The thing I really like about trying to eat in a seasonal manner is how the variety in my diet massively increases as the summer gets closer. I was very happy when I got the market last week and was able to pick up new potatoes, asparagus, and radishes. This was a nice easy lunch to throw together with some tofu and a few bits from my allotment.
Salad – boiled new potatoes, boiled asparagus, raw spinach, raw rocket, radishes, fried tofu (Dragonfly brand – and a particularly tasty batch). Dressing made with oil, cider vinegar, mustard, salt, pepper.
Rhubarb crumble – home grown rhubarb topped with flour, brown sugar, oil, cinnamon, and ginger
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