On the stalls of greengrocers, the month of April smacks of renewal: asparagus, fresh broad beans, new carrots and gourmet peas arrive to cook vegetable jardinières accompanying the essential Easter lamb.
The return of spring signals the arrival of light and crunchy vegetables: peas, carrots news, radishes, salad… It’s also the unmissable month for lamb, to be simmered in a lamb in a pressure cooker, in caramelized chops with grill or shoulder stuffed with herbs. On the cheese side, don’t miss the fresh goat’s cheese such as Crottin de Chavignol and Saint-Marcellin, and top it off with a delicious compote of rhubarbexceptionally rich in calcium.
Why consume seasonal products?
- Products with more taste: fruits and vegetables are full of vitamins and antioxidants, meat and cheese from grass-fed animals, Pisces fished out season breeding.
- Lower environmental impact: crops require less pesticides and greenhouse heating. Fruits and vegetables are grown locally and have no undergone thousands of kilometers of transport.
- Save money: seasonal products are generally less expensive and encourage small producers.
April vegetables
Asparagus; artichoke ; new carrot; curly lettuce, lettuce, watercress; radish; onion, garlic ; beansgourmet peas, peas; leek, turnip ; cauliflower.
April fish and shellfish
- seafood and shellfish : langoustine, cuttlefish, scallop.
- Fish: saithe, mackerel, turbot, sole, hake, shad, lamprey, ray, sea bream.
April meat
Veal, lamb, rabbit, duck, pork.
April cheese
Spring goats (crottin de Chavignol, Sainte-Maure de Touraine, selles-sur-cher); brocciu; mozzarella, parmesan; ninechatel; Coulommiers, Saint-Marcellin.
April fruits
Rhubarb; Strawberry gariguette ; Kiwi French ; pomelo ; apple (Golden, Granny-Smith, Jonagold, Limousin apple, Pink Lady, AntaresJuliet)
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