What’s in season?

Get munching on UK fruit and veg in May and June 2008

What's available in May
Asparagus, broad beans, cabbage, carrots, cauliflower, French beans, lettuce, mushrooms, new potatoes, rhubarb, spinach, spring greens, strawberries and watercress.

.… and June
Globe artichokes, asparagus, aubergines, broad beans, French beans, beetroot, calabrese, carrots, early summer cauliflower, courgettes, cucumber, gooseberries, kohlrabi, lettuce, mange tout, spring onions, new potatoes, peas, peppers, redcurrants, rhubarb, Savoy cabbage, raspberries, spinach, strawberries, tomatoes, turnips and watercress.

Sowing now
French and runner beans, squash, cucumbers, pumpkin, cauliflower, purple sprouting broccoli, sweetcorn, leeks and salad crops. In June continue with successional sowing of salad crops, beetroot, Chinese cabbage, pak choi and radish, to ensure an even supply over the season. In hot weather, leafy salad crops may do better when sown in partially shady sites. You can still sow French, broad and runner beans, peas, squash, sweetcorn and outdoor cucumbers directly into prepared beds outside. Courgettes, marrows and pumpkins can still be sown earlier in the month in addition to turnips. Witloof chicory can be sown this month, in drills directly outside, to have some ready for forcing next winter when other salads are scarce.

Broad Bean, Asparagus and Rocket Salad
Ingredients to serve 4
300g shelled broad beans
220g finger thick asparagus
120g rocket leaves
A little rape oil
Seasoning
Fresh vegetarian parmesan cheese
Balsamic vinegar

Blanch the broad beans in a pan of boiling salted water for 3-4 minutes. Refresh in iced water, drain and peel if necessary. Reserve. Prepare the asparagus - trim off the tips diagonally, blanch briefly in boiling salted water and drain. Slice the uncooked stems diagonally very thinly. Toss the blanched asparagus tips and uncooked stems with the broad beans, a little rape oil and some seasoning. Divide among 4 plates. Toss the rocket with a little more oil and seasoning and add to each serving. Shave over some fresh parmesan cheese and drizzle with balsamic vinegar.

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