Spring has sprung!

[This is a re-post]

The sun is out

Ah, finally the true feeling that summer is just around the corner.

A part from the global lockdown being a bit of a bummer.

We can celebrate some great produce coming into season including lamb, asparagus, new potatoes (my Dad’s favourite), purple sprouting…

Locally sourced

So, we all know eating locally sourced food is really the way forward.

Or actually, it’s the way backwards because this is what we used to do until globalisation.

Not only is it better for our planet by shortening the supply chain.

It’s also good for us.

A few reasons why eating in season is good

Economical: eating fruit and veg when there are loads of it means it will be sold cheaper than in off-season

Health benefits: food that is in season contain the nutrients and minerals that our bodies need at a particular time of year.

e.g. butternut squash and apples are in season in autumn/winter – they are packed with vitamin so help keep away horrid winter colds.

Tastes better: which makes obvious sense.

Mass-produced produce tends to suffer from a lack of flavour.

Large commercial farms are about volume and often they are adapted to look uniformed and have better shelf life so flavour slides.

What’s in season: April

FruitApricot (coming into season)
Kiwi fruit
Vegetables Celeriac
Lettuce + other salad leaves
Spring greens
Spring cabbage
Spring onions
Turnip tops
Jersey Royal potatoes
Asparagus (coming into season)
Purple sprouting broccoli
Spring onions
Available most months in good condition: broccoli, button mushrooms
carrots, cauliflower, main crop potatoes, onions.
Meat Lamb (coming into season)
Rabbit (still available)
Turkey (still available)

April recipes to try

Slow-cooked lamb

Bavette steak with chilli and garlic kale

Moroccan lamb tagine

Enjoy the sun shining (in the Northern Hemisphere) and get cookin’ with April’s wonderful seasonal produce.

If you have any great recipes for Spring, leave a comment.