Walk into a well-stocked farm shop in October and you’ll find a tableau of squash that makes supermarket produce aisles...

The first British strawberry of the season — a proper one, small and fragrant and warm from the polytunnel air,...

October arrives with an abundance that can feel overwhelming. The root harvest — parsnips, celeriac, swede, carrots, beetroot, turnips —...

Before refrigeration, before canning, before most of what we now think of as food preservation — there was fermentation. The...

The exercise is simple: spend Saturday morning at the farmers’ market without a list, buy only what looks exceptional, and...

Walk through a deciduous woodland in April and you’ll smell it before you see it — a sharp, green, garlicky...

Rhubarb has a peculiar quality among spring ingredients: it tastes nothing like the season. Where asparagus and peas taste green...

There is a moment every spring — usually somewhere between the first warm week and the last frost — when...

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