The fertile land and waters of Lancashire means that we have a range of growing conditions, and each changing season brings new tastes to enjoy.

Spring is in the air.
As the final frosts of winter melt away, spring is definitely in the air in Lancashire. Lamb is at the heart of spring cooking, being traditionally served at Easter.

One of our traditional breeds is the Dalesbred, a hardy sheep with striking curled horns which graze on Lancashire’s highest hills, including Ward Stone which is Lancashire’s highest point at 1950ft.

Away from the hills, you will find leeks and sprouting broccoli, cabbages and spring greens. Parsnips, made sweet from the frost, partner well with the Bramley apples you can still find on the trees. Wild garlic grows in damp areas such as river banks and woods early in spring and later in the season look out for samphire on the coast.

Here Comes the Sun
Summer is a time of plenty with a sea of salad leaves growing in these warm months. Rich soil, sunshine  (and just a little rain!) combine to grow tomatoes, new  potatoes, beetroot, peas, courgettes, and soft fruits such as strawberries and gooseberries too.

June marks the beginning of the sea trout and salmon season in the River Lune. You can buy fishing permits and have a go at catching your supper, but if that’s not your thing, you can watch the  professionals in action from the Crook ‘o’ Lune picnic site.

The Mellow Fruitfulness of Autumn
The nights might be drawing in, but there is still plenty of food to be found in our landscape come autumn, and it can still throw up a few surprises.

Did you know that we have an abundance of damsons at this time of year, or that Lancashire apples are being harvested right now for use in our regional cider?

Autumn is the traditional time of harvest, and jams, chutneys and relishes are the perfect solution to autumnal gluts. Fruit and veg were traditionally preserved using these methods for use during the cold winter months when less fresh produce was available. In fact, jam recipes were contained in a cookbook which was written in 1st century Rome called Of Culinary Matters!

Winter Warmers
Winter means hearty comfort food. On Christmas Day it’s quite possible that you could have Lancashire on a plate.

From your turkey or goose, to the sprouts that Dad hides unsuccessfully under the potatoes, they can all be reared or grown in Lancashire, in time for your festive feasts.
Root and leafy vegetables are prolific at this time of year, so look out for carrots, parsnips, cabbages and onions, to accompany game and venison in your comforting stews and casseroles.

Even at this time of year when the ground can be covered in snow and frost, you’ll find swiss ruby chard, cavolo nero and red sprout stalks jostling for space with more traditional cabbages, potatoes and cauliflowers.




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