I have to say, I’m so excited to welcome in the Spring this year. Working with the seasons has me even more aware of the changes that happen and every day, a big smile is put on my face by the blooming of flowers, morning song bird and longer days. The welcoming of Spring means the welcoming of the Spring Collection here at FBL and I’d like to introduce you to each of the new flavours.
LEMON + SAFFRON KRAUT
Last Spring, I was addicted to the lemony tang in the Fennel + Lemon Kraut but wanted to try something different this year. Krauts are famous for pairing well with rich meaty dishes but Spring calls for something a little lighter. Saffron, lemon and fish are a match made in heaven and I can’t wait to create some recipes… I just know the colours will be beautiful!
CHILLI + CORIANDER KIMCHI
OK, this one isn’t exactly new but I think I might have a mob on my hands if it wasn’t brought back. It’s been a firm favourite since day one; its sweet and tangy with a spicy kick and works well in so many dishes. I’ve got a Kimchi and Kale loaf in the making… trust me, it’s delicious.
CARROT + NIGELLA KRAUT
This one was born out of my love for roasted carrots sprinkled with nigella seeds. It’s great for anyone following a low FODMAP diet as there’s a hint of onion brought by the Nigella seeds, without actually containing onion! I’ll be tossing this one into salads and slaws, for sure.
RED GRAPEFRUIT + BASIL
I had such pleasure using red grapefruit last Spring. Every batch of grapefruit showcased a rainbow of pinks, peaches and reds, displaying what it truly means to work with nature’s bounty. I love this combination; the back note of basil somewhat calms the pallet smack that grapefruit is so famous for!
RHUBARB + ROSE
Another front runner from last year… I just wasn’t ready to let it go! This one’s the perfect cocktail (alcoholic or not) mixer. The rose is definitely present but by no means overpowering. It pairs so perfectly with the rhubarb, which changes from shocking pink to a deeper red as the season progresses. Plus, it’s pretty pink hue makes for the perfect Instagram shot!!
CARROT, APPLE + GINGER
I start to get really into smoothies and vegetable juices in Spring. Autumn and winter are all about the warm and the well-cooked but as the temperature rises, I crave the fresh flavours of a cold pressed juice. I always add Kefir to my smoothies at home and wanted to give you something similar, ready-made. Carrot, apple and ginger is a classic combination. The ginger eases you in whilst the weather is still a bit temperamental, providing a little heat for those not-so-warm days.
A full list of the ingredients can be found here. The Spring Collection will run from March - May, with the last orders being taken on May 13th (delivery on May 15th). I can’t wait to hear what you make of the new collection!
Over and out,