April is an unusual time – spring is in the air but new season British produce needs a few months to catch up. Wild garlic and (very early and pricey) asparagus are the first signs of the good times ahead.
Fruit
South African stone fruit is still abundant, including purple and yellow plums. These fruits will soon shift to the Northern Hemisphere. Citrus remains a highlight: the last blood oranges, for example, or lovely leafy lemons. Clems are still on hand, including Nordicotts. For British apples, you’ll still find Russets and Braeburns from store.
Veg
Peas and broad beans will give a spring lift to any menus – typically Italian or Moroccan.(See our seasonal highlight feature here). Wet garlic is here, with its lovely subtle sweet flavour.
British brassicas won’t like any warmer weather. Purple and white sprouting broccoli are sporadically available. Cavolo Nero is often from the Continent. Roots are reliable: bunched beetroots and carrots, for example. New potatoes include very early Jersey Royals or waxy Cyprus.
Extras
Artichokes are a prickly favourite. Note that the new season for wild mushrooms is picking up speed, with the first Morels, St George and Mousseron. The Yorkshire forced rhubarb season is edging out, to be replaced with outdoor field crops.
