Walking around the average supermarket, it’s often difficult to tell whether we’re in mid-December or the height of the summer, with global imports ensuring the shelves remind the same, week-in week-out. It’s little wonder that many of us busy city slickers, only notice the turn of season when we hang up our winter coats.
However, outside of the city, from the fields to the oceans, the changes spread far beyond our wardrobe choices. Our landscape is full of the vitality and freshness of spring, with bright blossoms, dancing bees and new born lambs. Eating seasonally gives us chance to experience these changes seeing the plate in front of us adapt across the year.
It is time to…
As more ingredients coming into their own, they inspire lighter dishes take pride of place. In May, it’s the time to stock up on greens such as asparagus, broccoli, peas, lettuce & salad leaves, samphire, spinach, watercress, wild nettles. Herbs such as basil, chervil, chives, coriander, dill, oregano, mint, nasturtium, curly parsley, rosemary, sage, sorrel, tarragon. Root vegetables such as carrots, new potatoes, radishes and spring onions. To be enjoyed with meats such as lamb and wood pigeon and seafood including cod, coley, crab, haddock, langoustine, plaice, prawns, salmon, sardines, sea trout, shrimp, whelks, whitebait.
A good bit of seasonal eating does heaps of good stuff. Not only does it reduce the energy needed to transport food, but it helps support local food producers, which in turn, connects us to the seasons and most importantly gets us tasting food that’s fresher and more nutritious.