Spring
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Lamb
Wales in general and the rural counties like Ceredigion in particular, have long been associated as prime sources of lamb. Seen by many as the embodiment of spring and thought by many to the best time for enjoying lamb, with small slender bones, and pink rosy flesh, which is tenderer than summer or autumn lamb. Ask your butcher for local lamb, sourced from Ceredigion and enjoy it in any one of a host of wonderful guises and recipes.
Crab
While my young son enjoyed catching shore crabs off the harbour wall in Aberaeron, it is worth remembering that just a few metres further out from the shore the local fishermen’s pots lie waiting to catch the larger brown or edible crab that can be found off the coast of Ceredigion. For the best flavour, try to obtain live crab and cook humanely in line with the RSPCA guidance. For those not so adventurous you can buy ready cooked variety from your local fishmonger and enjoy a real treat.
Samphire
This is a little known, sea vegetable which grows along our shoreline particularly abundant along the coast, near Cardigan. It is quite salty to the taste and crisp in texture, it is particularly good accompaniment to shell fish, like mussels and crab. It should be washed thoroughly under running water and can be served fresh in salads and is also available from good fishmongers.
Fruit and Vegetables
Asparagus
Broccoli
Cabbage
Carrots
Cauliflower
Courgettes
Leeks
Mushrooms
Parsley
Radishes
Rhubarb
Rocket
Scallions
Spinach
Spring Greens
Watercress
Meat
Lamb
Pork
Fish
Cockles
Cod
Dover Sole
Haddock
Lemon Sole
Lobster
Salmon
Sardines