What food is in Season Now? Spring Vegetables
The baby-freshness that Spring brings is smelt and tasted in the little gifts that poke through along with the blossom that adorns the trees and bushes around us.
We’re all ready for it too after months of hearty root vegetables and meaty stews. I prefer baby leeks, carrots, peas and any other miniature to their full-grown selves;
Spring vegetables are so much sweeter and more delicate. They don’t stay in the shops small for long either before the sun kicks in and accelerates growth, so catch them while you can.
Cook with Spring vegetables
We all need more vegetables! Here are some easy ways to get more veg into your meals this Spring.
- Stir fry’s – in coconut oil or a little sesame oil
- Salads
- Soups – try chilled soups for warmer days, this Hulk Green Vegetable soup is amazing!
- Steamed lightly and dressed simply with lemon juice and a pinch of sea salt
- Omlette or frittata – spring vegetables go really nicely in egg dishes
Vegetables
asparagus, broccoli, carrots, jersey royal new potatoes, new potatoes, lettuce & salad leaves, peas, purple sprouting broccoli, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles.
Fruit
bananas, kiwi fruit, rhubarb.
Herbs
basil, chervil, chives, coriander, dill, oregano, mint, nasturtium, parsley (curly), rosemary, sage, sorrel, tarragon
Meat & Poultry
lamb, wood pigeon
Fish
cockles, coley, crab, haddock, langoustine, lobster, plaice, prawns, salmon, sea trout, sardines, shrimp, whelks, whitebait