(Gosh, I really didn’t enjoy writing that word).
I do love Autumn but this year has been SO weird with this horrible pandemic that it feels like winter is coming around too quickly.
We need a bit of ‘normality’ before bunkering down for shorter, darker days.
And what does that mean for produce?
Well, there are still some lovely late-ripening fruits to enjoy such as raspberries and apples.
And then there are the wonderful veggies we can enjoy.
Plus, it’s the season for game.
So, as always, shop and support locally grown as best you can.
So, we all know eating locally sourced food is really the way forward.
Or actually, it’s the way back 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 vitamin 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 a better shelf life so flavour slides.
Autumn cabbage (green, red)
Broccoli (calabrese, autumn sprouting)
Green beans (French, runner)
Lettuce and other salad leaves
Pumpkins and winter squashes
Radishes (summer, winter)
[Available most months in good condition: button mushrooms, carrots, cauliflower, maincrop potatoes, onions, rocket.]
|Meat||Grouse, guinea fowl, hare, lamb, partridge, snipe, venison, wild duck, woodcock.|
[ Always available in good condition: beef, chicken, pork, rabbit, turkey, farmed venison, wood pigeon.]