February Food

February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two months hence seems preposterous, the ground hard and cold, the snow dirty, the winter hateful, hanging on too long
Anna Quindlen
Cheer up, love. It ain’t that bad.
Here we are in February. Already. January is famous for taking ages to lug itself through its thirty-one days, not this time though; it has whizzed by and now I find myself in the final winter month before things start picking up for spring. I’ll see how many I can get through this month Grigsoners, but I am busy, busy, busy with the old PhD at the minute. I do have some interesting things up my sleeve though – I just need some spare time!!

Vegetables: Jerusalem artichokes, Brussels tops and sprouts, cabbages, chicory, endive, spring and winter greens, kale, leeks, lettuce, onions, potatoes, swede.

Fruit: forced rhubarb.

Fish and shellfish: cockles, cod, crab, oysters.

Game: hare, mallard, partridge, pheasant, rabbit, venison, woodpigeon.

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