Seasonal Cooking For May


Today I’m starting a new monthly series here at An Oregon Cottage that I’m excited about- eating seasonally! My goal is to be inspired to think about eating seasonally, and hopefully to inspire you as well with old and new recipes organized by month, and to be a resource for those looking to plan their menus this way. I hope you will add your favorite recipes here or on our Facebook page, too!

My definition of “seasonally” is a bit more broad than just what produce is in season, though. For me, seasonal eating includes:

  • produce that grows in that month and is available locally
  • produce that grows in that month but is not local (citrus is an example where we live)
  • frozen fruits and veggies that were picked at the peak time for nutrition
  • home-canned and/or dried vegetables and fruits
  • food dictated by the weather (soups in winter, salads in summer, etc.) and time of year (trying to use up frozen and canned produce, etc.)

Each month I will list the items in season (and therefore, usually on sale), as well as what’s in our pantry followed by some of my favorite recipes using these ingredients. I’m also going to be looking for new recipes for each month that I will try out and post for you all during the month.

Seasonal Produce for May:

  • Asparagus
  • Broccoli- (purple sprouting in my garden)
  • Cauliflower
  • Chard
  • Green Onions
  • Lettuce/Salad Greens
  • Mushrooms
  • Potatoes
  • Radishes
  • Spinach
  • Rhubarb
  • Strawberries

What I’m using from last season in my freezer and pantry:

Recipes for May:


Spring Asparagus Quiche


Italian Sausage Pasta Primavera (made with asparagus, carrots, and purple sprouting broccoli)


Shrimp and Asparagus over White Bean Puree


Orange Almond Salad


Slow Cooker Italian Sausage Vegetable Soup (uses frozen green beans, plus garden spinach)


Homemade Tomato Soup (uses frozen or canned tomatoes)


Individual Berry Crisps (we just have to use up some frozen berries…)

Recipes to try for May (and will post about):
  1. Curried Lentil Soup with Carrots and Spinach
  2. Quick-Braised Asparagus with Dijon Sauce
  3. Spinach, Chicken & Feta Quiche (made in the slow cooker!)

What are some of your favorite dishes to make this month using what’s in season around your house? Let us know in the comments or head over to An Oregon Cottage’s Facebook page to talk about it!

-Jami

This is linked to:
Fun w/ Food Friday
Saturday Nite Special
Weekend Wander

     


 


  

Comments

  1. says

    LOVE this idea! I know the seasonality of some things, but what about everything else? And all those pantry & preserved items? Needless to say, I am very excited about this series! Thanks!!

  2. says

    It’s a great idea!!! I’ll save the ones that call my attention and look for them in the counter season (we’re in autumn/you’re in spring).

  3. Gina says

    I’ll be looking forward to this series! I’m always eager for more ways to eat the food that is in season.
    Gina

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