Thursday, June 7

Healthy Vegetables

Supermarkets would have us believe that variety is being able to walk into a store and buy any and every agricultural product you can think of day in, day out 365 days of the year.

The problem with this is…it becomes boring.  Food becomes monotonous because we see the same myriad choice all the time.  The variety of food never seems to change and inspiration can easily fade.  This is not the way nature intended.  Food variety should be driven by the seasons.  This is how we used to eat.  We would fill up on produce in season, eat it and bottle in and can it and store it and eat it again to the point where we thought we would never wish to ever eat it again and then the season would turn and a new variety would ripen and the cycle would begin all over again.

In this way food becomes exciting and our meals become invigorating.  Our diet is continually changing and we are feasting on foods that suit that time of year and the weather.

Like purple blackberries in autumn, fresh green asparagus and fiery watercress in spring, pumpkins, squash and fennel late summer and the sweet orangey tang of clementines at Christmas.

If you can, shop local, keep to small-scale producers and independent food.  Check out your local veg box supplier.  In this way you will get back in touch with the seasonal quality of food.  The way nature intended!

In June the season is turning to summer.  Midsummer then but not yet the middle of summer.  We have to wait another month for the full blast of summer heat and the peak produce months of August through September.  In this month, look out for blackcurrants, cherries, gooseberries, loganberries, garlic and elder flower. Partner the gooseberries with the mackerel that moves inshore in parts of Britain during these summer months.  There are carrots in season with turnips and June also sees the first new season hill lamb from Wales to be followed through the summer months by new-season lamb from more northerly and higher places.

Here's a recipe for you

Gooseberry Sauce for Mackerel:

Melt a knob of butter and cook 1/2lb of topped and tailed gooseberries until they are soft.

Mash them with a fork and stir in 1/4 pint of double cream.

Serve with fine fresh mackerel that has been grilled or pan fried in butter

Enjoy and remember....

Keep it real!

3 comments:

Jasmine Pahl said...

I'm with you! I love the constant 'special occasions' generated by eating in season. My mother used to wax poetic about right-out-of-the garden baby lettuces, sun-warmed tomatoes and practically jump up and down when offered free rein on the neighbours' rhubarb. I'm so glad she shared her passion for eating in season with me.

Elizabeth Bennett RN MSN PhD said...

Eating seasonally feels good for the soul, not only nutritional benefits. We were just talking about this today. Nicely done, thanks.

GymRockStar said...

Reblogged this on Lifting My Spirits and commented:
I don't really know much about the Paleo diet, but I like this blog. Maybe I'm already eating Paleo? I should check...