Seasonal eating

Now that the frosts are clearing away and planting season is upon us there is an enthusiasm to grow foods for ourselves. Whether we are green fingered or not we are hostage to the seasons for our very existence and health. Tuning in to the foods that sustain us throughout the year in order to get the best for our bodies is worth spending time on.
 
For far too long we have become desensitized to the seasons as foods have been available all year round from all over the world at any time of the year. Perhaps the challenges to the food supply may give us pause to eat more locally and seasonally!
 
So where to start? I find it useful to think about the lifecycle of a plant to help decide when is the most seasonally appropriate food and time.
 
Now is the time for green shoots! Asparagus, spring greens, young salad, rocket, wild garlic, young nettle leaves. They are tasty at this time and full of the promise of the year. Great for cleansing the body after the winter indoors.
 
As plants begin to produce flowers we have plants like cauliflower, broccoli, romanesco. The leaves become more bitter as they flower and bolt to produce seed so often can taste sharper.
 
Fruiting plants such as tomatoes, aubergines, peppers, courgettes are a stage further on in the Summer.
 
Plants with seeds that we eat include peas, beans, herbs towards the later Summer.
 
As autumn/winter approaches the plants aim to store their energies in the roots (beetroot, carrots, potatoes) or over ground in pumpkin style foods.
 
Enjoy foods when they are at their best and your body will thank you for it!

Anne Maher