Spring Equinox
Thursday 20th March marks the Spring Equinox – so we can finally wave goodbye to Winter. The word ‘Equinox’ comes from the Latin for ‘equal night’ – so we are in for longer and sunnier days, and most importantly, a new wave of seasonal foods. If you want to find out more about which ingredients are at their prime, how to make the most of them, and fascinating celebrations and traditions surrounding the first day of Spring – you’re in the right place.
Using seasonal produce is great for the environment, but it’s equally as good for our tastebuds. Food that is locally sourced is often fresher, tastier, and more nutritious as it hasn’t travelled so far before arriving on our plates. Even better, in-season food is often more affordable when it has been grown in natural conditions with minimal transport costs. Not to mention, shifting your diet as the seasons pass, keeps things exciting, encouraging us to cook creatively and get lots of variety in our meals!
As we move into spring in the UK, you can start to sow hardy vegetables such as spinach, lettuce, and carrots. Ready to harvest are cauliflower, leeks, and purple sprouting broccoli. April is all about asparagus – and enjoy it while you can as the season for British crops only lasts about 6 weeks. This recipe for griddled steak with purple sprouting broccoli and sticky mango sauce is perfect for this time of our year, and our succulent Rump Steak is ideal.
One of the first harvests of the season is rhubarb. We are in the forced rhubarb season, which produces a sweeter and softer variety due to the specialised growing conditions which allow us to harvest it early. Great for crumbles, jams, and tarts, don’t forget that the bright pink crop can be used for savoury dishes too! This Mexican-inspired recipe from Great British Chefs pairs a rhubarb and ancho chilli salsa with pork chops. Here, the smokiness of the chilli complements the sour rhubarb flavours wonderfully, and with the weather improving, why not cook the pork chops on the barbecue!
The Spring Equinox has been recognised as a time of rebirth and renewal for thousands of years, with Persian New Year being celebrated on the same day. The day is called ‘Nowruz’, meaning ‘new day’ in Persian, and traditions include cooking with fresh herbs to symbolise rebirth and the arrival of spring. In Japan, 20th March is a public holiday where people mark the shift to longer days by visiting family graves, offering food to the spirit of their ancestors, and eating cherry blossom rice cakes. Closer to home, Stonehenge has always been connected with the Spring Equinox, as it is believed that the stones were aligned with the sunrise on this day. Ancient British celebrations around this time have often centred around foods signifying new life, such as egg and lamb. Lamb was often served at feasts to mark the seasonal shift, and this recipe for Spring Lamb Stew captures the essence of renewal and abundance, bringing together fresh, seasonal ingredients. Our Diced Lamb would work perfectly in a dish like this.
Enjoy the arrival of spring, and take a moment to notice the seasonal changes around us that keep things interesting! With the sun shining brighter, birds singing a little louder, and trees blossoming after the long winter, why not bring springtime vibrancy into your kitchen too and enjoy what the harvest has to offer.