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.

Tom Hunt; acclaimed eco-chef, author and sustainable food expert

This jazzed-up, wintery take on bubble & squeak uses all-seasonal ingredients and is perfect for breakfast, brunch or even dinner.

Spontaneously accepting a plot of land in his early twenties, Jonathan Smith started Scilly Organics in 2003. Supplying organic fruit, veg, herbs and flowers to local businesses and visitors, his horticultural business has taken on a life of its own.

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.

This month’s hero veg is swede.

Originating in Europe, swede was first used by the Romans, Gauls and Germanic tribes in their stews.  

Derived from turnips, swedes are a hardy crop that grow well in cool, moist climates - ideal for November.

Swede is wonderful roasted, sprinkled with parmesan and a touch of honey. Alternatively, boil it and add it to potato for a new take on mash or Shepherd's Pie, or cook it up with other root veg for a wonderful winter soup.

Hear from our Ambassador, Tom, who's currently writing his second cookbook - Eating the Seasons from Root to Fruit, which is all about making the most of seasonal produce.