Spring has arrived! That means it’s time to embrace all of the fresh greenery from the garden and local farms. Springtime seasonal eating means eating less from our cupboards and gaining more enjoyment from the earth.

Seasonal Eating

The concept of seasonal eating is eating fresh produce that is in-season with that particular time of year. This is very local and individualised to each place. For instance, what’s in-season for somebody who lives in Scotland is entirely different to what may be in season for somebody who lives in the South of France.

Eating seasonally has fantastic health benefits, too! Foods in season contain the vitamins, minerals and trace elements that our bodies require at that particular time of year. For instance, winter vegetables like butternut squash are packed with vitamin C to boost our resistance to winter colds.

Always look for your local area first and try to source local, in-season fruits and vegetables wherever possible. This is because buying local food helps to reduce your carbon footprint by a huge amount. It’s also great to support local businesses, too.

It’s good for our health, local community and the environment!

So as we move into Spring, I’ve compiled a list of seasonal ingredients to best enjoy this season. As we move away from winter’s hearty dishes, Spring meals tend to become much lighter as we focus on more simple preparations. Here are some of the most seasonal Springtime ingredients:

Eggs

Local eggs may be more prevalent in Spring as longer daylight hours emerge. What’s great about eggs is that they can be used in almost any meal or course of the day. Scramble them, make them into a delicious quiche, or even bake them into an indulgent cake recipe you’ve been meaning to try for ages.

Always try to source from a local farmer who allows their chickens lots of space to roam around the land (this is referred to as ‘free-range’). Organic eggs take things a step further. Organic eggs are always free-range, but the hens must also be fed an organic diet and can only roam on organic land.

Asparagus

Grill them, sauté, steam or braise them, this stalky green is harvested from March to June and can be enjoyed in so many different ways.

Asparagus is in fact a prebiotic food when eaten raw, which means that it feeds beneficial bacteria in our gut such as bifidobacteria and lactobacilli (this is due to asparagus containing high amounts of inulin fibre). It’s such a great vegetable to enjoy during the Springtime.

Radishes

There are so many varieties of radishes, but the most commonly seen radish is the Cherry Belle with its red round bulb and white interior. Radishes are an easy-to-grow root vegetable that can be eaten on their own or add so much flavour and freshness to so many dishes. From salads, soups to slaws, this crisp and juicy vegetable is not to be missed during the Spring!

Radishes are rich in vitamin C, folic acid, potassium and vitamin B6.

Strawberries

Strawberries are the first fruit, after rhubarb, to ripen in the springtime. They are one of the most cultivated berries available at farmers markets. There are so many different varieties that you can find, and typically the smaller the berry, the greater the flavour intensity (you’ll find that the larger strawberries contain more water and a slightly diluted taste). Serve them up on their own, or in a delicious salad or dessert recipe. Nothing beats a fresh, local strawberry!