My favourite time of year in New Spitalfields Market

#AFHN2104 – Nice post and as a Chef fresh ingredients cannot beat them – #chefs-tips


seasonal English Asparagus and salt lamb fennel

English asparagus from Spitafiels market in London

It is a pleasure walking around the market in April. The mornings are lighter and the abundance of new produce available looks fabulous.

This morning I saw early English Asparagus, baby broad beans from Italy, the first Jersey Royal potatoes of the season (for a King’s ransom!!) and a host of beautiful looking salads and greens

What better than a salad of poached salmon with a salad of young baby leaves, asparagus, broad & French beans? Add some steamed new potatoes with crème fraîche and mint for a healthy summer lunch

Or try farm chicken char-grilled with rosemary & garlic served with roasted peppers, asparagus, cherry tomatoes & butternut in a spicy couscous salad; a taste of the Mediterranean in the office

Enjoy your lunch!

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` July 01 Schools Will no Longer be Able to Sell Unhealthy Junk Food in Cafeteria's or Vending Machines '

#AceFoodNews – UNITED STATES – April 14 – (RT) – Starting July 1, schools will no longer be able to sell unhealthy junk food in cafeterias, vending machines or at bake sale fundraisers that occur during school hours, according to a new mandate from the USDA. Schools will have to replace the junk with nutritious items. But that healthy food has its own set of requirements.

Back in February, Obama spoke at an event with Agriculture Secretary Tom Vilsack to unveil the new rules.

“The idea here is simple—our classrooms should be healthy places where kids are not bombarded with ads for junk food,” Obama said in a statement.

“Because when parents are working hard to teach their kids healthy habits at home, their work should not be undone by unhealthy messages at school.”

According to the USDA website, “The Smart Snacks in School standards stipulate that all snack foods sold in school must be ‘whole grain rich,’ meaning they contain 50% whole grains or have whole grains as the first ingredient, or have as the first ingredient a fruit, a vegetable, a dairy product or a protein-rich food. Combination foods that contain at least ¼ cup fruit and/or vegetable or naturally contain 10% of the daily value (DV) of calcium, potassium, vitamin D or dietary fibre will also be accepted.”

Highlights of the Smart Snacks in School nutrition standards include:

— More of the foods we should encourage.
— Less of the foods we should avoid.
— Targeted beverage standards allowing variation by age group.
— Flexibility for important traditions.
— Ample time for implementation.