Eating seasonally means eating food that's naturally ripe and ready for harvest in your local area at the time, instead of imported foods from different climates around the world.
Eating organic, seasonal food, or food that you've grown at home can make a big difference in cutting down your food miles, helping to make your diet more sustainable and reduce your carbon footprint.
Despite the arrival of warmer weather, springtime is a very lean period for British fruit and veg. Known as the 'hungry gap', it is the time in between the end of winter crops and the harvest of new season's veg.
However, some seasonal fruit and veg are still available - keep an eye out for:
Purple-sprouting broccoli: reaching the end of it's season, but is available throughout April
Spring greens: did you know these are actually a cabbage?
Rhubarb: following the winter season of 'forced' rhubarb, field-grown rhubarb is harvested from April onwards
Asparagus: the asparagus season in the UK is short - make the most of it between late April and late June
New potatoes: such as Jersey Royals
Cauliflowers: the winter variety are available until May
Radishes: these fast growing roots are usually available in April
Spring is a busy time for farmers and home-growers, as warmer weather and longer days makes it perfect for planting! Here's a few recommendations for planting and propagating from late-March to May:
Beetroot: start sowing your summer crop of beetroot outside from March onwards
Spinach: sow from early spring to the middle of June
Kale: sow in April or May
Onion & shallots: get planting outside as soon as the last frost has passed
Radish: sow outside
Carrots: plant outside in loose, sandy soil in early spring to harvest in the autumn
Courgette & squash: autumn veg you can begin to sow indoors
Leeks: sow outside for harvesting from September onwards
What we choose to put on our plates has the power to make a world of difference. Find out how choosing organic can offer solutions to many of the crises around our climate, nature, and our health.
A great way ensure you are eating seasonally is to subscribe to a fruit, veg or meat box. You'll be joining a community of amazing citizens, farmers and organisations who are making sure the way we farm and eat is better for our health, better for nature and wildlife, and better for the climate too.
Delicious as part of a mezze or served simply with a green salad, this recipe from renowned eco-chef Tom Hunt will have you eating with the seasons.
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@HendyGardenLove Thank you for introducing it to us Jenny!
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