food seasonal eating

Seasonal eating – February

celeriac - do not be afraid
celeriac - do not be afraid

Every time I go to the grocer I discover something new about our food system and the intricacies of the supply chains for year-round supply. This time, I learned that severe rain in Spain has washed away greenhouses and ruined the season’s crop of cucumbers. They’re now in short supply, and prices reflect the shortage. A lot of our salad items come from Spain at this time of year.

Not that weather only affects out of season imported foods. Heavy rain earlier in the year caused many British cauliflower crops to rot in the fields. Even though they’re in season right now, you may find imported cauliflowers about, and find they’re more expensive.

Still, generally speaking seasonal food will be cheaper, healthier and tastier, so here’s what’s good right now:

  • Beetroot
  • Brussel sprouts
  • Celeriac
  • Cauliflower
  • Cabbage
  • Carrots
  • Kale
  • Parsnip
  • Leeks
  • Spinach
  • Swede
  • Potatoes

Rhubarb is also available again, and there’s a crumble in the oven right now. February’s your last chance to enjoy sprouts and red cabbage, although white will be around a while longer and green cabbages will carry on into the summer.

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