It’s April! The sun is returning, the plants are growing and my winter coat is being put away. April is the month I start to feel like me again: I get out more, I feel the sun on my face and I can start actually looking forward to summer. Plants are beginning to thrive and the world becomes greener before my very eyes.
Over the last few years, this time of year has taken on another meaning: foraging. The easiest things to forage are wild garlic and stinging nettle. The kids (especially Caden & Shane) love foraging for wild garlic. What is initially met with a little resistance quickly turns into a game of Who Can Fill Their Tub The Fastest. It’s one of the highlights of spring!
Stinging nettle is also a joy to forage: it’s very easy to identify and as long as you have a small pair of scissors and some thick gloves, you’re right as rain!
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Why you should be eating the seasons
When food isn’t in season, it has to be forced in energy guzzling hothouses or shipped in from overseas. This isn’t only bad for our planet: the fruit and veg taste best when they are at their natural peak. It is widely believed that fruit and veg that is in season retains more of its nutritional value as it hasn’t spent weeks being transported across the globe. In short: it tastes better, it’s better for our planet, it’s better for our bodies and it’s often better for our wallets too.
The seasonal fruit and veg boxes* from Riverford make seasonal eating even easier, with familiar favourites and more exotic varieties delivered to your doorstep every week.
What’s in season in April?
Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).
Bananas, blood oranges, kiwi fruit, lemons, oranges, passion fruit, pineapple, rhubarb
Cauliflower, kale, leeks, purple sprouting broccoli, salsify, spinach, spring onions, swede, wild nettles
April brings us further away from the winter warmers I love, but I love being warmer on the outside just as much! This month is full of recipes to help you see in a belated spring.
This purple sprouting broccoli and walnut tart made my jaw drop. Why hadn’t I found this recipe before?
Spanakopita is a perfect recipe for spring and summer and one that’s surprisingly easy to veganise.
Tacos are a favourite treat in this house and stuffing them with crispy vegan cauliflower as Vegan Heaven does sounds like a fine plan.
I never thought I’d consider savoury pancakes (I’ve always preferred the sweet variety tbh) but Kellie’s Food To Glow’s chickpea pancakes with braised cherry tomatoes and kale is maing me think again.
Snacks and sides
This black salsify with capers and chives from Green Evi looks like a lovely side. Does anyone else find salsify hard to find?
Kale pesto is a great addition to the kitchen and this recipe from Well and Full is super simple.
Let’s round off these amazing savoury recipes with something to wash it all down with. I give you a very easy nettle beer!
I’d love to see your seasonal eats this month – tag me on Instagram and use the hashtag #inseasonvegan so I can see what you’re eating.