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Not mushroom to swing a cauliflower
(keep reading - it'll make sense in a bit)
April marks exciting times in the foodie calendar. Although it's definitely still Spring, Summer is hiding behind the curtain with its feet poking out the bottom. It might be a good few weeks before it jumps out and shouts "boo", but we know it’s there. Seeds have been planted and the mixture of new warmth and fresh rain are providing a perfect growing environment for green shoots.
23rd April is of course St George’s Day. George was a saint, martyr, slayer of dragons and, as far as history is concerned, probably nothing whatsoever to do with England. Hagiographic (yes, ok, we looked it up) uncertainties aside, St. George’s Day was traditionally a big British feast day. As we’ve commented before, it’s a shame that so many of our foodie traditions have all but died out and St George’s Day is no exception. But recent years have seen a revival in George's fortunes. His flag is being reclaimed from those waving it xenophobicly and a movement to have the day declared a bank holiday is slowly gathering momentum. So, as with so much else that happens in Spring, there is hope in the air.
In terms of seasonal foods, two in particular Spring to mind (geddit?) towards the end of the month - Asparagus and St. George’s Mushrooms. You can read a bit more about asparagus below. St. George’s Mushrooms are a rare exception to the fungi “season” which, for most UK species, is autumnal. They generally grow in grassland and woodland, particularly those on rich limestone soils. Of course, they get their name from the tradition that they first appear in the UK in mid to late April.
Did you know that 23rd April is also William Shakespeare’s birthday? Doesn't get much more British than that now, does it?
Well Seasoned News in Brief
Patrick ate an obscene number of fondues. Alex finished decorating his new pad. The Twig gave up caffeine (with unpleasant side effects). The whole team were VIPs at the International Food Exhibition. Swanky.
So hot right now...
Broccolli
Spring greens
Cauliflower
Rhubarb
Pollock
Sea Trout
Shrimp
Pigeon
Spring lamb
As ever, you can find more in-season goodies with our Seasonality Charts.
Events
25th April Hare Pie Scramble and Bottle Kicking
25th April in Hallaton, Leicestershire sees the continuation of an ancient feud between the two villages of Hallaton and Medbourne. Taking place every Easter Monday, the Hare Pie Scramble and Bottle Kicking involves pies, barrels, a huge crowd and some rules which existed once but everybody forgot ages ago.
9th April - The Grand National
Not striclty in our events calander but we thought we shouldn't let April pass without mention of the country's favourite Spring horse race. We've scoured the race card for a seasonal or food related name but the closest we came was Niche Market. Patrick, who actually does know a bit about these things, says he's raided the petty cash and staked it all on Ballabriggs. If next month's newsletter is a little short you'll know we've all had to get paper-rounds to make up for the losses.
Producer of the Month
For April, we don't have a producer of the month so much as a whole region - the Vale of Evesham.
Aparagus has been eaten since Egyptian times (it is pictured in wall carvings dating back to 3000 BC) and recipes for it were recorded in Roman cookbooks. So it's been around for a while. The true British asparagus season is lamentably short and traditionally runs from St. George's Day to June, but no further. Among the properties mentioned by the British Asparagus association are its low calorific value and aphrodisiac effects! We can’t really vouch for either but there is no doubt that they are delicious. As soon as they are picked the sugars in them start to turn to starch so it really is important to eat them fresh (and good reason not to buy cheaper imports flown in from abroad).
Evesham is arguably the country’s capital of asparagus. Why is this particular corner of our green and pleasant land so good for the Spring superfood? Opinions differ between it being something to do with the sandy soil, the mild climate and the husbandry of the local farmers. Probably it's a combination of all three. Last year, after a slow start, British asparagus has an excellent year and we're waiting with bated breath to see how this year will turn out.
One of our favourite accompaniments is a hollandaise sauce – simple, but very good. Despite what you might think, hollandaise is actually pretty easy to make. Place two egg yolks in a small bowl, season and then whisk or blend them in a food processor. Next gently heat the juice of half a lemon and a tablespoon of white wine vinegar in a small saucepan until the mixture starts to bubble. Pour the hot lemon and vinegar into the eggs whilst further whisking or blending them. Now melt 100g of butter over a gentle heat. Once the butter has foamed, whisk/blend the butter into the eggs, lemon and vinegar mixture. The final product should be a rich buttery sauce perfect for dipping spears into. Delicious.
You can find out more about the Vale of Evesham and its asparagus festival which runs from 23rd April to 21st June here.
Competition news
A reminder that our Spring Competition runs until the end of May. You can win a place for two people on a Living off the Land course at Jimmy's Farm. It's a truly brilliant prize and we've had many hundreds of entries already making it our most popular competition to date. If you haven't entered yet, click here for details.
And finally, we've just announced the result of our Photo Competition. Click here to see the Twig's selections, each the winner of a much-coveted Well Seasoned apron. A big thanks to eveyone who took part and look out for lots of your pictures on our website over the coming months.
Until May, keep it saintly and seasonal!
Patrick, Alex and the Twig
Well Seasoned
  
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Cauliflower:great accompaniment to our Spring Lamb.
Lightly boiled or coated in cheese and baked, this versatile veg is the perfect Spring ingredient.
Spring lamb: Easter traditionally brings with it the first of the tender spring lamb. What better than a Sunday roast with all the trimmings and fresh mint sauce?
Sea trout: a bit cheaper than salmon and every bit as tasty. Make sure you stick to fish from sustainable sources.
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