Seasonal Eating in Spring
Before we go into the delicious produce that becomes available in Spring and the wonderful nutritional value that it brings. Let’s briefly dive into why eating in season is such an important aspect of a healthy lifestyle.
Firstly, eating in season means that the fruit and vegetable that are available are allowed to ripen on trees/ground before being harvested. Allowing for all their nutrients to be conserved. Eating in season also gives the opportunity to eat a more varied diet, meaning you are getting important vitamins and minerals that you might otherwise get, by sticking to the same fruit and vegetables. While, in contrast, fruit or vegetables grown out of season will be picked in advance so it does not spoil in transit or in a warehouse. This depletes its nutritional value considerably, along with its taste and texture.
Economically, eating in season is far more affordable as the produce is in huge supplies and has much less to travel. It would also mean supporting local farmers, who in the UK stick to strict guidelines about organic produce and how the soil is treated. Meaning you will be getting the best produce available. There are also environmental factors, the closer the food is grown the less it has to travel, meaning that produce does not need to be sprayed with pesticides or leave a huge CO2 footprint due to transportation.
So, now that you are convinced that eating in season benefits every aspect of life, let’s talk about what Spring will bring and how it will benefit your nutrition, the environment and your wallet.
The fresh produce that you should be looking out for:
March
Artichoke, Beetroot, Carrots, Chicory, Leeks, Parsnip, Purple Sprouting Broccoli, Radishes, Rhubarb, Sorrel, Spring Greens, Spring Onions, Watercress.
April
Artichoke, Beetroot, Carrots, Chicory, New Potatoes, Kale, Morel Mushrooms, Parsnips, Radishes, Rhubarb, Rocket, Sorrel, Spinach, Spring Greens, Spring Onions, Watercress.
May
Artichoke, Asparagus, Aubergine, Beetroot, Chicory, Chillies, Elderflowers, Lettuce, Marrow, New Potatoes, Peas, Peppers, Radishes, Rhubarb, Rocket, Samphire, Sorrel, Spinach, Spring Greens, Spring Onions, Strawberries, Sweetheart Cabbage, Watercress.
Nature is a great indicator of what our bodies need in terms of nutrition. The winter months are filled with citrus fruits, which maintain our immunity and help to fight against colds and flus. However, as we get into spring and warmer months the fruit and vegetables available in season help us against sun damage and free radicals with their ready supply of antioxidants. Forcing variety in to your diet also allows us to get the right amount of vitamins and minerals which we would not get if we stuck to the same food day in day out. Babies and toddlers in particular need this variety for their growth and development. The earlier they are exposed to in season produce, with different tastes and textures the better their relationship will be with food.
Discover our seasonal menu with over 50 organic, fresh ingredients, showcasing the very best produce that Spring has to offer your babies and toddlers. Every meal is a source of protein + iron, expertly balanced with our team of Paediatric Dietitians.