Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.
Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink.
Cauliflower
A member of the brassica family which includes cabbage, Brussels sprouts and broccoli, the white cauliflower is becoming increasingly available in orange, green or even purple varieties.
It is typically the flowering head or ‘curd’ of the cauliflower which is eaten, although all parts are edible, especially the younger leaves which are used as a green vegetable.
Best steamed to retain its flavour and nutrients, cauliflower is one of the so called super foods: low in fat, high in fibre and containing several phytochemicals reported to be beneficial to heath. In addition, cauliflower containing glucosinolates, which trigger your body’s own natural antioxidant systems and improving the liver’s detoxifying performance.
Cauliflower will provide you with plenty of Vitamin B6 and folate and over 70% of the recommended adult intake of Vitamin C per 100g. At a tiny 31 calories per 100g serving you know it makes sense to include this tasty and nutritious vegetable in your diet, and those of you following a low carb intake can substitute it for potatoes in many dishes.
Cauliflower - in a curry? ... Yes! Sneak this vegetable into England’s favourite dish - the curry by trying this recipe: Cauliflower, egg & potato curry. Prefer for the vegetarians out there also.
Rhubarb
Whilst most people regard Rhubarb as a fruit, it is actually classified as a vegetable (and a tart one at that) as it is the thick juicy leaf stalks of this herbaceous perennial which are used in various recipes from pies to pickles. Just remember that the leaves should be discarded as they contain a chemical called oxalic acid, which while present in small amounts in many plants, is poisonous in the concentrations found in the foliage.
Like cranberries most people do find rhubarb needs sweetness to make it more palatable. In some recipes honey, orange or apple juice can be used to sweeten as an alternative to sugar, as can adding a sweeter fruit such as strawberries.
At only 21 calories per 100g you gain a decent amount of Vitamins A & C, moderate amounts of dietary fibre. Rhubarb as an accompaniment in a main savoury course!? Yes! Try this Pork with black pudding & roasted rhubarb recipe as an alternative to the usual crumble!
Mussels
Research published by the Marine Conservation Society suggests that mussels are one of the most environmentally friendly types of shellfish available as there is no inflated cost and currently they are in abundance.
Shop around when buying mussels and select those with tightly closed shells, avoiding any that are broken. Plump, juicy flesh is what you are looking for once they are cooked and colour is not indicative of quality as orange flesh tells you the mussel is female, while a whiter shade suggests a male.
Get hold of some mussels this season and try out this recipe: Mussels steamed with cider & bacon.
