According to the meteorological calendar, Spring starts on Friday 1st March (today), so to celebrate the new season, today’s blog is about eating seasonally.
Eating seasonally means eating foods that are naturally harvested at that time of year. Part of the joy in eating this way is eating food when it’s at its very best. In essence it’s about limiting the time (and distance) from ground to plate.
Eating foods at the same time of year that it is grown is a very simple concept, but it can feel a little unusual in today’s world where (almost) all food is available all year round. Wander through a supermarket, and with the exception of a few fruit and veg, it would be difficult to tell which season you were in. Foods are flown in from all over the globe and are readily available throughout the year.
But by changing the food you eat to fit with the seasons, it ensures our bodies are properly nourished throughout the year by eating the best of what each season brings. As well as vitamins and minerals, brightly coloured fruit and veg contain powerful phytonutrients. Eating seasonally means we naturally mix up the variety of fruit and veg that you eat.
The advantages of seasonal eating:
It could save you money: local produce grown in natural conditions is easily transported and could prove more affordable than out-of-season options.
It tastes better: travel can impact both flavour and freshness of out-of-season fruit and veg. By eating food, harvested at the right time, you maximise flavour.
It’s healthier: travel and storage of out-of-season produce can compromise it’s nutritional content.
It supports the local community: buying locally ensures profits go back into the community, supporting regional growers and economies.
It’s kinder to the planet: seasonal eating aligns with a more eco-friendly, sustainable approach versus transporting food long distances.
It’s exciting: not only does it provide variety in the diet, but seasonal eating introduces new foods and dishes as the seasons change.
How can I eat more seasonally?
Although many long for a vegetable garden or an allotment, it’s not a reality for most. But local shops, farmers markets and seasonal boxes are one way to include more seasonal produce in the diet. For those that shop at supermarkets, by being more aware of what foods are growing during each season, we can also tune into which foods are good to eat now. Look at labels and remember that the more local and seasonal produce we buy from our supermarkets, the more they will stock, so each purchase adds to this change.
What’s in season now (in March)?
According to the National Trust, the vegetables to harvest or buy in March include: cauliflower, forced rhubarb, kale, leeks, purple sprouting broccoli and savoy cabbage.
Vegetables to sow and plant:
Broad beans, cabbage, early carrots, early potatoes, lettuce, onions and spinach.
But don’t despair if you don’t have a garden or vegetable patch. Vegetables to sow indoors or in green houses in March also include: aubergine, chilli, peppers and tomatoes.
