Bang in season and filling the fridges with an intense smell of spring, wild garlic is as popular as ever. Although the weather hasn’t allowed the flourishing of nettles, we expect there are still brilliant Alexander’s and sea radish to add some fresh green flavours to your menu.
Up and Comers
Hop shoots, sea aster, sea beet and chickweed are all on their way from the sunny side of Cornwall but I wouldn’t be expecting them for a fortnight or so.
From the Continent
The Italian offering has been great this year and long may it continue. The yellow beans look like a new favourite along with its green cousin the broad bean. Monk's beard is still a menu staple and the first of the mini purple artichokes have started and are looking mighty fine.
Fruit
It's Gariguette season again and I for one am very happy about that. Tasty sweet and uniform in size and shape these little beauties will be on every menu this spring and if they aren’t, they certainly should be. Blood oranges are still clinging on but not a huge amount of time left for this versatile citrus fruit.
Mushrooms
Our Bulgarian friends are still sending over their sunshine in mushroom form. We have the great Balkan St George and wonderful aniseed Mousseron, cannot get enough of these. The 
Turkish morels are still going strong and looking lovely for stuffing with light and fluffy chicken and tarragon mousse.
Summer truffles are out in abundance, they are perfect to look at and at the current price an absolute steal.
Fruit Products
Our good friends at Sicoly are now offering a few new products which may tickle your fancy.
Frozen lemon juice, a brilliant alternative to juicing them yourself and with no preservatives unlike some of the fresh stuff.
A crushed lemon puree and a bergamot puree to keep the citrus in full flow.
They also have a range of frozen coulis and these will be starting up in about a week’s time, both the exotic fruit and raspberry coulis are great quality products and are made from real fruits; these are great for chocolate truffles and great in a cheesecake.
This week sees the true culinary start of spring and shows us what’s to come; it’s all very exciting.
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