May. What’s In Season?

May. What’s In Season?

How is it the end of April already!? This year is flying! I am really enjoying the turn of the season as we get into Spring, and I feel a shift in what I am making in the kitchen. As we approach May I thought it was worth doing a little research into what is in season in May. There are a lot of resources online from BBC Good Food, Love British Food and The National Trust. Seasonal food is fresher, tastier and more nutritious than food consumed out of season and it is definitely something I would like to be more aware of.

6 Reasons To Shop In Season:

1)

Food in season is cheaper because you are buying it when it is in abundance and it has not travelled a long way.

2)

Eating seasonally reduces the energy (and associated CO2 emissions) needed to grow and transport the food we eat.

3)

Eating seasonal foods supports the local economy: for example, it is a bit silly to buy apples from New Zealand at the height of the English apple harvest.

4)

Seasonal food is fresher and so tends to be tastier and more nutritious: fresh asparagus, for example, taste more special than asparagus flown in from South America.

5)

Eating British fruits and vegetables in season is good for you. Foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of the year.

6)

Eating seasonally is about pleasure, variety and discovery!

The Fruit To Eat Now

There’s very little fruit in season right now. But don’t worry, May sees the end of the hungry gap. Next month we’ll see a lot more British fresh fruit and vegetables available.

What is the Hungry Gap?

“In cultivation of vegetables in a temperate oceanic climate, the hungry gap is the period in spring when there is little or no fresh produce available from a vegetable garden or allotment.” (wikipedia)

The Vegetables In Season In May

    Asparagus

    Broccoli

    Carrots

    Cauliflower

    Cucumber

    Jersey Royal New Potatoes

    Lettuce (Lamb’s and Curly)

    Peas

    Radish

    Rocket

    Samphire

    Spinach

    Spring Onions

    Watercress

    Wild Nettles

The Herbs To Eat Now

    Basil

    Chives

    Coriander

    Dill

    Mint

    Oregano

    Parsley

    Rosemary

    Sage

    Sorrel

    Tarragon

This month it’s all about Asparagus

Asparagus (Asparagus officinalis) originates from the eastern Mediterranean and has been cultivated for thousands of years.

Asparagus is available year-round, but spring is the best season for this nutritious vegetable. Crops are harvested from late February to June, with April/May being the prime month and high season for asparagus. So dig out your favourite asparagus recipes!

Recipe. Simple Roasted Asparagus

1. Preheat your oven to 200ºC.
2. Wash and trim hard ends off asparagus.
3. Arrange the asparagus onto a lined baking sheet.
4. Drizzle with oil, salt, pepper and garlic and toss to combine.
5. Bake for about 15 minutes or until the asparagus are lightly browned and tender.
6. Remove from the oven, drizzle with lemon juice and serve immediately. Keep leftovers in the fridge in an airtight container for 4 to 5 days.

After looking at all these lovely vegetables in season in May, what’s on your menu this month?

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