Eat The Seasons: May & June
Eating food that is ‘in season’ is sensible. The food is more likely to have been grown locally and therefore carries less of a ‘carbon footprint’ in its journey from the field or farm to your fork. For the ethical consumer seasonal eating is often associated with a fairer price for both growers and is considerably cheaper for the consumer as you avoid paying a premium for food that has travelled a long way. Most importantly seasonal food is fresher and so tends to be tastier and is certainly more nutritious.
On your shopping list during May and June, try to look out for:
- Asparagus – gorge while you can as the season is short and try to avoid imported asparagus. Look for freshly – cut, firm spears with tight buds. You could try roasting until crispy on the BBQ!
- Sorrel – a gift for the cook, with its refreshing acidity. Toss small leaves into Spring salads, wilt into risottos or include in a sauce to complement fish.
- Artichokes – require a bit more time in preparation but worth it when you pull off a succulent leaf and dip it in hollandaise or vinagrette. Artichokes are high in vitamin C and have significant liver protecting and regenerating effects.
- Strawberries – a key component of the typical British summer, strawberries are best enjoyed with a drizzle of cream or creme fraiche. Their vibrant red colour is down to the flavanoids – valuable antioxidants. Why not try picking your own at certain sites across the UK.
- Cherries – cherry orchards used to liven up our landscape; now we import nearly 95% of the fruit that we eat. Support the remaining growers – farmers markets are your best bet and look out for the darker shades as they have a higher concentration of flavonoids.
- Gooseberries – a quintessential British crop but rarely in the supermarkets. Preserve as a relish, simmer for a sauce or add to a classic sponge pudding. Look out for red and dessert varieties, sweet enough to be eaten out of your hand.
Also in season are early carrots, courgettes, fennel, samphire, broad beans, damsons, elderflower, peas and watercress.
Jo offers one to one nutrition therapy – Breathe Nutrition therapy
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