For so many of us, the change in season means a shift in our approach to lifestyle, diet and health. For us, it’s the perfect time to celebrate all the benefits that come with eating plenty of fresh, organic fruit, vegetables and salads.
Find out more about what makes organic food different, see what’s in season this month, hear from the people that grow Soil Association-certified organic fruit and veg and get your hands dirty with some of the best seasonal recipes around.
Organic food is food as it should be.
We love seasonal food, and these recipes make the most of what the season has to offer.
Choosing produce that's in season is good for our planet and means eating food when it's at its best.
From veg box schemes to farmers' markets and farm gate collections.
Use the Organic Food Finder to track down the best fresh, seasonal organic food near you.
When you see the organic symbol, you can be sure what you buy has been produced to the highest standards.
Organic always means; fewer pesticides, no artificial additives or preservatives, the highest standards of animal welfare and no GM ingredients.
Sahar Twesigye; food and lifestyle blogger, influencer and founder of Earth & Spoon.
Sahar Twesigye, food and lifestyle, blogger, influencer and Earth & Spoon founder shares her top tips for eating seasonally on a busy schedule.
In 2014, a ground-breaking study by Newcastle University found that organic fruit and veg crops are up to 60% higher in a number of key antioxidants than conventionally-grown crops. The team found that a switch to eating organic fruit, vegetable and cereals – and food made from them – would provide additional antioxidants equivalent to eating between 1-2 extra portions of fruit and vegetables a day.
Fresh, organic fruit veg and salads are an easy way to introduce organic into your everyday food shop
A veg box is a good way of introducing fresh organic fruit, veg, and salads into your everyday food.
Our friends at Riverford are offering one lucky winner the chance to win a large seasonal veg box delivered straight to your door.
This weeks hero veg is the parsnip.
Pale yellow or ivory in colour and shaped like a slightly bulbous carrot, parsnips are one of the tastiest and most appealing root vegetables. Parsnips have been cultivated by humans for at least 2,000 years. In ancient times parsnips and carrots were often referred to by the same name and the writings of Apicius indicate that the Romans held the parsnip in some esteem and before sugar was widely available they were used to sweeten cakes and jam.
Most of the flavor in parsnips is right below the skin, so it’s best just to give them a good scrubbing rather than peel too much of the outer layer. Larger roots may have a woody core which should be cut out and discarded or saved for stock.
There’s no shortage of ways to prepare parsnips! Roast, bake, boil, mash or even puree them into a soup. Their soft, fragrant, slightly sweet flesh adds a warm, comforting element to dishes.
@allmanhall Thanks for sharing! 💚😊
Without healthy and fertile soils we can't produce our food. 🥕🥔🍅 We need to respect the ground beneath our feet, twitter.com/i/web/status/1…Hen
@ZwartblesIE 🤦♂️- we're sorry.
@SaskOrganics Thanks for sharing!
It's not just WHAT we eat that affects our health. The way we produce our food also has a significant impact 💚 Our…twitter.com/i/web/status/1…7
@ringwoodindies Thanks for sharing