by Karen Alexander, Sunshima guest blog writer
Don’t you just love this time of year? We have made it through the winter, loved cuddling together to keep warm and enjoyed hearty soothing stews. With spring here, we can look forward to putting away our jumpers and tucking into fresh spring veggies. You may ask given that many fruit and vegetables are readily available all year round, does it make a difference to eat them when they are in season? Well, the answer is yes, seasonal food grown locally tastes better than produce flown in from another country. And of course, it is better for the environment while supporting the local economy. So, what should you be eating in spring?
Asparagus
What can you not do with asparagus? It can be steamed, fried, griddled, added to risotto or pasta and more. Plus, it is low in calories, and is a good source of nutrients including folate, fibre, and vitamins A, C and K. It also acts as a prebiotic feeding the good bacterial that live in our digestive systems.
New Potatoes
Sweeter than fully grown potatoes, new potatoes are good for salads and can be eaten warm or cold. They are best cooked whole, skins and all to retain fibre plus nutrients like potassium, magnesium, zinc and iron. For simplicity lightly boil and add fresh mint with a little butter on top.
Lamb’s Lettuce
This is one of my favourites with a slightly nutty, tangy flavour. I mainly use it raw in salads or on its own as a side dish. However, it can also be steamed and served on its own as a vegetable. It is rich in beta-carotene, an antioxidant that turns into vitamin A in the body and is a source of vitamin B9 and potassium.
Cucumber
Refreshing, crunchy and low in calories, this is definitely a spring to summer staple. It is best eaten unpeeled and can be added to salads and of course is the main ingredient in the English cucumber sandwich. Try smacked cucumbers as one way to eat it with a spicy dish. Although low in calories, it is high in nutrients such as fibre, vitamin C and K plus magnesium, potassium, and manganese.
Globe Artichokes
Given how they look you may wonder how this is even cooked. The classic method is to steam or boil the whole artichoke head and then pull off the leaves dipping them in butter, good olive oil or even hollandaise sauce. You then draw the leaf through your teeth to get the flesh and discard the empty leaf. However, it can also be barbequed or grilled. These recipes should show the surprising versatility of this vegetable. They are good for you being packed with fibre and rich in vitamins C, K and folate.
Other seasonal fare
Vegetables: broccoli, carrots, lettuce and salad leaves, peas, radishes, rhubarb, rocket, samphire, sorrel, spinach, spring onions, wild nettles, and wild garlic are also great spring produce that can be cooked in various ways and are packed full of nutrients.
Herbs: basil, chervil, chives, coriander, dill, mint, parsley, oregano, rosemary, sage, sorrel, tarragon, and watercress are all enjoyable additions to garnish or add flavour in the springtime.
This seasonal list is what is available in the UK, so please look online or see in local markets what is available in your country. It will not only be tastier, but you also will be supporting your local farmers!!