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
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