THE HUNGRY MONTHS
By Isabelle Low Come spring, the winter crops of cabbage and kale and leeks have bolted and the stores of potatoes, onions and roots are running out. Spring vegetables have only just been sown and won’t be ready to harvest until May and June. Eating in the hungry months in medieval times was both hard and uninspiring – a diet dominated by old potatoes, cabbage and wormy apples. PresRead More…