With the coldest months approaching, we are looking at a list of fruits and vegetables that are grown during peak autumn and winter. Those who cook frequently will know that in-season produce food is fresher and better, so when you go shopping for groceries, it is important to purchase those freshly produced foods. Eating seasonally has many benefits, one of them being that you get to enjoy the best quality of fruits and vegetables.
Here are some of the benefits of eating what’s in season.
Anything that has been naturally ripened and harvested tastes much better than something that was stored for long periods of time. In-season produce foods are healthier as they don’t need more nutrition and flavour. When farmers have an abundant harvest due to the crop being in season, the cost of production goes down. Locally sourced, in-season produce reduces production costs that are then passed onto the consumer. This also helps to support local farmers and businesses within the community.
Eating what’s in season cuts the demand for out-of-season thus contributing little carbon emissions through less transportation, refrigeration and hothouses, and eliminating the need for irradiation of produce.
By eating seasonally, you ensure that you have a well-balanced diet with a vibrant range of high-quality nutrient-packed plant foods. Vegetable soups, avocados, lemons and oranges are some of the foods you need to support your body during the cold seasons.
There’s a lot to be gained by eating seasonally and below you can see what types of fruit and vegetables you can add to your diet for the next four or five months.
Le Creuset cookware has suggested the following;
AUTUMN
(March, April, May)
Fruit:
Apples, avocados, figs, granadillas, grapefruit, grapes, lemons, naartjies, oranges, pawpaws or papayas, pear, pineapples, plums, pomegranates, quinces, sweet melon, watermelon.
Vegetables:
Artichokes, aubergines (eggplant), baby marrows, beetroot, broad beans, broccoli, brussel sprouts, butter beans, cabbage, carrots, cauliflower, celery, chives, courgettes (zucchini), cucumber, mushrooms, onion, parsley, peas, parsnips, potatoes, pumpkin, radishes, sweet peppers, squash, turnips.
A deliciously rich and comforting meal, using autumnal mushrooms cooked in a garlic cream sauce with pasta and spinach, finished with a parmesan crust.
WINTER
(June, July, August)
Fruit:
Apples, avocados, dates, grapefruit, kumquats, lemons, limes, melon, naartjies, oranges, pawpaws or papayas, pears, pineapples, tomatoes.
Vegetables:
Asparagus, artichokes, beetroot, broad beans, broccoli, brussel sprouts, cabbage, carrots, cauliflower, celreiac, celery, cucumber, Jerusalem artichokes, parsnips, peas, peppers, potatoes, pumpkin, radishes, spinach, spring onion, squash, sweet potatoes, turnips, waterblommetjies.
Recipe: Coq Au Vin Blanc
This rustic French classic combines chicken pieces, bacon, pearl onions, garlic, cream, button mushrooms and white wine and for a slow-cooked delight.
Adapted from Le Creuset
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