Autumn is here, and with it the temperatures drop, bright colourful leaves are on display, and a range of seasonal flavours arrive. The transition into cooler weather opens doors to a renovated pantry. Seasonal eating is good for you and the planet. Let’s see why!
Taking advantage of the best that each season has to offer means giving protagonism to a number of foods and autumn brings plenty of variety to our tables. There are many fruits and vegetables that none of us can seem to get enough of: grapes, chestnuts, almonds, walnuts, pomegranate, persimmon, pumpkin, spinach, cabbage, broccoli, mushrooms and so much more!
Bringing them into the table means that they are more abundant and available within days of picking at our local grocers and supermarkets. Seasonal foods are in their peak supply, so they are not only fresh and tasty but it’s likely that they are cheaper too. In addition, freshly picked food, picked at the point of ripeness and delivered to our plates in the minimum amount of time displays higher nutritional value. The short food chain optimises the content of nutrients of fruits and vegetables allowing us to take the most out of food.
Furthermore, if you choose locally grown food, you are not only supporting regional farmers but also reducing the environmental footprint - it takes less resources to transport, store and re-distribute food, lessening greenhouse gases emissions.
With the multitude of fruits and vegetables that are available there is no excuse to eat well and live well. In this season, dare to replace some of the ingredients in your favourite recipes with autumn flavours. Use persimmon - the apple of the orient - in salads and do not wait to eat the chestnuts at the end of the meal, add them to the roast, and enjoy autumn one more time. Connect with the cyclical nature of seasons and be healthy.
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