Classic Harvest Calendar
With Classic Harvest, we source our fresh produce from Europe and locally in England where possible and each variety has been carefully selected for its quality and freshness by our dedicate, expert Fruit & Vegetables team.
At Classic Fine Foods, we understand respecting seasonality of produce is vital. In order to inspire chefs to develop seasonal menus, we have created a menu planner showing when fruit and vegetables are at their best.
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January
Post-holiday season, you can restore your mind and body with everything from Yorkshire rhubarb, blood oranges and bergamot to calcot onions and king cabbage.
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February
Mushroom season is upon us, with the much-desired morels beginning to emerge, especially at the end of the month as the weather starts to warm up. Also, on offer are cima di rapa, sea kale, wild trevise and puntarella.
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March
As spring begins to blossom, the start of white asparagus season comes, along with harvests of frais des bois, jersey mid potatoes, wild garlic and castelfranco.
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April
Spring has well and truly begun, with plenty to offer from green asparagus, heritage tomatoes and edible pink garlic flowers to gariguette strawberries and sun ripened pineapple.
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May
Sandwiched between Spring and Summer, May is when fruit and veg really becomes vibrant. Wild asparagus, apricots, broad beans, peas in a pod and cherries are all in great abundance.
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June
As British summer time begins, nature is already offering up a great variety of produce. From the rare delicacy of fresh almonds to a wonderful selection of fruit; white and yellow peaches, strawberries and raspberries.
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July
The British summer fruit season is in full swing, taking advantage of the longer days and warmer weather, from white and yellow nectarines to watermelon, green gooseberries and coco beans, there is plenty of produce to inspire your menus.
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August
At the height of the summer, we will be able to find Provence figs along with a wide variety of other fruits and vegetables, including greengage or Mirabelle plums, corn on the cob and muscat grapes.
September
In the final days of summer and as autumn edges closer, we have generous crops of cep and black trompette mushrooms, cavolo nero, mixed squash and muscade du provence pumpkins for your menu creations.
October
Once again, crisp mornings and longer nights make us crave heartier food, with fresh chestnuts, chervil and parsley roots, royal gala apples and Williams pears now on offer.
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November
As the nights draw in, root vegetables such as chantennay carrots and crosnes are available in abundance, as well as sprout tops, purple sprouting broccoli and russet apples.
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December
It’s Christmas time, which means clementines are in season, along with all kinds of festive fruits and vegetables, from the traditional Brussel sprouts, cranberries and parsnips to the lesser-known red kale.
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