Counting on…1:019

19th January 2023

Eating seasonally avoids the need to import blueberries from Peru, grapes from South Africa, green beans from Kenya, avocados from Mexico -and such items usually come by air. Eating seasonally allows us to support local growers of produce and to enjoy a greater variety of fruit and vegetables. Seasonal produce is often only available for  a short time span which is why it may not be stocked by supermarkets who favour the simplicity of produce that is available all year round. Eating seasonally means we can look forward to certain delights – Seville oranges in January  Jerusalem artichokes in late winter, forced rhubarb (also late winter), watercress in the spring, asparagus in June, discovery apples in July, cob nuts in the autumn and so on.
Eating seasonally helps improve biodiversity and encourages the growing of heritage crops.

Author: Judith Russenberger

Environmentalist and theologian, with husband and three grown up children plus one cat, living in London SW14. I enjoy running and drinking coffee - ideally with a friend or a book. View all posts by Judith Russenberger