Before the Second World War and right up to the late 1960s, most of the fresh fruit and vegetables consumed in this country were grown here and harvested seasonally. Strawberries appeared at this time of year just in time for Ascot and Wimbledon, ready to be doused in lashings of cream.
The asparagus season has always been short: it started in May and whilst featured on restaurant spring menus, asparagus slipped into our kitchens often to be over boiled, ending up rather mushy. Jersey Royals were anxiously awaited at the end of April and were greeted just as enthusiastically as the French welcome their Beaujolais Nouveau in November. Some produce such as potatoes and apples have long been safely stored to give almost year round availability Continue reading →