My restaurant has a philosophy of using only local and seasonal "farm to table" products. That's great: low food miles, produce at its peak etc., but I'm really growing sick and tired of leeks, celeriac, savoy cabbage, green kale, lamb's lettuce, "old" potatoes, apples and pears, swedes, turnips and so on. Spring hasn't made an appearance yet, so there's bugger-all else to cook with. My ever-changing menu is getting meatier and meatier since I've lost all interest in all that hard, knobbly winter veg, and unfortunately here on the European continent we don't grow stuff like purple sprouting broccoli or forced rhubarb like they do in the UK. This year's first white asparagus is probably still four weeks away, due to the awful weather conditions.
What do you guys and gals do in this transitional period???