asparagus, broccoli, carrots, jersey royal new potatoes, lettuce & salad leaves, new potatoes, peas, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles, bananas, kiwi fruit, rhubarb, basil, chervil, chives, coriander, dill, oregano, mint, nasturtium, parsley (curly), rosemary, sage, sorrel, tarragon
lamb, wood pigeon, cod, coley, crab, haddock, langoustine, plaice, prawns, salmon, sardines, sea trout, shrimp, whelks, whitebait.
WHY EAT THE SEASONS?
There are a number of good reasons to eat more local, seasonal food:
to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat
to avoid paying a premium for food that is scarcer or has travelled a long way
to support the local economy
to reconnect with nature's cycles and the passing of time
but, most importantly, because
seasonal food is fresher and so tends to be tastier and more nutritious
Please let us know any of your favourite May recipes and we would be happy to share them with the Fitness In Time Community!