Podcast Appearances
Like they have a grid of what's in season and in May it might be like seven, eight things.
Like it's a really narrow range.
So we have things like kale, we have cauliflower.
You may still get, as I said, carrots and parsnips, potatoes, leeks, those kind of things from storage from last winter.
In the next couple of weeks now, we start to see things starting to get really interesting.
First broad beans, we've got rhubarb, we're starting to get strawberries.
We'll have those new potatoes in a couple of weeks time and so on.
So we're kind of starting to emerge from the hungry gap and that's when things get interesting.
And with the strawberries, I mean, you can really taste the difference with the strawberries.
You know, you see them for sale, as you said, on the side of the road, like new potatoes.
When you get the Wexford strawberries, it's just different.
They're just completely different.
Because of that freshness.
You know, again, think about the time between when something was harvested and how far it's had to travel to get to your plate.
The more fresh and local it is, the better it's good.
You know, the more flavor it's going to have and the more nutrient.
A listener says, I'm 69 and I remember the dinners of the 60s.
Boiled fatty meat with endless spuds and mushy cabbage, cauliflower and carrots.
It wasn't a seasonal diet either.
That was 52 weeks of the year.