Spring has officially sprung, and so it’s no suprrise that the hero of the season is the Spring Green Cabbage. Packed with vitamins C, E and K, iron, potassium, fibre and calcium and an easy addition to a varity of dishes. Don’t be hasty to discard the stems – they are sweeter than the leaf, just slice them more thinly than the greener parts.
Eating Seasonably
It’s an important time of year in the UK for seasonal eating. Fewer varieties are coming to harvest at this time of the year than they do in other months, and what with our weather of late, crops are less predictable and yields low. Here at Sutton Community Farm, we celebrate eating the right things at the right time: asparagus in May, spring green Cabbage in April and even (Britain’s favourite?!) Brussel sprouts in December…
And here’s why…
- Better taste – top chefs agree that fresh seasonal produce tastes the best.
- Better value – research has shown that a basket of fruit and veg bought in the summer can be as much as a third cheaper than the same basket bought out of season.
- Better for the planet – growing in season requires lower levels of artificial inputs than at other times of the year. So, for more information, recipes and news on what is growing when, visit: www.eatseasonably.co.uk
Here’s a couple of great seasonality charts. The first is designed by Chasing Delicious, the second by Leon, and is available for download here on the Guardian website.
