Spring has officially sprung, the days are getting longer, the sun is (finally) shining and new life is stirring. And that means the hungry gap officially begins this month. Whilst our new plants are bursting from their seeded slumbers in greenhouses and tunnels, the vegetables that are currently available to harvest are dwindling as we wait patiently for the elements to work their magic on our future crops.

However we still have a fair few veggies to tide you over the next month, like our beautiful Brighton Lettuces which are up in the poly tunnel and are delicious, mild and buttery and our fresh spinach leaves – great in salads or wilted and stirred through almost any meal to add a punch of vitamins and iron. Our own mixed salad packs are also still going strong with a variety of strong, flavourful leaves like rocket, lambs lettuce, chard and mustard leaves to add a tasty kick to your salad bowl.

Out in the field our second sowing of leeks are ready and a great size and flavour; a sterling addition to any soup or stew.

And we’re delighted to begin harvesting our purple sprouting broccoli which is proving very popular at Lin’s VegShed. Not only is it beautiful on the eye, but purple sprouting broccoli is absolutely packed full of nutrients including

• Vitamin A
• Vitamin C
• Carotenoids
• Calcium
• Folic Acid
• Iron
• Fibre

Our beautiful vibrant rhubarb grown in our Victorian walled garden is in season and on the shelves ready to be made into crumble, pies and tarts!