Trying to eat seasonally can feel like a bit of a mystery when the supermarkets are full of the same, shipped-in produce, all year round. But there are loads of good reasons to eat more local, seasonal food. It’s way more sustainable, as it reduces the energy needed in the growing and the carbon emissions needed in transport. It supports UK producers – keeping money in our local economies, supporting local farmers and communities. It can also be cheaper; when certain produce is in abundance, the prices fall – stock up, get batch cooking or fill the freezer while you can!
In these monthly blog posts I focus on the local produce in season right now, and share some recipes too.
SO WHAT’S IN SEASON THIS MONTH?
According to Eat The Seasons, it’s time to look out for UK grown artichoke, beetroot, butternut squash, cauliflower, celeriac, celery, chicory, horseradish, kale, kohlrabi, leeks, parsnips, potatoes, pumpkin, salsify, shallots, swede, truffles, turnips, watercress, and wild mushrooms – like those pictured above, from Riverside Farmers Market.
On the fruit front, apples, cranberries, pears, and quince – plus chestnuts, cob nuts, hazelnuts, rosemary, sage, and walnuts.
British beef, duck, goose, hare, lamb, rabbit, turkey, venison, and wood pigeon are all great right now; you’ll certainly start to see more of these on the menus of the most seasonally-led restaurants around Cardiff.
And from the sea, look out for Welsh / British clams, crab, gurnard, haddock, halibut, hake, lemon sole, lobster, mackerel, monkfish, mussels, oysters, plaice, pollack, red mullet, sea bass, and sea bream.
To eat with the seasons, it can be helpful to sign up to a regular veg box delivery; I’ve compiled a list of locally available schemes here. Alternatively, check out my guide to the best places in Cardiff for local Welsh produce, and this list of Cardiff’s best farmers markets.
SEASONAL EATS TO TRY THIS NOVEMBER
If you’re planning on rustling up some seasonal eats at home, try some of these recipes from the blog:
- My simple spiced squash soup with chickpea croutons
- The Tidy Kitchen’s Vegan Beetroot Wellington
- These Mussels with lemon, fennel and samphire
- My easy, hearty saag aloo
- Anna Jones’ Autumn baked onions