Our traders have a whole heap of knowledge about what they sell, and they’re passionate about delivering great customer service. The personal touch is what really sets local traders apart from big businesses, and we at Nottingham Markets think the experience of chatting to your local market trader experts can encourage you try something new… and maybe even improve your health and wellbeing.
Eating more fruit and veg, going vegetarian or vegan or improving the quality and freshness of the fish and meat you eat can really make a difference to how you feel. Eating British fruits, vegetables or meats that are in season is particularly good for you. Foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of the year.
So here’s our guide to what’s best at what time of the year… all of which you’ll find at Nottingham Markets.
Spring
Meat: beef steaks, chicken, sausages, spring lamb
Vegetables: asparagus, carrots, cauliflowers, celeriac, cucumbers, curly kale, purple sprouting broccoli, savoy cabbage, sorrel, spinach, spring greens, spring onions, watercress
Fruit: gooseberries, rhubarb
Fish: crab, haddock, John Dory, lobster, mackerel, monkfish, prawns, sea bass, sea salmon, trout, turbot
Summer
Meat: beef steaks, chicken, ham, lamb, pork pies, pork spare ribs, salt marsh lamb, sausages, venison
Vegetables: beetroot, broad beans, carrots, cauliflowers, courgettes, cucumbers, fennel, fresh peas, garlic, green beans, lettuce and salad leaves, new potatoes, radishes, runner beans, sage, salad onions, squash, tomatoes, watercress
Fruit: blueberries, currants (black, white and red), elderflower berries, greengages, loganberries, plums, raspberries, strawberries, tayberries
Fish: crab, pilchards, wild salmon
Autumn
Meat: chicken, grouse, ham, heather-fed lamb, pork pies, sausages, venison
Vegetables: field mushrooms, lettuce, marrow, potatoes, pumpkin, rocket, squashes, sweetcorn, watercress
Fruit: apples, blackberries, damsons, elderberries, pears, plums, sloes
Fish: brill, dabs, Dover sole, flounders, oysters, skate
Winter
Meat: chicken, gammon, goose, partridge, pheasant, sausages, turkey, venison, wild duck
Vegetables: bay leaves, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, curly kale, fennel, leeks, parsnips, potatoes, red cabbage, swede, turnips
Fruit: apples, pears, quince
Fish: grey mullet, mussels, scallops
