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Seasonal Produce
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Curled Parsley
Garden parsley is a bright green, hairless, biennial, herbaceous plant in temperate climates, or an annual herb in subtropical and tropical areas.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10-25 cm long with numerous 1-3 cm leaflets, and a taproot used as a food store over the winter.
In the second year, it grows a flowering stem to 75 cm tall with sparser leaves and flat-topped 3-10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2-3mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation.
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Artichoke
No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the 'true' artichoke and is the bud of a large member of the thistle family.
Asparagus
It has to be said that April and May are all about British Asparagus. Deep green tips and a flavour that you don’t get with imported spears, mak... more
It has to be said that April and May are all about British Asparagus. Deep green tips and a flavour that you don’t get with imported spears, make this something to really get excited about. If the temperature drops below 7°C the Asparagus stops growing so we all hope for mild nights and no frost. We grow in kent, the season starts being grown undercover and then moves outdoors. The best accompaniments are the most simple - classic partners include melted butter or hollandaise with warm stems, and lemony vinaigrette with cold asparagus.
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