As winter gives way to spring, Brae Farm is shifting into a whole new rhythm.
This week brings the first purple sprouting broccoli, pea flowers, sea parsley and rocket tips, all signalling the change in season.
Over-wintered herbs like mint, chives and tarragon are waking up, while asparagus and artichokes are about to take off. In the next fortnight, we’ll be harvesting the first baby leaves and radishes of spring.
There’s still plenty of late-winter root vegetables, too; daikon, black Spanish radishes, chiogga beets, swedes, golden turnips and baby carrots in every size. There's an abundance of citrus, punterelle, celeriac, spring onions and spring garlic.
Cauliflowers and chickweed are finished now, cabbages are nearly done, and we have a few final romanesco almost ready to pick.
Very soon, broad bean flowers, avocados, cumquats and lagrima peas will make their way to the kitchen.
Each week in spring is a little different, fleeting ingredients and new flavours that guide the menu, one harvest at a time.
Join Head Gardener, Jo Lawson, on a Guided Farm Tour every Friday.
Explore our spring menu.
