WHAT'S IN SEASON......May
May is a great month for cooking, with the first of the summer vegetables and fruit coming into season.
Asparagus
You've got some asparagus recipes to try out this month....it really is a fantastic vegetable so do give it a go! The British asparagus season is very short, lasting from the beginning of May until mid June. It deteriorates quite quickly after picking, which is why trying freshly picked English asparagus is an absolute must. The freshest asparagus (try getting some from your local farmers' market) tastes brilliant when it's quickly boiled or steamed, drizzled with a little olive oil and topped with parmesan shavings and some black pepper. Or rty dipping steamed asparagus into the runny yolks of boiled eggs.....yummy!
Asparagus contains more folic acid (essential for ladies in the early stages of pregnancy) than any other vegetable. It is also a great source of fibre and Vitamins A and C.
When buying asparagus, look for firm stalks with a good green colour and closed tips. Once picked, it rapidly loses flavour and tenderness so try and eat it on the day you buy it if possible. I f not, keep it in the fridge for a couple of days with some damp kitchen paper wrapped around the bottom of the stalks.
To prepare simple asparagus, wash in cold water and remove the bottom ends of the stalks (with fresh asparagus they will snap off cleanly). Boil or steam quickly until just tender, around 4 to 7 minutes depending on thickness.
Jersy Royal New Potatoes
The fabulous flavour of Jersey Royal new potatoes arises from the unique growing conditions on the island. And it is these growing conditions that makes the Jersey Royal a special kind of new potato. The island slopes from north to south so benefits from a large level of sunlight during the growing season. The soil is well-drained and nutrient-rich thanks to the vraic (locally collected seaweed) that is used as a fertiliser.
A true seasonal gem, around 99% of the crop is exported to the UK and the rest are enjoyed by the Jersey inhabitants. The season is very short so eat them while you can. Jersey Royal new potatoes are a good source of fibre and vitamin C.
The early season potatoes are smaller and more tender, the later season ones larger and more flavourful; both are fabulous. Look for unwashed potatoes; they travel better wearing a jacket of earth. To enjoy them at their best buy just what you plan to use in the next two days and keep them in a cool, dark place.
When cooking, leave the skins on (most of the flavour and goodness lies just beneath the surface) and give them a wash to get rid of any ground. Steam or boil until tender (15 - 20 minutes, cut larger potatoes in half if necessary) and add butter and other fresh herbs such as mint, chives or parsley as desired.
Rhubarb
Most people think rhubarb is a fruit but it's actually a vegetable. Rhubarb makes deliciously comforting puddings but its sharpness works extremely well with meat and oily fish dishes Forced rhubarb (grown in the dark) has yellowish leaves and usually appears in January. The field-grown variety replaces it around April and is less tender but often more flavourful.
Rhubarb is a good source of fibre and contains moderate levels of vitamin C and calcium. Studies have linked the fibre from rhubarb in the diet with reduced cholesterol levels.
When buying rhubarb, choose crisp, firm, plump stalks with good colour. If kept in the fridge, fresh rhubarb will stay in reasonable condition for 1-2 weeks. Raw and cooked rhubarb freeze well.
To prepare rhubarb. wash and trim both ends of the stalks, and discard the poisonous leaves. Rhubarb, in particular the later field-grown variety, is very tart and requires considerable sweetening.
Spring Onions
Spring onions can be used for so much more than just adding to your Peking Duck pancakes. When raw or very lightly cooked they impart a wonderfully vibrant yet mild flavour where normal onions would be overpowering. Make some champ by folding chopped spring onions into creamy mashed potatoes - add some grated cheddar if you like - and marvel at how such a simple dish can taste so fantastic. Or combine with ginger for the base of many classic Chinese and Japanese dishes.
Spring onions are now available throughout the year but the youngest and most tender onions are usually found in spring and early summer. Spring onions are simply white onions harvested at a young age. They belong to the same family as garlic, leeks, shallots and chives and are a good source of vitamins B and C, folate and fibre. Onions are relatively high in flavonoids, an antioxidant that is thought to protect against cancer and heart disease.
When buying, the smallest, thinnest onions are the youngest and best. Choose onions with straight leaves and white bulbs. They can be kept in the fridge for up to 4-5 days.
To prepare spring onions, trim off the root and about a centimetre from the green tops. The bulb area can be eaten raw or cooked but the tops are best when chopped and added to a dish just before serving.
Spinach
Spinach is a vegetable that can be found in different types of cooking all over the world. Full of vitamins and iron, its health-giving properties are well known, but younger children often find the taste too strong for them, in spite of Popeye's eating so much of it! The younger leaves are best as older leaves can be tough. Spinach has a distinctly earthy flavour but the leaves can be enjoyed on their own as a vegetable or a salad or they can be incorporated into a wide range of dishes such as risottos or vegetable curries.
Radishes
UK-grown red radishes add a delightful punchy colour and flavour to dishes. Their hot peppery taste stimulates the production of saliva and stimulates the appetite. The origins of the radish are uncertain but they have been eaten in Japan, China and parts of Europe since prehistoric times. Records show they were enjoyed in ancient Egypt and Greece but were not cultivated in Britain until the sixteenth century. Soon afterwards they were introduced to the Americas and are now popular across the globe. There are many varieties of radish, including the red radish, white radish (daikon or mooli - popular in Japan) and black radish. Radishes contain significant levels of vitamin C. and are also linked with anti cancer properties. When you are buying, look for plump, firm bulbs and bright green, crisp leaves (if attached). To prepare them for eating, wipe clean and trim off the stem end and tip. The peppery flavour is most concentrated in the skin and so this can be peeled off if the radishes are too strong.
Watercress
Raw watercress adds a really peppery taste to dishes as well as being highly nutritious. Use it in salads in place of lettuce, or try a watercress and Marmite sandwich. It is a classic soup ingredient and when cooked has a milder flavour. It's also a great in juices and gives carrot-based drinks a bit of a kick! Watercress has been grown since Roman times. It is referred to in Irish poetry from the 12th century and has been grown in southern England since the early 1800s. Watercress was once popular as a tea, freshly made with lemon and sugar, and it has been used throughout history in Europe and Asia as a tonic for various ills. Watercress is rich in vitamin C, calcium, iron and folic acid and contains anti-cancer agents such as beta-carotene and flavonoids. When buying, look for crisp leaves with a deep green colour. Watercress is very perishable but can be kept in good condition for a couple of days by refrigerating it stems-down in a glass of water, covered with a plastic bag.
