Why it's important to eat seasonally...

 

 

And, if you’re wondering, why we said “food” rather than food, it’s because much of what’s described as “food” these days really isn’t food at all. Low or completely lacking in nutrients and containing things that would never be used if we were preparing it from scratch at home. Preservatives. Food additives and colourings. Taste enhancers and the like. Foodlike would probably be a better description… 

 

While it’s tempting to give people lots of information about all the different options, we prefer to keep it simple. Give them quick and easy ways to find the food their bodies actually need. And, this week, we’re going to give you another very easy way to do this. Not only is it very simple, but gives our bodies exactly what they need right now. To shop – and eat – by the season. 

 

In other words, to eat – and enjoy – whatever fresh fruit, veg and salad that’s in season right now. Whenever “right now” is. Not only does this mean you’ll enjoy food at its best, but it’s also much more likely to be produced locally, whether in your immediate area or country. 

 

And, yes, the same applies to meat and fish too (!). 

 

However, before we go any further, one word of warning. While this approach makes life much simpler, it isn’t 100% guaranteed and is still important to check the food’s place of origin. With all the conveniences of air travel and refrigeration it’s possible that, even though a particular food may be in season here in the UK, it’s also coming in from much further afield at the same time.  

 

We first noticed this many years ago, when we were amazed to find Asparagus from Peru alongside that from the UK in the middle of the UK Asparagus season. Runner beans from the UK alongside those from Kenya. Strawberries from the UK with those from Egypt and Morrocco. 

 

Moving on… 

 

There’s a good reason why different foods are available and at their best at different times of the year. They reflect the different needs of those eating them – and we’re not just thinking about humans here! 

 

During the winter months, starchy high fibre foods tend to be at their best, providing the fuel our bodies need in the colder weather. Potatoes, carrots, turnips, swedes, parsnips and the like. Not forgetting all the brassicas such as cabbage, cauliflower and broccoli. 

 

As spring comes, the leafy greens and fresh growth start to appear, helping the body detox after the winter. They also provide the vitamins and minerals needed for the better weather ahead. Spring cabbage, early lettuce, asparagus and more. 

 

The summer brings watery salads and vegetables high in potassium, magnesium and other salts to replace those lost in sweat. And don’t forget all the fruits, high in sugar to help lay down fat and other reserves for the coming winter (!). Strawberries, raspberries, all the currants and gooseberries. 

 

Locally produced food has many other benefits too. It reaches your plate much more quickly and contains many more nutrients. It’s easy to forget that fruit and vegetables begin to lose their minerals and vitamins as soon as they’re harvested. So, by the time they’ve been processed, stored and transported much of the goodness has been lost. And this is without them having being picked before they’re ripe to ensure they reach the consumer before they become over ripe or spoiled. Or stored for many months before being sent to the supermarket. 

 

A salutary reminder of this came from one of our farming friends many years ago and concerned the white cabbage found in supermarkets. Have you ever seen a white cabbage in the field? No. So, have you ever thought about why it’s white? Probably not. It’s white for the simple reason that it’s been stored in a dark refrigeration unit for months – yes months – before it ever reaches the supermarket. During that time, it slowly loses its colour and the green outer leaves are removed as they perish. Not surprisingly, by the time it reaches your plate it’s lost its colour and has very little in the way of taste or nutrition. 

 

Eating seasonally means you'll be supporting local famers, as well as cutting down on the dreaded food miles. The distance food travels between farm and plate. 

 

And here’s another way to make eating seasonally much easier. Support your local farm shop or farmers market, so you get your food direct from the producer. And don’t forget to look out for the people in your area who sell off their excess produce during the summer months, it’s amazing how many people do. Not only does it taste great but, as they produce it for their own consumption, it’s as near to organic and chemical free as you’re likely to get. Even better, it’s a fraction of the price you’d pay in a supermarket and can easily be frozen for the winter ahead, solving several problems at once. If you keep an eye out as you go about your day, you’ll soon know the best places to look! 

 

Finally, don’t forget how easy it is to grow many delicious fruit and vegetables for your own use at home regardless of how much space you’ve got. Sprouting seeds on the window sill, salad leaves in a tray, tomatoes or cucumbers in a tub outside the back door. It isn’t complicated or expensive and there’s nothing to compare with the taste of your own home grown produce. 

 

As always, the choice is yours. 

 

 

P.S. If you’re thinking that it’s only the start of April and far too early for local produce, then think again. We had the first Asparagus from a local grower at the weekend, grown under cover and freshly picked that morning. Ah, now the choice of picture makes sense (!). Our local farm shop has been selling its own spring cabbage for the last few weeks, lovely crunchy lettuce and radishes, not forgetting tender carrots and beetroot. Even better, with the longer days, local eggs have started to appear again as people start to sell off their excess supplies. At home, salad leaves have been happily growing in trays in the cold greenhouse throughout the winter. There really is so much locally produced food out there, it’s just a case of remembering to look for it.