It struck me (probably a considerable time after most people) that if you eat veg that is in season there are two great benefits:
- You are supporting local farmers (as long as they are locally sourced)
- You are reducing your carbon footprint
And, when you look to see what is in season it’s certainly not a restrictive list.
So here’s the October list:
Beetroot, Blackberries, Broccoli, Brussels Sprouts, Butternut Squash,
Carrots, Cauliflower, Celeriac, Celery, Chestnuts, Chicory, Chillies, Courgette, Cucumber,
Parsnips, Pears, Peas, Potatoes, Pumpkin,
Radishes, Rocket, Runner Beans,
Spinach, Spring Greens, Spring Onions, Summer Squash, Swede, Sweetcorn, Swiss Chard,
Watercress, Wild Mushrooms, Winter Squash
The other big advantage is that it makes you try new veg rather than sticking to the tried and tested and that’s really beneficial to your health.