• In season now: May

    New this month: Asparagus! The food of gods... and carrots are back.

    Still in season from last month: cauliflower, chard, green cabbage, salad leaves, main-crop potatoes (from store), salad leaves, sea kale, spring greens, rhubarb

    Goodbye till next year to: Purple sprouting broccoli (sniff, sniff), leeks, stored parsnips, forced rhubarb

  • What I’m doing here

    This all started when I picked the first strawberries from my new allotment.

    I'd never been so enraptured or so excited by food. It was a shock to find that anything could taste so good.

    So what - I'd never had strawberries before?

    No - all the strawberries I'd had were shop-bought, like as not flown in from intensive growers in Spain or Chile, and eaten in winter when strawberries should be a distant summer memory.

    It revolutionised my thinking about the fresh food we eat every day. I started to wonder if you got the same amazing taste from all types of food grown and eaten in season. And then I decided to do something about it.

    The Year of Eating Seasonally is my little experiment to find out what it's really like not to have it all. The only fruit and veg I and my family are going to eat in 2008 will be what's growing in the ground at the time (or, in winter, what I can get out of store).

    I want to find out if the hungry gap is really as hungry as everyone says it is: whether you're really eating nothing but cabbage all winter; and whether you miss strawberries in December.

    Along the way I hope I'll save a few tons of carbon being released into the atmosphere on my behalf, as I won't be requiring those French beans flown from Chile, thanks very much. And I hope I'll be rediscovering what food can really taste like.

    If you have any comments, please feel free to post them anywhere you like - or you can email me at sallywhite@hotmail.com.

It’s ready when it’s ready

Domestic goddess rating: 50% (am having work-fest at the moment so hubby’s cooking, but I’m still growing) Five-a-day: 5/5 Food miles: none

On the menu: toast, marmalade and juice (breakfast); pasta and pesto (lunch); chops, chips and home-grown swiss chard and pine nuts (supper)

I found a great article today, by a recent convert to seasonal eating – she liked it so much she left work and set up her own veg box scheme (even more extreme than me, then).

You can read it here. The bit I like is the comment from a local veggie farmer where she lives, in Bedfordshire, who when asked when his spring carrots would be ready said “When they’re ready.”

A man after my own heart. One of the nicest things about eating seasonally is that it’s the ultimate in slow food – you can’t hurry anything. The chard isn’t ready until it’s decided to grow: there’s not much you can do to hurry it up, so all you can do is wait a bit longer. All that anticipation makes it all the more delicious when it arrives. Too much instant gratification makes life very dull sometimes…

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2 Responses

  1. Amen. Asparagus was 2-3 weeks later than I expected here in D.C., and it was actually really nice. It helped me remember that I, THE CUSTOMER, am not in control. Oh yeah, right, Mother Nature is. Easy to forget sometimes.

  2. that’s interesting… we’re getting everything 2-3 weeks earlier here, what with global warming an’ all. And yes, it’s lovely to be reminded that we don’t have to be in charge – I kind of like it that way :D

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