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MAYbe it's time to spark up the BBQ
Anticipation is probably the word that best sums up May. We're in something of a pre-Summer lull. We've had some amazing weather but waiting to see if it will last until main event (ever since "Barbecue Summer" the Met Office have been noticeably quiet when it comes to long-term predictions); seeds that we planted in March and April have come to life but it'll be some time before they produce anything edible; and our Bank holiday-fest has been enjoyed but it's a while before we can look forward to the longer Summer breaks.
The last of our recent Bank Holidays, May Day, traditionally marked the time when people knew the worst of the weather was over and Summer with all its bounties was definitely on the way. The result was invariably a massive knees-up with morris dancers and maypoles both seen as essential parts of the party. Some maypoles were huge. In the City of London (in the shadow of 'the Gherkin') you will find a church called St Andrew Undershaft, so named because it was dwarfed by the maypole traditionally set up opposite it each Spring. The shaft itself was destroyed in 1547 when it was denounced by a puritanical mob as a "pagan idol" (either that or they really had a thing against morris dancing.)
Did you know...? May was known as Tri-Milchi by the Saxons - it meant that the cows could be milked three times a day because they were eating lush Spring grass rather than hay.
This month we've been really busy gearing up for the Summer season. We've got loads of exciting trips and events to organise so make sure you keep an eye on our Twitter and Facebook pages for the most up-to-date info.
Well Seasoned News in Brief
Patrick dusted off his sailing kit. The Twig "researched" more than 100 wines in one evening. Alex re-discovered the joys of commuting. Oh, and we've been shortlisted for Best Blog in The Observer Ethical Awards 2011! Read more on the blog:
So hot right now...
Top tips for a mouth-watering May:
Asparagus
Crayfish
Broccoli
Spring Greens
Watercress
Cuttlefish
Whiting
Rock samphire
St George's mushrooms
As usual, you can find more in-season goodies with our Seasonality Charts.
A pinch of seasoning
In the last two decades an alien plague has been sweeping through our rivers. The American Signal crayfish (pacifastacus leniusculus) was introduced to the UK in the 70′s. Many escaped from poorly managed crayfish farms and entered our ponds and river systems where they have wreaked havoc. Not only do the Signals compete for food with our native white clawed crayfish, they also carry a virus which, whilst harmless to the Signal, is deadly to its indigenous cousin. Worse still, the Signals have a significant impact on our fish stocks because they feed on, among other things, fish eggs. What does all this have to do with seasonal food? Well, thankfully crayfish also happen to be delicious and they are available around now....
Read our full trip report "Dinner with the Crays" here.
Events
2nd May Cheese Rolling, Stilton
The home of Stilton cheese in Peterborough hosts a cheese rolling competition as part of the May Day celebrations. Competitors roll wooden "cheeses" along the high street competing for real cheese and a bottle of port to accompany it. A more sedate affair that its Gloucester cousin (see below). See www.stilton.org for more details.
15th May Hampshire Watercress Festival
Hampshire's chalk streams produce not only some of the country's finest trout but some excellent watercress to accompany it. Last year's festival saw a world record of 46.69s set for eating two large bags of the stuff. Fancy trying to beat that? Find out more at www.watercress.co.uk
30th May Cheese Rolling, Gloucestershire
Black eyes and broken limbs abound - and all for a piece of cheese. Dating back to 1800, the world famous cheese rolling competition has seen further set-backs since cancellation of the 2010 event. The "official" event has again been cancelled this year due to a combination of local politics and health and safety concerns. However, rumours abound of an "unofficial" alternative. Find out more at www.cheeserolling.org.uk and keep your eyes peeled on Twitter (#cheeserolling).
Producer of the Month
Our producer of the month for May is Cornish Rock Samphire, run by charming Rock Samphire champions, Julia Schofield and Jona Jones.
Many of us will have eaten some form of samphire as it has grown in popularity over the last few years, but we’re fairly certain that large swathes of people will not have realised that in fact there are two edible, coastal plants which share the same name; Samphire (commonly known as Marsh samphire) and Rock Samphire. Marsh samphire grows in damp, marshy areas from June - September and is long, thin and reported to taste a little like asparagus when raw or lightly blanched; in fact, it was once known as poor man’s asparagus. It’s now available in the supermarkets, but make sure you ask where it’s come from because we’ve heard on the grapevine that some get regular shipments from overseas.
Rock Samphire on the other hand is an entirely different plant, with a different taste, texture, shape and habitat; think of Rock Samphire and Marsh Samphire as being as different as Globe and Jerusalem artichokes. Growing largely on our rocky coastlines, the plant almost died out through over-picking in the 19th Century, but is now resurgent thanks to our change in tastes and people like Julia and Jona. Not content with foraged Rock Samphire, they now cultivate the plant in its natural habitat in South West Cornwall and it is available to buy during its quite long season, which generally runs from April through to late November. Cooked properly for 8 minutes in boiling water and finished in some butter or oil, it is delicious with its own unique robust and distinctive flavour.
Support this great effort by adding it to your menu or trying it for a dinner party.
Julia and Jona have kindly donated 250g of Rock Samphire (plenty for 6-8 people). For a chance to win this rare prize just 'Like' the Samphire link on our Facebook page or Tweet "I've entered @seasonalfood's samphire competition. RT to enter." before the end of May.
Competition news
There's still time to win a place for two people on a Living off the Land course at Jimmy's Farm. It's a really great prize so keep those entries coming in. Competition closes at the end of May.
Our Colourful and Unusual seeds free draw is also open until the end of May. All you have to do to enter is "Like" us on Facebook. Click here for more details.
Just think - when you get our next newsletter it'll officially be Summer.
Until then, keep it seasonal!
Patrick, Alex and the Twig
Well Seasoned
  
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Asparagus: One of the shortest growing seasons of any UK veg (from late April to mid June) the asparagus is a delicious side dish or a superb starter in its own right.
Duck (reared): Farmed Aylesbury duck makes a welcome meaty addition to the summer table and a great alternative to chicken and lamb .
Crayfish: Scourge of the nations rivers and ponds but thankfully providing a delicious source of free food. Try substituting the sweet, pink meat for prawns or lobster in pretty much any dish.
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