The Market Year - April
This April we celebrate Easter at the beginning of the month while cooks are still waiting for the growing season to kick off. Signs of new life are just starting to emerge after a hard winter for farmers and producers - they now need our support more than ever. So this April, as well as choosing fresh seasonal produce, why not make this the time to try some of the wonderful array of prepared and preserved products that add so much to our enjoyment of market visits? Savoury pies and pastries, dips, dumplings, chutneys and cakes are available here on Friday mornings all year round.
Jane Fairman, Forager.
Photograph: Carlotta Luke
Meet Jane Fairman, who describes herself as a Hedgewitch. Jane believes that Nature gives us what we need and when we need it: a lot of the plants appearing now have a gentle cleansing action which we need to spring clean ourselves after winter. Then we will be ready for the light salads etc. when early summer comes.
“I grew up in Wiltshire where my Mother used to make jams and marmalades since before I can remember” says Jane. “My parents were both keen walkers and they dragged us with them wherever they went. Even when I went off to London to work in advertising I would still be making jams and chutneys during my spare time.” more...
More of Carlotta Luke's photographs of Jane Fairman can be found here...
In Season Now
Salad leaves, cauliflower, cabbage, kale, leeks, purple-sprouting broccoli, spinach, spring onions, wild nettles and wild garlic, rhubarb, cockles, dabs, dover sole, gurnard, hake, sea bass, lemon sole, mussels, red mullet.
Lewes Food Market is run by Lewes Local Community Interest Company. It was founded to give the people of Lewes, and visitors, a unique opportunity to buy locally sourced fresh food products direct from the producers on a weekly basis.
Details of all the Lewes Food Market traders here...
See www.lovefoodhatewaste.com for help with wasting less food.
See www.makinglocalfoodwork.co.uk for exciting food news.
By buying local and eating food in season we are supporting and encouraging our local food producers. We can help them survive and multiply so that we are not so dependent on importing most of our food. With rising fuel costs, climate change affecting crops and constant international conflicts, importing is a risky business which can easily break down.