Buy seasonal and local.

And enjoy the riches of produce.

Locally sourced

So, we all know eating locally sourced food is really the way forward.

Or actually, it’s the way backwards because this is what we used to do until globalisation.

Not only is it better for our planet by shortening the supply chain.

It’s also good for us.

A few reasons why eating in season is good

Economical: eating fruit and veg when there are loads of it means it will be sold cheaper than in off-season

Health benefits: food that is in season contain the nutrients and minerals that our bodies need at a particular time of year.

e.g. butternut squash and apples are in season in autumn/winter – they are packed with vitamins so help keep away horrid winter colds.

Tastes better: which makes obvious sense. Mass-produced produce tends to suffer from a lack of flavour.

Large commercial farms are about volume and often they are adapted to look uniformed and have better shelf life so flavour slides.

Fruit Blackcurrants
Cherries
Gooseberries
Raspberries
Redcurrants
Rhubarb
Strawberries
Tayberries
Apricots
Blackberries
Blueberries
Figs
Loganberries
Peaches
Whitecurrants
VegetablesAsparagus
Beetroot
Broad beans
Broccoli (calabrese)
Cabbages (red)
Carrots
Celery
Chard
Chicory
Courgettes
Cucumber
Fennel (Florence)
Globe artichokes
Green beans (French and runner)
Kohlrabi
leaf beet (perpetual spinach)
Lettuce and other salad leaves
Mangetout
Marrows
New potatoes
Okra
Pak choi
Peas
Peppers
Radishes
Shallots
Spinach
Spring onions
Summer Squash
Tomatoes
Turnips
Watercress
[Available most months in good condition: button mushrooms, carrots, cauliflower, main crop potatoes, onions, rocket.]
MeatLamb (including salt marsh lamb)
Venison (wild red deer)
[Always available in good condition: beef, chicken, pork, rabbit, farmed venison, wood pigeon.]

Main photo: iStock

Reference: PennyGoLightly