As more and more fresh, new season UK lines keep rolling in, it’s getting harder to cram as many as we want to shout about into our weekly veg news slot!
Broad beans are a true delight at the moment, locally grown and delivered fresh three times a week from Kindling Market Garden in Stockport. The freshness, sweetness and flavour are hard to beat right now. These are the first picks and tender enough to skip double podding; a quick blanch in boiling water for a few minutes is all they need to retain their vibrant, fresh green colour and flavour and can even be eaten raw as a delicious snack. A couple weeks earlier than usual, thanks to the lovely spell of spring sunshine, the flavour is some of the best we have ever had.
They’ve also been delivering some delicious young garlic, known as green garlic, which is harvested before the plant fully matures. It’s milder, fresher and lighter in flavour than mature garlic, with a delicate, nutty and slightly sweet taste. Green garlic is a spring delicacy, only available for around four weeks. The green stems can be used in place of leeks, spring onions or chives, and the bulbs are lovely finely sliced or crushed into dressings, soups or sautéed veg. You can use the whole thing, no peeling required, and it’s a brilliant way to bring a fresher, lighter garlic flavour to early summer cooking without overpowering more delicate dishes.
UK new potatoes are here! We’re kicking off with Orla from Wynn Evans in Pembrokeshire and Maris Bard from Greenman Growers in Burscough, Lancashire. New season spuds like these really don’t need much doing to them, they shine with simple prep and a bit of love. For bolder flavours, we love them boiled then coated in olive oil or Naturli butter, finely chopped green garlic, parsley, mint and flaky salt—or boiled, smashed and roasted until crisp on the outside.
