Wow, where did summer go?!
The nights are drawing in now and we’re making sure our woodpile is ready for some colder evenings.
But the one thing I love about the changing seasons is the change in what we can cook.
I’m looking forward to heart-warming stews, slow-cooked casseroles and long lazy Sunday lunches.
And it’s the height of the wild mushroom season.
So if you know someone who’s well-informed on foraging, look out for girolles, chanterelles and trompettes de la mort.
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 the 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)
Lettuce and other salad leaves
Wild mushrooms (girolles, chanterelles, trompettes de la mort)
Pumpkins and winter squashes
Radishes (summer, winter)
[Available most months in good condition: button mushrooms, carrots, cauliflower, maincrop potatoes, onions, rocket]
[Always available in good condition: beef, chicken, pork, rabbit, farmed venison, wood pigeon]