Some Foods In Season During April

What's in season in April 

April brings gradually warmer weather, lighter evenings and plenty of new seasonal produce. Make the most the short Jersey Royal season with creamy potato salads, and bring colour to your plate with vibrant rainbow chard. Colourful stems of bright pink rhubarb brighten up sweet and savoury dishes – try using it to add tartness to salads or pair with custard in desserts for a classic combination that always works. 

Rhubarb 
Elegant stalks of bright pink rhubarb are a true symbol of spring. Rhubarb grows from a root that can live for up to 20 years, with some varieties growing stems up to 1.5m long. Choose firm, straight stalks that have a bright red colour. Avoid those that are limp or discoloured, or stalks that are very thick. Older stalks may be a bit stringy, like celery, but spring rhubarb will be tender, so there's no need to peel it. 
How about trying:

Roast chicken with rhubarb - see details here
Rhubarb fool, a delicious dessert - see details here 

Blueberries 

Aromatic blueberries are plump and super sweet, releasing lots of flavour when cooked. Look out for deep blue, firm fruit with a silvery bloom on the skin.

Contact with water can cause blueberries (and other soft fruit) to spoil or turn mushy, so avoid washing until you are ready to use them.
How about trying:
Cheesecake with Blueberries, a low carb summer delight - see details here 
Blueberry and Cinnamon Omelette - see details here 

Fennel 

Fennel has a white bulb with edible, feathery green fronds and a distinctive aniseed taste. If you find the flavour of raw fennel a little intense, try cooking it – heat mellows the taste and it becomes soft and caramelised.

How about trying:

Cod Parcels Steamed, with fennel and herbs - see details here

Pork Shoulder Pot Roast, with fennel, parsnips and carrots - see details here 

Rainbow chard 

Rainbow chard is easily identified by its beautiful, multicoloured stems. This leafy green has a sweet, nutty flavour similar to spinach, and holds its shape and colour during cooking. Cook the leaves and stalks separately, as the stalks take longer.
How about trying:
Pork medallions on a bed of chard with bacon and cider sauce - details are here
Sautéed chard with garlic - details are here 

Jersey Royals 

These regally named potatoes can only be called Jersey Royals if they are grown on the island itself, where they have been cultivated for 140 years. One of the real treasures of spring, these nutty, delicious spuds will only be around until July. The potatoes were first grown by accident when some Jersey farmers each planted a piece taken from one huge potato, and one (a ‘fluke’) produced kidney-shaped tubers. *Jersey Royals don’t need to be peeled. They make the ultimate potato salads. 
How about trying:
Slow roasted lamb with minted Jersey Royals and mint sauce - details are here
Super spring salad - details are here 

Please remember if you are living a Keto or LCHF lifestyle it is best to avoid starchy foods like bread, pasta, rice, *potatoes, chips, crisps, porridge, muesli, foods containing processed flour and so on. 'Wholegrain products' are just less bad. Moderate amounts of root vegetables (carrots, parsnips) may be ok (unless you’re eating extremely low carb/keto). Please read our 'Introduction to low-carb for beginners' post for more information, it can be found here 

You will find a variety of articles, studies etc. plus recent news/views and recipe ideas within this blog, we hope something for everyone to read and enjoy ... but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

reblogged via noreply@blogger.com (Lowcarb team member)
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