Buying seasonal food makes sense for a lot of reasons. Eating with the natural seasonal cycle means your food is at its peak taste, offers good value for money, requires less resources to grow and, if purchased directly from your local farmer, or local businesses that support local farmers, doesn’t need to be transported far.
Eating with the seasons makes eating well easy, because foods that come into season at the same time has a natural synergy in terms of cooking styles and taste – like a garlic and basil pesto in summer, an apple and rhubarb crumble in autumn, a Jerusalem artichoke and celeriac soup in winter, an asparagus and pea risotto in spring.
IN SEASON IN JANUARY
beans, green (aka french beans, aka string beans)
mushrooms, cultivated, shiitake
peas (sugar snap)
Herbs, spices and aromatics
flat leaf parsley
garlic, Italian Purple
spring onions (aka green onions, aka shallots – not eschallots)
Fruits, berries and nuts
red, white & black currants
Head to your local farmers market this weekend, talk to the farmers who produce the food and find out what varieties they grow, what growing methods they use, and when the produce was harvested. Compare the quality and freshness of locally grown produce with what is available in the supermarket.
Thank you to the The Food Co-op Shop for compiling a comprehensive list of seasonal fruit, vegetables and herbs.