Guide to Buying Seasonal Vegetables
Why is the buzz word in cookery programmes and articles now seasonal? Because it makes sense. You can buy lettuces or courgettes in December, but pay a premium and add to your carbon footprint. I’m going to give you a basic list of vegetables matched with their season in the supermarket.
Broccoli October to May
Brussels Sprouts September to April
Celery October to February
Swedes August to April
Parsnips August to April
Spring Onions March to July
Courgettes June to July
Runner Beans June to October
Peas May to October
Marrow June to October
Leeks September to April
An alternative to fresh vegetables is frozen and this makes sense if you do a weekly shop because the longer we store fresh vegetables the more they degrade. Buying enough for three to four days then stocking up on the frozen alternative for the remainder of the week. We grow our own peas in the garden every year and the children eat them raw whilst picking them. I always buy frozen peas as fresh ones have such a short shelf life.The easy way to tell if something is in season is look at the price and by law the country of origin must be displayed. Unless a supermarket is pushing an over purchase then the cheaper a vegetable or fruit the more likely it is to be in season and sourced close to home. Alternatively, buy from a farmers’ market or local greengrocers; the prices may surprise you. Over the last thirty years the growth of supermarkets have instilled in us the need for choice. As many of us start the process of reorganising our priorities after the credit crunch and try to reduce our carbon foot print, a return to seasonal shopping and cooking makes sense.
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