November food equals comfort food.

When it’s cold and rainy, who doesn’t want winter warming 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 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 better shelf life so flavour slides.

Fruit Apples
Cranberries
Pears
Quinces
VegetablesBeetroot
Broccoli (Calabrese) – sprouting
Brussels sprouts and tops
Cabbage (Savoy, red)
Celeriac
Celery
Chard
Chicory
Endive
Jerusalem artichokes
Kale
Kohlrabi
Leeks
Marrows
Wild mushrooms (girolles, chanterelles, trompettes de la mort)
Onions
Pak choi
Parsnips
Pumpkin
Rocket
Spinach
Swedes
Turnips
Winter salad leaves (grown under cover)
[Available most months in good condition: button mushrooms, carrots, cauliflower, maincrop potatoes)

MeatGrouse, guinea fowl, hare, lamb, partridge, pheasant, venison, wild duck, woodcock.
Always available in good condition: beef, chicken, pork, rabbit, farmed venison, wild duck, wood pigeon.