Eating Seasonally: Springtime
Here comes spring with longer, lighter days and an array of fresh produce to tempt us to eat healthily.
Rhubarb is the only fruit. However veg is abundant with Brussels sprouts, cabbage, cauliflower, celeriac, Jerusalem artichoke, kale, leeks, new potatoes, onions, parsnips, purple sprouting broccoli, radish, salsify, spring greens, swede, and watercress. Make crisp slaws and salads or big veggie soups and stews.
In May the first asparagus spears appear. There are also globe artichoke, salad leaves and lots of herbs such as basil, chives, dill, mint and parsley.
Lamb is a favourite for Mothers' Day and Easter. However fish and shellfish is a great choice. But always check and ask your local fishmonger for sustainably caught fish.
In March the following are in season: clam, dab, dover sole, grey gurnard, halibut, herring, John Dory, langoustine, lemon sole, lobster, monkfish, mussel, oyster, prawn, red gurnard, red mullet, salmon, scallops (king), shrimp, turbot, whelk, whitebait and winkles. In April: clam, coley, crab, herring, langoustine, lobster, plaice, prawn, red mullet, salmon, brown trout, shrimp, whelk and whitebait. And in May: cod, coley, crab, flounder, haddock, herring, lobster, plaice, pollack, prawn, salmon, brown trout, shrimp, whelks and whitebait.
Eat well - eat seasonally. Good for health and environment.