Eat what’s in season
THE front cover of the Daily Mail screamed ‘Veg rationing in supermarkets’ and inside the paper were pictures of security guards standing next to boxes of courgettes and, after panic buying, barren shelves in shops. The world is clearly coming to an end.
Widespread flooding in Spain, where many of the vegetables are grown, has caused prices to soar and courgettes are now being sourced from the USA. But hang on: do we really need courgettes in February? Have we forgotten about eating in season, reducing the air miles on what we consume and our own nation’s food security?
Homegrown leeks, Savoy cabbage, purple sprouting broccoli, the vast array of root vegetables and the impossibly chic kale are all at their best now. In March, we can look forward to spring greens; in April: cauliflower, followed by asparagus and peas. The courgettes should wait for September.
Eating in season not only makes sense financially, it also means that you’ll be eating homegrown produce at its tastiest. The lack of knowledge of where our food comes from and our overdependence on foreign imports is a serious challenge to our farming community and to our bank balances. MH