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Thanks to modern shipping and refrigeration it’s easy to get stuck in a rut of eating the same fruit and veg year round. But it’s better for you, in terms of nutrition, and better for the environment, in terms of cutting down on transport, if you eat what’s fresh.
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Broad beans are in season in June. You can eat them raw with lumps of pecorino cheese; or you can lightly cook them and make a salad with herbs like chervil, parsley, mint and tarragon and a white wine vinegar and olive oil dressing.

For more tips and recipe ideas check out Eat Seasonably.

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