Some Foods In Season During May

What's in season in May. 

May is a bountiful month for fresh seasonal fruit and veg. Make the most of the short asparagus season by steaming, griddling or roasting the tender stems. Add fresh colour to your meals with red peppers and sweet Piccolo tomatoes, while leafy spinach and spring greens are perfect for using in soups or vegetarian pies. Iceberg lettuce is a staple of salads, but this month try grilling it for smoky, charred flavours... 

Asparagus 

The British asparagus season officially runs from the 23rd April to the 21st June – so make the most of it while you can! The name ‘asparagus’ comes from the Persian word for sprout, as the spears force themselves upwards out of the soil at such a fast rate: there are reports of them growing more than 10cm in 24 hours. Stalks should be crisp and firm, with tight, closed buds at the tip. Prepare by bending to find the natural break, then snapping off the woody ends.

How about trying:
Asparagus Crustless Quiche - see more details here

Asparagus Wrapped With Prosciutto - see more details here 

Peppers 

Bright, sweet and versatile, bell peppers (Capsicums) are a firm favourite in lots of Mediterranean dishes. Yellow, orange and red peppers are generally the sweetest, while green ones have a more bitter flavour. Chargrill peppers to give them a delicious smoky flavour that packs a punch. 
How about trying:

Red Peppers Stuffed With Cod - see more details here

Sicilian Baked Red Peppers - see more details here 

Spring greens 

The very first cabbages of the year, spring greens, like kale, have loose leaves without the hard centre of more mature cabbages. Fresh greens have large, dark leaves and a mild, slightly bitter taste. They are picked before they reach full maturity, to stop the leaves turning thick and tough.

How about trying:
Herby Spring Greens - see more details here

Punchy Spring Greens - see more details here 

Spinach 

Leafy spinach is a handy veg to keep in the cupboard for adding to soups, stews or simply raw in salads. Baby spinach has a milder flavour, but in all varieties you should look for bright green leaves and crisp stems. Spinach cooks quickly and shrinks dramatically, so you often need more than you might think. 

How about trying: 
Cauliflower Spinach Chicken Alfredo - see more details here
Spinach and ricotta lasagne with courgette pasta - see more details here 

Piccolo tomatoes 

Piccolo tomatoes, grown in Britain, have a great balance of tangy tartness and sweetness that add a pop of colour and flavour to any dish. Aside from snacking on by the handful and packing into lunchboxes, try cooking with them to bring out the sweetness.

How about trying:
Red Lentil and Roasted Piccolo Tomato Soup - see more details here

Tomato tricolore salad (use Piccolo tomatoes) - see more details here 

Iceberg lettuce

Crisp, cool and sweet, iceberg lettuce is a classic addition to salads. Although usually eaten raw, this variety is also delicious cooked. Iceberg lettuce is an excellent source of vitamin A, vitamin K, and vitamin C. It is also a good source of thiamine, vitamin B6, and folate (vitamin B9). When shopping for iceberg lettuce look for heads that appear fresh, with leaves that are green and crisp-looking—not brown or limp. The leaves should also be tightly wrapped to form a solid, round shape, and not loose. 
How about trying:

Iceberg Wedge Salad with Blue Cheese Dressing, a Vegetarian Dish - see more details here

Iceberg lettuce with salmon, tomato, radish and spring onions - see more details here

I wonder what would be your favourite from these six? 

You will find a variety of articles, studies etc. plus recent news/views and recipe ideas within this blog, we hope something for everyone to read and enjoy ... but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan