Eat seasonally and save this spring


Eat seasonally and save this spring

With prices running wild all over the shop, we’re all thinking about ways to save a few pennies. But did you know that, just by eating seasonally – and hitting up your local grocer’s for fresh, seasonal fruit and veg – you could be spending much less while also helping the planet?

What’s fresh in April?

Other than brief spells of sunshine, surprise showers and chocolate eggs, you mean…? Well, head down to your local farmer's market or grocery store, or try a local veg box supplier, and you’re likely to enjoy at least some of the fruit and veg mentioned below. And right now, in their peak season, they’re all at their tastiest and most nutritious.

  • Add some serious vitamins to your Sunday veg with beetroot, carrots and parsnips, along with plenty of leafy spring greens – including that old classic, cabbage.
  • Warm day? Whip up a tasty salad using rocket, radishes, spring onion and watercress, with a side of new potatoes.
  • If you’re feeling fancy, why not serve up your favourite cut of meat (or veggie alternative!) with some fresh asparagus?
  • And if you’re feeling even more adventurous, why not head into your local park and to carefully pick some wild garlic (amazing in mash potato), nettle (the best soup, ever!) or sorrel (zesty goodness, perfect in salads)?

More than a treat for your tastebuds

Seasonal fruit and veg is often much cheaper than out-of-season produce, because it doesn't have to be imported from other countries or stored for long periods of time.

Just by choosing to buy and eat seasonal food, you’re also far more likely to support the local producers and farmers who grow it, as well as the local suppliers who stock and sell it on.

On top of that, you’re helping to massively reduce food miles, packaging waste and the carbon footprint associated with importing and distributing foods from other countries. Win-win all round!

Rhubarb crumble: a quick and easy seasonal recipe

Homegrown (or locally sourced) rhubarb makes for a classic British dessert in spring, and it’s super easy to make.

For the filling

Take 500g rhubarb, trimmed and cut into small pieces, 100g caster sugar, and 1 tsp vanilla extract, and mix them together in a large ovenproof dish.

For the crumble

In a bowl, mix 175g plain flour with 100g cold butter, cut into chunks. When it feels a bit like breadcrumbs, stir in 75g of caster sugar. Then sprinkle the crumble topping over the rhubarb mixture.

Bake in an oven preheated to 200°C/180°C fan/gas mark 6 for 30-35 minutes, or until the top is golden brown and the rhubarb mixture is bubbling away. Then serve it hot with custard, cream, or ice cream.


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