What’s in Season?

 

So we’re very lucky to live in the UK we can get hold of pretty much everything all year round, but 50% of our food and feed is being imported. There are lots of benefits to eating seasonally that have environmental, economic and nutritious benefits!

 

Research has shown that on the nutrient side of things plants that have had more sun exposure have higher levels of antioxidants as they are picked when ripe and fully developed. When picked at this stage the flavor and colour is at its optimum making it so much fresher to taste! Also the reason we have produce grow at different times of the year because we need certain nutrients from season to season. Eating seasonally supports your body’s natural process. In the spring we have lots of lovely alkalizing greens perfect for after winter where we tend to eat much heavier foods. The summer comes and we have lots more hydrating foods like watermelon (outside the UK), cucumber and lettuce.

Economically there is an advantage for us all, because it is seasonal it tends to be in abundance, so seasonal produce is more cost effective as farmers would rather sell for a lower price than not at all.

The environmental benefits are that seasonal produce can grow without too much fuss like pesticides so it won’t contaminate our soil and water.

I always say that I feel people have lost their relationship with food – where it comes from before it sits on your plate. Seasonal produce is great for this as it is usually very local to you and has a great ethos behind it. This will also encourage people to cook from scratch, which is obviously so much more nutritious!

 

What’s in season?…

asparagus
beetroot
brussels
cabbage
cauliflower
citrus
greens
leeks
peas
radish
sweet potato
chicory
celeriac
grapefruit
jerusalem artichoke
onion
parsnip
pomegranate
raddichio
spring onion