But, eating in season is no a new concept either. Though in the modern day times, everything is available at all times of year. Want strawberries in the middle of the winter? Sure! Pineapple every morning for breakfast? Of course. However, there’s a reason why we don’t have strawberries in winter. Quite simply, they don’t grow then! We have strawberries and raspberries in summer, because they grow in the sunshine and that’s when they taste best.
But, the best thing about eating in season? It’s cheaper.
Much cheaper, most of the time. Autumn seems to be fast approaching. But with it comes seasonal foods. Foods in season in the autumn time are:
- apples
- blackberries
- butternut squash
- cabbage
- carrots
- cauliflower
All of these things will taste so much better in season. Apple and blackberries go hand in hand. Who doesn’t like crumble with custard after a cold, long day at work? It’s my favourite pudding – definitely would be my requested last meal on earth along with a Sunday roast 🙂
But, better than that, all of these will be (should be?) cheaper at this time of year. Abundance of these produce means that it drives the price down. Going back to strawberries in winter, they would cost so much more as they have had to be shipped around the world so you can eat them when you want them. Buying food in season means you are probably buying something that is more local to you. That’s an added benefit!
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Eating in season also forces you to be slightly more creative in your cooking. I don’t know about anyone else but we tend to eat the same things week in, week out? I guess it comes down to being in your comfort zone. If you eat in season, you automatically have to buy different foods to normal. Out of that list above, I generally don’t buy butternut squash, cabbage or cauliflower. It’s not that I don’t like these foods, I just don’t know what to do with them! But, eating seasonably would mean trying something new 🙂
Do you eat in season? Have you thought about it before?
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I love butternut squash! I just cut it in half, scoop out the insides, and roast it with the cut side down at 350-400 F until it is soft. It can then be eaten as is (with butter, salt, and pepper) or used as the base for lots of recipes. Two of my favourite are these: http://benandbirdy.blogspot.ca/2016/09/2-butternut-squash-soups-and-3-winners.html
As for cauliflower, we make what we call “crack cauliflower” using this recipe (substituting cauliflower for the broccoli, obviously): http://benandbirdy.blogspot.ca/2012/01/crack-broccoli.html. It’s a great way to get lots of vegetables.
Hi Nicola
Great post, thank you for writing it. What you say makes sense.
Currently I eat within my comfort zone rather than seasonally. In the last few weeks I have picked out one fruit or veg to add to my shopping which I usually leave in the shop. It has been interesting to taste the outcome.
My absolute favourite for cauliflower is to cover it with cheese sauce. I often have it instead of mac&cheese and sometimes add other vegetables for colour and texture.
Allison
We do some of the time, as we grow our own fruit and veg (and forage like you!). I agree food tastes best in season. However in reality we also eat canned and frozen, or whatever is on offer. It all helps us to stick to our budget!
Jane
Great plan – eat healthier and save money! Thanks for sharing.
Strawberries bought out of season are not grown in this country and tend to be hard and less flavoursome so I don’t bother. Some things taste pretty much the same though wherever they come from. I buy whatever appears to represent the best value at the time of buying so I probably buy in season without really thinking about it.