The leap year means that spring has started a day earlier this year (yesterday), but the recent warm weather has meant that many of our late crops are already way ahead of schedule.
We have the first of the Jersey Royal potatoes this week - the earliest they have been ready in over an century - as well as outdoor rhubarb, which we don't usually expect until April.
The addition of pink beefsteak tomatoes now means we have 4 different varieties this week: incredible for April, a time when British tomatoes are traditionally very hard to come by.
Our over-wintered spinach and chard has spurted back to life for one final hurrah (before they die an are ploughed through) and our organic celeriac and Jerusalem artichokes return after a gap in the crop.
Matthew has been planting our summer pea's, radish, spring onion and spinach, while our carrots and parsnips are due to be sown today and tomorrow. His latest blog entry is also live.
Ripple Farm Organics have been busy foraging for as much wild garlic as they can get their hands on - Shokoh is using it to make wild garlic pesto for us this week. Full of gutsy flavour, stir it into soups or sauces, drizzle over salads or add to a steaming bowl of fresh pasta. Delicious!
Our slow cook cut of the week is the humble pig's cheek. This tasty morsel needs long, slow cooking, but is incredibly flavoursome and when properly cooked, capable of melting into delicately silken strands. I prefer mine braised or stewed.
And finally, we have improvements to our repeat ordering service. Repeat orders will now be processed at the beginning of the week and can then be edited by you in the 'my account' section. Click here for a full explanation on how this service works. Happy shopping!
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