Vegetables

Winter - December to March

Early purple sprouting broccoli, bulging brussel sprouts, mottled blue and deep green cabbages, romanesco, kale, celeriac still,  swedes and turnips, fatter leeks now, fatter beetroot too, and no doubt some funny shaped parsnips, really dirty juicy carrots, onions, big baking potatoes, and fluffy roasters, all the veg you need for soups, stews and comfort food.

Spring - March to June

Still plenty of winter staples with the full flush of sprouting broccoli, then spring greens and later sweethearted cabbage, young leaves and shoots, including green and red batavia, maybe the first beetroot with their leaves and broad beans small enough to eat in the pod, big ribbed rainbow chard and the first pungent spring onions.

Summer - July to September

Early potatoes, broad beans, green onions, baby beetroot and pink and golden, carrots with tops, sweet summer turnip, pale green and red kohlrabi, buttery cabbages, broccoli heads, cauliflower white and green, blue-black cavalo nero, crunchy celery and myriad lettuces.

Autumn - September to December

Main crop potatoes, chunky beetroot, fat carrots, turnips, heavy cabbages, cauliflower and broccoli, romanesco, royal purple kohlrabi, curly green, frilly red and purple veined kale, sentry leeks, scented fennel and earthy parsnips, knobbly celeriac and tall celery.