August is an abundant month here in Wales, with fields, allotments and farmer’s markets overflowing with fresh produce. Which means it’s also the perfect opportunity to double down on eating locally, seasonally and ultimately – more sustainably. Eating locally produced food, when it’s in season, keeps more money in British farming and creates a more resilient, climate adaptive food system.
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If you’re making an effort to eat more seasonally this year, then this is the blog series for you. Each month I try to demystify ‘seasonal eating’ with some simple info on what to eat now, with some recipes and ideas for how to cook it.
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Sweet pumpkin, earthy chestnut mushrooms, and strong, musky sage; super seasonal autumn flavours all come together in this dish. Eating it feels like sinking into massive feather duvet in front of a roaring fire whilst it snows outside.
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The UK’s largest woodland conservation charity has spotted a worrying trend for Halloween pumpkins to be taken to the nearest wood and left, in a well-meaning but misguided attempt to provide food for birds and woodland creatures – but this is actually causing more harm than good.
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