PICK OF THE DAY: Eat the Seasons
31st January, 2011
One of the most useful eating guides around, website Eat the Seasons includes everything you’ve ever wanted to know about eating seasonally and more
Along with the concept of slow food and food justice movement, the idea of eating seasonally has become a mainstay in foodie circles. After all, why would you want to eat out-of-season tomatoes when you could be tucking into fresh and locally grown kale, leeks or parsnip? Taste aside, food miles are one of the biggest contributors to the world’s carbon footprint; another reason why seasonal eating has been embraced as one of the tenets of the green food movement. The hard part is working out what to eat, when. That’s where Eat the Seasons comes in.
Featuring monthly and weekly lists, Eat the Seasons also takes into account different country’s growing seasons, providing one set of foods for North America and another for Europe. Each list is split into two categories; ‘At Their Best’ and ‘In Season’ and subdivided again into fruit, vegetables, fish, fungi and meat, making it very easy indeed to work out what’s in and what’s not. Right now, the site says a mouth-watering choice of turnips, shallots, blood oranges, truffles, guinea fowl, hare and clams, among others, are easily available. If you’re not sure what to do with them, it also has downloadable cook’s companion guides to make things even simpler. Brilliant for chefs and family cooks alike; with Eat the Seasons, sourcing locally grown food just got easier.
Find out more at www.eattheseasons.co.uk
Top 10… ways to eat fish sustainably
Support Hugh Fearnley-Whittingstall's Big Fish Fight by making sure that the fish you eat is ethically caught and sourced from sustainable fisheries
Aromatherapy in your kitchen: part two - cooking with spices
Spices don't simply add flavour to your food - they also aid digestion, protect against bacteria and prevent a range of illnesses
Strange fruit: 8 tempting ideas from the orchard to brighten your week
Oranges, grapes and Granny Smiths are so last year, says Emma Cooper. This autumn, tuck into goji berries, strawberry spinach and wonderberries instead...
Aromatherapy in your kitchen: part one - cooking with herbs
How to make your food your medicine and medicine your food, starting with six common herbs you can use in your recipes and everyday cooking
Five ways to preserve tomatoes
If you're lucky enough to have gluts of tomatoes, this extract from The Preserving Book shows you how to use them in mouth-watering recipes
Using this website means you agree to us using simple cookies.