So, it's one thing to say we should all eat locally produced and seaonal food, but i bet some of you are asking why? Well to those people i say d'Uh, isn't it obvious?
Seasonal food is fresher and for the most part means tastier! This reduces the amount of energy needed to grow and transport the foodstuffs from further afield, reducing our overal CO2 associated emissions. Typically this also reduces the cost of the food too, as it's not having to travel so far to your plate, it also supports your local economy, local community and reconnects us all with nature's cycle.
I'm not embarking on this little project in some vain attempt to make us all buy British, or American, or whereever you're from; but come on, why would you buy Asparagus from South Africa or Apples from New Zealand when both these can be sourced many months of the year here in the UK and are often better tasting with a wider variety to boot!
So bear with me whilst i find my feet with this. I have challenged Jess to come up with a delicious recipe each month, using only ingredients that are in season. I have asked Andy to do a similar job to me but to identify sowing and planting schedules from month to month; those to follow.
January Vegetables
Beetroot, Brussel Sprouts, Cauliflower, Celeriac, Jerusalem Artichoke, Kale, Leeks, Parsnips, Purple Sprouting Brocolli, Radishes, Rhubarb, Spinach, Swede, Turnips, Celery, Shallots.
January Fruit
Apples, Pears.
January Seafood
Brill, Crab, Mackerel, Monkfish, Mussells, Oysters, Plaice, Skate, Hake, Halibut, Lemon Sole, Langoustine, Sea Bream, Turbot.
They you go, January's choices are pretty plentiful so don't be shy, get out there, search for your locally produced and seasonal foodstuffs this weekend!
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