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May, June & July |
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In May the potatoes’ roots are beginning to sprout and the root vegetables are coming to an end, only to be replaced by some real Spring greens – cabbage, purple sprouting broccoli and spinach. Mixed greens go very well with ham or smoked bacon.
Hens respond to the lighter days by increasing egg production so between mid-March and mid-October they are plentiful. If you buy eggs at a Farmers' Market you can ask about the type of hens and how they are kept. Now is the best time to include omelettes on the menu and egg custard goes perfectly with stewed rhubarb.
Small young broad beans and asparagus are real tastes of early summer. In the North East, asparagus traditionally is in season about 6 weeks from mid May to up to the end of June - though with the cold, wet April - we just about lost all our local asparagus. If you can still if you can get it, asparagus is perfect just lightly steamed or boiled and served with locally churned butter - and locally grown asparagus with sea trout and new potatoes is just delicious
Herring comes into season in early summer, while crabs, lobsters and langoustines caught by local boats on the North East coast are mostly whisked of f to France and Italy, rarely reaching local markets.
Polytunnel grown strawberries (and other soft fruit) are doing well - so expect to see the North East season starting early. Saltburn Allotments Association are regulars at Saltburn farmers' market through the summer - and it'd be great if more allotment associations could get along to their local farmers' markets to sell surplus.
And - courgettes, beans and peas start to arrive in June along with a profusion of herbs. |
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Leeks , onions, curly kale, purple sprouting broccoli, sprouts, cabbages of all kinds, swede, parsnips, beetroot and carrots are in good supply to give taste, colour and vitamins in late winter and early spring.
Leek and po tato soup is easy to make and wild garlic can add to the flavour – it’s best picked when young. Leek omelette makes a tasty supper – sauté the sliced leeks until they are soft and then pour over the lightly beaten eggs with a little milk and seasoning added.
The forced rhubarb season was delayed by the mild January – but it is available now. The colour and taste of rhubarb crumble is a real favourite at this time of year - try cooking the crumble topping separately and then spread over the cooked rhubarb.
Northumbrian Hill lamb is available until March – so make the most of it! And - while in season - venison steaks are good value for money – they so easy to just grill or fry and are tender and filling.
After a good season for bees last year we can now enjoy local honey – you can really enjoy the taste of the heather honey on buttered hot toast. |
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November, December & January |
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Pork and game are at their best and cheaper cuts like shoulder of pork (with some root vegetables, apples and cider) make for some tasty, comforting casseroles.
You’ll find all the ingredients for a quick ploughman’s lunch at most Farmers' Markets - some good local cheese or ham, crusty bread, butter, pickles, chutneys and a crunchy apple.
Late Autumn and Winter is the season for game – venison, pheasant, grouse are all plentiful. If you aren’t sure about how to cook game – just the stallholder for some tips, or try something easy like venison sausages.
It’s lovely to see sprout stalks on sale again. Potatoes, carrots, parsnips, leeks and celeriac cooked, mixed with crème fraiche and whole grain mustard and topped with a cheese crumble make an easy lunch or supper dish.
Order your locally raised turkey, duck or chicken early from producers listed on the website.
We hope you will be enjoying a locally produced Christmas dinners and please encourage friends and neighbours to come along to a Farmers' Market for some stress-free Christmas shopping. |
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North East England Farmers' Markets |
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 NEEFM is the umbrella organisation and action resource for farmers’ markets operators in the North East. Our members are the people who run farmers’ markets.
At farmers’ markets, you will find that:
- Only local produce is sold. In the North East, we tend to define ‘local’ as within a 50 mile radius.
- People will only sell their own produce, so you can be sure of where it comes from.
- The people selling at a farmers’ market are people actually involved in producing what they are selling, so they’ll be able to answer your questions.
Farmers’ markets certified with FARMA are committed to supporting these principles, that’s why all members of NEEFM are certified (or in the process of certification) by NEEFM.
On this website, you’ll find:
- Information on the dates and venues of farmers’ markets in the North East, and also contact details for the market operators.
- News about any special events coming up at farmers’ markets.
- Information about seasonal food.
- The portal to the regional Friends of Farmers’ Market website.
NEEFM is funded by Big Lottery Fund's Local Food scheme
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August, September & October in NE England |
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If you want to eat food when it tastes its best chose what is in season and for freshness buy at your local Farmers' Markets. Eating what is in season also gives you a variety of different tastes, textures and colours throughout the year.
This is the harvest season and time to enjoy North East produce at its best .... look for hill lamb, honey, tomatoes and herbs at North East England Farmers' Markets
Try some of these short and sweet combinations of local produce on sale at most local Farmers' Markets for late summer eating –
• Beetroot, goat’s cheese and parsley
• Radishes, yogurt and mint
• Peas spring onions and bacon
• Smoked haddock, horseradish and new potatoes
• Courgettes, croutons and goats cheese
• New potatoes, garlic and mackerel
• Raspberries, ginger biscuits and cream
In September grouse and pheasant are in season and venison is available all year round. Venison sausages make an easy meal served with a mash of floury potatoes with some chopped spring onion mixed in.
Look out too - for Apple Day celebrations and events in October - either attached to farmers' markets or entirely separate. |
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