CLOSE TO THE VEG
There’s plenty of produce being harvested across the UK so it’s easy to eat local and help the environment
WE GREW pumpkins for the first time this year, sowing the seeds indoors in late April before planting them out in pots in early June.
We’ve been watching the vines creep across the lawn all summer and now brightly coloured fruit has started to appear and swell beneath the leaves.
Our pumpkins may still be fattening but there’s plenty of produce being harvested in the UK now, including hearty stew favourites swede, potatoes, celery, carrots, leeks, onions, parsnips, turnip, marrow and winter squash.
Leafy greens such as cabbage, spinach, kale, pak choi, rocket and broccoli are also in season.
Representing the paler end of the seasonal spectrum are cauliflower, celeriac, kohl rabi, Jerusalem artichokes and mushrooms while vibrant
reds and yellows include beetroot, chillies, sweetcorn and a rainbow of chard.
Much of our fruit has been harvested but apples, pears, quince and elderberries are still going strong.
Eating seasonally is good for you and for the planet, as vegan food blogger and author Niki Webster explains.
“I love eating seasonal veg and it has numerous benefits,” says Niki, who supports local businesses and farmers by buying veg from markets and local shops.
“Firstly it tastes better and it is fresher as seasonal produce is grown closer to us and usually has less time in transit – travelling a long way can result in a loss of flavour and nutrients.
“Fewer food miles also helps the planet and the environment, as food production and transport release greenhouse gases such as carbon dioxide and use fossil fuels which contribute to acid rain, air pollution and global warming.
“Also, if you cook with what’s in season it challenges you to create dishes centred around the available produce.
“It’s a great opportunity to get creative.”
If you’d like some seasonal inspiration, visit Niki’s blog at rebelrecipes. com