Your guide to seasonal eating
Wednesday 21 January 2009
Aren’t we good to you?
Closer has put together a month by month guide to seasonal fruit and veg, which will come in very handy if you are dieting and want to save a bit of money as in-season fruit and veg is always cheaper – and greener – than the air-freighted stuff.
Most of our favourite fruits and veg can be enjoyed all year round, but they are only really at their best when they are in season.
Modern farming techniques and the availability of foreign grown products means you can get just about any fruit or vegetable at absolutely any time of the year. Convenient this may be, but there is actually a really big difference between fruit and veg that is in season and fruit and veg that is not!
Fruits and vegetables begin to lose their nutrients as soon as they are picked. Out of season fruits and vegetables may have been harvested six or more weeks before you buy it, so many of the nutrients will be looooong gone.
Buying in season fruit and vegetables means you get the most from your food in more than one way! Not only does the produce keep its' nutritious value, in season foods are also less expensive - so your budget will benefit too.
Buying local produce is also great in supporting local famers and cuts down on transport costs.
So for your health's sake, go back to basics when you're shopping for produce. Re-discover your local fruit and veg stands and buy produce that was intended to be grown in the area where you live.
Live in the city? Finding the farm stand might take some doing, so check out your local health food store - most of them will have a fresh produce section.
Food seasons:
January:
Pears, carrots, turnips, leaks, squash, parsnips, shallots and celeriac.
February:
Cabbage, chicory, leaks, squash, parsnips, shallots and celeriac.
March:
Rhubarb, radishes, carrots, leeks, purple sprouting broccoli and beetroot.
April:
Spinach, strawberries, mushrooms, wild garlic, radishes, rhubarb, carrots, kale and watercress.
May:
Asparagus, cherries, cauliflower, new potatoes, broad beans, rhubarb and new carrots.
June:
Gooseberries, tayberries, elderflowers, courgettes, broad beans, lettuce, strawberries, peppers, asparagus, redcurrants, aubergines, peas and cherries.
July:
Blueberries, aubergine, fennel, tomatoes, strawberries, watercress, loganberries, raspberries and cauliflower.
August:
Greengages, peas, fennel, aubergines, peppers, courgettes, strawberries and sweetcorn.
September:
Damsons, plums, blackberries, apples, sweetcorn, cucumber, spinach, figs and onion.
October:
Elderberries, figs, watercress, squash, beetroot, mushrooms, courgettes, marrow, apples, kale and pumpkin.
November:
Parsnips, cranberries, beetroot, swede, cabbage, potatoes, pumpkin, quinces, pears and leeks.
December:
Pomegranate, celery, red cabbage, swede, celeriac, turnips, sprouts, pumpkin, beetroot, parsnips and pears
By Tasha Usefnia
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