Seasonal Dishes Calendar

What's in Season - Your Month by Month Guide

January
Vegetables:	Beetroots, all Cabbages: Red, White and Green, Celeriac, Kohlrabi, Leeks, Onions, Potatoes, Spinach and Chard.
Fruit and Nuts:	The last of the English Apples, Pears and Nuts.
Game:	Matured Partridge, Pheasant, Mallard, Pigeon, Rabbit and Hare.
Fish:	Brill, Cod, Flounder, John Dory and Scallops.
Cheese:	Bonchester, Sharpham and Appleby Cheshire. From France: Bresse Bleu, Cantal, Pont L'Eveque and Roquefort.

 

February
Vegetables:	Brussel Sprouts, Brussel tops, Salsify and Shallots.
Game:	Feathered Game now at an end, except for varieties of Wild Duck. Plenty of Wild Rabbit and Hare.
Fish:	Lemon Sole and other flat fish and Cod. Wild Salmon season begins.
Cheese:	Farmhouse Cheddar, Blue Cheshire, Cotherstone and Brie de Meaux. Tomme Arlesienne and Bleu des Causses.

 

March
Vegetables:	Calabrese, Purple Sprouting, Carrots, Spring Greens, Spring Onions and all winter vegetables.
Fruit and Nuts:	The first Rhubarb.
Game:	Matured Partridge, Pheasant, Mallard, Pigeon, Rabbit and Hare.
Fish:	Mackerel, Halibut and Bass. The flat fish are beginning to spawn now so their quality declines. Wild Salmon and Sea Trout.
Cheese:	Cotherstone, Wensleydale, Coulommiers, Comte, Banon and Roquefort.

 

April
Vegetables:	Spring Cabbages and Carrots. All winter root vegetables now on their last legs but the first new potatoes from Jersey are in. Leeks and the first Lettuces and other salad leaves. The short Morel season begins.
Fruit:	Height of the Rhubarb season.
Meat:	Welsh lamb.
Game:	Matured Partridge, Pheasant, Mallard, Pigeon, Rabbit and Hare.
Fish:	The first Crabs, Salmon Trout, Lobster and Shrimps.
Cheese:	Single Gloucester, Double Berkley, Beaufort and Gapron. The fresh Goat's Milk cheeses.

 

May
Vegetables:	The Asparagus season. The first Broad Beans, Spinach, Sorrel and Primo Cabbage.
Meat:	New season lamb continues.
Fish:	Spring Lobster, Haddock and Prawns.
Cheese:	English Soft Cheeses, Sharpham, Bonchester and Wheatland. From France: Reblochon, Bleu d'Auvergene and Chabichou.

 

June
Vegetables:	Asparagus continues for its short season. New Potatoes. The first Courgettes and Globe Artichokes. Green Beans, salad leaves, Mange-Tout and Watercress.
Fruit:	Strawberries, Cherries and Gooseberries.
Fish:	Hake, Crab, Lobster, Prawns Sardines and Whitebait.
Cheese:	Farmhouse Cheddar. From France: Saint Marcellin, Sancerre Chavignol and Bouille.

 

July
Vegetables:	Broad Beans and Fresh Peas, Green Beans and Fresh Garlic, Cucumbers, Lettuces and salad leaves, Radishes and Watercress.
Fruit:	Black, Red and White Currants, Strawberries, Raspberries, Gooseberries, Cherries, Bilberries and Blueberries.
Fish:	Grilse (the young Salmon), Plaice just beginning and Squid from Scotland. The best month for Crab, Lobster, Prawns and Shrimps.
Cheese:	Good Goat's Milk Cheese from Britain. From France: Crottin de Chavignol, Valencay, Saint Remy and Tomme Vaudoise.

 

August
Vegetables:	New Beetroots, Courgettes, Peppers, Potatoes like Pink Fir Apple and Ratte, Sweetcorn and Tomatoes.
Fruit:	Plums (Early Laxton, Czar and Opal), Cherries, Apricots, Loganberries and Melons.
Game:	Grouse from the 12th.
Fish:	Dover Sole, Grey Mullet, Haddock, Herring, Pilchards and Red Mullet.
Cheese:	Farmhouse Cheddar, Chaource, Valencay and Charolles.

 

September
Vegetables:	Great range of salad leaves continue to be available. Sweetcorn and Tomatoes. Wild Mushroom season begins. New season Beetroots, Cauliflowers and Carrots.
Fruit:	Greengages, Plums, Figs, Blackberries, Grapes, Melons. First English Apples: Worcester, Pearmain and James Grieve. Wild Sloes, Elderberries, Hawthorn and Rowan.
Game:	Mallard, Partridge, Teal, Pigeon, Venison and Grouse.
Fish:	Clams, Oysters, Mussels, Pilchards, Plaice, Prawns, Sea Bass, Skate, Turbot and Dover Sole.
Cheese:	Farmhouse Cheshire, Double Gloucester, Carre de L'Est, Brie de Meaux and Boulette d'Avesnes.

 

October
Vegetables:	Ceps and Chanterelles can be found and a great range of other fungi, Parasol, Oyster, Blewits, Horse and Field Mushrooms. Broccoli, autumn varieties of Cabbage, Marrows and Squashes, Potatoes and young Turnips.
Fruit and Nuts:	Fresh Walnuts, Sweet Chestnuts, Hazelnuts, Kentish Cobs, Quinces, Crab cooking and eating Apples and Pears.
Game:	Pheasant, Woodcock, Partridge, Grouse, Guinea Fowl, Hare and Mallard.
Fish:	Brill, Cod, Dover Sole, Mussels, Oysters, Squid and Turbot.
Cheese:	Caerphilly, Vacherin, Gruyere and Cabrions de Macon.

 

November
Vegetables:	Parsnips, Turnips, Beetroots, Cabbages: Red and Savoy, Carrots, Cauliflowers, Celeriac, Celery and Leeks.
Fruit and Nuts:	Apples, Pears, Quinces, Medlars, Almonds, Chestnuts, Hazelnuts and Walnuts.
Game:	Pheasant, Partridge, Mallard and Grouse. Hare and Wild Rabbit.
Fish:	Halibut, Herring, Sea Bream and Sprats.
Cheese:	Ribblesdale, Saint-Nectaire and Caprice-des-Dieux.

 

December
Vegetables:	Brussel Sprouts, Curly Kale, Jerusalem Artichokes, Leeks, Garlic, Pumpkin, Swedes, Chard and Spinach.
Fruit and Nuts:	Still much the same as November.
Game:	All game as above plus Goose.
Fish:	A whole Turbot or Sea Bass would be a welcome change from poultry over Christmas. Carp, Conger Eel, Dover Sole, Mussels, Oysters and Skate.
Cheese:	Stilton, Vacherin Mont-d'Or, Tomme de Savoie and Brie de Melun..

Many thanks to Country Living for providing the information for this calandar.