AA Produce has recently expanded its offering to bring customers the finest fresh produce. As part of this offering we wanted to inspire chefs to make the most of the fresh fruit and vegetables in season.
With the festive season behind us there are stunning British heritage beetroots, cabbages, root vegetables and citrus fruits in abundance to warm the winter days.
The first morels start to appear in late February. One of the world’s most desired wild mushrooms ideally paired with steak , duck , venison or a warm salad.
The first days of spring bring with it French Globe and British Jerusalem artichoke varieties ideal John Dory and Seabass or in a simple salad.
With spring in full swing wild garlic is plentiful, along with an array of spring vegetables and amazing edible flowers.
May is a month when produce really starts to get colourful, with asparagus, peas, carrots and cherries coming into season, along with aubergines and rocket.
British summer time is about English Heritage tomatoes taking centre stage alongside juicy gooseberries, rhubarb and blackcurrants
High summer heralds Wimbledon with the British strawberry season in full flow. Long , warm summer days ensure a bountiful supply of raspberries, cherries , courgettes , beans and peas.
Black Provence Figs make an appearance as we dive deeper into summer. An abundance of broccoli, cauliflower, celery, chard, blood oranges, custard apples make this one of the most exciting months of the year.
Bumper crops of borlotti beans, runner beans, wild bilberries, and damsons are on the menu as we look to savour the last days of summer as the seasons turn.
Crisp mornings and shorter days welcome us to heartier food once more with pumpkins top of the pile. Look out for blackberries, elderberries , brussel sprouts, leeks, scorzonera , salsify and celeriac.
With the nights drawing in, wonderful root vegetables like winter radish, turnips, potatoes , savoy cabbage and carrots take centre stage.Pineapples , bananas, persimmon , apples and grapes are in plenty supply.
Deck the halls and make way for the festive season. Clementines, quince , mandarins and nuts abound . The aroma of winter spices including star anise , nutmeg and cinnamon fill the air with warming memories of years past. Sprouts, parsnips, potatoes, red cabbage and swede usher in hearty, warming winter fayre.