Spring is the season to breathe new life into your kitchen. In this time of fresh flavors, you discover how, with the right seasonal products, you can refresh your menu and surprise your guests.<\/p>\n
Spring offers an abundance of seasonal ingredients, such as fresh asparagus, young leafy greens, beautiful garden beans, or rhubarb. With thoughtful seasonal planning, you ensure that your kitchen is always up-to-date with the best products.<\/p>\n
Some interesting seasonal products:<\/p>\n
Good supply of small pike-perch, red bream. Mackerel, red mullet and sardines are starting to arrive. Dutch perch is finished and we now source it from Sweden. Flatfish is still very thin, plenty of flounder is available but they are still very lean. Turbotettes and sole come in frequently but sometimes still have roe.<\/p>\n<\/li>\n
This week, many sea vegetables are available such as lamb\u2019s ear, sea banana or ice-crisp lettuce. Dutch rhubarb is now coming from the greenhouse. We have switched to green asparagus from Italy, and the white asparagus is already from Dutch soil. The first Dutch loose lettuce varieties, such as romaine lettuce, are now available. Raapstelen and strawberries are also well available.<\/p>\n<\/li>\n
From the Cheese College, we have a nice hand-out of our spring assortment.<\/p>\n<\/li>\n
Keep an eye on the website because specialty weeks are coming up again featuring, among other things, lamb and specially selected beef!<\/p>\n<\/li>\n<\/ul>\n