SEASONAL EATING
By using fruits and vegetables that are in season, we can support local farmers, reduce our carbon footprint, and enjoy the best that each season has to offer.
By making preserves, jams, pickles, chutneys, and marmalades with seasonal fruits and vegetables, we can savour the flavours of the season all year round.
SPRING
In the spring, we make delicious preserves and jams with rhubarb, strawberries, and early-season cherries. Rhubarb jam is a classic springtime treat, with its tart flavour and bright pink colour. Strawberry jam is another spring favourite, with its sweet, juicy berries and vibrant red hue. Early-season cherries can also be made into a delicious cherry preserve that captures the essence of spring.
SUMMER
In the summer, we make pickles and chutneys with garlic, tomatoes, and peppers. Garlic chutneys are a refreshing summer treat, perfect for adding a crisp, tangy kick to sandwiches and salads.
Tomato chutney is a great way to preserve the flavour of ripe summer tomatoes, with a savoury flavour that pairs well with grilled meats and cheeses. Pepper chutney is another summer favourite, with its spicy kick and vibrant color.
AUTUMN
In the autumn, we make marmalades with apples, pears, and quinces. Apple marmalade is a classic autumn treat, with its sweet-tart flavour and warm spices like cinnamon and nutmeg.
Pear marmalade is another autumn favourite, with its delicate flavour and smooth texture. Quince marmalade is a more unusual choice, with its floral aroma and complex flavour that pairs well with cheese and charcuterie.
WINTER
In the winter, we make preserves and jams with citrus fruits like oranges, lemons, and grapefruits. Orange marmalade is a classic winter treat, with its bright, tangy flavour and bitter-sweet notes.
Lemon jam is another winter favourite, with its zesty, refreshing flavour that pairs well with scones and toast. Grapefruit preserves are a more unusual choice, with their tart-sweet flavour and vibrant pink colour.
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