food seasonal eating

Seasonal eating in May

May is the leanest month for seasonal eating. We don’t notice it in this age of refrigeration, but it used to be the ‘hungry gap’ – winter vegetables wouldn’t store any longer, and the summer crops hadn’t arrived yet.

Nevertheless, there’s still plenty to enjoy. The spinach in the garden is still growing wild, and chard will be too. Rhubarb is everywhere, and look out for gooseberries too.

Cabbage, cauliflower and lettuce are in season, onions and peas. There are also new potatoes, carrots to enjoy by the end of the month, and as any conoisseur will tell you, asparagus.

If you want to enjoy the bounty of the fields and woods, look out for morels and St George mushrooms. I was pleased to find the latter growing on the lawn. I’m sure your mother told you not to eat random fungi, but you can learn to identify them – there are about twenty different poisonous mushrooms, some of them common, some very rare. A good field guide will tell you all you need to know.

Nettles, dandelions, wild garlic and hop shoots are also there for the picking, and I was introduced to ‘jack by the hedge’ last week – a delicious garlic-tinged leaf found in hedgerows.

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  1. Like your website! You actually have many foods to chose from where you are. Here in New England, we are lucky to forage for fiddleheads and dandelion greens. Peas and greens are just being planted, and we can only dream of carrots. Keep up the good work spreading the word about sustainability!

  2. Yes, I think we get an earlier spring here in Old England.

    Outside the Box is a great site too. I like your suggestion to try and find pre-WWII cookbooks!

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