Whats in Season? Spring: Vegetables

SPRING 2014 - SEASONAL GUIDE - VEGETABLES

This Spring the following VEGETABLES are in season.
In season produce perfectly delivers maximum FLAVOUR and TEXTURE to your guests' dining experience.

MARCH

Asparagus (early this year!)
Mint
Kale
Spring Greens
Watercress
Leeks
Sorrel
Spring Onion
Wild Garlic
Fennel (Import)
Peppers (Import)
Tomatoes (Import)
Cucumbers (Import)
Iceberg (Import)
Cos (Import)

APRIL

Arugula (rocket)
Morel
Spinach
Broccoli
Chives

MAY

Aubergine
Carrots
Jersey Royal
Peas

TRENDING THIS SPRING!

Chefs like Redzepi to Alain Ducasse have shifted focus to Vegetables, demonstrating a boom in Vegetable-based cuisine.

MEATLESS MONDAYS and VEGAN meals continue to be on trend in luxury food markets.

RAW food continues its popularity among the health-conscious yacht guests.

Another trend in the luxury restaurant scene is a revival in HEIRLOOM VARIETY VEGETABLES like Kale, Salsify, Parsnip and Artichoke.

SHITAKE SHORTAGE! Wholesalers are currently finding cultivated Shitake mushrooms difficult to come by, due to a temporary ban of certain chinese imports into Europe.

SPRING VEGETARIAN RECIPE IDEAS:

HEIRLOOM CARROT GNOCCHI, with Iranian Salsa, Pistachios and Chervil.
Recipe from Chef Ryan Clift.
MANGO MINT MARINATED RAW COURGETTE SPAGHETTI (RAW and Vegetarian).
Recipe from a fantastic Vegetarian Food Blog "Green Kitchen Stories".
CARAMELISED ONION & HEIRLOOM TOMATO CROSTATA with Arugula and Feta Cheese.
Recipe from "blueapron.com".
SPRING PEAS WITH NEW POTATOES, HERBS AND WATERCRESS.
Recipe from "FoodandWine.com"
KALE WITH SESAME SEEDS AND CHILLI, a colourful and on trend side dish.
Recipe from "foodnouveau.com".