Eating with the seasons: spring
Spring is the perfect season for fresh and new fruit and vegetables. As we shed the winter weather and bloom fresh flowers, we leave citrus and cold weather crops to embraces spring seasonal food. Ensure that your fridge is stocked filled with some delicious seasonal and local food produce to make your dishes taste even tastier.
May’s seasonal foods embrace the vibrant greens, so make sure they work their way into your recipe repertoire. Look for fresh peas and broad beans, combined with earthy spinach, broccoli, watercress and even nettles.
May also sees the brief yet delicious asparagus season. The British asparagus season starts at the end of April and finishes in June. It’s an incredibly versatile vegetable, and is often best cooked simply. Not only is asparagus delicious, it’s packed full of goodness. Asparagus promotes healthy living as a rich source of vitamin C, vitamin K and helps to detoxify the body. Make sure you get plenty of bunches of this intense flavoured and nutritional vegetable.
Spring lamb is an infamous British tradition in the world of food. Lamb can drastically change in taste depending on the age and even the type of pasture it grazed on. New season lamb often has a very delicate flavour with a succulent and tender texture. Essentially, the younger the meet, the more tender and milder the flavour is.
If you fancy some delicious in-season seafood, look for crab. There are more than 4000 different species of crab. There are two different types of crabmeat. The crab claws have a delicate white meat but the shell meat is rich, dense and brown. If you’re buying fresh crabs, always feel their weight. Fresh crabs should feel heavy for their size.
Tell us in the comments how you use in season and fresh produce in your recipes.