The hungry gap
Cal Flyn
We are just emerging from the “hungry gap,” the part of the year when winter vegetables are spoiling, but summer crops are not yet ready to eat. The onset of the first warm days prompts cabbages and brassicas to run to seed; while stored root vegetables like potatoes and onions soften and sprout.
These days we have access to fresh food year-round thanks to supermarkets and their aisles of airfreighted produce, but in the days when empty fields meant empty stomachs it was a thin, marginal period.
It’s been a dour time in more ways than one. Though the days have been lengthening, the weather has been dreich where I am in Scotland. For us wild swimmers, the sea temperature (which is linked to, but lags behind, the weather) has been at its trough. Paths, bridleways, tracks and gateways are still ankle deep in mud. I’ve always liked winter, winter proper. But the soggy, slushy start of spring leaves me a bit low and gloomy.