I set myself the challenge of eating more seasonally in December 07, so this is the two-year mark. It’s become a habit, more or less, and a rewarding one at that. Eating seasonally means you’re getting the best of everything, the freshest and tastiest of what’s in the shops at any given time.
It’s more fun too. I can understand that this wouldn’t appeal to everyone, but I love cooking and I like the challenge of using what’s in season, learning new things and experimenting.
There’s plenty of reasons to eat seasonally before you even get to the environmental benefits of fewer food miles. And as always, it’s about eating more seasonally, being mindful. It doesn’t have to be an all-or-nothing decision. So this month, you are not exclusively limited to the following, but might like to consider more of them:
Swede, potatoes, parsnips, turnips, beetroot, sprouts, carrots, red cabbage, kale, cauliflower, celery and leeks. Apples, quinces, pears and nuts are available too.
Wild foods include chanterelle and chickweed, honey fungus and oyster mushrooms.
The Earthbound Report 