What’s in season in the UK - April
April is when spring really starts to show up on our plates. While it’s still early days for some homegrown crops, there’s a lovely mix of hardy winter veg still going strong, and the first signs of fresh spring produce arriving.
Here’s what’s in season in the UK this month:
🥬 Some of the veg in season:
Spring Cabbage – young, tender cabbages full of flavour.
Spring Onions – fresh, mild, and great raw or lightly cooked in spring dishes.
Radishes – the first crunchy, peppery ones start popping up.
Kale – still going strong, especially the last of the winter crop.
Wild Garlic – forageable and fragrant – ideal for pesto or tossing through roast potatoes.
Leeks – sweet, mild, and great in soups or tarts.
Rhubarb (forced and early outdoor) – tart and bold, great for crumbles, compotes, or even savoury dishes.
🌼 Seasonal thoughts:
April is also a great time to sow your own: lettuce, beetroot, chard, and carrots can all go in now. The weather may still be unpredictable, but the ground is warming up and the garden is waking up.
Whether you're planning a spring roast, a zippy salad, or a rhubarb dessert, April brings a fresh energy to cooking. Eating with the seasons means enjoying food at its best—flavourful, fresh, and often cheaper too.
Tips for getting into growing your own food and sourcing local produce
It all begins with an idea.
Growing your own food and sourcing local produce is a fulfilling way to eat more sustainably and connect with your local community. Start small, educate yourself, and explore the many ways to bring fresh, seasonal ingredients to your kitchen. Whether you have a garden or not, there are always ways to eat more locally and make the most of the produce grown in your own area.
Ready to dig in? Happy gardening and sourcing!
1. Start Small, Think Big
If you’re new to growing your own food, don’t overwhelm yourself by trying to plant a whole vegetable garden right away. Start with a few easy-to-grow crops like herbs, kale, or peas. These grow quickly and are fairly low-maintenance, so you’ll see results fast which will keep you motivated. Over time, you can expand to more ambitious projects.
2. Know Your Soil and Climate
Before planting anything, it’s important to understand your garden’s soil and the climate in your area. In Scotland, for example, you might have to account for cooler temperatures and shorter growing seasons so choose crops that thrive in these conditions, like kale, leeks, cabbages, and root vegetables. Consider getting your soil tested or adding compost to improve its health and fertility.
3. Go for Seasonal, Hardy Crops
If you’re looking to grow your own food, choose seasonal and hardy crops that can withstand the UK climate. Leafy greens like spinach and chard, carrots, peas, and even brassicas like broccoli and cauliflower do well in cooler weather. These crops also tend to be nutrient-rich, making them perfect for a balanced diet.
4. Compost and Recycle
One of the easiest ways to make your garden thrive is by composting. Not only does it reduce waste but it also provides your plants with nutrient-rich soil. You can compost food scraps like vegetable peelings, coffee grounds, and garden clippings. Plus, adding organic matter to your soil will help retain moisture and improve plant health.
5. Connect with Local Growers
If growing your own food isn’t an option, the next best thing is sourcing local produce. Farmers’ markets are a great place to start. Not only will you find fresh, seasonal ingredients, but you’ll also be supporting local farmers and reducing your carbon footprint. Many markets now offer online ordering or delivery services, making it even easier to access local food from the comfort of your home.
6. Join a Local Community Garden or Co-Op
If you don’t have much space at home, consider joining a local community garden. These spaces allow you to share gardening resources with others and often provide access to local produce as well. If gardening isn’t your thing, look for a food co-op or subscription service that sources from local farmers—many of them deliver fresh, seasonal produce right to your door.
7. Start a Small Herb Garden
Herbs are an easy and satisfying way to dip your toes into gardening. Even if you don’t have a lot of space, herbs like basil, mint, parsley, and rosemary can be grown in pots on a windowsill or balcony. Fresh herbs can elevate any dish and they’re one of the easiest ways to add vibrant flavours to meals.
8. Shop at Farm Shops and Local Food Hubs
If you don’t have a market nearby, farm shops or food hubs are great alternatives. These places often sell everything from fresh vegetables to locally produced dairy, meat, and preserves. By shopping local, you’re supporting sustainable farming practices and getting food that’s likely fresher than anything you’d find in a supermarket.
From garden to plate: kale edition
Kale is one of those brilliant crops that doesn’t need too much fussing over—and in the UK, it thrives in our cooler, damper weather. If you’ve got some growing in the garden (or on the allotment), kale is best picked when the leaves are about the size of your hand. Always pick from the bottom up—leave the centre alone, and the plant will keep producing.
Once you’ve harvested your homegrown kale (or grabbed some from your local shop), it’s time to turn it into a incredibly simple, crispy, and utterly delicious dish. This quick method is my go-to for kale—tender in the centre, crispy on the edges, and packed with flavour.
Here’s how to do it:
Wash: Give the kale a good rinse under cold water.
Heat the Oil: In a medium-high heat pan, heat up oil—I love using Borderfields for its mild flavour, but feel free to use any oil of your choice. Let it get hot, but not smoking.
Season & Fry: Toss the kale into the pan and immediately season with plenty of salt alongside black pepper. Fry for about 2 minutes, tossing regularly so it cooks evenly. Keep an eye on it—you want the kale to crisp up and get a little char around the edges.
Serve: Once the kale is crispy and slightly charred, take it off the heat and serve immediately. It’s perfect on its own as a side dish or as a topping for grain bowls, salads, or even tucked into a sandwich.
Tip: Don’t wait too long to pick your kale, otherwise it can taste bitter.