Seasonal Produce – May
May means Spring is truly sprung and the tastiest healthy food is all in season. Asparagus may be available year-round these days but the taste in May is infinitely better, somehow greener. Buy it by the bundle and try these recipes from the California Asparagus Commission.
Salad leaves of all types are available now: get inventive and try something different instead of sticking to safe and steady iceberg; even my fussy kid loves spinach salads with croutons and bacon. Add seasonal zing to your spring salads: avocados, onions, and fresh garlic! For more ideas, take a look at How to Make Fabulous Green Salads on the Fabulous Foods site.
Cauliflower remains available and I have to bring up the lovely appetiser I had at lunch the other day: grilled cauliflower florets! Large florets sliced thick and brushed with olive oil, cooked fast over high heat so that they retained a bit of crunch. I immediately searched for a recipe when I got home and was pleased to find a recent article on hogwash, which I immediately added to my bookmarks.
Jersey Royals are ready to be lightly boiled and served with butter and just a touch of parsley but if that’s not exciting enough for you, you’ll find everyday and Chefs’ recipes on The Jersey Royal Potato website. Did you know their name comes from the neighbours calling it a “right royal fluke” when Hugh discovered them?
Dessert is a doddle with cherries just coming into season: just serve them fresh as they come! Choose Cherries claims that they are a superfruit with the “highest level of disease-fighting antioxidants compared to other fruits” All we know is that they taste good.
A few additional articles if we’ve not convinced you yet how simple it is to eat seasonally:
World Community Cookbook offer an Online Fruit and Vegetable guide as a part of their Simply in Season online site.
There’s a good article on seasonal food pros and cons over at The Tracing Paper.
Eat the Seasons offers recipes and recommendations every week so you are never short of inspiration.
