Alederflower Pale Ale, Stroud Brewery, Organic (330ml)
This is a pale ale that has a real lightness to it, with the Cascade and Nelson Sauvin hops used to brew it leaning heavily towards the pleasantly flowery and fruity side of things. The inspired hands at Stroud Brewery have added a subtle hint of elderflower to it, to make it even more tantalizing.
A creamy, mushroom-y soft cheese with a hint of lemon this one’s nice and gooey, made from a traditional recipe dating back to 1801. Originally it was made with “salt sprinkled on with the aid of a feather” the Padfields in their wisdom have kept the sprinkling of salt but dispensed with the feathers.
Beetroot and Rosemay savoury biscuits, Authentic Bread (100g)
These biscuits have a lovely hint of beetroot and rosemary running through them.
Chocolate & Hazelnut Frangipane tarts (pack of 6)
These tarts have a moist, chocolate centre, nutty sweetness from the hazelnuts, and a crumbly texture on the outside. It makes for one complete, downright delectable experience.
Globe artichokes are a real sign that Spring has sprung, it's when they're at their best. The leaves are tender and full of flesh, and while the leaves themselves are absolutely delicious, it's the heart at the centre that's the real star of this edible thistle.
Country of Origin - Italy
Class - Minimum Class 2
Purple Sprouting Broccoli
Purple Sprouting Broccoli is the first sign that Spring is finally here. We start the season with the leafier Mendocini variety, moving onto the main crop Claret in late March to April. It doesn't need a lot to make it shine, just gently steam and serve with a squeeze of lemon and a sprinkling of sea salt. Or try it on your barbecue or griddle pan.
Country of Origin - UK
Class - Minimum Class 2
Variety - Claret
Rack of Lamb (500g min, 7-8 cutlets)
This rack of lamb is cut from best-end loin. It's on the bone and has been neatly French-trimmed. It likes to be roasted quickly, and with a herb crust, will be the highlight of your dinner party.
Country of Origin - England
Steve Collis grows our watercress on his farms in Dorset. Watercress has been growing on the farms since the 1850s, and it's still all planted by hand (not all Steve's hand - he has a few helpers, too). Some of these friends are furry. They work with bat conservation charities so that both the bats and your watercress are happy. Watercress beds are a rich and diverse source of insects, this natural challenge that can affect quality instead feeds hundreds of bats. They also have farms in Jerez, Spain where our watercress comes from during the winter months.
Our wild garlic is foraged from the outskirts of organic grower Richard Rowan’s farm. Last year, he discovered that a patch of it had appeared and began harvesting it alongside his spinach and spring greens (that we already featured in our boxes). What a stroke of luck.
FYI: as this is wild garlic, it can’t be officially classified as organic.
Wyfe Of Bath Cheese (200g)
The Wyfe of Bath from the Canterbury Tales was a lady who liked to take centre stage, so this cheese took the name and picked up cheese awards across the board. A firm rind and a nutty, creamy, buttery centre, this cheese certainly deserves its name.