Eat the Seasons: February 2021

There are a number of good reasons to eat more local, seasonal food:
- to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat
- to avoid paying a premium for food that is scarcer or has travelled a long way
- to support the local economy

To enjoy fruits and vegetables at their best and fullest flavours, it is best to eat in season.

Ideally, with anything, it is best to source local produce however this is not always possible hence why eating in season, foods that are created to grow in their own climates naturally, are always best and as always, I advocate eating Organic where possible (to remove excess toxins entering the body).

What's in season this month?

VEGETABLES

~ Beetroot ~ Brussels Sprouts ~ Carrots ~ Cauliflower ~ Celeriac

~ Chicory ~ Jerusalem Artichokes ~ Kale ~ Mushrooms ~ Parsnips

~ Purple Sprouting Broccoli ~ Red Cabbage ~ Savoy Cabbage

~ Spring Greens ~ Squash ~ Swedes ~ Turnip ~ White Cabbage

FRUITS

~ Apples ~ Bananas ~ Pears ~ Rhubarb