- Cantaloupe Melon - Cantaloupe melons, with their sweet, orange flesh, are one of the tastiest of the melon family.
- Apple - Nature's perfect ready meal, apples are ready to eat any time.
- Jersey Potatoes, the best spuds of the year - The finest potatoes in the world? Possibly?
- English Apples - Our Lost Heritage - There are thousands of varieties of apples known, but less than 20 commonly sold in supermarkets, and typically less than 5 are common English apple varieties.
- British Strawberries - where has all the taste gone? - Once one of the finest tastes in the fruit world, eagerly awaited every summer, the appeal of British Strawberries is not quite what it used to be...
- Potato - An old classic and a staple food in many potatoes, how much do you know about potatoes?
- Banana - A fruit as popular as it is versatile, how much do you really know about Bananas? You might think they're just yellow, but you can get blue and red ones too.

Store At: Cool Temperature
Comes From: Temperate
Seasonality: Spring to Early Summer

Even the most ardent fan of cabbages and root vegetables tires of them eventually - and after several dark months of little choice, in March the purple sprouting broccoli is almost cause for celebration. It's very tough and hardy, and is therefore able to withstand the winter without trauma, and be ready and good to go in late February and March.

Because there are different types of broccoli and so many varieties, it's almost possible to eat broccoli in season all year round, from purple sprouting, to calabrese in the summer, and romanesco in late summer and autumn.

Purple sprouting broccoli is almost on a similar culinary and gourmet level to asparagus, with such a delicate flavor and texture and short season, but with a few differences; first of all, it is much easier to grow, and less preparation - you can even eat them raw off the plant. When cooking, it's best not to cook them for too long - brief steaming or blanching is the best way, because overcooking will quickly turn them soggy and sulphurous.

Broccoli heads are green instead of white (like cauliflowers). The heads, or florets, are made up of tightly packed flower buds, grouped together like trees on a stalk. They are members of the brassica or cabbage family, which also includes sprouts, cauliflowers, cabbages, and related varieties.

The heads of purple sprouting broccoli are much less densely packed than regular broccoli. Because of their purple colour, they contain antioxidants, commonly known as anti-cancer causing agents.