Gastronomic shopping list for May: lamb, radish, rhubarb, morels, first greens and smelt
Many of the products that we recommend you buy in May are the same as in April.
However, in the last month of spring, much is determined by the gastronomic «details.»
And the details in food, as in clothing, play the most important role. Therefore, we present the products of May: lamb, radish, rhubarb, morels, garden greens and smelt
Anyone who loves meat, still recommend buying lamb. The April lamb is slowly turning into a young lamb, but its meat does not make it worse — but it becomes cheaper.
Prepare pilaf from young mutton, stew it in broth, in wine or just with vegetables, make homemade samsa, manti or moussaka with minced mutton.
If you miss the fresh fish, our advice: go to Peter. There is a season right now smelt.
In May, this fish, which for some reason smells not at all fish, but fresh cucumbers, is the absolute champion among all the seafood delicacies available.
By the way, it has its own smelt in the Far East.
However, if neither Petersburg nor the Far East is suitable for shopping, try to find it in local stores or order in a restaurant.
Also lean on flounder, trout and sardines. They are easy to find in stores, there are many recipes with every beautiful woman — for every taste, and the benefits of fish are undoubted.
For example, weight control before the upcoming summer holiday season.
It is good to include young potatoes, young green cabbage, cucumbers and tomatoes in the May diet.
Now all these vegetables, vegetables can be bought at reasonable prices.
And don’t forget the crispy spring radishes. Despite the fact that it is sold in Russia all year round, it is in May that this season begins.
The benefits of radishes are great, and all sorts of pesticides in it are practically absent due to early and fast ripening.
We hurry to put in a couple of enthusiastic words about rhubarb. It is not so popular with us, but we take an example from the Baltic states and prepare it actively and with a soul.
Compotes, desserts, jelly and pastries — these are the main dishes in which it is surprisingly good.
Our special respect is for the first garden and wild herbs.
Mint and green onions no explanation is required.
Sorrel useful not only for soup, but also for salad.
Of the young nettle, As is known, excellent soup and pies with onions and spinach are prepared.
Single story — dandelion.
Its leaves are used to make salads and borscht; the roots can be roasted, and then brew instead of coffee; from young buds — boil jam and even wine, and from already opened flowers make dandelion honey.
It is, in fact, also a jam, however, it is prepared using a different technology, and to the taste and texture it is very similar to flower honey — hence the name.
May still relevant morels.
For a month they gained strength and flavor, and are very necessary for all gourmets and companies. We also recommend thinking about other mushrooms.
In particular, about oyster mushrooms.
They are fruiting, like champignons, all year round, but now they are recommended to plant them in the country garden.
Oyster mushroom mushroom can be bought in many firms specializing in seeds and seedlings. And it is recommended to cook everything from oyster mushrooms — hot and cold salads, soups, stuffings for vegetables, meat and pies, hodgepodge and dumplings.
You will not regret!
In the shopping list you will also find a completely exotic «fruit» — Pine cones.
Young pine cones are usually harvested at the end of May, and luxurious jam is made from them.
Collect cones preferably away from the highways.
And the jam is brewed according to the classical technology: cones are poured into sugar syrup (at the rate of 1 kg of sugar per 1 liter of water) and boiled for about an hour and a half until the cones are soft.