Local resident, journalist and foodie Helen Peacocke said: "I thought it would be good to do a few recipes that follow the seasons and could be linked with the vegetables and fruits that the Eynsham allotment holders are harvesting".
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April offers the first shoots of mint, asparagus and nettles, a free alternative to spinach - and the hens begin laying again.
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May begins with roasted asparagus - simplest of all - and only one of many recipes for this classy vegetable. A few weeks on, rhubarb comes into its own - in fool with a new twist, in crumble and in wine - followed by an oriental approach to radishes, a rare sighting of Swiss Chard and 3 mouth-watering ideas for strawberries.
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June begins with more Jubilee ideas than you can imagine, then moves on to broad beans and beetroot.
And so it continues. Browse the seasonal selection one at a time, or check the growing list below (you can sort by date, or filter for time of year). Or enjoy the bumper PDF. If you’re looking for plant-based recipe ideas you’ll find around 50 here :-)