It’s May! The sun is shining, the birds are singing and it’s starting to feel like summer is on the way. We venture outside more, to forage and picnic and frolic in nature. The occasional rainy day doesn’t bother us: we get on our wellies and get outside anyway!
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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 May?
Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).
Bananas, kiwi fruit, rhubarb
Asparagus, broccoli, carrots, jersey royal new potatoes, lettuce & salad leaves, new potatoes, peas, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles
Now that the warmer weather is coming, we’re finally able to move away from the winter warmers and into the spring picnic season! This month’s recipes are perfect for alfresco dining of all stripes.
This vegan watercress soup from Salted Mint has a gorgeous colour. I wonder where I’m going to find vegan lemon pepper yoghurt though?
Watercress has to be one of the most understated greens. You can grow it in just about anything! It’s perfect in a sandwich with my vegan egg mayo. Yummy!
I love risotto, but I don’t make it anywhere near often enough. This asparagus risotto from Vibrant Plate might just be the recipe to change that!
Sides and snacks
This vegan potato salad from Lauren Caris Cooks would be a perfect addition to picnics, BBQs and everything in between!
Did you know you could BBQ asparagus? I didn’t. FabFood4All tells us how to BBQ asparagus.
When you’ve polished off your soups, salads and sandwiches, it’ll be time for dessert. I see no better way to go than this show-stopping vegan rhubarb cheesecake from Cilantro and Citronella. The bright pink blush of the rhubarb lattice makes an impressive sight – perfect for bringing along to a vegan BBQ!
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.