Eating and cooking in spring

Flowers, cool breeze, butterflies, more flowers, and for the unlucky: seasonal allergies! Spring is here and that means food is changing. Gone are the heavy stews that kept us warm through winter and fresh salads start to slowly creep in.
Even though the thought of Spring usually brings to mind fields of flowers and green shoots, the amount of fruit and vegetables available is not a lot. Flowers haven’t yet turned to fruit and most of those green shoots are not yet ready to be picked, but there are some interesting things around.

The benefits of living through the seasons

Living through the seasons is what all our ancestors used to do. Depending on the weather, the food available would change and their activities would change as well. With most people living in cities and having a somewhat stable routine throughout the year, following the seasons is not common anymore, other than changing your wardrobe and turning on or off your heating and cooling systems. But, there are benefits to following the seasonal changes as they come even if you live a traditional 21st century lifestyle.
I live in the South of the UK where we have 4 very distinct seasons. When I talk about summer, autumn, winter and spring, I am mostly referring to those as they exist here. But that doesn’t mean that what I am writing about here can’t be applied to other places with hotter or warmer weather, as long as you adapt things to your particular climate and the specific rhythms that come from it.