Seasonal veg and fruit is cheaper, fresher and better for the planet, and it tastes great! Here’s how to make the most of it, season by season.
Seasonal veg and fruit is cheaper, fresher and better for the planet, and it tastes great! Here’s how to make the most of it, season by season.
There are loads of good reasons to eat with the seasons
Seasonal veg and fruit is often on offer, lasts longer in your fridge, and can even taste better, too! Plus there’s an extra bonus: different veg bring different kinds of fibre and nutrients – great for your gut and a tasty way to mix things up year-round. No pricey green juices required.
Here’s how to make the most of each season, with quick tips from Veg Power and Hugh Fearnley-Whittingstall.
Winter
Think hearty roots and sweet cold-weather greens.
Carrots, parsnips, swede, beetroot, turnips, kale, sprouts, Savoy cabbage.
Try carrots
Prep: Peel and slice; eat raw, boil/steam, or roast. For a treat, glaze with 2 parts honey to 1 part oil and roast 30 mins at 200°C.
Why: Full of beta-carotene and vitamins that support eye health.
Store:
– Bagged: fridge.
– Bunched: remove tops (use for pesto!).
– Cut: store in water for a few days.
Spring
Less quantity, but big flavour.
Asparagus, radishes, lettuce, cucumbers, peppers, leeks, watercress.
Try asparagus
Prep: Steam, grill, roast or BBQ in minutes. Roast at 200°C for 12 mins with parmesan for savoury deliciousness. Great with eggs, too!
Why: Rich in vitamins A, C and K for healthy eyes, skin, bones and immunity – plus folic acid for blood cell production.
Store: Snap woody stems off the bottom, store upright in a glass of water in the fridge.
Summer
Peak variety!
Think salads, greens, peas, beans, early brassicas, aubergines and courgettes, and tomatoes.
Try tomatoes
Prep: Raw in salads, roasted, blitzed, or cooked into sauces. Fresh tomato soups and salads are fresh and tasty!
Why: Packed with vitamin C to support your immune system – keeping colds and bugs at bay.
Store: On the counter until ripe, then move to the fridge. Cut tomatoes should be kept in an airtight container.
Autumn
The richest array of the year!
Late summer greens, brassicas, squashes, early winter roots and sweetcorn.
Try butternut squash
Prep: Roast halves for 45 mins at 200°C or peel/cube/boil and mash. Frozen cubes work well too! Makes a silky sweet soup, great veg to stuff, or super side roasted and cubed.
Why: Packed with beta-carotene and phytonutrients – both great for eye health and responsible for that gorgeous orange glow.
Store: Whole in a cool dark cupboard; prepped in the fridge 3–4 days; freeze up to 6 months.
Hugh Fearnley-Whittingstall
Hugh is a multi-award winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically-produced food and his concern for the environment. He has earned a huge following through his River Cottage TV series and books, as well as campaigns such as Hugh’s War on Waste, Britain’s Fat Fight and his War on Plastic with Hugh and Anita.
Check out our vegepedia. When to buy in-season. How to store them to keep for longer. How to engage children with each veg, and simple ideas of how to prepare and cook them for maximum taste and minimum waste. Select a veg…
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