Eating your country’s seasonal produce can reduce your carbon footprint by negating the need for food grown in greenhouses, and reducing the amount of miles food has to travel to your plate.
Focusing on seasonal vegetables can also give you great inspiration for meals!
So this month we’re encouraging you to set yourself a goal of how many days of the week you will only eat seasonal fruit and veg on.
This could be anything from one to seven days. Below are the vegetables that are in season and some of our favourite recipes for the month.
Artichoke, Beetroot, Cauliflower, Carrots, Chicory, Cucumber, Kale, Leeks, Parsnips, Purple Sprouting Broccoli, Radishes, Rhubarb, Sorrel, Spring Greens (cabbages), Spring Onions, Watercress.
- Leek & greens lasagne
- Purple sprouting broccoli and halloumi skewers
- Celeriac, potato and beetroot gratin
- Pesto pizza with artichokes & prosciutto
- Spiced cauliflower soup
- Rhubarb crumble