As it happens a ridiculous mix of cheap as chips and luxury food.
First of all, Rhubarb, devalued a bit by the restaurant clamour for “forced “ pink rhubarb from Yorkshire sheds... available to everyone and fruit and veg rolled into one.
Secondly, Asparagus, originally only available to the few and now with its price being driven down by mass demand and new growing techniques.
Cauliflower and purple sprouting broccoli from fields not required to be ploughed up for the next cereal crop and unhearted cabbage impatiently harvested as Spring Greens.
As we now farm fish all the year round we are more likely to know of other countries fish eating traditions - salmon is also becoming an Easter custom.
To stay in the rhythm of the seasons, what might we be eating in celebration now?
The biggest and most extravagant and most herby green salad? Asparagus, cauliflower steaks with some squirreled nuts and seeds for protein. Maybe we could cultivate St Georges Mushrooms?
Herby egg dishes of all sorts - with the quick curd and whey cheeses from Spring milk, so spinach and ricotta filo pie would be a winner and stuffed courgette flowers a little later.
Jersey Royals or Cornish New Potatoes as our luxury import.... and worth a kings ransom, with loads of freshly churned butter, from cows on new fresh green pasture, with chive snippets.
It could be sheep meat, but likely Hoggett, which has more flavour and the animals have had a year’s life of gentle grazing, deserving their mint sauce. Have a look at Earthy's new 5 ways with lamb & hoggett recipes for more ideas.
Elbowed aside by Turkey at Christmas, this is the moment for a really good Organic or well husbanded chicken to be the centrepiece roast. Strange when we now rear and kill millions, that it was that we could afford to kill one as there would be new chicks and more eggs coming along fast.
19-21 Windsor Place