The more I think about the future of food and the environment, the more conscious I am about what I eat and the impact I am having on the planet.
One of the simplest solutions to this problem is eating what is in season. A few months ago I got a supermarket coupon for watermelon. In January. In England. That was a huge eye opener. For me, watermelon conjures up images of sunny Sunday afternoons sitting next to the swimming pool, not curling up on the couch on a rainy winter’s day. As a society we are spoilt. We really are. We can’t even wait for summer to have watermelon. We have to have it in the middle of winter. If we didn’t, there wouldn’t be greenhouses in the middle of Spain trying to grow things out of their natural habitat, and the supermarket wouldn’t be trying to flog it to us. Many people think there’s nothing they can do, that it’s just a drop in the ocean. But if one by one we all start putting our foot down, the food industry will have to listen to us. After all, we are the ones who finance their lavish lifestyles.
Spring is a time for new beginnings with amazing produce and the prospect of summer just around the corner is enough to put a smile on my face. This is what I will be eating until I can get my hands on some summer fruit.
Fruit:
Apricot
Elderflowers
Gooseberries
Kiwi
Mangos
Passion Fruit
Rhubarb
Vegetables:
Artichokes
Asparagus
Broad Beans
Cauliflower
Celery
Chicory
Cucumber
Leeks
Jersey Royals
Morels
Peas
Purple Sprouting Broccoli
Radishes
Rocket
Salad Leaves
Samphire
Spinach
Spring Cabbage
Spring Greens
Spring Onions
Watercress
Meat, Game, Fish & Seafood:
Cockles
Cod
Crab
Lamb
Langoustine
Lobster
Mackrel
Oysters
Plaice
Prawns
Salmon
Sea Trout
Shrimp
Tuna
Heavenly Kitchen 