February
This humble vegetable is going through a purple patch and rightly so.
Don't underestimate this hardy little bird; it secured a place in history a long time ago (the ancient Egyptians were partial, as were the Elizabethans) and it's eaten all over the world.
Don't forget to make the most of succulent game, such as guinea fowl and partridge, and say 'Well, hello!' to tender rhubarb.
Don’t let painful memories of bad school dinner puddings put you off. Tom Norrington-Davies celebrates the season of forced rhubarb, which is lured out of its hibernation to be the perfect foil for custard and crumble.
...but were just too darn busy to ask.
Celebrate... kale
Hail to kale, it's as good as – if not better than – broccoli, yet it doesn't get the accolade it deserves; so let's give it some!
Kale is the
health-boosting prodigy of the brassica family. All kale varieties –
curly, ornamental and dinosaur (yes, really!) – look great on a plate,
but it is more than just a pretty veg. Kale is packed with
cancer-fighting phytonutrients (particularly those that protect against
breast and ovarian cancer).
It’s also rich in beta-carotene (which
helps prevent skin diseases), has 10 times the lutein (which protects
the eyes) of fellow brassica member broccoli, and contains magnesium,
calcium and vitamins A, B6 and K. What’s more, kale loves a good frost:
the colder it gets, the sweeter the leaves.
In the UK, the kale season is around September-March.