This is perhaps the finest of months for seasonal produce. Beginning with the ritual of washing your face in the dew of the first day as well as the ceremonial maypole, May offers us two spring holidays, fresh young vegetables, succulent fruits and crunchy bright salads. What could be better than eating produce self picked that morning? Vegetables in season are: asparagus, broad beans, broccoli, courgettes, cucumbers, Jersey Royals, lettuce, mange tout, morels, peas, radishes, samphire, sorrel, spinach, spring onions, tomatoes and watercress. Fruits in season include: bananas, elderflowers, gooseberries, loquats, pineapples and rhubarb. Seafoods in season are: crab, crawfish, haddock, lobster, mackerel, prawns, salmon, sea trout, shrimp, squid and whitebait. Meat in season is: spring chickens and lamb.
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The Foodies Handbook 