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Season’s Eating Posted On 05 August 2021

Sustainable and Seasonal Eating


Eating seasonally and sustainably are buzzwords in the food industry right now. Luckily for you, by eating foods which are in season, both your tastebuds and your wallet will thank you. Food which grows closer to home often travels less, tastes better and saves you money.

When you buy food which is out of season, it has either had to travel a long way or has been grown in controlled conditions. This can make it more expensive. One way to tell which food is in season is by checking the price. In summer, strawberries can cost as little as £1.79 per kilo. In winter, this price can shoot as high as £3.40 per kilo.

In order for supermarkets to stock food which is ‘out of season’ all year round, foods are imported from all over the world. All this travel time means the food is picked early and stored in cargo holds and storage containers. Those delicious looking red tomatoes on the shop floor were green when picked and have ripened without sunlight meaning the succulent flavours haven’t developed properly.


So, what’s in season at the moment?

In August you are spoilt for choice. Veg in season include aubergines, beetroot, broccoli, cabbage, cauliflower, carrots, celery, chard, courgettes, squash, cucumbers, fennel, French beans, lettuce, potatoes, peas and mangetout, peppers, tomatoes, spring onions and sweetcorn. Fruits in season include blackberries, blueberries, raspberries, plums and early apple varieties.

Eating seasonally is a great excuse to expand your recipe repertoire. Why not experiment and try roasting up some cauliflower steaks? These taste fantastic when rubbed with olive oil and dukkha. Roasted asparagus is transformed when you add capers, sumac and a sprinkling of parmesan. Baby gem lettuce takes on a life of its own when griddled with lemon and meat juices and added to a rare roast beef and horseradish sandwich. Courgettes are an extremely versatile vegetable and can be used in soups, savoury muffins, cakes, griddled on the barbeque or spiralised to provide a lighter alternative to spaghetti. Seasonal summer fruits cry out to be made into a traditional crumble or simply enjoyed on their own.

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