It’s always good to know what’s in season: February
Which actually brightens everyone up.
Who doesn’t love a snow day to combat the grey drizzle of January/February.
And what better way to combat the cold than hearty stews, soups and comfort food.
Locally sourced
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 vitamins to 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 uniform and have a better shelf life so flavour slides.
What’s in season: February
| Fruit | Apples Pears |
| Vegetables | Beetroot Brussels Sprouts Carrots Cauliflower Celeriac Celery Chicory Jerusalem artichokes Kale Leeks Mushrooms Onions Parsnips Red cabbage Salsify Savoy cabbage Spring onions Squash Swedes White cabbage [Available most months in good condition: button mushrooms, carrots, cauliflower, maincrop potatoes) |
| Meat | Guinea fowl, hare, partridge, venison [Always available in good condition: beef, chicken, pork, rabbit, farmed venison, wood pigeon] |
Check out more What’s in Season? here
Reference: PennyGoLightly