if you overdo it you could get a bitter taste).

Preparation – Try cooking onions slowly with red wine, raisins and herbs such as thyme or marjoram, they are delicious with a slow pot roast.
Know your onions, as the cliché goes — and it’s valuable advice. Did you know, for instance, not to add salt to onions if you want them crisp and brown, as it draws out their water and prevents them from browning? For soft, white translucent onions, add salt when you begin cooking.

To know your onions is to know that these members of the lily family also vary greatly in strength of flavour and purpose.

Red onions have a discernibly milder flavour than the papery-skinned white or brown globe onion, and so can be used for salads or antipasti and for dishes in which onions are briefly cooked. There are also sweet yellow onions with a slightly flattened bulb and a more delicate flavour, and small, white pickling onions, picked early in the season.

The russet-coloured shallot has a lovely onion-garlic flavour with more sweetness and less sting, so is ideal for vinaigrettes, salads and fast-cooked dishes.





Buffalo



Sea Trout



Broad Beans

Broad

Broad beans are the oldest of all our beans, dating back to stone age times. Mystical beliefs were that broad beans, when offered in marriage ensured the birth of a baby son. And these kidney shaped beans were important enough to warrant the death sentence for their theft from open fields.

In the past the broad bean was a staple food of the poor and often roasted and ground to make flour, but equally enjoyed by the rich, who served it with sumptuous rich sauces. With no class distinction food like this can be used as frugal or as fancy as one prefers.

Nutrition - Sadly they are a neglected vegetable, as this wonderful hard little bean offers such a robust flavour and is highly nutritious; full of phosphorous, vitamin A and C and is notably rich in protein.

tips - The time to enjoy home grown broad beans is during the months of May, June and early July. The pods should be pale green and feel soft and tender. The beans need to be eaten within a couple of days of purchase and stored in the refrigerator, otherwise the carbohydrates in the beans turn to sugar which in turn changes the flavour of the bean. They do however freeze very successfully if frozen soon after gathering, then shelled and placed flat on a tray.

Young beans can be cooked whole, rinsed and boiled for no more than 5 minutes. As the beans become older they develop quite a tough outer skin. The easiest way to tackle this is to boil the beans lightly, then remove the skin when cool. The beans can then be added back to boiling water or steamed, whatever cooking method is preferred.

Serving - The classic accompaniment to the broad bean is parsley sauce or mixed with a salad with the summer savory herb. There are many other ways in which to use the beans, try adding them to soups, pasta or rice dishes.




Beetroot



Rainbow Trout



Mutton



Also in season:





























































Where To Buy

Browse all places to buy


e.g. beef, cheese



e.g. york

Where To Eat

e.g. northallerton

Valid HTML 4.01 icon Level Double-A conformance icon, W3C-WAI Web Content Accessibility Guidelines 1.0 Valid CSS icon