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eating in season

The other day, we shared our guide to which fruits and veg are in season in January. A couple of you asked if we could share the info for the rest of the year. 

So, Kerry, Juno and Natasha – this one’s for you:

There are five great reasons to eat in season - it's good for you, as you get a real mix of nutrients. It's good for the planet, as there's less air-freighted food. It's more natural - stuff grows in season for a reason. It's cheaper, because it's easier to source locally and naturally. And, if you don't spend all winter and spring scoffing strawberries, it means you can really enjoy the first one of the summer.

First up, it's January. No surprises there, really. This month is perfect for stews and soups. 

In season in January: apples, beetroots, brussels sprouts, cabbage, cauliflower, celeriac, celery, cooking apples, kale, leeks, parsnips, swede, turnips

February is a lot like January, but with rhubarb as well as cooking apples so your in-season crumble options are doubled.

In season in February: apples, beetroots, brussels sprouts, cabbage, cauliflower, celeriac, celery, cooking apples, kale, leeks, purple sprouting broccoli, swede, turnips, rhubarb, red cabbage 

To see what's in store for March, just say the magic word and hey presto