Seasonal Eating and the Health Benefits
At RUMBLE, you know we love sourcing responsibly and that means everything down to the products we use on our body’s as well as what we put inside of them! We’re passionate about anything that can help to reduce greenhouse gas emissions and water and land use needed to grow and transport food. But what does it all mean? Eating seasonally means consuming fruits and vegetables that are harvested during their peak growing season, typically locally and regionally. By sourcing responsibly, locally and seasonally means the food we consume is fresher, tastier and more nutritious (and we’re helping the environment whilst we’re at it!)
So let’s discuss how seasonal eating can contribute to our overall well-being and RE.FUEL us well enough to smash all those classes we plan throughout the weeks, months and years to come!
1. Nutrient Density
When we eat seasonally, we consume fruits and vegetables that are at their peak of ripeness and nutrition. Fresh produce harvested in season, has a higher nutrient density compared to produce that is harvested out of season or shipped from faraway places. The longer the produce sits on the shelf, the more nutrients it loses. Eating seasonally can provide us with more vitamins, minerals, and antioxidants, which can help boost our immune system, fight diseases, and reduce inflammation.
2. Variety
We reap the benefits of trying new fruits and vegetables that our wonderful planet offers us naturally that we may not have considered before. By consuming with variety throughout the year, we diversify our diet and ensure that we are getting a wide range of nutrients that are essential for our health. This can also help us avoid boredom with our meals and add more excitement to our plate.
3. Cost-Effective
Produce that is in season is often more affordable compared to out-of-season produce. Since seasonal produce is abundant during its peak season, it is also less expensive to grow and transport. This means that eating seasonally can be a cost-effective way to add more fruits and veggies to our diet, especially for those who are on a budget.
4. Environmentally Friendly
It reduce our carbon footprint by reducing the amount of energy used to transport and store produce. By choosing locally sourced seasonal produce, we can support local farmers and reduce the amount of pollution generated by transportation. Eating seasonally can also help reduce food waste, as produce that is in season is less likely to spoil before it reaches our plates.
5. Better Taste
Produce that is in season is often more flavourful and enjoyable compared to out-of-season produce. Since seasonal produce is harvested at its peak, it has a better taste and texture. Eating seasonally encourages a more enjoyable eating experience, as well as inspires us to consume more fruits and vegetables.
All in all, eating seasonally can provide copious amounts of health benefits. By consuming our greens in their peak, we can ensure that we are getting the very best nutrients from our food! OUR ANNUAL PICKS — What to look out for throughout the year!
JANUARY
Despite the frosty air and the hard ground, certain British produce is thriving at the moment while a significant portion of the vegetable patch remains in hibernation. Keep an eye out for robust leafy vegetables such as cabbages, cauliflower, and Brussels sprouts, as well as leeks and root vegetables including parsnips and swedes.
FEBRUARY
February's icy temperatures and extended winter days make it an ideal month for incorporating sturdy vegetables such as sweet potatoes, celeriac, and purple sprouting broccoli into nourishing and comforting meals. Consider creating a cozy winter salad, preparing a flavorful smoky sweet potato chili, or warming up the morning table with a keto friendly cauliflower breakfast hash.
MARCH
Referred to as the "hungry gap" among gardeners, March falls between the prime season for root vegetables and the plentiful months of spring greens. Despite the garden potentially lacking in produce, this month offers a plethora of fantastic flavours at their peak. More fragrant than larger bulb onions, spring onions are just gorgeous in March and work really well in salads, soups and stir-fries. Enjoy their lovely tangy flavour as a garnish!
APRIL
As spring arrives, the garden is gradually coming to life! We are thrilled to indulge in the splendid early summer harvest that is currently ripening. Moreover, some of the best British produce, including new potatoes, spring greens, and rhubarb, is currently at its peak and ready to be relished.
MAY
May is truly magnificent as everything is blossoming! From delectable tender shoots to exquisite seafood like crab and mackerel, there is an exceptional range of produce to devour during this time of the year. With brighter days ahead, May is ideal for lighter dishes, which should be thoroughly enjoyed!
JUNE
As the temperature rises and days become shorter, the markets will soon be brimming with splendid summer produce like luscious summer berries and fresh broad beans. In June, cooking with seasonal ingredients is an absolute delight, so why not try a courgette and broad bean risotto with basil pesto or something more zesty such as a lemony broad bean base with goats cheese and minty peas!
JULY
July is the epitome of British summer, offering a delightful selection of vibrant produce to relish under the sun. This month is abundant with super-fresh runner beans, succulent strawberries and cherries, as well as numerous summer salad staples such as beautiful tomatoes and earthy beetroots.
AUGUST
As August commences, a new assortment of fruits and vegetables becomes available. Broccoli, carrots, and courgettes are currently at their peak, and the final yield of peas, beans, and salad leaves can also be expected. In addition, excellent summer berries such as raspberries, blackberries, and redcurrants can be relished on their own or utilized in various dessert recipes.
SEPTEMBER
As summer’s heat simmers down to an autumnal glow, all sorts of British ingredients come into their own. The early fall is the prime season for classic hedgerow fruits like damsons and elderberries. Additionally, it marks the commencement of the wild mushroom season, and the ideal time to savour indigenous nuts such as cob nuts and chestnuts.
OCTOBER
October, the month of harvest festivals and Halloween, is a golden opportunity to savour crisp apples, succulent pears, plump birds, British nuts, wild mushrooms, and, of course, pumpkins! Moreover, numerous native British seafood and shellfish are in season, with more to come as we proceed towards winter. This includes clams, mussels, and winkles, as well as white fish like coley, monkfish, and bream.
NOVEMBER
As the days grow darker in November, it's the ideal time to relish the in-season produce such as kale, which can be quickly wilted, and Brussels sprouts, which complement many dishes, not just Christmas dinner! Additionally, it's the last chance to make the most of globe artichokes and red cabbage, which are nearing the end of their season.
DECEMBER
In December, an array of fantastic vegetables including parsnips, celery, and leeks are in season. British apples and pears continue to thrive, and seafood is also plentiful in these colder months. It's a perfect time to indulge in oysters, clams, langoustines, and more.