This is a note I've found from one of my diaries, not sure where it came from but having looked through some of my more traditional cook books, the sense is there:"A Spring stock is full of flavour, but light and fragrant; sometimes with a little heat, but not of the kind too hot to outshine the warmth of spring. It is given its fragrance with Spring and early Summer herbs and with a lightness of touch to bring harmony to the freshest of produce."
Conversely;
"A Winter stock is made with body and a warmth to provide confidence through the coldness of change. The changes of Autumn through to the emergency of Spring once more, should be eased through the foundations of a robust foundation that this stock provides."
Strangely, I don't have a note of either a Summer or an Autumn one.
The recipe for my own Spring stock is here.
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