| Spring runs from March to the end of April and it is a | | | | Autumn starts turning the leaves at the beginning of |
| wonderful time of year for all sorts of different | | | | September and leans towards the brisk air of |
| produce. New season lamb are just becoming | | | | November. Cheviot hill lamb are still available as well as |
| available in April, but pigeons are already hitting the | | | | beef and most wild game is still in season so your |
| tables, venison is just coming into season and rabbits, | | | | plate won't go without a nice chunk of meat. The last |
| and monkfish are already on the menu. Langoustine, | | | | of the fruits from the trees should be falling into your |
| lobster and crab are just beginning to come into | | | | hands while winter root vegetables are beginning to |
| season also. The ground crops of course are | | | | make their appearance. Cod and Haddock are plentiful |
| controlled more by the weather, however Rhubarb is | | | | this time of year and are enjoyed at Seahouses as |
| generally at peak succulence now. Nettles and | | | | the fish for fish and chips. Mussels and oysters are |
| dandelions are at their most delectable and weather | | | | abundantly available for harvest along the coastline, |
| permitting, even the Asparagus spears will be reaching | | | | fresh for the picking. |
| harvesting size. | | | | While you may thing that Winter supplies a dearth of |
| Summer starts in May and ends at the beginning of | | | | produce, the land laid barren by winter's touch; |
| September. Summer is a great time to start really | | | | however you will be surprised to learn that winter also |
| visiting the produce markets. Wild salmon and sea | | | | delivers up a bounty from land and sea. Prawns still |
| trout will begin showing up at the markets along with | | | | abound and white fish can be found in colder waters. |
| fantastic specimens of crab and lobster. Mackrel, | | | | Smoked fish is available and is fast becoming a |
| Halibut, Pollock and Turbot are available and make a | | | | Northumberland favorite. Cheviot lambs are still |
| wonderful addition to any dinner plate. Cheviot hill lamb | | | | descending the hills to market, poultry is supplied in |
| comes in to replace the new season lamb of Spring, | | | | number and quality by the local poultry producers. |
| Grouse season starts on August 12 and young grouse | | | | Many different meat products such as ham and bacon |
| are sure to arrive on many dinner platters. Courgettes, | | | | are available fresh from the farm and winter root |
| beans, peas, and radishes are ripe as well as | | | | vegetables are becoming available. If winter is chilling |
| asparagus. If you are in the sheltered areas of | | | | your bones, try a nip of a nice warming brew from |
| Northumberland, you may be lucky enough to gather | | | | one of the local micro-breweries. |
| some newly sprouted wild mushrooms. | | | | |