Growing your own vegetables is one great way to get into seasonal eating but what if you haven’t got a veggie patch? Knowing what fruits and vegetables are in season will help you keep down your food miles, reducing your carbon footprint and help you eat healthier too.
Why Seasonal Eating?
Seasonal eating is how we used to eat before we bought all of our food from other countries. Our grandparents ate seasonally as they had no other choice and look at them now.
Eating with the seasons not only has a huge health benefit for you, it has an impact on your local community, the environment and the economy.
Let’s break this down so you can see how important it is to eat seasonal food.
Produce that is in season is full of flavour and those all-important nutrients. They haven’t had to have a helping hand from their growers to make sure they are ripe. They will have been out in the sunshine for the right amount of time giving them more antioxidants.
Seasonal eating also forces us to cook more from scratch. This reduces our intake of processed, highly salted, high in sugar ready meals and allows us to be in full control of the ingredients we use and we put into our bodies.
The natural cycle of produce is perfectly designed to support our health. Leafy greens grow in the spring to help our bodies detox after the winter months of eating heavier foods whereas fruits, berries and cucumbers grow during the summer to help us keep hydrated and cool down.
Seasonal produce is priced well as there is usually a higher supply of that item at the height of the season. When there is an abundance of produce, you will tend to see the price for that item reduce and as it slowly drops off the price will again increase. Buying whilst there is an abundance will help your wallet stay fuller for longer.
By buying produce that is seasonal, we are buying items that are in abundance naturally. Nothing will have had to be forced to ripen, meaning no external assistance has been required. No pesticides or synthetic environments with added power will have been used to help grow the food you are eating.
The soil that the produce has been grown in will be perfect for that growing period, no artificial prep will have been required and no chemicals will have been used causing contamination of not only the ground but the water table and the air in the area.
Most seasonal food is produced locally, making it easier to access and also reducing the food miles the produce has taken to get from farmer to plate. This, in turn, will reduce the carbon footprint these products contribute to.
Buying from local farmers will have a huge impact on your local community. You will be putting money back into the local economy, reducing food waste and packaging waste in your local area as well as helping to support your local growers financially.
So, what’s in season for May?
- jersey royal new potatoes,
- lettuce & salad leaves,
- new potatoes,
- spring onions,
- wild nettles
- kiwi fruit,
- parsley (curly),