Why eat seasonally?

Seasonal foods follow the rhythms of the year. Just as the textures and shades of leaves evolve with each passing month, so too do the tastes and vibrancy of the ingredients on our plates when we eat in step with spring, summer, autumn and winter.

What are seasonal foods? 

Seasonal foods such as fruits, vegetables, and other produce are available in abundance during certain months.

From spring lamb that’s synonymous with Easter to ruby-red rhubarb and spring onions and greens, here’s a great seasonal eating guide from Love British Food detailing what’s accessible and when. 

There are many advantages of cooking in harmony with the farming calendar, and for this blog we’ve handpicked just a few of them: 

The health benefits of seasonal foods

In-season produce is not only richer in flavour but it’s also typically more nutritious than out-of-season alternatives.

One intrinsic reason for this lies in our historical roots, when we only ate what was ripe and ready. The continuous flow of foods is Mother Nature’s way of fuelling our bodies with exactly what they need at different times of the year.

Take a plump British strawberry for example. Why does the first bite of one on a summer’s day taste so juicy and sumptuous? Alongside their other health benefits, strawberries are made up of approximately 91% water: perfect for helping us to stay hydrated in the heat (however much or little we get of it in the summer – here’s to hoping!).

And if you happen to pick up a punnet locally, the reduced time it has taken to harvest and pop them into the shop means they’ll be fresher and packed with even more nutritional goodness, in comparison to imported strawberries you may see in January.

The environmental benefits of eating seasonally

Out-of-season fruits, vegetables, meats and fish often require greater energy to grow, rear and supply. From long-distance transportation to extended refrigeration during transit, the environmental impact of getting these foods from farms to forks can be considerable.

At Legges, we believe that eating in tune with nature’s cycles not only nourishes our bodies – it also nurtures our planet. When buying British, we reduce the need for excessive ‘food miles’, meaning less energy is used to bring fresh goodness to our tables. With every seasonal choice, together we’re collectively helping to carve out a more sustainable future.

Buying seasonally benefits the UK and regional economies

Shopping in this way also enables us to trace the exact who, where, why, when and hows of, for example, the grass-fed shoulder of spring lamb we’re having for supper this Sunday, so we can feel confident about what we’re tucking into.

Did you know we source our delicious selection of Herefordshire meats from trusted farms within a six-mile radius of our front door?

What seasonal goodies do you enjoy the most this time of the year?

Here in our Bromyard farmshop, fresh bundles of asparagus are being unpacked by our team as we speak from our good friends at Wye Valley Produce and unsurprisingly our Butchery Team have said our Herefordshire lamb cuts are well and truly a firm favourite at the moment!