Seasonal products: what do we eat in the spring?

If you are tired of having your head in the cabbage, if you find pear compote a bit razor sharp and you don't feel like grating Gruyère cheese anymore, it's good timing, spring has arrived and with it, an anthology of new products! Discover the ones to put in your shopping cart.

Spring vegetables

We say goodbye to squash and hello to asparagus, carrots, onions, chard, cucumber, artichoke, celery, turnips, beans, lettuce, shallot, garlic and morels. Until the end of April, spinach, lamb's lettuce, cauliflower and leek are still eaten. From May onwards, arugula, green beans, courgette, fennel, fennel, peas, pink radish and from June onwards, broccoli, eggplant and peppers are also served.

Some recipe ideas to sublimate spring vegetables with Kokko:

Boiled celery, fresh cream and chives

Rainbow of grilled vegetables

Coloured peppers with spices

Fish to be tasted in spring

Even if they are found all year round, to respect the reproduction periods, it is necessary to know how to choose your fish according to the season. Spring is the ideal time to eat sea bream, sea bass, red mullet, cod, sardines, turbot and monkfish.

Our recipes to enjoy with grilled fish:

Kokko bar and its new turnips

Pistou-stuffed red mullets

Cod back with kokko

Spring cheeses

In the spring, the newly blooming pastures give the milk pronounced aromas. Short-ripened cheeses are therefore to be preferred, as are those of sheep and goat. Let yourself be tempted by a Crottin, a Selles-sur-Cher or a Rocamadour for example. You can also choose soft cheeses with a bloomy rind: Saint-Marcellin, Brie, Camembert, Coulommiers, Chaource... And soft cheeses with washed rind such as Livarot, Maroilles, Pont-L'évêque, Munster, Époisses, etc. Or some pressed uncooked cheeses such as Saint-Nectaire and Reblochon.

The fruits of spring

Next to kiwi, mango, pomelo, lemon, orange, avocado and pineapple are added blueberries, papaya and passion fruit in April. In May, strawberries will be out, but also rhubarb, peaches, plums and nectarines or tomatoes. Then in June, we will also taste cherries, apricots, watermelon, melon, figs and redcurrants.